I am making a marble cake recipe that calls for sour cream...i have found throughout time that recipes with sour cream cause my cakes to shrink ... unless it's my imagination!
I was wondering if i could substitute buttermilk for the sour cream to help prevent this?
thanks in advance,
It's your imagination.
(Or else something not related to the sour cream, at all.)
The WASC doctored cake mix recipe is very popular on CC and on the 'net:
Handy common baking substitutions:
Handy cake troubleshooting charts: