Does homemade buttermilk really taste the same in a cake recipe?

I’ve used this all the time for cornbread and it works fine- I use about a tablespoon of vinegar to a cup of milk. I can’t taste the difference in cornbread.

I do this with soymilk and it also works. (I T per cup.) I can practially guarantee it will work just fine. The important thing is that you have an acid in the batter to interact with the baking soda so it rises.

It’s not that it taste the same, but it reacts the same as buttermilk in a recipe.

It works the same, but you have to use at least 2% milk. You can also use plain or vanilla yogurt in the place of buttermilk.

I have seen some recipes call for one tablespoon, some for 1¾, looks like everyone here is saying one T will do the trick?

@AmWiser I understand what your are saying, chemically reacts the same, but will it also taste the same? Or, will the cake be sweeter? Too sweet?

@JLeslie I’ve never known the substitution to change the taste. Or maybe to me a cake is already sweet but never to sweet. (I hope that’s understandable…It’s early:\)

Ok, I used a little over a tablespoon over vinegar, and filled with milk to just short of a cup, and then added a little sour cream. It was not exaclty the same as when I use buttermilk, but it did rise with no problem. It is a little less dense, and little more crumby, but overall it was a success. You all helped a lot. I probably would not have tried it if you had ot reassured me. Thanks everyone!