Hi, I would like to experiment but don't want to waist a perfectly good box cake, so I'm just wondering has anyone ever tried to replace the liquied in a box cake with buttermilk instead of water? If so what were the results?

Thanks, Spice

I've done this numerous times. No problems and I think it makes for a moister cake. My preference though is to use whole or 2% milk.

Thanks Lisa, for the reply. I would hate to have to throw it away.

I use milk (whole milk) but i've never used buttermilk.

Debbie

I personally prefer to use buttermilk. I not only makes the cake moister but a little richer tasting.

I've used buttermilk in chocolate and red velvet cake mixes with out any problems.

buttermilk in cake --> yum!!!

Hi spice! Buttermolk is what I have been using for years. I just replace the water for the buttermilk. Tastes great!!! Much better than with water.

Thanks for replies, sorry I had to step away from computer earlier and I really appreciate the help. I'll get started on that project.

Thanks Again