Can you use oil in place of butter? I've subbed sour cream for milk and it works. Just trying to get the moistest cake possible.

Hi and Welcome to CC, ryleegirl02.

Decoding CC acronyms:

http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html

Butter is 80% fat and 20% water, while oil is 100% fat.

Substituting oil for butter will give increase the amount of fat by 20%.....and decrease the amount of "liquid" by 20%.

Baking is a science and a well balanced formula will yield the best results!

CC recommended scratch recipes:

http://forum.cakecentral.com/cake-decorating-ftopicp-3904583-.html

EVERYTHING you ever wanted to know about making your 1st tiered cake:
(Recipes, how-to's and much more.)

http://forum.cakecentral.com/cake-decorating-ftopicp-5958955-.html

Links to Wilton's updated cake making & decorating links:

http://www.wilton.com/cakes/making-cakes/

http://www.wilton.com/cakes/

Indydebi's illustrated guide to cutting neat slices of tiered cakes:
(So much easier than Wilton's method.)

http://cateritsimple.com/_wsn/page10.html

HTH