What effect does buttermilk have in cakes?

Buttermilk has a unique combination of lactic acid, fat, and texture-enhancing properties that contribute to the following effects in cakes:

1. Tender and Moist Texture: Buttermilk contains lactic acid, which reacts with baking soda to produce carbon dioxide gas. This reaction helps in creating a light, fluffy, and tender cake. The lactic acid also breaks down the gluten in the flour, resulting in a softer texture. Additionally, the fat content in buttermilk helps in keeping the cake moist.

2. Velvety Crumb: The lactic acid in buttermilk also helps in creating a fine, velvety crumb structure in the cake. This is because lactic acid weakens the gluten network, resulting in a more tender crumb.

3. Enhanced Flavor: Buttermilk imparts a slightly tangy and rich flavor to cakes. This flavor complements well with various cake ingredients such as chocolate, vanilla, and fruits.

4. Improved Shelf Life: The acid in buttermilk helps in slowing down the staling process in cakes. This means that cakes made with buttermilk tend to stay fresher for a longer period of time compared to those made with other liquids.

Overall, buttermilk contributes to the tenderness, moistness, flavor, and shelf life of cakes, making it a popular ingredient in many cake recipes.