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High Altitude Layer Cake

By: Mt Harvard  
"This recipe for white layer cake at high altitudes dates back to 1953. I've perfected at 11,000 feet."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 18 people have saved this

Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 2 - 9 inch cake layers
 

Ingredients

  • 2 2/3 cups sifted cake flour
  • 2 teaspoons baking powder
  • 3/4 cup butter, softened
  • 1 1/4 cups white sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk

Directions

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 335 | Total Fat: 13.8g | Cholesterol: 103mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2008 by Sandi Johnson 
I live at 6000 ft and this recipe didn't fall but was very dry. Onward for a cake that isn't!... MORE

 
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