How to Adjust a Cake Recipe for High Altitude

Baking at high altitudes can be tricky because the lower air pressure and moisture levels can affect the way ingredients behave. Here are some tips to help you adjust a cake recipe for high altitude:

1. Decrease the leavening agents: At high altitudes, the reduced air pressure causes cakes to rise faster and then collapse. To prevent this, reduce the amount of baking powder and baking soda by 1/4 teaspoon for every 1,000 feet above sea level.

2. Increase the liquid: At high altitudes, the dry air can cause the cake to become too dry. To prevent this, add an extra 2-4 tablespoons of liquid for every cup of flour in the recipe. You can use water, milk, or other liquids such as yogurt or sour cream.

3. Decrease the sugar: Sugar can cause the cake to brown too quickly and create a hard crust. Reduce the amount of sugar by 1-2 tablespoons for every cup of sugar in the recipe.

4. Increase the oven temperature: The lower air pressure at high altitudes causes cakes to bake more slowly. Increase the oven temperature by 15-25 degrees Fahrenheit to help the cake bake more quickly and evenly.

5. Adjust the cooking time: Because the oven temperature is higher and the cake may rise faster at high altitudes, it's important to check the cake for doneness a few minutes earlier than the recipe recommends. Use a toothpick or cake tester to check for doneness.

6. Use cake flour: Cake flour has less protein than all-purpose flour, which can help create a more tender and delicate cake at high altitudes.

Remember that adjusting a cake recipe for high altitude is not an exact science, and it may take some experimentation to get the perfect cake. Keep notes on any adjustments you make and how they affect the final result so that you can make further adjustments in the future.