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does anyone have a fool proof basic cake recipe for high-altitude. I live at 8,600 feet and have tried all the adjustments, but no success. Thanks.

I have tried many recipes and made all the adjustments for my altitude. I still have not had any success. If you live near or at my altitude and have a cake recipe that you know works, would you be willing to share? thanks so much

asked by Mary over 1 year ago
9 answers 596 views
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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

Here is a thread that may help you. I would be glad to give you the specific information for your elevation if you are interested.
https://food52.com/hotline...

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added over 1 year ago

Thanks Cynthia, I looked at that thread before I posted the question. I've made the adjustments suggested, but still have not had success. The batter always looks great, but the cake always falls. I have mastered cookies, but I just can't get cake. I was hoping for a recipe and specific directions that someone already has tested and knows works at my altitude. I think once I make a successful cake I will be able to make another. The only cakes I can make are from boxes and they're just not great.

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Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

Have you looked at this?http://www.kingarthurflour...

Also, down in the last comment of this recipe, KAF gives specific changes to make to this cake for an altitude of 8600. http://www.kingarthurflour...

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

I suspect that is your problem, Mary. Box cakes already contain more leavening than you need, and that's the crux of the matter. You can't remove what you can't find. You can certainly try adding more flour and an extra couple of eggs. Too, raise the baking temperature by 25 degrees so as to set up the protein structure more rapidly.

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added over 1 year ago

Actually, the only success I ever have is with boxed mixes. I add double the flour they suggest for high altitude because I'm at more than double the "high altitude" listed on the box. The cakes come out looking OK, but they taste like boxed mixes.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

Mary, I SO wish you lived closer so that you could go through a couple of cake baking classes with me. You're the sort of baker I SO love to help. I'm working on some Youtube videos.

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added over 1 year ago

I live at about 4500 feet, and I've found that if I leave out about a tablespoon of the butter and 2 tablespoons of the sugar, I no longer have the problem with cakes falling. I don't know if this would help at 8600 feet, but I thought it might help...it seems to work with any cake recipe I make...

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added over 1 year ago

Thanks Liz. I think the large difference in altitude between you and me means a lot more adjustments, but I know that works for cookies. That's almost exactly what I do so I don't get flat cookies. I also add a couple of teaspoons of water to the dough.

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PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added over 1 year ago

I'm not sure what kind of cake you're looking for, or what kind of issues you're having but I baked in Denver for 3 years and only had notable issues with sponge cakes. Are you looking for a white cake? A yellow cake?