AHello, I'm sure this is a silly question but il last anyways! Does a cake with buttermilk need to be refrigerated? I'm pre making my cake layers and freezing them however may need to deliver my cake a day ahead of when it is needed so the cake will sit out for a day or two and I don't want the cake to go bad - it will be covered in fondant Thanks

If the buttermilk is baked into the cake (like using milk or cream or sour cream or any other dairy product) you don't handle the cake any differently. Now if dairy is added to the cake after baking like Tres leches then you need to refrigerate until you serve it.

AWonderful! Thank you! :)

Mmmmmm buttermilk. It's in ever single cake recipe I use. :)

No, the thought makes my stomach turn! I love what it does for cakes, and I love the pungent aroma of well aged buttermilk (read--past date) but not to drink. I accidentally poured some in my coffee one morning (thinking it was half and half) and about gagged.

I've never used buttermilk before in cakes. Do you use it instead of water? What makes it different? Richer cake? I'm always looking to try something different and I always find something here at CC. Thanks for any advice.

I made some pancakes using buttermilk but they tasted awful! I can't imagine drinking it straight either. Yuck.

Ewww! Can't imagine drinking it. I have a bit of a problem though, I NEVER finish a bottle of buttermilk before it expires and I have to throw it away. I've considered just making sour milk (1T vinegar in 1C milk) as needed rather than wasting money. Has any one of you successfully substituted sour milk? Did you notice any differences?

AZCouture that thing tastes so weird on its own I can't imagine it tasting any worse LOL.

A

OH YES! In the Middle East, it's called laban and it's a very refreshing drink. A cold glass of laban keeps you hydrated and does amazing rejuvenating work on your body. Not kidding, I have it almost everyday after coming from school :D

LOVE IT :D

AAll my cakes have buttermilk in them, I always think that it adds to the keepability of the cake . Mine last at least three or more weeks and I never fridge my cakes.

My Mother used to drink buttermilk, and though I can't stand the taste myself I love the smell of it.  I do use it in most of my cake and bread recipes.  For the breads I use the powder, for cakes I always use the liquid.  When I don't think I'll use it all up before it might go bad I freeze it in one cup amounts in ziplock bags and move it to the fridge the night before I'll need it for baking.  I find that the milk/vinegar or milk/lemon juice doesn't have the same flavor as the real buttermilk and not quite the same texture either.

@ ibeeflower I have always had it with corn bread crumbled in it.  Not a favorite of mine but a lot of my family loves it but we live in AR so we eat some strange things lol

AThere is a chef/baker over here that talks quite scientifically (best word I can come up with to describe ) called Angela Nilsen. There is a particular high sugar choc ganache cake she makes with buttermilk and she talks about why this is better than milk or water etc. can't remember the detail, which is fairly useless of me, but the book I'm thinking of is 'the ultimate cookbook' but it's fairly old so I assume her stuff is blogged on the net somewhere now . Probably useless info, but might help someone. Btw that choc ganache cake recipe is to die for.

I think the acid in the buttermilk reacts with the baking soda so it either helps it rise or helps it not fall but I can't remember which...

the big fancy word for what buttermilk offers in terms of making better cake batters is that it has phopholipids--it's a molecule which helps the fats and liquids bond--

oops i mean phospholipids--there's an s in there

I was getting a phonetic  FOO FOO LIPIDS there.........   that's funny.

if it helps fats and liquids get along, then it probably is a little foo foo.

foofoo is my cat's nickname--bunny foofoo