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.


Recipe Summary

20 mins
25 mins
5 mins
50 mins
2 9-inch cake layers


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

It is imperative that you do not open the oven at any time to check on the cake while it is baking.

Nutrition Facts

378 calories; protein 7.2g 14% DV; carbohydrates 57.9g 19% DV; fat 13.3g 20% DV; cholesterol 99mg 33% DV; sodium 224.7mg 9% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
This is truly a dense and moist cake. I made a half portion using 3 eggs. At 7000 ft it truly was a great birthday cake. Thank you for recipe. Read More