I've tried searching the forms but couldn't really find "the" answer so I'm asking....

Can I replace the butter in a recipe for oil?

I keep seeing how oil yields a moister, fluffy cake and don't want to get new recipes. 

Would the two to interchangeable?

is it true that an oil cake is more moist than a butter cake?

Butter in place of oil will make a crumbly mess in some recipes. Not sure about oil in place of butter probably a better result.

Anyone have any experience in replacing the butter in a recipe for oil?

Yup, do it all the time. The batter will be thinner, the final product softer. Try it first on a small batch to see how you like it.

Can you tell me how you go about making cakes with oil if you're not creaming the sugar and butter?

No creaming necessary. Combine oil, sugar, eggs, extract. Add dry and liquid ingredients, beat until thoroughly mixed.

Yellow Cake & Cupcakes

•3 large eggs

•1 cup oil

•2 cups sugar

•2 teaspoons vanilla extract

•1¼ cups buttermilk cup 

•3 cups flour

•1 teaspoon baking powder

•½ teaspoon baking soda

•1 teaspoon salt

1.Preheat oven to 350° F and grease pans.

2.In a large bowl, beat the eggs, oil, sugar, extract, and buttermilk.

3.In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add to the wet ingredients and mix well.

4.Pour into a greased bundt pan, or 2 medium loaf pans, or 18-24 cupcakes, or 9x13 pan and bake for 40-60 minutes, depending upon pan size. The cake is ready when it pulls away from the sides of the pan and top is a medium golden brown.

5.Cool at least 10 minutes before removing from pan. If using parchment or cupcake liners, let cool in pan. Frost with your favorite icing.

Thanks! And for the recipe as well!

I have a buttercake recipe that contains a high amount of egg yolks(10) and butter(idk how much right now). It is a rich and heavy cake, the recipe was based on a pound cake, so would changing the oil for butter be a terrible idea? Thanks!

European butter is better for replacing oil than regular butter. 

Unsalted browned butter is even better, assuming the taste is appropriate.  You would want to measure the butter after browning.  The browning process removes most of the moisture in the butter, making it closer to oil.  

I guess I got it backwards.  The question was about using oil in place of butter, not butter in place of oil