Traditionally, buttermilk was collected from the slightly sour liquid that was left after butter was churned. It was used in baked goods to add an airy texture and as a woman's facial wash for a fresh complexion.
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But now, buttermilk is made from nonfat milk that has a culture called lactic acid added to it. Buttermilk has a thicker consistency than milk and a yogurt-type flavor. It's normally used to make crème fraiche or as an enhancement to baked desserts, such as cake mixes.
Things You'll Need
Nonstick cooking spray
2 round 8-inch pans
Large mixing bowl
- Preheat your oven to 350 degrees Fahrenheit.
- Spray your pans with nonstick cooking spray.
- Put the cake mix into a mixing bowl.
- Substitute the amount of water called for in the cake mix directions with exactly the same amount of buttermilk, plus 1 or 2 tablespoons more, as buttermilk is slightly thicker than water. Add to your mixing bowl.
- Add the amount of eggs and oil called for in the cake mix directions to the buttermilk and mix on medium speed with the mixer until it is well combined.
- Divide batter evenly between the two cake pans.
- Follow the box cake mix directions for baking.
- Remove the cake from the oven when it's done and place the cake pans on the cooling rack.
- Invert cake onto cooling rack according to cake mix instructions.
- Frost your cake when it's cooled.
Buttermilk can also be substituted for milk in a mix. If you're using a 11-by-15-inch pan, use two cake mixes.
Cake mixes don't keep well in hot, humid environments. Avoid buying your box cake mixes more than a couple of months in advance in these conditions.