Hi Chelsie, since the butter and sugar are creamed together in this recipe, we don't recommend making a substitution for oil. Instead, you might want to use a non-dairy butter, which are available in most grocery stores. We like using Earth Balance Buttery Sticks, but you can use whatever your local store stocks. Using a semi-solid fat like butter will allow you create the light and fluffy base that makes this a delectable cake. Happy baking! Kye@KAF

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