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High Altitude Layer Cake

Rated as 3.29 out of 5 Stars
0

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

40 m servings 335
Original recipe yields 12 servings (2 - 9 inch cake layers)

Directions

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  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.

Nutrition Facts


Per Serving: 335 calories; 13.8 47.1 5.5 94 195 Full nutrition

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Reviews

Read all reviews 7
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a really great recipe. Always works at my altitude and it gives the “oh my god” phrase when eaten. Really love this cake!!

Most helpful critical review

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.

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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...

This is a really great recipe. Always works at my altitude and it gives the “oh my god” phrase when eaten. Really love this cake!!

i baked this yesterday. It is vety dense, and dry. It didn't fall and the flavor was good, but I sure won't make it again.

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