The BEST Buttermilk Chocolate Cake Recipe | Delightful E Made (2024)

FAQs

What is the benefit of buttermilk in cake? ›

In cooking, it's often used in marinades, dressings, and sauces. In baking, buttermilk adds moisture, tenderness, and a subtle tanginess to cakes, pancakes, muffins, and more. Its acidity also reacts with baking soda, creating a leavening effect that results in light, fluffy baked goods.

Espresso powder can be added to just about any chocolate cake recipe for an intensified chocolate flavor. Just know that since it's super concentrated, a little goes a long way. Your cake will only need about a ½–1½ teaspoons, depending on your preferences.

Can you substitute buttermilk for milk in baking recipes? Yes, you can replace milk with an equal amount of buttermilk, but it will affect the flavor and acidity. The flavor won't be bad, just sharper. Take the difference between buttermilk and regular pancakes, for example.

Drinking buttermilk can lower blood pressure and cholesterol levels. It is also an ideal drink for diabetics as it has a low glycemic index, low-fat content and fewer calories. Diabetes should avoid energy drinks, fruit juices, sodas, alcoholic beverages and other packed drinks.

Buttermilk is made up of a variety of acids – the results of the fermentation process, which give baked goods a couple of benefits. First, the acidity provides tangy flavor to balance all kinds of sweet baked treats. Second, it activates baking soda, producing the gas that makes dough or batter rise.

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Does a cake made with buttermilk need to be refrigerated? Cakes made with buttermilk can be kept at room temperature for several days. However, if the cake is covered in a frosting with cream cheese, whipped cream or eggs, it will need to be stored in the fridge.

Not only does it deepen the flavor of your bake, but the acid in the buttermilk works with leaveners like baking soda to give it a fluffier interior crumb and more rise. However, it does not react the same way with baking powder.

No one disputes that one of the very best chocolate cake flavour combinations is fruity. If the cake that you're making uses white or milk chocolate and is very sweet, then something more acidic like passion fruit will work brilliantly to balance out the fat and sugar.

If you're making something chocolaty – crinkle cookies, chocolate mousse, brownies, fudge – and really want to turn up the chocolate flavor, there's a simple trick you can use with just about any recipe. Do you know the secret ingredient? It's espresso!

What was added to chocolate to make it taste better? ›

Additional Ingredients: Some chocolates may include other ingredients like vanilla, lecithin, or flavorings. These should be of high quality and added in appropriate proportions to enhance the chocolate's flavor.

Buttermilk in Cake Recipes

Buttermilk is a tenderizer. It makes baked goods moist right from the start. Buttermilk is tangy. While many times you might not notice its flavor, in this vanilla buttermilk cake, it keeps the cake from being too sweet and gives it a rich, buttery taste.

“Buttermilk is acidic and reacts with the alkaline baking soda to add more loft when the oven's heat hits the dough,” says Prep Kitchen Manager Catherine Ward. That means your scratch-made biscuits and cakes will rise higher and have a lighter texture. And let's not forget that buttermilk adds flavor.

A: Sour milk or kefir can be substituted for buttermilk. For kefir, substitute it cup for cup for the buttermilk. To sour milk, place 1 tablespoon of vinegar or lemon juice in a 1-cup measure and add enough milk (whole or low-fat) to equal 1 cup.

If your chocolate cake recipe calls for 1/4 cup buttermilk, don't sweat it; even using plain milk will probably be OK. In simple recipes where buttermilk's flavor may be front and center, your top substitute will be Greek yogurt mixed with milk.

when it comes to baking. The reason why so many recipes use buttermilk. is because it adds acidity, and that acidity interacts with things like baking soda, which ends up activating it even more. and helping it to rise. So if you just swap your buttermilk for milk, it's gonna change your recipe.

While the quantity of acid could be fine-tuned, the consistency of milk-based substitutions will be unavoidably thin. Compared to cultured buttermilk, plain milk is watery, making the dough so heavy and wet that it oozes into a puddle, turning the biscuits flat and dense.