Can you use buttermilk instead of sour cream in cake recipe?

You can use buttermilk instead of sour cream in a cake recipe, but it's not a direct swap. Here's why and how to adjust:

Why It's Not a Direct Swap:

* Acidity: Both buttermilk and sour cream provide acidity, which helps with the cake's rise and creates a tender crumb. However, buttermilk is more acidic than sour cream.

* Fat Content: Sour cream has a higher fat content than buttermilk. This fat contributes to moisture and richness in the cake.

How to Adjust for Buttermilk:

1. Reduce the Amount: Since buttermilk is more acidic, you'll likely need to use less than the amount of sour cream called for in the recipe. Start by using about ¾ of the sour cream amount.

2. Add Butter or Oil: To compensate for the lower fat content in buttermilk, you can add a bit more butter or oil to the batter.

3. Test and Adjust: Because every recipe is different, it's always best to start with a smaller amount of buttermilk and test the batter. If it seems too dry, add a bit more liquid.

4. Taste Test: After baking, taste the cake. If it's too acidic, you can adjust the next batch by using even less buttermilk.

Important Note: Using buttermilk in place of sour cream can change the texture and flavor of the cake slightly. It may be a little more tangy and slightly less rich.

Alternative: If you don't have buttermilk, you can also make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5-10 minutes.