Frequently Asked Questions
Is milk and buttermilk interchangeable in a cake recipe?
Is milk and buttermilk interchangeable in a cake recipe? I like using buttermilk but if my recipe calls for plain milk, what would happen if I substitute buttermilk?
Probably not much, however, I would not advise substituting one for the other, especially when making cakes, the success of which is entirely dependent on the chemical "bakery science" of the ingredients used. For example, baking soda is typically used as the leavening agent when buttermilk is used, whereas baking powder is used with regular (sweet) milk.
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