Baking & Pastry > Baking at High Altitude > Adjusting Recipes for High Altitude > Reducing Leavening Agents at High Altitude

High Altitude Chocolate Cake

This recipe is specially adapted for baking a moist and delicious chocolate cake at high altitudes. The key adjustments involve reducing the leavening agent to prevent the cake from rising too quickly and collapsing.

Prep Time
20 minutes
Cook Time
30-35 minutes
Servings
12
Ingredients
  • 2 cups All-Purpose Flour
  • 3/4 cup Unsweetened Cocoa Powder
  • 3/4 teaspoon Baking Soda
  • 3/4 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 cups Granulated Sugar
  • 1 cup Vegetable Oil
  • 1 cup Buttermilk
  • 2 Large Eggs
  • 2 teaspoons Vanilla Extract
  • 1 cup Boiling Water

Preparation

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This will prevent the cake from sticking. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps.

Mixing the Wet Ingredients

In a separate bowl, combine the sugar, oil, buttermilk, eggs, and vanilla extract. Mix well until all ingredients are fully incorporated. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

Adding Boiling Water

Slowly pour in the boiling water while mixing on low speed. The batter will be thin. This step is crucial for a moist cake.

Baking

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Frost with your favorite frosting.

High Altitude Adjustments Explained

This recipe reduces both baking soda and baking powder by approximately 25% compared to sea-level recipes. This is necessary because at high altitudes, leavening agents react more strongly. Reducing them prevents the cake from rising too quickly and then collapsing in the center. Adjust oven temperature if needed; sometimes a slightly higher temperature (e.g., 375°F) can help set the cake structure faster.

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FAQ

  • Why do I need to adjust recipes for high altitude?

    At higher altitudes, there is less air pressure. This causes liquids to evaporate faster and gases (like those produced by leavening agents) to expand more. Without adjustments, baked goods can rise too quickly and then collapse.
  • What if my cake still collapses?

    Try reducing the leavening agents slightly more (e.g., another 1/8 teaspoon of baking soda and powder). You might also try increasing the oven temperature slightly.
  • Can I use this recipe for cupcakes?

    Yes, you can. Adjust the baking time accordingly (around 18-22 minutes). Fill cupcake liners about 2/3 full.