Hi all you cake people! I'm making a cake this weekend using pillsbury butter golden as the base. I'm wondering if I can sub all/ part of the water called for with fat free greek yogurt (caramel), leaving the rest of the ingredients the same. Any tips? Is this a terrible idea? Would it be better if I added/ subbed anything else as well?
Thanks everyone!
I have never tried to sub yogurt for water. My guess would be that the yogurt would change the pH of the batter. Are you just trying to get a caramel taste to the cake. Maybe some caramel essence?
Some people have sub'd yogurt in my *original* WASC recipe BUT........sub it for the sour cream, not the water. I think the batter will be too thick if you just use yogurt instead of any liquid. I think This is one of those things you are going to have to work out yourself - and then report back to use :)
I’ve subbed plain greek yogurt for part or all of a recipe’s milk or buttermilk before. It definitely makes a denser cake, like a bundt cake.
If it’s the caramel taste you’re after, though, I doubt that would come through very strongly in the final bake. You’d be better off going with whatthedogate’s suggestion of adding caramel essence instead. Or maybe a caramel frosting?
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