I made this cake recipe for a buttermilk cake and it has an awful bitter taste. I made it a couple of times because the first time I made it I was sick and I thought it was my tastebuds. I thought it would be great because I like buttermilk biscuits. 
I know how to substitute buttermilk buy using regular milk with vinegar .....I just want to know if I use plain milk or heavy cream will the recipe be ok? or do I need to use more or less of milk/heavy cream?
TIA
Using a less acidic ingredient like milk or cream might not work without adjusting the leavening (baking powder/baking soda). I don't think that the amount of liquid would necessarily be changed.
Out of curiosity, did you taste the buttermilk before putting it in? Another brand might taste better, both alone and in the recipe.
mix one tsp white vinegar to one cup milk and let sit for 5 minutes. I do this all the time instead of buttermilk and I can NOT taste anything sour in my cake.it makes it moist and more flavorful. this is best done in chocolate cakes but ive also done it in white etc...
in the past ive done only milk but this was before i knew anything about making cakes. i am sure it turned out "different" than it should have been but i imagine i still liked it all the same. its cake!!! 
are you in a hurry? use what you have on hand. if not, try the vinegar or another brand of buttermilk.
sorry i can not help with facts about the levening agents and acids.
http://www.wrenscottage.com/kitchen/recipes/cake/yellowcake_s.php
I got it from Karen's Kitchen I'm not really in a hurry it's not for anyone. I'm just trying different recipes trying to build a "menu"
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