Both sour cream and buttermilk can make delicious cakes, but they each have their advantages and best uses. In this comprehensive guide, we’ll look at how sour cream and buttermilk differ, examine their best uses in cake baking, and help you decide which is best for your specific cake recipe.
Quick Overview: Sour Cream vs. Buttermilk for Cake
Here is a quick rundown of how sour cream and buttermilk differ when used in cakes:
- Sour cream adds moisture and tenderness.
- Buttermilk helps cakes rise higher with a tender, fine crumb.
- Sour cream gives cakes a rich, tangy flavor.
- Buttermilk provides a subtle tangy flavor.
- Sour cream makes dense cakes like pound cake.
- Buttermilk excels in lighter cakes like chiffon.
Neither ingredient is definitively “better” – they both have strengths and are better suited for certain cake types. Consider the recipe, texture, and flavor you want when deciding between sour cream vs. buttermilk.
Sour Cream in Cake Baking
Sour cream is made by fermenting regular cream with bacteria, which thickens it and gives it a tangy, acidic taste. In cakes, sour cream adds moisture, richness, and a pleasant tart flavor.
The main benefits of using sour cream in cakes include:
- Moisture – The high moisture content in sour cream helps keep cakes tender and moist. The moisture prevents gluten development and gives a fine, soft crumb.
- Tenderness – Sour cream creates a more tender, delicate texture versus oil-based cakes. The moisture allows more rising before setting.
- Richness – Sour cream provides a rich mouthfeel and flavor compared to buttermilk. The creaminess gives cakes a satisfying indulgence.
- Tangy flavor – The tanginess in sour cream comes through subtly in cakes. It provides a pleasant tartness without being overpowering.
- Browning – Sour cream helps cakes and quick breads brown better than milk or water-based batters.
Sour cream is best used in dense cakes that benefit from extra moisture and a rich taste. Popular types of cake made with sour cream include:
- Pound cakes
- Red velvet cakes
- Chocolate cakes
- Carrot cakes
- Coffee cakes
- Fruit cakes like blueberry or banana
Sour cream gives these cakes a fine, moist crumb while providing rich flavor. The moisture prevents dense cakes from becoming dry. Sour cream’s acidity also helps activate baking soda for added rise.
Amount to Use
As a guideline, you can replace the oil or butter in a cake recipe with an equal amount of sour cream. For example, if a recipe calls for 1 cup of vegetable oil, use 1 cup of sour cream instead.
However, you may need to reduce other liquids slightly to account for the higher moisture in sour cream. Consider reducing milk, water, or buttermilk by a couple tablespoons per cup of sour cream added.
You can also add sour cream as a bonus ingredient. About 1/4 to 1/2 cup makes a noticeable difference in keeping cakes moist and tender.
Buttermilk in Cake Baking
Buttermilk is a tart, creamy liquid left over from churning butter. It provides a subtle tangy flavor but has less fat than sour cream. In cakes, buttermilk improves texture, moistness, and rise.
Here are the main benefits of using buttermilk in cakes:
- Tenderness – Buttermilk tenderizes the crumb and prevents gluten formation. The tang inhibits gluten development.
- Moisture – The liquid keeps cakes moist and improves storage life. Buttermilk retains moisture better than milk.
- Rise – Buttermilk’s acidity reacts with baking soda for added lift. It helps make taller, domed cakes.
- Finer crumb – Buttermilk cakes have a delicate, fine crumb with thin cell walls. This creates a soft texture.
- Tangy flavor – The acidity provides a mild tang that comes through faintly. It is not overwhelming.
Buttermilk works well in lighter, delicate cakes where a tender crumb and subtle flavor are desired. Cake types that benefit from buttermilk include:
- Sponge cakes
- Angel food cakes
- Chiffon cakes
- Layer cakes
- Cupcakes
- Sheet cakes
- Genoise cakes
For these cakes, buttermilk gives the right amount of tenderness and rise without adding too much richness or moisture.
Amount to Use
You can substitute buttermilk 1:1 for the milk or water called for in a cake recipe. If the recipe uses sour cream or yogurt, you may want to reduce buttermilk slightly to account for the higher moisture.
For the lightest texture, use equal parts buttermilk and neutral oil. For example, replace 1/2 cup oil and 1/2 cup milk with 1 cup buttermilk.
You can also add 2-4 tablespoons buttermilk to boost rise and tenderness without fully replacing other liquids.
