can you use buttermilk and sour cream in cake recipe?
Of course you can, although many recipes using these ingredients turn out with a denser texture, more like pound cake. What kind of cake are you wanting to make?
Quote by @cakingandbaking on 2 hours ago
Of course you can, although many recipes using these ingredients turn out with a denser texture, more like pound cake. What kind of cake are you wanting to make?
This should not be true. Buttermilk and sour cream are desirable in cake baking because of their acidity, which reacts well with baking soda. It also has the bonus of tenderizing the flour. There's no reason why either should make a cake dense if the leavening is matched properly.
Do you mean either/or or do you mean together? I use sour cream in almost every cake I bake, but I don't use buttermilk very often.
Sour cream increases the moistness but doesn't affect the flavor or texture. Buttermilk also increases the moistness, but I agree with cakingandbaking that it does make the cake a little more dense. I've never used both in the same recipe so I can't speak to that option.
My favorite recipe for decorated cakes is Kakeladies' WASC recipe (White Almond Sour Cream) in the recipe section of this site. Very moist and sturdy.
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