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?
I love buttermilk (for baking, NOT to drink). 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.
I agree. I will change the recipe with the recommendations you made. Thanks for the help! Happy Baking!
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?
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.
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.