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 BUTTERMILK DEVIL'S FOOD CAKE
This recipe was given to me by my great-aunt Julee over 40 years ago and I have had to convert it from SE Oklahoma Mountain area altitude to our altitude. We live in NM between 5000 feet and 7000 feet and I bake this 3-layer cake often for my family. If making a sheet cake, I use an 11 x 15 pan for this recipe.
Provided by rlt11_NMC
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h51m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Coat three 9-inch round cake pans generously with cooking spray.
- Mix cake flour, cocoa powder, baking soda, and salt together in a large bowl.
- Beat white sugar, 1 cup butter, 2 teaspoons vanilla extract, and 1 teaspoon almond extract together in a large bowl with an electric mixer on medium speed until light and fluffy. Pour in half of the buttermilk and mix well. Beat in eggs one at a time.
- Beat half of the flour mixture into the creamed butter mixture. Add remaining buttermilk; beat well to combine. Add remaining flour mixture and beat until batter is smooth, about 1 minute. Pour batter into prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 26 to 30 minutes. Let cool in pans, about 15 minutes. Invert onto wire racks and cool completely before frosting, about 45 minutes.
- Beat 1 1/4 cups butter, 2 teaspoons vanilla extract, and 1 teaspoon almond extract in a large bowl with an electric mixer on medium speed until creamy. Beat in milk gradually. Add confectioners' sugar, 2 cups at a time, scraping sides of the bowl as needed, until frosting is smooth. Increase speed to high and beat, adding more milk, 1 tablespoon at a time, until frosting is fluffy and spreadable.
- Spread frosting between cake layers and smooth over top and sides of cake.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 101.9 g, Cholesterol 93.7 mg, Fat 28 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 17.3 g, Sodium 424.1 mg, Sugar 79 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 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
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