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Can you use buttermilk instead of milk in a cake mix?

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Frosting requires 4 cups of milk. Don’t be alarmed! Instead than knocking on all of your neighbors’ doors, try these options.Milk hydrates the dry ingredients and adds flavor to most recipes, and plenty of substitutes can do the same without compromising the final result. Can buttermilk be used in place of milk when creating a cake mix?Have you ever been in the middle of a batter and realized too late that youre out of milk? We’ve all been there. Halfway through baking a cake or making cake mix, your carton wont dribble out the 1

Buttermilk was historically made from the somewhat sour liquid left over after churning butter. We used it to lend an airy texture to baked items and as a face cleanser for ladies to keep their skin looking fresh.Buttermilk, on the other hand, is now prepared from nonfat milk with lactic acid culture added. Buttermilk is thicker than milk and has a yogurt-like taste; it is often used to produce crème fraiche or as an ingredient in baked goods such as cake mixes.

Can I Substitute Buttermilk for Milk in Cake Mix?

Can you Substitute Buttermilk for Milk in a Cake Mix?

2 teaspoon of baking soda.Yes, we may use buttermilk instead of milk in cake mixes. To attain the desired effect when using Buttermilk instead of Milk, substitute part or all of the baking powder with baking soda. Reduce the baking powder by two teaspoons for every cup of Buttermilk used for sweet milk.

Milk’s Purpose in Baking

Most baking recipes that ask for milk do not mention the fat percentage, but you may assume it is whole milk since it has the greatest fat level of any milk product.The fat level is what makes the delicious, moist pastries and bread that we all love. So, if you’re looking for new ingredients and have a recipe that asks for milk, go ahead and get whole milk.

If you already have low-fat milk (2 percent, 1%, or skim) in your fridge, go ahead and use it! Any milk will do in a recipe.All milk has enough liquid to bind components and impart moisture to the end product. If you want a richer finished baked item, use a higher fat choice.

Top Milk Substitutes you can Try

When searching for the finest milk replacement in baking, the fat content is crucial, and greater fat alternatives will have the closest texture to the original recipe.Milk replacements with less fat may affect the overall texture somewhat, but they will all offer you with a wonderful treat!


A 50/50 blend of whole milk and heavy cream.This mixture produces a wonderful creamy mouthfeel with only a trace of natural sweetness (from the fat). Use half-and-half to increase the richness and moistness of your baked products.You might even use this alternative more regularly in a simple 1:1 milk swap.Please keep in mind that this swap works only with ordinary half-and-half and only with unflavored creamers.If you like your coffee with half-and-half, you already have the ideal alternative in your refrigerator. Half-and-half is a 50/50 mix.

Heavy Cream

You may have some heavy cream left over after creating whipped cream for pies or other holiday treats. Heavy cream is useful in baking and as a garnish for other baked items.Heavy cream has the highest fat content of any dairy product, which gives it a luscious and creamy texture that improves any baked dish.Because the added fat makes it thicker than milk, you must dilute it before using (otherwise your batter would be too thick).Combine equal parts heavy cream and water to produce the quantity of milk needed for your recipe: 1 cup milk is equivalent to 12 cups heavy cream + 12 cups water.

Evaporated Milk

Evaporated milk is a wonderful replacement since it can be stored for a long time without deteriorating. Because most of the moisture has been removed, evaporated milk is thicker than ordinary milk (thus the name).

When using evaporated milk in place of heavy cream in baking, dilute it like you would heavy cream. Combine equal parts evaporated milk and water to create the appropriate quantity of milk.

Powdered Milk

Powdered milk may look to be something your grandparents had but never used in their cupboard. This form of milk, on the other hand, is highly popular!Many commercial bakers utilize it because of its lengthy shelf life. If you don’t drink milk on a daily basis, you should stock up on powdered milk for baking.To make 1 cup milk in baking, mix 14 cups powdered milk and 1 cup water.

