High Altitude Layer Cake

Mt Harvard 0

"This recipe for white layer cake at high altitudes dates back to 1953. I've perfected at 11,000 feet."

Ingredients 40 m {{adjustedServings}} servings 335 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the cake flour and baking powder into a bowl and set aside.
  2. In a large bowl, beat the butter and sugar until light and fluffy, up to 10 minutes. Mix in eggs one at a time, fully blending each one in before adding the next. Stir in vanilla. Stir in the flour and baking powder, alternating with the milk until the batter is smooth. Divide the batter evenly between the prepared pans. Tap the bottoms of the pans on the counter a few times to remove air bubbles.
  3. Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes. Cool cakes in the pans set over a wire rack.
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Reviews 5

  1. 5 Ratings

Sandi Gregory Johnson

I live at 6000 ft and this recipe didn't fall but was very dry. Onward for a cake that isn't! If you want a truly white cake and not yellow, use the whites only.


I wondered when I read this recipe why there was no salt. I trusted the baker when they said they had "perfected" the recipe. Well, they have not. Add salt. The cake was dry, but the crumb was dense and what I have been looking for so I think I can tweak the recipe and get what I want. I live in Boulder and my baking has all but disappeared due to issues with hgh altitude but I 'm giving it another go. Wish me luck! Oh and this is a yellow cake, not white. What in the world is this baker thinking?


This recipe was good in that it did not fall. However, it WAS too dry. I wish I'd read the reviews prior to baking it. I live in Salt Lake City. I added a 1/4 tsp. of almond extract. The flavor of the cake is decent. I also paired it with allrecipes.com recipe for wedding cake icing. That recipe is terrific and it is great on this cake. This cake is pretty white, though not pure white. It is not yellow. To make it whiter, one could use clear imitation vanilla extract.