Living high above sea level can mean your cakes rise too rapidly and then fall in like a moon crater, or end up tough and dry like a kitchen sponge. The lower air pressure at high altitudes causes increased evaporation of liquids during baking. Cakes set improperly and eventually collapse. Since most recipes are intended for sea level baking, you may have to adjust them for high altitudes to produce a moist and fine-textured cake.
An excellent resource is The New High Altitude Cookbook by Beverly M. Anderson and Donna M. Hamilton.
Adjusting Leavening Agents
At high elevations, the decreased air pressure causes leavening agents to react too quickly. When a cake rises too fast, no leavening gasses remain when it's cooked, and it becomes coarse and sunken. Decrease the amount of leavening agent to avoid this. At 5,000 ft. decrease baking powder or soda by 15-25%, and by 25% or more at 7,000 ft.
Adjusting the Volume of Eggs
The New High Altitude Cookbook says, "One early cookbook recommended the addition of an egg as the only change in converting a sea-level recipe for high altitude. Today, the recommendation is to always use extra-large eggs in all baking. The protein in the eggs strengthens the cell structure and makes up for dryness in the air creating velvety, moist cakes."
Other Ingredient Adjustments
You may have to increase baking temperature. At 3,500 - 6,500 ft. increase by 15%-25% and 6,500 ft. and over increase by 25%. You may need to do a little experimenting - sometimes oven temperature needs to be slightly decreased for cakes to rise properly and slowly. Invest in an oven thermometer so you know the exact temperature of your oven.
An excellent resource is The New High Altitude Cookbook by Beverly M. Anderson and Donna M. Hamilton.
Adjusting Leavening Agents
At high elevations, the decreased air pressure causes leavening agents to react too quickly. When a cake rises too fast, no leavening gasses remain when it's cooked, and it becomes coarse and sunken. Decrease the amount of leavening agent to avoid this. At 5,000 ft. decrease baking powder or soda by 15-25%, and by 25% or more at 7,000 ft.
Adjusting the Volume of Eggs
The New High Altitude Cookbook says, "One early cookbook recommended the addition of an egg as the only change in converting a sea-level recipe for high altitude. Today, the recommendation is to always use extra-large eggs in all baking. The protein in the eggs strengthens the cell structure and makes up for dryness in the air creating velvety, moist cakes."
Other Ingredient Adjustments
- Keep eggs at room temperature prior to use and don't over beat them.
- Increase liquid to compensate for the dryness of flour. Consider using buttermilk or sour cream.
- Increase the amount of flour. 1 tbs up to 5,000 ft, 2 tbs at 6,500 ft and 3 tbs at over 6,500 ft.
- Reduce sugar. Up to 5,000 ft decrease by 1 1/2 - 2 1/2 tbs and over 6,500 ft. decrease by 3 tbs.
- Do not use self-rising flour as it will over-expand.
- Do not over-mix ingredients.
- When using boxed cake mix, do not automatically follow its high altitude directions. Add an egg.
You may have to increase baking temperature. At 3,500 - 6,500 ft. increase by 15%-25% and 6,500 ft. and over increase by 25%. You may need to do a little experimenting - sometimes oven temperature needs to be slightly decreased for cakes to rise properly and slowly. Invest in an oven thermometer so you know the exact temperature of your oven.
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