![]() ![]() The following has been posted with permission from Susan Purdy: SARAH SAYS: The best reference information and and book I have found on the subject is Susan Purdy's website. I love to see what ya’ll make.Copyright © 2000 Sarah Phillips All rights reserved. If you love a moist, thick, yet fluffy cake, THIS is the recipe for you! Don’t forget to let me know after you make it too. It’s the worst! I hope this High Altitude Vanilla Cake recipe changes your luck, and quickly becomes your go-to. If you’ve ever struggled with baking a cake at altitude, my heart goes out to you. Wrap them tightly in plastic wrap, and they should keep for up to 3 months. Prior to eating it you can let it sit out till room temperature (or pop it in the microwave for 15 seconds!).Ĭan you freeze this cake? Yes! I recommend freezing the layers without frosting. I recommend either wrapping it or putting it into a container, and keeping it in the fridge. Wrapped like this, they will last a few days in the fridge.Īfter frosting and cutting your cake, your cake will only last about another 3 days. After your cakes have baked and cooled, wrap them tightly in plastic wrap and place them in the fridge. ![]() How do I store a cake? I recommend baking your cake the day before you need it, and frosting the cake the day of eating it. How do I decorate a cake? This article has great information on how to properly decorate a cake. ![]() Last, this cake can also be made gluten-free! I recommend using this all purpose gluten-free flour blend, that’s my favorite (and what I regularly use). I like to use this one, which is why my frosting is more tan than white. I prefer less frosting, but my husband would disagree entirely!īe sure to use a high quality vanilla extract in your cakes. If you’re keeping it light and simple, you might be able to get by with only half of the frosting recipe below. If you’re going to be decorating a layer cake, the vanilla frosting recipe below should be plenty. You shouldn’t need to add anymore flour to compensate for the egg, as extra flour has already been added to the original recipe. The extra egg will help you have even more structure to give you the proper rise. A few more details to keep in mind…įirst, the ingredients listed in the recipe card is the high altitude option for at about 5,000 ft.įor 6-7,000 ft in altitude, you’ll need to add an extra egg and reduce the baking powder to only 1 tsp. Be sure to spread the top smooth with a spatula, prior to baking! Pour and divide it into two, prepared 9″ round cake pans. You should have a fairly thick cake batter. Mix till your dry ingredients are incorporated into your wet ingredients.įinally, you’ll slowly add your buttermilk to your batter while your mixer is on. This will help ensure they’re mixed in thoroughly, without over mixing your batter. Sprinkle your baking powder and salt across the top of the wet ingredients rather than dumping them in one spot. Then you’ll add your flour, baking powder and salt to the bowl. You can substitute with plain Greek yogurt, but sour cream is the best. Sour cream is the unsung hero in this recipe! It gives the cake extra structure and moisture. Next, you’ll add your sour cream, eggs and vanilla. If you mix it too much, you’ll get extra air bubbles which will cause the cake to rise and then fall. For high altitude, I recommend less time (only till just creamed, about a minute). Typically, it’s recommended that you cream your butter and sugar for a few minutes. So forget the other recipes, take a deep breath, and give this one a try! Let’s talk about a few important steps for making this cake.įirst, you’ll cream together your butter and sugar (with a mixer). ![]() Actually, my Mom makes and sells cakes, and she said this recipe might even be better than hers! I recruited my Mom to help me test out this recipe (at their house at 7,000 ft) and it worked beautifully. Plus, the base recipe for this cake is made around 5,000 ft in altitude (where I reside), and there’s ANOTHER option if you live even higher (6-7,000 ft). With a few adjustments, your cake problems are gone! It’s thick, fluffy, moist, and it’s a quick and easy recipe. This High Altitude Vanilla Cake recipe will solve all those problems. If you’ve baked a cake in high altitude, chances are that you’ve felt the same way at some point. Have you ever tried to bake a cake in high altitude?įor me, it used to come with anxiety: Will this turn out okay? Will it start out looking good and then cave in in the center? Overflow from the pan? Turn out too dry? I haven’t shared a high altitude specific recipe in a while, so it’s past time! High altitude friends, I have a treat for you today. Thick, moist, fluffy Vanilla Cake made in high altitude is possible! This is my go-to recipe for birthdays or any other celebrations. ![]()
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