Use Of Buttermilk In Cake Recipes....

Decorating By HammIamm Updated 16 Nov 2006 , 8:19am by neni

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HammIamm Posted 15 Nov 2006 , 7:03pm
post #1 of 7

i want to try a chocolate cake recipe i found, but it calls for buttermilk. i really don't like using buttermilk in cake, as i find it leaves an aftertaste. would it be fine to just use regular milk???

thanks

6 replies
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elvis Posted 15 Nov 2006 , 7:09pm
post #2 of 7

I've substituted regular milk for buttermilk before with no problems.

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prettycake Posted 15 Nov 2006 , 7:11pm
post #3 of 7

I don't think you can substitute reg milk for buttermilk..
Buttermilk has a purpose. The results won't be tha same..

Like Red Velvet and Italian Cream Cake has Buttermilk. icon_smile.gif

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GIAcakes Posted 15 Nov 2006 , 7:11pm
post #4 of 7

My chocolate cake recipe has buttermilk in it, you would never know. It's not the same taste you get when it's in white cake, in my experience anyway.

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nichi Posted 15 Nov 2006 , 7:15pm
post #5 of 7

Doesn't the acidity of the buttermilk help with the rise you get from the baking soda or something? Some chemical reaction... where's Alton Brown when you need him!

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kjgjam22 Posted 15 Nov 2006 , 11:30pm
post #6 of 7

i have made the fudge layer cake on this site with and without the buttermilk....its a tad different but not much...you couls go ahead and try it and see if you like how it turned out.

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neni Posted 16 Nov 2006 , 8:19am
post #7 of 7

if I remember correctly you need the acid in the buttermilk to react with the baking soda/ baking powder in the recipe. You can use regular milk, just add about 1 TBS lemon juice

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