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Sep 3, 2011 10:47 PM

making wacky cake with buttermilk

has anyone tried making wacky cake with buttermilk? i do love the traditional water but i'm hoping buttermilk will give it an extra kick. has anyone tried it? how does it differ in taste and texture?

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  1. How much baking soda and vinegar do you use? The buttermilk could substitute for both the water and vinegar. I believe the usual ratio is 1c buttermilk and 1/2t of baking soda.

    1. I think it would be a nice change. Paulj has a good point that you can just eliminate the vinegar then. I also think it would be good w/ strong coffee instead of water.

      1. Yep, I am a Saco dried buttermilk fanatic and I use it in wacky cake all the time. Just mix in 3-4 tablespoons of the buttermilk powder with the dry ingredients. No need to alter the rest of the recipe; I still use the vinegar. I would just sub liquid buttermilk straight for the water, though I actually think the Saco tastes better since it is real buttermilk and not a cultured milk product. I think it makes the texture lighter and it enhances the flavor. I love that tart kick of buttermilk. Either way, extra yum.

        And yes, I often use coffee, too. Makes it stronger as you'd imagine. Another wacky cake alteration I like is to use about 1/3 cup almond meal in place of some of the flour. It gives a crumblier texture.

        1 Reply
        1. re: visciole

          i have made it with coffee and could taste the difference in the flavor. but this time i'm making it for kids and don't want to add extra caffeine. don't know whether caffeine bakes out but don't need extra hyper around here. i wasn't going to eliminate the vinegar since i usually bake cakes without eggs (egg allergy) and feel like it needs that extra boost. since i don't have time to make a batch then another one incase just wanted to ask those who have made it w/buttermilk. thanks!

        2. I've made it with rice milk , almond milk, and soy milk. It comes out great. I haven't tried regular milk or buttermilk but I don't see why it wouldn't come out just fine.

          5 Replies
          1. re: serenarobin

            now have you guys ever changed the proportions of cocoa or dry ingredients? i'm finding that the cake is great but not very chocolatey. very light in color. i'm thinking of increasing the cocoa to 1/2 cup instead of the 1/4 next time...

            1. re: trolley

              you could definitely up the cocoa, but back the flour off a little bit. not quite as much as you increase the cocoa, but almost.

              1. re: trolley

                A really good quality dark cocoa makes a big difference. I've never tried upping the cocoa, but the recipe seems very forgiving (I've done many, many other things to it!). Let us know what you think if you try it.

                1. re: trolley

                  You can substitute 1/4 c cocoa for 2 Tab flour. Adding espresso powder, or some coffee, also intensifies the taste of the chocolate.

                  1. re: trolley

                    I don't even remember what the original proportions are... I've definitely upped the cocoa and downed the sugar. Agree that the recipe is very forgiving.

                2. Is this the same as what we called crazy cake? Where you made three holes in the mix and added the vinegar, soda and something else to them and then mixed? My mother made something like this when we were kids.

                  1 Reply
                  1. re: karykat

                    yes, crazy cake, depression era cake, wacky cake, all the same. most recipes call for mixing in the pan you bake in but i prefer to mix it in a bowl.