Substitute for Buttermilk in Cake: Moist and Tender
When making cake, the best substitute for buttermilk is Plain Yogurt + Milk. Yogurt provides the acidity and tang of buttermilk with extra richness. Whisk smooth before adding to batter. Creates an incredibly moist, tender cake with a fine crumb. Buttermilk creates exceptionally moist, tender cakes with a fine crumb. Its acidity activates baking soda for lift and tenderizes gluten for a softer texture. Classic red velvet and Southern layer cakes depend on buttermilk. The substitute must provide acidity and moisture.
Best Substitute
Plain Yogurt + Milk
1/2 cup plain yogurt + 1/2 cup milk per cup of buttermilk
Yogurt provides the acidity and tang of buttermilk with extra richness. Whisk smooth before adding to batter. Creates an incredibly moist, tender cake with a fine crumb.
What else can I use instead of buttermilk in cake?
Milk + Vinegar
1 cup milk + 1 tbsp white vinegar (let sit 10 minutes)
The simplest swap. Provides the acidity needed for baking soda to work. Vinegar flavor disappears after baking.
Sour Cream + Milk
1/3 cup sour cream + 2/3 cup milk per cup of buttermilk
Creates the richest, most moist cake. Extra fat means extra tender crumb. A bakery-quality upgrade.
Soy Milk + Lemon Juice
1 cup soy milk + 1 tbsp lemon juice (let sit 10 minutes)
Best vegan option. Creates the right acidity and thickness. Works well in chocolate and red velvet cake.
Frequently Asked Questions
What can I use instead of buttermilk in cake?
Whisk 1/2 cup plain yogurt with 1/2 cup milk until smooth. This provides the same tang, acidity, and moisture as buttermilk. The cake will be moist and tender with a fine crumb.
Can I substitute regular milk for buttermilk in red velvet cake?
Do not use plain milk without adding acid. Red velvet cake needs buttermilk's acidity to react with baking soda and to activate the cocoa color. Add 1 tablespoon vinegar per cup of milk to create DIY buttermilk.