I have been using Buttermilk and whole milk in a combination, in place of the water in my cake mixes. Not in all..but in recipes that call for it if they are homemade ...like red velvet and German chocolate. I made a box red velvet the other night and used 1/2 cup of B.Milk and 3/4 cups whole milk. And a sprinkle of extra cocoa and sugar , and an extra TBS. of flour. The a TBS. of vinegar. It was GREAT!
Thanks for this tip!
Buttermilk is excellent in chocolate cake, tea biscuits, some white cake recipes too. It affects the texture of the cake making it really a nice grainy, moist kind of texture! Can't stand drinking the stuff, but boy is it great to bake with!
Hugs Squirrelly Cakes
I never thought of using it in white cake...thanks! I'll try it!