What Can I Substitute for Buttermilk in a Cake?

Good Questions

Q: I live in Colombia South America, and I am doing a cake for my birthday, which is in two weeks. I am doing an inside-out Black Forest cake from Martha Stewart.

But we don't have buttermilk so I would like to know if I can replace with a type of fermented milk called Kumis.

Sent by Angela

Editor: Tara, our hunch is that your Kumis is similar to kefir, which does make a good (yet tangier) substitute for buttermilk. If you want to be sure, though, you can just use regular milk and mix it with a tablespoon of vinegar and let it stand for five minutes before using it in your recipe.

Readers, any more advice for Tara?

Related: Food Science: What is Buttermilk?

(Image: Martha Stewart)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.