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!
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Recipe Information
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)
Instructions
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.
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.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
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.
Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl as needed.
Mix in the pure vanilla extract until fully incorporated.
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.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 28-32 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
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
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 26.3 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 70 mg | 1% | |
*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.