Plain Yogurt

While many individuals do not drink milk, they do eat yogurt on a regular basis. If you prefer yogurt, you may already have this alternative in your refrigerator.Plain yogurt, with its thick, creamy texture, is a wonderful alternative for milk in baking. It’s also quite easy to use! Substitute the equal quantity of yogurt for the milk in your recipe.Do you have solely vanilla yogurt? Don’t be concerned! Most baking recipes will work perfectly with this without dramatically affecting the taste.

Greek Yogurt

While Greek yogurt is a great milk alternative in the kitchen, it is sometimes too thick for baking. Regular yogurt should be used for baking, whereas Greek yogurt should be reserved for soups, sauces, and casseroles.


Kefir is a fermented milk that is comparable to drinkable yogurt and is widely used in smoothies or as a replacement for yogurt in breakfast bowls.Plain kefir has a tangy taste and a thick texture that is comparable to plain yogurt, making it an appropriate milk alternative.Replace the milk in your baked products with an equivalent quantity of kefir. Kefir, like yogurt, comes in a variety of tastes, so use plain kefir.

Sour Cream

Don’t allow the usual applications of sour creams, such as a wonderful taco topping, dissuade you from experimenting with them in your baking. When you don’t have milk, this ubiquitous kitchen ingredient is a terrific method to keep baked items moist and creamy.

Sour cream may be used in place of butter in all baked products, and it’s especially delicious in citrus and chocolate-forward recipes.

Goat Milk

Only around 2% of the milk eaten in the United States is goat milk. It does, however, serve the same purpose in baking as cow milk!Goat milk tastes somewhat tangier than cow milk, and some people believe it has a little aftertaste. So, if you’ve never used goat milk before, you should try it first.If you try goat milk, replace cow milk in all of your baking recipes.

The Best Dairy-Free Milk Substitutes

If the primary reason you’re seeking for a milk replacement is to discover a non-dairy alternative, you’re in luck! You may use your favourite plant-based milk for milk in any of your baking recipes.

There are a few things to keep in mind when choosing plant-based milk for baking. Most plant-based milks are low in fat. As a consequence, the general texture of your baked items will be somewhat different from the original recipe.

Plant-Based Milk

Full-fat canned coconut and soy milk are your best bets for plant-based milk with a texture comparable to conventional milk. Each plant-based milk has a unique taste.Coconut milk, like almond milk, cashew milk, and other plant-based milks, will give a coconut taste to your baked products.Aside from a tiny textural change, most plant-based milks do not generate the same caramelized brown coating on baked items. Caramelization of milk’s natural sugars and lipids results in the crispy cooked top on some foods.As a nondairy replacement, choose a plant-based milk that you currently use and love drinking. Then use it as an equal 1:1 substitution for dairy milk in your recipes.

  • Canned Coconut Milk
  • Light Coconut Milk
  • Soy milk
  • Almond Milk
  • Oat milk
  • Cashew Milk

Pinch of Water

When baking, you may substitute water for milk in a pinch to give the liquid needed for binding components but lack the fat content needed for richness.To help restore some of the fat lost in the milk, add one spoonful of butter to each cup of water that replaces one cup of milk.

How to Make a Boxed Cake Mix Taste Like a Homemade Cake?

These six easy ways can convert any boxed cake into a delicious treat.When you need a cake fast, boxed cake mixes are a great pantry staple to have on hand. Box cakes will always taste like box cakes, for better or worse, and we can smell their moist texture and sweet, saccharine, somewhat bland flavor from a mile away. While handcrafted cakes are undeniably better, there are techniques to make a box cake taste less generic and more homemade. Simple improvements may have a big impact!

How Do You Prepare Homemade Buttermilk?

There are several techniques for generating Buttermilk in general. One of the most basic is to put one tablespoon of lemon juice or vinegar in a one-cup measuring cup before adding whole milk. After stirring everything together, set aside for 5 minutes. Add an acid to your dairy product to thicken it.Buttermilk may be made in a variety of methods, including:

  • 3 cups powdered milk. Allow for a 10-minute rest before usage.Stir together 1 cup of milk and one tablespoon of fresh lemon juice.Combine 4 cup plain homemade yogurt and 14 cups milk.1 cup milk, 1 tablespoon white vinegar, 11 tablespoon red wine vinegar, leave aside till thick.3
  • In a mixing basin, combine 2 cups whole milk.1 cup milk, 2 cup sour cream, and 14 teaspoon cream of tartar, leave aside at room temperature until thick.In a mixing dish, combine 12 cup plain homemade Greek yogurt and 12 cup whole milk.1 cup sour cream and 3 tablespoons whole milk1 31 tbsp apple cider vinegar to 1 cup milk, keep aside until thick at room temperature3 tablespoons Greek yogurt and 1 cup buttermilk1 combine

Make sure the components are mixed into cold milk, not heated milk.