Sour Cream vs. Buttermilk: Key Differences
Here is a quick summary of how sour cream and buttermilk differ in purpose and use:
| Sour Cream | Buttermilk |
|---|---|
| Higher fat content (18-20%) | Low fat (0.5-2%) |
| Provides richness | Does not add richness |
| Very moist, dense crumb | Tender, delicate crumb |
| Subtle tanginess | Very subtle tang |
| Better in heavy cakes | Better in lighter cakes |
| Can replace butter/oil | Replaces milk |
As you can see, sour cream provides fat and moisture, while buttermilk mainly affects texture. Buttermilk has more uses overall, while sour cream excels when a rich, tender crumb is desired.
Should You Use Sour Cream or Buttermilk in Cakes?
Choosing between sour cream and buttermilk depends largely on the type of cake you are making. Here are some guidelines for deciding which to use:
Use Sour Cream For:
- Pound cakes
- Fruit cakes like banana
- Carrot cakes
- Chocolate cakes
- Red velvet cakes
- Coffee cakes
- Upside-down cakes
Sour cream is perfect for dense cakes where you want to highlight indulgent flavor and moisture. The tang complements chocolate, spices, fruits, and nuts.
Use Buttermilk For:
- Angel food cakes
- Chiffon cakes
- Sponge cakes
- Genoise cakes
- Layer cakes
- Sheet cakes
- Cupcakes
Buttermilk allows these lighter cakes to achieve maximum rise and delicacy. Its subtle flavor lets other ingredients like citrus, vanilla, and spices shine through.
Use Either For:
- White and yellow cakes
- Cinnamon cakes
- Lemon cakes
- Gingerbread
- Cornmeal cakes
- Marble cakes
- Bundt cakes
For plainer cakes, both buttermilk and sour cream add moisture, tenderness and rise. Pick based on the density you prefer.
Tips for Using Sour Cream and Buttermilk in Cakes
Here are some tips to ensure success when using sour cream or buttermilk in cakes:
- Reduce other liquids – Decrease milk, water or other liquids to account for the higher moisture in sour cream or buttermilk.
- Bring to room temperature – Cold ingredients inhibit rise. Allow sour cream and buttermilk to come to room temp before using.
- Don’t overmix – Gentle mixing prevents over-developing gluten. Stop mixing once flour is just combined.
- Allow time to rise – Give cakes plenty of undisturbed time to fully rise before baking for maximum lift.
- Watch oven temperature – Bake cakes at the recommended temp. Too low can collapse cakes, too high browns too quickly.
- Test for doneness – Underbaking loses leavening power. Use a toothpick to test centers are baked through.
Following these best practices will help you get great results with both sour cream and buttermilk cakes.
Frequently Asked Questions
Can you use sour cream instead of buttermilk in cakes?
Yes, sour cream can be substituted for buttermilk in most cake recipes. Use the same amount called for of buttermilk. However, the texture will be more moist and dense compared to buttermilk. Reduce other liquids slightly to account for the higher moisture in sour cream.
Can you use buttermilk instead of sour cream in cakes?
Buttermilk can replace sour cream in cakes, but the flavor and texture will change. Buttermilk does not provide the rich tanginess or moisture of sour cream. Cakes made with buttermilk instead of sour cream will be lighter and less indulgent.
What happens if you use sour cream instead of buttermilk in cake?
Using sour cream instead of buttermilk will make the cake more moist and dense with a richer flavor. The tanginess will come through more strongly. Reduce other liquids to prevent the cake from becoming soggy. The crumb will also be more coarse from the higher fat content.
Can I use Greek yogurt instead of sour cream in cakes?
Yes, plain Greek yogurt makes an excellent substitute for sour cream in cakes. Use the same amount called for of sour cream. Greek yogurt provides a similar fat content, moisture and tang. Make sure the yogurt is plain without added sugar.
What can I use if I don’t have buttermilk for cake?
If you don’t have buttermilk, you can make a quick substitute by mixing 1 tablespoon lemon juice or vinegar with 1 cup milk. Let sit 5 minutes before using. You can also use plain yogurt thinned with milk or whey leftover from straining yogurt.
The Bottom Line
While both delicious, sour cream and buttermilk serve different purposes in cake baking. Sour cream provides indulgent moisture and richness, making it ideal for dense cakes. Buttermilk gives a lighter texture and subtle tang that suits sponge and chiffon cakes.
Consider the cake type, desired texture, and flavor when deciding whether sour cream or buttermilk is best. With proper baking techniques, both ingredients can help you achieve cake perfection.