High Altitude Vanilla Cake Recipe

Sophia

The high altitude vanilla cake recipe has a light, moist texture and a pure, comforting flavor that blends creamy butter and fragrant vanilla. The high altitude vanilla cake recipe taste feels soft on the tongue, carrying a gentle sweetness balanced by a rich aroma from real vanilla bean.

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Prep Time 25

Cook Time 35

Total Time 1

Course Dessert

Cuisine American

Servings 10 servings

Equipment

Two 9-inch round cake pans
Mixing bowls
Electric mixer or stand mixer
Whisk and spatula
Measuring cups and spoons
Fine mesh sieve
Cooling racks
Offset spatula (for frosting)

Ingredients

Cake

½ cup unsalted butter melted and cooled for 10 minutes
½ cup vegetable oil
1 ½ cups granulated sugar
3 ¼ cups cake flour spooned, leveled, and sifted
3 teaspoons baking powder
1 teaspoon coarse Kosher salt or ½ teaspoon table salt
2 large eggs room temperature
2 large egg whites room temperature
Seeds from ½ vanilla bean
2 teaspoons pure vanilla extract
1 cup whole milk at room temperature

Vanilla Buttercream Frosting

1 cup unsalted butter softened
4 –5 cups confectioners’ sugar adjust for sweetness and consistency
¼ cup heavy cream half-and-half, or whole milk, at room temperature
2 teaspoons pure vanilla extract
Pinch of salt to taste

Instructions

Preheat the oven:

Set oven to 350°F (175°C). For high-altitude baking (above 3,000 feet), reduce the temperature slightly to 340°F (170°C). Grease and line two 9-inch round pans with parchment paper.

Mix the dry ingredients:

In a large bowl, whisk together the cake flour, baking powder, and salt. Sift once more for extra lightness important for high-altitude cakes.

Combine butter, oil, and sugar:

In a separate mixing bowl, whisk together the cooled melted butter, vegetable oil, and sugar until smooth and glossy.

Add eggs and flavorings:

Beat in the eggs, egg whites, vanilla bean seeds, and vanilla extract until the mixture is pale and slightly thickened.

Alternate adding dry ingredients and milk:

Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Start and end with the dry mixture. Mix just until smooth avoid over mixing.

Adjust for high altitude:

At higher elevations, add 1 extra tablespoon of milk if the batter feels too thick. The extra moisture helps prevent dryness.

Bake:

Divide the batter evenly between the two pans. Tap each pan gently on the counter to remove air bubbles. Bake 28–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool completely:

Let the cakes cool in their pans for 10 minutes, and then transfer to a wire rack to cool completely before frosting.

Make the buttercream:

In a large bowl, beat the softened butter on medium speed until creamy (about 2 minutes). Gradually add the confectioners’ sugar, mixing after each addition. Add the vanilla extract, salt, and cream, then beat on high for 2–3 minutes until fluffy. Adjust the consistency with more cream or sugar as needed.

Assemble and frost:

Place one cake layer on a serving plate. Spread an even layer of frosting on top. Add the second layer and coat the entire cake with buttercream. Use an offset spatula to smooth the sides and top. Chill for 15–20 minutes before serving for cleaner slices.

Notes

Notes

High-altitude baking can cause cakes to rise and collapse quickly. Using a slightly lower oven temperature and avoiding over mixing helps maintain structure.

If baking above 7,000 feet, you can reduce the baking powder to 2 ½ teaspoons and add 1 extra tablespoon of milk for moisture.

Nutrition Facts Of High Altitude Vanilla Cake Recipe

Keyword High Altitude Vanilla Cake Recipe