Prep 15 mins
Cook 35 mins
Adapted from Hershey for high altitude
- 414.03 ml sugar
- 414.03 ml all-purpose flour, plus
- 29.58 ml all-purpose flour
- 177.44 ml cocoa
- 6.16 ml baking powder
- 6.16 ml baking soda
- 4.92 ml salt
- 2 eggs
- 236.59 ml milk
- 29.58 ml milk
- 118.29 ml vegetable oil
- 9.85 ml vanilla extract
- 236.59 ml boiling water
- Heat oven to 375°F Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until tooth pick inserted in center comes out clean. Cool 10 minutes, then remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.).
- Frost with your favorite frosting.
I have been using the best recipe from Hershey's for years. We recently moved from Kansas City to Castle Rock, CO. My long-time, go-to cake recipe was an epic failure at the higher altitude. I found this one adapted for me. Thank you so much!
I live in Aurora, Colorado (5,471 ft above see level) and I've had plenty of fails trying to bake in this altitude. I wanted to make cupcakes and came across this recipe. It is delicious and definitely works in high altitude. This recipe makes about 28 cupcakes. The only change I made was decreasing both the baking powder and baking soda to just 1 teaspoon each instead of the called for 1 teaspoon and 1/4. I baked them for 14 minutes at 375 degrees and these turned out perfect. This will be my go to recipe for chocolate cake.
This is legit a no fail cake recipe for high altitude. It was so deliciously moist and soft. Loved it!