re: Substituting Oil for butter

Here’s the reply by Summer who wrote the article in the link above:

Thank you for all of your kind and inquisitive comments. I substituted by volume in the experiment. So yes, the amount of fat in each product will vary slightly due to water content and aeration/gas content, but I determined that it would be easiest for readers to implement the results of a direct volume comparison. And I did substitue cup for cup with each of the fats. Also, yes you can easily do a half and half butter and oil cake. Most of the cakes I bake are butter based but use at least some oil. If I try a new recipe and it is a bit dry I usually add oil in, 2 tablespoons at a time (for a 9-inch round cake), until the moisture is correct. The oil I used was canola oil but any mild flavored oil would work. Lastly, we do carry some unsalted margarines here in the states but I have not used them in cake baking. If salt is an issue it could be adjusted from the ingredient list but the texture of the margarine cake was more of the deciding characteristic for me. I hope this helps. Happy baking!

And you cd use canola or sunflower oil. They are both tasteless and light.
R