Comments on: High Altitude Cake Baking

By: Flora Bullard

Flora Bullard — Tue, 22 Jun 2021 21:49:31 +0000

In reply to Ruth W.. We live in Wyoming at over 7500 feet and have followed the high altitude directions on cake and brownie mixes and all of them have fallen in the middle and are dry, coarse and crumbly. I was looking for help.

By: Julie Clark

Julie Clark — Tue, 05 Nov 2019 21:32:55 +0000

In reply to Ruth W.. That's interesting....and strange! I'm hoping someone with a similar experience can speak up!

By: Ruth W.

Ruth W. — Sun, 03 Nov 2019 15:22:46 +0000

I’ve been using high-altitude baking instructions for 12 years–we’re at 7,500 feet–and my cakes turned out perfectly. But recently–in the past couple of years–all of a sudden my cakes are crumbly. I don’t understand? Nothing has changed yet my cakes have become crumbly. Since our home in CO is a vacation home and we’re here only occasionally, I thought my ingredients might be getting ‘old, as they sat in the pantry, so I replaced all the staples . . . sugar, flour, leavening agents, etc. Still they crumble?? Not just layer cakes, but loaf cakes like lemon loaf and cranberry-orange bread. I’ve seen plenty of ‘tips’ on how to fix a crumbly cake, and they are ALL the exact opposite of high-altitude baking. At 7,500 feet, I’m afraid I’ll end up with a fallen cake if I start adjusting my recipes according to these tips. I need information from anyone who has had this same problem, and has been able to fix it.

By: Deborah H Taylor

Deborah H Taylor — Thu, 23 Aug 2018 16:14:26 +0000

I live in Denver and found out quickly that the High Altitude Adjustments are necessary to bake cakes at this altitude. Then we bought property in the mountains and built a cabin at 8500 ft. So far, cake mixes still turn out well. I plan to try a from scratch pound cake in the near future and see how it turns out.