On 1/21/2018 4:35 PM, Tom Del Rosso wrote:
> I never liked the texture of a cake with vegetable oil. Can you
> substitute butter and in what ratio?
>

The answer is somewhat more complex than imagined:


https://food52.com/hotline/28831-can...-food-cake-mix

You can, but know that vegetable oil contains 0% water, where butter
consists of 80% butter fat, 18% water, and 2% milk solids. The
difference is clearly in the water content. Gluten, the protein in
flour, develops and strengthens in the presence of water. So, yes, you
can replace the oil with melted butter, but understand that your cake
will likely have a tougher texture due to the greater amount of water in
the melted butter.