I used buttermilk as the liquid in a WASC cake flavored with creme bouquet because I read someone used it and it made the cake super moist. Wasn't sure if the sour cream and buttermilk would be overkill but I went for it.
The batter tasted great with that hint of citrus that I was looking for. When I leveled the cake and tasted the scraps, the citrus wasn't really there...
It was a practice cake but I need to bake the real deal tonight. Should I leave out the buttermilk?
I don't know of any recipe suffering ill effects as using buttermilk. But I could be wrong. I always use bmilk in my scratch recipes, whether it calls for it or not.