High Altitude Cake Baking Tips

BAKING
This article was written by Ursula Dalzell
For any baked goods that rise (yeast breads, cakes or breads made with baking powder, etc.), it is important to adjust the recipe so that the rapid rise time doesn't make the resulting bread or cake too dry. This can be done as follows:

For yeast cakes: Yeast cakes rise more quickly at high altitudes, so be sure to watch your dough carefully and judge the rise time by the change in the dough's bulk, not by the amount of time it takes. Proofing time for yeast cakes should be reduced.

For cakes using baking powder:
Don't overbeat the eggs. Overbeating adds too much air to the cake. Raise the baking temperature slightly; the faster cooking time will keep the recipe from rising too much. At elevations over 3,500 feet, the oven temperature for batters and doughs should be about 25 degrees F higher than the temperature used at sea level. Decrease the amount of baking powder slightly; this also prevents the recipe from rising too much.

For foam cakes:
Don't overbeat the eggs. Foam cakes have a very delicate egg protein structure. Reduce sugar slightly to help compensate for the liquid loss.
Increase whole eggs or egg whites to compensate for the liquid loss. Cakes tend to stick more when they are baked at high altitudes. So be sure to always grease your baking pans well and dust them with flour or line them with parchment paper. Exceptions are angel food cakes and sponge cakes, which should always be baked in ungreased pans. Also, fill pans only 1/2 full of batter, not the usual 2/3 full, as high altitude cakes may overflow.

Follow the chart below for more specific adjustments. When adapting a recipe for high altitudes always start out with the smallest adjustment, then add more adjustments later and only if necessary. Keep in mind that any or all of these adjustments may be required, for every recipe is different in its balance of ingredients. Only repeated experiments with each different recipe can give the most successful proportions to use. It's a good idea to keep notes of how you adjusted your recipes until you know what works best for your particular location. Good luck and happy baking!

GUIDE FOR CAKE BAKING AT HIGH ALTITUDES

Adjustment for 3000 feet:
Reduce baking powder: for each teaspoon decrease 1/8 teaspoon.
Reduce sugar: for each cup, decrease 0 to 1 tablespoon.
Increase liquid: for each cup, add 1 to 2 tablespoons.
Increase oven temperature by 25 degrees F.

Adjustment for 5000 feet:
Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons.
Increase oven temperature by 25 degrees F.

Adjustment for 7000+ feet:
Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon.
Reduce sugar: for each cup, decrease 1 to 3 tablespoons.
Increase liquid: for each cup, add 3 to 4 tablespoons.
Increase oven temperature by 25 degrees F.