Does Buttermilk Change The Flavor Of Cake?

Baking By sugarMomma Updated 11 Nov 2009 , 11:13pm by __Jamie__

sugarMomma Cake Central Cake Decorator Profile
sugarMomma Posted 11 Nov 2009 , 10:47pm
post #1 of 2

I used buttermilk as the liquid in a WASC cake flavored with creme bouquet because I read someone used it and it made the cake super moist. Wasn't sure if the sour cream and buttermilk would be overkill but I went for it.

The batter tasted great with that hint of citrus that I was looking for. When I leveled the cake and tasted the scraps, the citrus wasn't really there...

It was a practice cake but I need to bake the real deal tonight. Should I leave out the buttermilk?

1 reply
__Jamie__ Cake Central Cake Decorator Profile
__Jamie__ Posted 11 Nov 2009 , 11:13pm
post #2 of 2

I don't know of any recipe suffering ill effects as using buttermilk. But I could be wrong. I always use bmilk in my scratch recipes, whether it calls for it or not. icon_smile.gif

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