Hello guys…
I’m in the middle of baking a chocolate cake and came across a recipe that calls for buttermilk. Unfortunately, I don’t have any buttermilk on hand, but I do have regular milk. I’ve heard that buttermilk can add an extra moist texture to cakes, and I’d love to achieve that result.
Can I substitute regular milk for buttermilk in this recipe? If so, are there any adjustments I should make to the recipe to ensure the cake turns out just as moist and delicious? 
Hallo people,
.Milk just cannot match the richness and tanginess that buttermilk imparts to baked products.
Additionally, it combines with baking soda to form a soft crumb. But in a pinch, you may substitute buttermilk if needed.
Hey everyone! So, I was in the middle of baking a chocolate cake, just like you, and realized I didn’t have any buttermilk either. I’d read that you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for about 5-10 minutes. It curdles slightly, mimicking the acidity and texture of buttermilk. I tried it, and my cake turned out super moist and delicious! So yes, you can definitely substitute regular milk for buttermilk using this trick—just make sure to adjust the milk quantity accordingly. Happy baking!