Can I substitute olive oil for butter in baking (cakes etc) and how do I convert weight to mls?

I have found information stating 3/4 teasp. olive oil for 1 teasp butter or margarine, but most recipies state grams of butter. If someone knows of conversion it would be great.Can I substitute olive oil for butter in baking (cakes etc) and how do I convert weight to mls?
No, you can't and have it turn out right.


Butter and Olive Oil have different cooking profiles and don't react to heat the same, let alone the flavors being so different.


You can sometimes substitute Butter for Olive Oil, but not the other way around.


.Can I substitute olive oil for butter in baking (cakes etc) and how do I convert weight to mls?
No way.
Olive oil would taste seriously weird in a cake.
Ignoring the '; yuck '; factor for a second ,the rule is that you can't substitute any liquid fat for any solid fats because they perform two very different functions in baked goods.
I don't see where olive oil would be very good for cakes.
Yes you can it wont harm, actually i wouldn't put olive oil in any thing sweet..butter works better, and for weighting check this website out http://www.calculateme.com/Weight/Grams/鈥?/a>
It is fine for frying etc, but in cakes, I really don't think it would work. They are different consistencies, and most cakes require butter and sugar to be creamed to form the base of the cake batter.





On the upside, the Italians make lots of olive oil cakes, often with polenta (cornmeal) which are really lovely, with a fairly unique taste. Try searching online for some.