Buttermilk Or Milk?

Baking By JBNY13 Updated 21 Sep 2011 , 7:49pm by rlowry03

JBNY13 Posted 20 Sep 2011 , 3:01am
post #1 of 6


I have a recipe for vanilla cake, but it asks for 1/2 cup of milk. I would rather use buttermilk to increase moistness. Does that sound like a good idea?

5 replies
Sugarflowers Posted 20 Sep 2011 , 3:42am
post #2 of 6

I love buttermilk (for baking, NOT to drink). icon_smile.gif I would definitely use it. I always reduce the baking powder a little and add a small amount of baking soda to offset the tanginess of the buttermilk.

I use buttermilk in almost all my cakes, biscuits, banana bread.


JBNY13 Posted 21 Sep 2011 , 4:04pm
post #3 of 6

I agree. I will change the recipe with the recommendations you made. Thanks for the help! Happy Baking!

rlowry03 Posted 21 Sep 2011 , 4:36pm
post #4 of 6

If I have a recipe that calls for 2 tsp of baking powder, how much would you reduce the b.p. and how much baking soda would you add?

Sugarflowers Posted 21 Sep 2011 , 6:29pm
post #5 of 6

I would use 1 1/2 tsp. baking powder and 1/4 tsp of baking soda.

Is the recipe small and/or for a dense cake? It sounds like very little leavening to me. I could be wrong. I haven't seen the recipe.



rlowry03 Posted 21 Sep 2011 , 7:49pm
post #6 of 6

It's a yellow cake recipe that I use from America's Test Kitchen. It's actually a very light fluffy cake. I used it for cupcakes, but I'm in the process of re-working it to get a slightly heavier cake.

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