You can use cooking oils to bake instead of butter. There are some recipes especially that call for the use of oils. While baking, the quality and texture of the ingredients you use determines the final taste. If you are looking for a finer, softer mixture, you need to evaluate the ingredients.
The use of butter or oil have different outcomes when you bake cakes. Oils are completely lipids while butter is fat from milk and contains liquid derivatives of milk. Only about 80% of butter is fat, the rest is a composition of moisture whereas oils do not contain any moisture.
If you want your cake to be more firm at room and colder temperatures, you can use butter. It will solidify because of the moisture content. When you use oils, you'll have a much more softer cake that will not be completely firm. So if you only have oils and you need you cake to come out firm. You can adjust your oil quantity by doing about 80% oil and the rest 20% can be milk, egg or something with moisture.