Can I exchange buttermilk for regular milk?

Question

I have a chocolate cake that calls for 1 cup milk but I have some butter milk I like to use up. Can I use the butter milk or would I ruin the cake?

Answer 1

buttermilk is more sour so I would stick with regular milk

Answer 2

If you used Buttermilk over Milk you can but reduce the amount of butter that you put into the recipie by maybe a tablespoon.

Not saying its going to taste like the best but you never know, it wont hurt to try it. Sometimes the best dishes are discovered by trying new things!  

Answer 3

I would try it, it doesn't sound like it would mess it up. It has milk right? I don't think it would, but if you want to be on the safe side, use milk and use up the buttermilk later.

http://answers.yahoo.com/question/index?...

Answer 4

NO!  The two are VERY different.  Buttermilk has a different acidity as well as taste. Adding buttermilk instead of regular milk will make your cake taste as if your ingredients spoiled!

Answer 5

that should work fine

Answer 6

A lot of good recipes were "discovered" when people changed already existing ones up a bit, like the chocolate chip cookie!!! Give it a try! It may be fantastic!

Answer 7

yes

Answer 8

Yes, buttermilk will add a gentle, and subtle richness. In fact, many chocolate cake recipes use buttermilk, and then baking soda as leavening.

Most buttermilk is so low fat these days that you should not alter the fat as another poster recommended, nor should you worry.  Please do not reduce the leavening (baking powder or soda) as that will make your cake flat.

Just substitute the precise amount of milk in your recipe for the buttermilk that you have in the refrigerator.  You will find your cake tastes delicious and rich, and you might find yourself experimenting with other cake recipes by adding buttermilk.

There is indeed a recipe for vanilla buttermilk cake that is fabulous.. which is why I know your chocolate buttermilk cake will turn out PERFECT.

Experiment away!  It will be delightful.

Answer 9

If you're baking, substituting buttermilk for milk means changing the flavor and the reactions a bit.  I'd recommend using 2 teaspoons less baking powder and adding a 1/2 teaspoon of baking soda for the 1 cup difference.

As always, if you can't afford to experiment (time/materials/whatever), follow the recipe.

Answer 10

Here's a couple of recipes for Buttermilk Chocolate cake -- compare your recipe to it. It does make a really moist cake.

http://allrecipes.com/Recipe/Buttermilk-...

http://paperseed.wordpress.com/2008/02/0...

You can also freeze buttermilk, so you don't have to use it up today.  

Answer 11

It may   ruin the cake buttermilk is too thick.

Answer 12

the butter milk will change the taste a little,,,and might make it rise a bit more the acid in buttermilk reacts with the soda in baking powder...which already contains cream of tarter ...that also reacts to the soda,,,