Best 4 High Altitude Layer Cake Recipes
Baking a layer cake at high altitudes presents unique challenges due to the lower atmospheric pressure, which affects the way ingredients interact and rise. At higher elevations, the lower air pressure causes water to boil at a lower temperature, leading to faster evaporation and drier baked goods. Additionally, the reduced oxygen levels can hinder the rising action of yeast and baking powder, resulting in flatter cakes. To overcome these challenges and achieve a moist, fluffy layer cake at high altitudes, adjustments to recipes and techniques are necessary. This article explores the essential modifications and provides guidance on selecting the right ingredients, adjusting measurements, and employing proper baking methods to ensure a successful high-altitude layer cake.
Check out the recipes below so you can choose the best recipe for yourself!
HIGH-ALTITUDE CHOCOLATE CAKE
This moist chocolate cake never collapses, something I can't say for other cakes I've baked at high altitude! This cake has been tested at 9,000 feet and always turns out fluffy and moist! Frost this delicious layer cake with cream cheese vanilla bean frosting. Bailey's® buttercream or mocha frosting are also great choices.
Provided by Vespawoolf
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Place cocoa into a small bowl, pour coffee over top, and stir to combine. Set aside to cool.
- Combine sugar, yogurt, milk, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add olive oil and mix to combine.
- Combine flour, salt, baking soda, and baking powder in a large bowl; whisk until combined with no lumps remaining. Pour dry ingredients into the wet ingredients and beat until just mixed. Stir in the coffee mixture and pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the center looks slightly wet but springs back lightly when touched, 25 to 35 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool, about 30 minutes.
Nutrition Facts : Calories 348.1 calories, Carbohydrate 47.6 g, Cholesterol 33.9 mg, Fat 16.6 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 3.2 g, Sodium 290.2 mg, Sugar 30.2 g
HIGH ALTITUDE LAYER CAKE
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the cake flour and baking powder into a bowl and set aside.
- In a large bowl, beat the butter and sugar until light and fluffy, up to 10 minutes. Mix in eggs one at a time, fully blending each one in before adding the next. Stir in vanilla. Stir in the flour and baking powder, alternating with the milk until the batter is smooth. Divide the batter evenly between the prepared pans. Tap the bottoms of the pans on the counter a few times to remove air bubbles.
- Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes. Cool cakes in the pans set over a wire rack.
Nutrition Facts : Calories 335 calories, Carbohydrate 47.1 g, Cholesterol 94.1 mg, Fat 13.8 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 8.1 g, Sodium 195.4 mg, Sugar 22.1 g
HIGH ALTITUDE CAKE
Baking at high altitudes is a science. Found this online and posted it in response to a recipe request.
Provided by Molly53
Categories Dessert
Time 45m
Yield 1 two-layer cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375F and lightly grease/flour two 9" round cake pans.
- Sift the cake flour and baking powder into a bowl and set to the side.
- Beat butter and sugar until light and fluffy, up to 10 minutes.
- Mix in eggs, one at a time, fully blending each one in before adding the next.
- Stir in vanilla.
- Stir in the flour and baking powder mixture alternatively with the milk until the batter is smooth.
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes.
- Cool cakes in the pans set over a wire rack.
Nutrition Facts : Calories 333.6, Fat 14.2, SaturatedFat 8.3, Cholesterol 103.8, Sodium 176.2, Carbohydrate 46, Fiber 0.5, Sugar 21.2, Protein 5.4
GERMAN CHOCOLATE CAKE (HIGH ALTITUDE RECIPE)
Posted per request. This recipe is for high altitude -- making it at sea level will require some adjustments by skipping the extra T of flour, lowering cooking temp. and the cooking time and increasing the sugar by a T or so. Recipe source: The New High Altitude Cookbook
Provided by ellie_
Categories Dessert
Time 1h
Yield 12-14 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F.
- Prepare three 8-inch layer pans by lining them with wax paper and greasing them.
- In a double boiler melt the chocolate with the water over simmering water. Let cool.
- In a large bowl using a mixer cream the butter (or use margarine or shortening) with the sugar until light and fluffy. Beat in egg yolks one at a time and then blend in the melted chocolate.
- In a measuring cup dissolve the baking soda in the buttermilk.
- In a bowl sift flour and salt together.
- Add dry ingredients alternately with the buttermilk mixture, mixing well after each addition. Add vanilla. Mix well.
- With a rubber scraper or whisk fold in beaten egg whites.
- Pour batter into prepared pans.
- Bake for 35-40 minutes or until cake center springs back when pressed with fingertip. Cool.
- Fill and frost with frosting (use your favorite or the following recipe).
- To make the frosting: in a saucepan combine butter, evaporated milk, cream, sugar, beaten egg yolks, and salt. Cook over low heat, stirring constantly until mixture is thickened. Remove from heat. Stir in vanilla, coconut and nuts. Beat until consistency for spreading.
Nutrition Facts : Calories 880.5, Fat 57.1, SaturatedFat 33.3, Cholesterol 227, Sodium 714.3, Carbohydrate 87.4, Fiber 3.2, Sugar 59.3, Protein 10
Tips:
- Use the right ingredients: High-altitude baking requires specific ingredients and measurements. Make sure to use the exact amounts and types of ingredients specified in the recipe.
- Adjust liquid ingredients: High altitude air is drier, so you may need to increase the amount of liquid in your batter or dough. Start by adding an extra 1-2 tablespoons of liquid per cup of dry ingredients and adjust as needed.
- Reduce sugar and leavening agents: The lower air pressure at high altitude causes baked goods to rise more quickly, so you may need to reduce the amount of sugar and leavening agents (such as baking powder or baking soda) in your recipe. Start by reducing these ingredients by 25% and adjust as needed.
- Bake at a lower temperature: The lower air pressure at high altitude also causes baked goods to brown more quickly, so you may need to reduce the baking temperature by 25-50 degrees Fahrenheit. Bake for the same amount of time as indicated in the recipe, or until a toothpick inserted into the center comes out clean.
- Don't overmix: Overmixing can make your baked goods tough and dense. Mix your ingredients just until combined, and avoid overworking the dough or batter.
- Use a high-quality baking pan: A good quality baking pan will help to distribute heat evenly and prevent your baked goods from burning. Use a light-colored pan to prevent overbrowning.
Conclusion:
Baking at high altitude can be a challenge, but with a few simple adjustments to your recipes, you can create delicious and beautiful cakes, cookies, and other baked goods. By following these tips, you can ensure that your high-altitude baked goods turn out perfect every time.
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