Red Velvet Cake-advice please wise mumsnetters

[Fedupnagging]

Am baking a red velvet cake tonight for a friends birthday. The ONLY item not delivered in my shopping was, yup, you guessed it, the buttermilk!

I read that you can make buttermilk by adding white vinegar or lemon juice to milk which I will do. My question is, will I then still add the white vinegar? -most recipes include buttermilk, bicarbonate and white vinegar.

Hope someone has the answer

Anyone? Am about to start baking!

My guess would be yes, you still need the white vinegar, even if you feel like you're adding extra to turn the milk, its still there as part of buttermilk not as the vinegar itself iyswim
Does the vinegar react with the bicarb to raise the cake?

Thanks for that Yorky-that's what I thought too.

Cake is now in the oven and looking ok-the raw mixture tasted lovely!

How did it come out?

Ooh i want to make another one of these. It was the first thing I made with my Kitchenaid and was lovely...

It tasted fab and everyone loved it, thanks for asking.