Baking at high altitudes presents unique challenges, but with the right adjustments, you can create a delicious high altitude vanilla cake recipe that is light, fluffy, and full of flavor.
This recipe is designed to cater to the lower air pressure found at elevations above 3,000 feet, ensuring your cake rises beautifully and has a moist texture.
Using simple ingredients like all-purpose flour, butter, and vanilla, this cake is both approachable and satisfying.
Perfect for birthdays, celebrations, or just a sweet treat, it pairs wonderfully with a rich, buttery frosting. Whether I’m celebrating a special event or simply indulging in a sweet treat, this cake never disappoints.
It’s incredibly easy to make and always garners compliments. Join me as I guide you through this reliable recipe, proving that you can achieve baking success, even at higher altitudes!
High Altitude Vanilla Cake Recipe
Recipe Details
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 55-60 minutes
Course: Dessert
Cuisine: American
Yield: 8 servings
Kitchen Utensils Needed
- Two 9-inch round cake pans
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Cooling rack
- Spatula
- Parchment paper (optional)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ¼ cups granulated sugar
- ½ cup unsalted butter, softened
- ¾ cup whole milk, at room temperature
- 3 large eggs, at room temperature
- 1 tablespoon baking powder (adjusted for high altitude)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pure vanilla extract
For the Frosting:
- 1 ½ cups unsalted butter, softened to room temperature
- ¼ teaspoon coarse kosher salt (or ⅛ teaspoon table salt)
- 3 cups powdered sugar
- 2-4 tablespoons milk or cream
- ¼ vanilla bean, seeds scraped
- 1 ½ teaspoons vanilla extract
How To Make High Altitude Vanilla Cake Recipe
Making the Cake:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the butter mixture, alternating with the whole milk. Start and end with the flour mixture. Mix until just combined.
6. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let the cakes cool in the pans for about 10 minutes, then remove from the pans and cool completely on wire racks.
Making the Frosting:
1. Beat Butter: In a large mixing bowl, beat the softened butter until creamy.
2. Add Sugar and Salt: Gradually add the powdered sugar and salt, mixing until smooth.
3. Add Milk and Vanilla: Add 2 tablespoons of milk or cream, the vanilla bean seeds, and vanilla extract. Mix until combined. If the frosting is too thick, add more milk or cream, one tablespoon at a time, until you reach the desired consistency.
Assembling the Cake:
1. Layer and Frost: Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
2. Serve: Slice and enjoy your delicious high-altitude vanilla cake!
Special Note
For even better results, consider using cake flour instead of all-purpose flour. Cake flour is specifically designed for delicate cakes and can help create a lighter texture.
Nutrition Facts High Altitude Vanilla Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 350 |
| Fat | 18g |
| Carbohydrates | 45g |
| Protein | 4g |
Make Your Recipe Even More Delicious
1. Flavor Boosters: Enhance the flavor profile by adding a teaspoon of almond extract or a tablespoon of fresh lemon or orange zest to the batter. These additions will complement the vanilla and create a more complex taste.
2. Irresistible Toppings: After the cake cools, drizzle a rich vanilla glaze or cream cheese frosting over the top. You can also sprinkle it with powdered sugar and add fresh berries for a pop of color and flavor.
3. Delicious Mix-Ins: For added texture and flavor, fold in mini chocolate chips, toasted nuts, or shredded coconut into the batter. These mix-ins will create delightful surprises with every bite and elevate the overall experience.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate it for up to a week.
For longer storage, freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to three months.
Conclusion
Baking a high altitude vanilla cake recipe can be a rewarding experience with the right adjustments. Remember to reduce sugar, increase flour, and tweak leavening agents to ensure a light, fluffy texture.
Higher oven temperatures help set the cake’s structure, while adding an extra egg or some yogurt can keep it moist.
Don’t rush the cooling process before frosting, as it helps maintain the cake’s integrity. Pair it with a light buttercream or cream cheese frosting for a perfect finish.
With these tips, you’ll create a delicious cake that shines at any elevation. Happy baking!
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High Altitude Vanilla Cake Recipe
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Cooling rack
- Spatula
- Parchment paper (optional)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ¼ cups granulated sugar
- ½ cup unsalted butter softened
- ¾ cup whole milk at room temperature
- 3 large eggs at room temperature
- 1 tablespoon baking powder adjusted for high altitude
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pure vanilla extract
For the Frosting:
- 1 ½ cups unsalted butter softened to room temperature
- ¼ teaspoon coarse kosher salt or ⅛ teaspoon table salt
- 3 cups powdered sugar
- 2-4 tablespoons milk or cream
- ¼ vanilla bean seeds scraped
- 1 ½ teaspoons vanilla extract
Instructions
Making the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the butter mixture, alternating with the whole milk. Start and end with the flour mixture. Mix until just combined.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for about 10 minutes, then remove from the pans and cool completely on wire racks.
Making the Frosting:
- Beat Butter: In a large mixing bowl, beat the softened butter until creamy.
- Add Sugar and Salt: Gradually add the powdered sugar and salt, mixing until smooth.
- Add Milk and Vanilla: Add 2 tablespoons of milk or cream, the vanilla bean seeds, and vanilla extract. Mix until combined. If the frosting is too thick, add more milk or cream, one tablespoon at a time, until you reach the desired consistency.
Assembling the Cake:
- Layer and Frost: Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
- Serve: Slice and enjoy your delicious high-altitude vanilla cake!