Buttermilk is a common ingredient in cake recipes as it adds a tangy flavor and moist texture to the cake. However, not everyone has buttermilk readily available in their pantry. This can be a problem when you’re in the middle of baking a cake and don’t have time to run to the store.
Luckily, there are several substitutes for buttermilk in cake recipes that can be used as a replacement.
In this article, we will explore the best substitutes for buttermilk in cake recipes and how to use them.
Substitutes for Buttermilk in Cake Recipe
1. Plain Yogurt
Plain yogurt is a great substitute for buttermilk in cake recipes. It has a similar tangy flavor and can be used in a 1:1 ratio with buttermilk. To use plain yogurt as a substitute for buttermilk, simply measure out the same amount of yogurt as you would buttermilk and add it to the recipe.
2. Sour Cream
Sour cream is another excellent substitute for buttermilk in cake recipes. It has a tangy flavor and a similar consistency to buttermilk. To use sour cream as a substitute for buttermilk, use a 1:1 ratio, and add it to the recipe.
3. Milk and Vinegar
A combination of milk and vinegar is a simple and effective substitute for buttermilk in cake recipes. To make this substitute, add one tablespoon of white vinegar to a measuring cup, and then add enough milk to make one cup. Stir the mixture and let it sit for a few minutes. The milk will curdle, and you will have a substitute for buttermilk. Use this mixture in a 1:1 ratio with buttermilk.
4. Milk and Lemon Juice
Milk and lemon juice are another combination that can be used as a substitute for buttermilk. Add one tablespoon of lemon juice to a measuring cup, and then add enough milk to make one cup. Stir the mixture and let it sit for a few minutes. The milk will curdle, and you will have a substitute for buttermilk. Use this mixture in a 1:1 ratio with buttermilk.
5. Cream of Tartar and Milk
A combination of cream of tartar and milk can be used as a substitute for buttermilk. Add one and a half teaspoons of cream of tartar to a measuring cup, and then add enough milk to make one cup. Stir the mixture and let it sit for a few minutes. Use this mixture in a 1:1 ratio with buttermilk.
FAQs
Water cannot be used as a substitute for buttermilk in cake recipes as it does not provide the same tangy flavor and moist texture that buttermilk does.
Yes, you can use almond milk as a substitute for buttermilk in cake recipes. However, the almond milk will not provide the same tangy flavor and moist texture that buttermilk does.
Conclusion
In conclusion, buttermilk is a common ingredient in cake recipes that can be easily substituted with other simple ingredients. Plain yogurt
