High Altitude Cake

READY IN: 45mins
Recipe by mollypaul

Baking at high altitudes is a science. Found this online and posted it in response to a recipe request.

Top Review by Chef MB

I followed the directions exactly and baked for the lesser amount of time. The cake looked beautiful--didn't fall, which is a problem for me at altitude. But the cake itself was extremely dry, which came through even though I used it as a base for ice cream cake. Sorry. If anyone has any suggestions how to make this better, I'd be willing to try again, since it really did look perfect.

Ingredients Nutrition


  1. Preheat oven to 375F and lightly grease/flour two 9" round cake pans.
  2. Sift the cake flour and baking powder into a bowl and set to the side.
  3. Beat butter and sugar until light and fluffy, up to 10 minutes.
  4. Mix in eggs, one at a time, fully blending each one in before adding the next.
  5. Stir in vanilla.
  6. Stir in the flour and baking powder mixture alternatively with the milk until the batter is smooth.
  7. Divide the batter evenly between the prepared pans.
  8. Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes.
  9. Cool cakes in the pans set over a wire rack.

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