High Altitude Cake

Experience perfectly fluffy, melt-in-your-mouth cake with this High Altitude Cake recipe, tailored specifically for baking success above sea level. Crafted with a balanced combination of all-purpose flour, baking powder, and fine sea salt, this recipe ensures structure and moisture despite the challenges of high-altitude air pressure. Softened butter and creamy whole milk create a rich, tender crumb, while pure vanilla extract adds a classic, aromatic sweetness. With a baking technique that adjusts temperature and mixing to combat altitude-induced dryness, this cake bakes to golden perfection every time. Whether layered with your favorite frosting or served simply as is, this recipe is your go-to for high-altitude baking excellence. Perfect for celebrations or an everyday treat, it’s a must-try for bakers seeking consistently delicious results!

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 2.5 cups all-purpose flour
• 1.25 teaspoons baking powder
• 0.5 teaspoons fine sea salt
• 0.75 cups unsalted butter, softened
• 1.5 cups granulated sugar
• 3 pieces large eggs
• 2 teaspoons pure vanilla extract
• 1 cup whole milk
• 1 tablespoon all-purpose flour (for dusting pans)
• 1 tablespoon unsalted butter (for greasing pans)

Directions

Step 1

Preheat your oven to 375°F (190°C). At high altitudes, baking at a slightly higher temperature helps set the structure of the cake more quickly.

Step 2

Grease two 8-inch round cake pans with 1 tablespoon of unsalted butter. Dust the pans lightly with 1 tablespoon of flour, tapping out the excess.

Step 3

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 4

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Step 5

Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl as needed.

Step 6

Mix in the pure vanilla extract until fully incorporated.

Step 7

Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed, just until combined after each addition. Avoid overmixing to ensure a tender cake.

Step 8

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Step 9

Bake for 28-32 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.

Step 10

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully invert them onto a wire rack to cool completely before frosting or serving.

Nutrition Facts

Serving size	1210.5 grams (1210.5g)

Amount per serving	% Daily Value*
Calories	4031

Total Fat 182.10g	233%
Saturated Fat 107.70g	539%
Polyunsaturated Fat 0.30g
Cholesterol 1006mg	335%
Sodium 1866mg	81%
Total Carbohydrate 553.00g	201%
Dietary Fiber 8.40g	30%
Total Sugars 312.60g
Protein 59.30g	119%

Vitamin D 227IU	1137%
Calcium 467mg	36%
Iron 17mg	97%
Potassium 948mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 5.8%

Carbs: 54.1%