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READY IN 40 mins

High Altitude Layer Cake

Read Reviews (4)

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

Ingredients Edit and Save

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Original recipe makes 2 - 9 inch cake layers Change Servings

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

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Directions

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.

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PREP 15 mins
COOK 25 mins
READY IN 40 mins

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Reviews More Reviews

Aug 06, 2008

I live at 6000 ft and this recipe didn't fall but was very dry. Onward for a cake that isn't! If you want a truly white cake and not yellow, use the whites only.

—Sandi Johnson

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Dec 22, 2010

I wondered when I read this recipe why there was no salt. I trusted the baker when they said they had "perfected" the recipe. Well, they have not. Add salt. The cake was dry, but the crumb was dense and what I have been looking for so I think I can tweak the recipe and get what I want. I live in Boulder and my baking has all but disappeared due to issues with hgh altitude but I 'm giving it another go. Wish me luck! Oh and this is a yellow cake, not white. What in the world is this baker thinking?

—Gemini

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4 Ratings

Jan 08, 2012

This recipe was good in that it did not fall. However, it WAS too dry. I wish I'd read the reviews prior to baking it. I live in Salt Lake City. I added a 1/4 tsp. of almond extract. The flavor of the cake is decent. I also paired it with allrecipes.com recipe for wedding cake icing. That recipe is terrific and it is great on this cake. This cake is pretty white, though not pure white. It is not yellow. To make it whiter, one could use clear imitation vanilla extract.

—BakerMan

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Feb 21, 2013

i tried this one tonight i had a happy accident i wasnt thinking and put 2 sticks of butter in it turned out soo good

—Naheta1977

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Nutrition

Calories
335 kcal
17%

Carbohydrates
47.1 g
15%

Cholesterol
103 mg
34%

Fat
13.8 g
21%

Fiber
0.5 g
2%

Protein
5.5 g
11%

Sodium
195 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

High Altitude Layer Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 335
Calories from Fat: 125

% Daily Value *
Total Fat 13.8g 21 %
Saturated Fat 8.1g 41 %
Cholesterol 103mg 34 %
Sodium 195mg 8 %
Potassium 92mg 3 %
Total Carbohydrates 47.1g 15 %
Dietary Fiber 0.5g 2 %
Protein 5.5g 11 %
Sugars 22.1g
Vitamin A 9 %
Vitamin C < 1 %
Calcium 11 %
Iron 27 %
Thiamin 30 %
Niacin 26 %
Vitamin B6 3 %
Magnesium 4 %
Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.