Best 4 High Altitude Layer Cake Recipes
**Indulge in a Symphony of Flavors: Explore the Delectable World of High-Altitude Layer Cakes**
Ascend to new culinary heights with our curated collection of high-altitude layer cake recipes. These towering masterpieces are not just a feast for the eyes; they're a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. From classic favorites like red velvet and chocolate to unique creations like carrot cake and coconut cake, our recipes cater to every palate. Each layer is meticulously crafted to achieve perfect balance, with fluffy sponge cake, luscious fillings, and decadent frosting. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring success every time. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will take your taste buds to new heights.
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
BEST HIGH-ALTITUDE BIRTHDAY CAKE
This is the best birthday cake recipe that's been perfected for baking at a high altitude of 6,000 feet. It is a dense and moist cake. Frost as desired.
Provided by ejcelli
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the bottoms and sides of the pans, making sure to remove excess flour.
- Cream sugar and butter in a large bowl using an electric mixer. Add eggs 1 at a time, beating well after each addition, until well incorporated.
- Sift together flour, baking powder, and salt in a separate bowl.
- Mix milk, vanilla, and almond extract together in a third bowl.
- Alternate adding flour mixture and milk mixture to butter mixture; blend well. Evenly distribute batter between the 2 prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Remove cakes from the oven; let sit for 5 minutes. Let cool completely on wire racks before removing cakes from the pans.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 57.9 g, Cholesterol 99 mg, Fat 13.3 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 7.7 g, Sodium 224.7 mg, Sugar 33.7 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
HIGH-ALTITUDE LEMON CAKE
This high-altitude lemon cake is delicious with fresh strawberry frosting. (I use Paula Deen's recipe for that!)
Provided by sydd
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
- Mix together cake flour, lemon zest, baking powder, and salt.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until soft peaks form.
- Cream butter and 1 cup sugar in a large bowl with an electric mixer. Add the flour mixture in batches, alternating with milk and lemon juice, beating batter briefly after each addition. Add lemon extract and egg whites; beat to incorporate into batter. Pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely on wire racks before frosting.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 50.2 g, Cholesterol 32.9 mg, Fat 12.4 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 7.7 g, Sodium 380.7 mg, Sugar 24 g
Tips for Baking a Perfect Layer Cake at High Altitude:
- Use Less Flour: Reduce the amount of flour by about 1/4 cup per cup to prevent the cake from becoming dry and crumbly.
- Add More Liquid: Increase the amount of liquid, such as milk, water, or buttermilk, by 2-4 tablespoons per cup to compensate for the lower atmospheric pressure.
- Reduce Sugar: Decrease the sugar by 1/4 cup per cup to prevent the cake from becoming too brown and caramelized.
- Adjust Leavening Agents: Use 1 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda per cup of flour for a light and fluffy cake.
- Cream Butter and Sugar Thoroughly: This step incorporates air into the batter, resulting in a taller and more tender cake.
- Gradually Add Eggs: Add eggs one at a time, beating well after each addition to prevent curdling.
- Fold in Dry Ingredients Gently: Use a spatula to gently fold in the dry ingredients until just combined to avoid overmixing.
- Bake at a Lower Temperature: Reduce the oven temperature by 25-50 degrees Fahrenheit to prevent the cake from over-browning.
- Bake for a Longer Time: Increase the baking time by 5-10 minutes per layer to ensure the cake is fully cooked through.
Conclusion:
Baking a layer cake at high altitude requires a few adjustments to the ingredients and baking process to compensate for the lower atmospheric pressure. By reducing flour, increasing liquids, and adjusting leavening agents, you can create a light and fluffy cake that is perfectly baked. Remember to cream butter and sugar thoroughly, add eggs gradually, fold in dry ingredients gently, bake at a lower temperature, and bake for a longer time. With these tips, you can enjoy a delicious and successful layer cake at any altitude.
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