Buttermilk Recipe

by Yoann

My question is about a buttermilk recipe on your site. Hello and thank you for your previous answers to my question about making a cake from scratch I will take your advice and try some of your recipes and change them a bit by adding my own ingredients.

I have another question about your buttermilk recipe. I have never made a cake that needs this ingredient. I am kind of new to this.. Thanks again What is buttermilk? Can I buy it???

Chocolate buttermilk cake recipe

Hi Yoann, Thanks for coming back and asking another great question. Buttermilk can be purchased at almost any grocery store. It does not actually contain butter as you might think, but is the liquid that is left over when they churn butter. It sort of tastes like yogurt. I don't drink it but some people like it and do enjoy it as a beverage.
The buttermilk of today is made by adding lactic acid to milk and then it is fermented. It is usually labeled cultured Buttermilk and you can get it in low fat or skim varieties. I have used both and they are fine for the chocolate cake recipe on my site.

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Jul 27, 2015
2 Epic Failures
by: Lois

I have had two serious failures with the buttermilk chocolate cake recipe.
I was looking for a chocolate cake that I could cover with fondant, and this one seemed easy and ideal for my purposes.
My first try, I followed the recipe exactly, used cake nails, cake strips and the correct temperature. The cake did not cook, and was still liquid in the center after the 35 minute time period. I gave it 10 more minutes, removed from the oven, let it cool 10 minutes, and turned it out onto racks...it stuck horribly. After it cooled, I tried to level it, and it completely split apart.
The second try I used 2 8" pans, greased, floured, and used wax paper on the bottom. The cake literally boiled over in the oven, and went all over the bottom. What a mess!
I again had to give it extra time, and it fell apart being removed from the pans.
I'm not a novice baker, I do cakes all the time, and I have never had such problems.!
The batter seems very thin. The only thing I can think of that would be a variable is I live at higher elevation, 6500 feet. What variation should I have made in the recipe to allow for this?
I would appreciate any advice you can give me.
Thank you;

Aug 03, 2015
Chocolate cake
by: Lorelie

OMG that is awful Lois. Here is a link to a good site about high altitude baking that can help you with that. It looks like the the combination of the baking powder, baking soda and the acidic buttermilk would be a problem. The fact that it boiled over like that tells me that as well. I personally have never dealt with baking at high altitudes before. It is a thin batter that is true, but it works, except apparently at a higher altitude. I hope this helps.

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Buttermilk Substitute

by Larry
(Brooklyn, NY, USA)

Love your site. Recipes are awesome. Looking for a non-dairy Buttermilk substitute - any clue what can be used and how the proportions may change ???

Hi Larry thank you very much. Soy milk, rice milk and almond milk come to mind right away as a non dairy buttermilk substitute. They are thinner than the buttermilk so maybe you could thicken them a little bit using a roux? I don't know I have not tried it but if you make a roux from oil and flour this would thicken the soy milk.

Cornstarch or Arrowroot can be used to thicken it a little bit to mimic the buttermilk. Or you can try it straight up and see what happens. Good luck and please update me on what you decided and how it worked for you. It would be good to know.
Thanks a bunch.


by: Lorelie

Thanks Michelle. That is great to know that the vinegar works with the soy milk the same as it does with regular cows milk to make a buttermilk substitute.

Buttermilk Substitute
by: Michele Owen

One cup of soymilk and one teaspoon of apple cider vinegar works. Whisk the vinegar into the soymilk and let it sit for a few minutes to curdle.

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Dec 06, 2013
2% milk for butter milk

Hi dear, thanks for the help so far. Pls can I add vinegar to 2% milk for butter milk substitute.

From Lorelie: Yes I believe so!

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Whole milk or milk?

by Carolanne

Hi ! I want to know if you see a difference between whole milk or milk in a cake/cupcakes recipe? Because at this time, I'm always using 2% milk for my buttermilk or cake recipes. Is there a real difference? Or it's really minimal?

Thank you for your tips!

Your welcome Carolanne, Thank you for your great questions! I use skim milk often because it is what I have in the house most often, for my white cake. I don't really notice much of a difference from whole milk to skim. I only use buttermilk in my chocolate cake so I can't really say whether that makes a difference or not. Buttermilk is thicker, heavier and has a tartness to it. You may notice a larger difference when substituting milk for buttermilk.

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