Can you use margrine unstead of butter to bake a cake?
You can try, but its not advisable if you can possibly avoid it.
Butter gives the cake a far better flavor than margarine does. But
more importantly, margarine and butter have different fat
percentages, and if you substitute one for another, you are
upsetting the ratio of fats, liquid, sugar, and flour, and may
adversely affect the taste, texture and structure of the cake.