If you are substituting yogurt, use sour cream, especially if you want your cake to be soft and moist. Buttermilk and yogurt do not make a soft and moist crumb like sour cream.
1:1 substitution four any type of yogurt, sour cream, crème fraîche, cream cheese substitution.
1:.75 yogurt to buttermilk substitution.
Use 3/4 of what the recipe calls for if substituting with buttermilk or milk because of the added water in these dairy products.
yogurts contain approximately 75% to 85% water, sometimes a tad more pending on the type of yogurt.
buttermilk and milk contain 90% water. So you have to reduce the milks approximately 1/4.