Originally Posted by culinarilyobsessed
I'm not sure what effect buttermilk would have on the cake, I'm almost certain it wouldn't turn out as it should.
I use buttermilk in cake mixes when I make the Red Velvet mix from DH. I also use it in chocolate mixes occasionally if I have it on hand and want to use it up. It doesn't have an adverse effect and everyone really loved the Red Velvet when I make it.
I don't notice a diffence in texture. Just adds a little something to the taste.