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High Altitude Layer Cake

Mt Harvard

"This recipe for white layer cake at high altitudes dates back to 1953. I've perfected at 11,000 feet."
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40 m servings 335 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 5
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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.

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 d...

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 fl...

For the amount of time and ingredients this is not worth the trouble. It was not really dry but just was bland and the texture was not good.. I do have to add that I did not have any cake flou...

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

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