When you add acid to heated milk, it curdles. When added to cold milk, it curdles considerably more slowly, thickening it to the consistency of Buttermilk.

In a Banana Cake, Can Milk Be Substituted for Buttermilk?

The cake will not turn out properly. Place one tablespoon of vinegar in a measuring cup and fill it with milk until it measures one cup for each cup of Buttermilk in your recipe.

How Can You Make a Cake Mix Vegan?

Try soy milk, rice milk, almond milk, and other alternatives to milk. In addition to eggs, mashed bananas, silken tofu, chia seeds, and egg replacements may be used.


Baking handmade cakes is a beautiful way to express your loved ones how much you appreciate them.To get the best results, use the sort of milk stated in the recipe. If you don’t have milk on hand while creating cake mix, you may use Buttermilk or other milk replacements.


Can I use buttermilk instead of milk in cake mix?

By replacing the water with milk, your cake will taste immediately handmade, whilst adding buttermilk will make it rich and creamy. Simply substitute the same quantity of milk or buttermilk for the water (since buttermilk is so thick, you’ll need to add more liquid than the recipe asks for).

What happens when you substitute buttermilk for milk in baking?

Buttermilk has more acid than ordinary milk, which reduces the amount of carbon dioxide generated and thwarts the leavening process required for these recipes. When using buttermilk instead of milk, replace some or all of the baking powder with baking soda to obtain the desired effect.

What happens if I use buttermilk in a cake mix?

Buttermilk adds a tangy taste to your cakes. Because it is acidic, it readily breaks down gluten in your cake, making it softer and more moist. The taste isn’t overpowering, but we appreciate the faint tang it adds to this cake.

What is the difference between using buttermilk and regular milk for baking?

Buttermilk, unlike ordinary milk, is inherently acidic. It combines with leavening chemicals in recipes, such as baking soda and baking powder, to create lighter, fluffier textures and consistency. Buttermilk has a thicker consistency than ordinary milk.

How much buttermilk do I add to cake mix?

3 cup oil (or the quantity specified on the package)Homemade Cake Mix: How to Make It Taste Like a Cake.
4 eggs, room temp.
1 cup buttermilk or the quantity of water specified on the package

How do I substitute buttermilk for milk in a recipe?

To make buttermilk, add 1 tablespoon of vinegar into a 1 cup measuring cup and then fill the remainder of the measuring cup with milk. Then, carefully whisk the mixture and let aside for 5 minutes. If you don’t have vinegar on hand, lemon juice and cream of tartar work well as buttermilk substitutes.

Is it OK to substitute buttermilk for milk?

Buttermilk may be substituted for ordinary milk in almost any baking recipe, cup for cup, however some experts recommend using at least 12 tsp baking soda per cup of buttermilk.

How much buttermilk to replace milk?

When I use these two replacements, I observe no discernible difference in the baked items. What milk-to-vinegar ratio is used to substitute buttermilk? Use one scant cup of milk and one tablespoon of vinegar to make one cup of buttermilk.

Why is buttermilk better than milk for baking?

Buttermilk’s acidity aids in the breakdown of lengthy strands of gluten and proteins in baked products. That implies that any dish that includes a dash of buttermilk is somewhat more tender than ones that use ordinary milk or water.

How to jazz up a box cake mix?

A Pro’s 6 Easy Ways to Upgrade Your Boxed Cake Mix…
Add one additional egg. If you just use one tip from this article, make it this one.
Pour in some milk, coffee, or soda.
Replace the oil with butter.
Mix in the Instant Pudding.
Enhance the flavor with a citrus extract or zest.
Decorate the cake with homemade icing.

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