Hey guys! I am so excited to share this high altitude cake recipe with you all. This is one of my favorite things, and at high altitude it is often the biggest challenge for people.
Every high-altitude baker needs a perfect high altitude chocolate cake recipe. This simple recipe makes a delicious and tasty chocolate cake that is perfect for late night guests, so you get the best and most delicious results every time. Brought up with fluffy chocolate buttercream, this is a classic cake for those who love chocolate.
I create and test all my recipes at an altitude of 3500 feet in Denver, so if you live at a higher or lower altitude you may need to make some minor adjustments, but don’t worry! Adjusting the hershey’s chocolate cake high altitude recipe for the perfect result is easy at any altitude. This chocolate sour cream cake is very easy to make, and the batter rises quickly with just a bowl and a shake! And if recently the value of eggs is making you bake less, then I also have a different recipe of eggs chocolate cake for today’s recipe (noted in the FAQs above the recipe card).
Best High Altitude Chocolate Cake Recipe
A high-altitude chocolate cake recipe gives you step-by-step instructions to bake a yummy chocolate cake, designed to tackle the unique conditions found in high-altitude areas. High-altitude baking involves adjustments to account for factors like lower air pressure, faster liquid evaporation, and quicker cake rising, which can affect the texture and taste of the final product. Making a chocolate cake at high altitudes (above 3,500 feet) can be tricky because of the lower air pressure and drier air.
“The goal of a high altitude chocolate cake recipe is to create a moist and tasty cake without it collapsing or drying out during baking.”
Key Considerations in a Hershey’s High Altitude Chocolate Cake Recipe
- Adjusting for Altitude: Because the air pressure is lower, you need to change the amounts of ingredients like baking powder, sugar, and liquids to get the right balance for a good cake.
- Keeping Moisture In: At higher altitudes, the air can make things dry out faster. To keep your cake from getting too dry, add a bit more liquid to the batter.
- Sugar Changes: Chocolate cakes usually need more sugar, but at high altitudes, you might need less to avoid the cake rising too much and then collapsing. It’s about finding the right amount.
- Control the Rising: Be careful with how much baking powder or soda you use. Too much can make the cake rise too quickly and then fall, so you need to find the right balance.
- Time and Temperature: Because of the lower air pressure, you might need to turn up the oven temperature a bit and adjust how long you bake the cake. This helps it cook well without rising too much or drying out.
- Mixing Carefully: Don’t mix the batter too much, especially at the start, to avoid putting too much air in. This can help prevent the cake from falling apart.
- Experiment and Adjust: High altitude baking might need some trial and error. Oven temperatures can be different, so you might need to adjust based on your oven. A baking thermometer can help figure out what works best.
A high altitude chocolate cake recipe is a way to deal with the challenges of baking up high. It involves changing ingredients and methods to make sure you get a moist and well-made chocolate cake that rises nicely without collapsing. It’s all about experimenting and adapting to the unique conditions of high-altitude baking.
Ingredients for Making the High Altitude Chocolate Cake Recipe
For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup Dutch-processed cocoa powder
- 2 tbsp. instant espresso powder (optional)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp coarse kosher salt
- 4 large eggs
- 1 cup of whole milk
- 1 cup of sour cream
- 1 cup of vegetable oil
- 1 tbsp. vanilla extract
- 1 cup of hot water
For the Buttercream:
- 2 cups unsalted butter, softened
- 3 cups of powdered sugar
- 1 cup Dutch-processed cocoa powder, sifted
- 1 tbsp. meringue powder (optional)
- ¼ tsp coarse kosher salt
- 2 tsp vanilla extract
- 2-4 tbsps. milk (if needed)
How to Make High Altitude Chocolate Cake Recipe
Making the Cake:
- Preheat your oven to 350°F and grease three 8-inch cake pans.
- In a big bowl, mix together flour, cocoa powder, sugar, espresso powder, baking powder, baking soda, and salt.
- In another bowl, mix eggs, milk, sour cream, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ones and mix until it’s smooth (around 15 seconds).
- Divide this batter into the three pans.
- Bake in the middle of the oven for 22-28 minutes, or until the cakes spring back when touched or a toothpick comes out clean.
- Let the cakes cool on a rack, covering them loosely with a clean kitchen towel.
Making the Buttercream
- In a mixing bowl with a whisk, beat butter on medium speed for 1 minute until smooth.
- On low speed, slowly add powdered sugar, cocoa powder, meringue powder, and salt, mixing well.
- Add vanilla extract and increase speed to medium. Whip for 4-5 minutes until very light and fluffy, scraping the bowl occasionally.
- Adjust the thickness with milk, if needed.
Assembly:
- After the cake has cooled, remove it from the pans.
- Put one cake layer on a cake board and frost with a layer of buttercream.
- Repeat stacking and filling the cake layers, then frost all over with a thin “crumb coat” of buttercream. Refrigerate for 20 minutes.
- Spread it all over with the last layer of butter.
- Optionally, use extra buttercream to pipe swirls on top and decorate with chocolate squares.
“Enjoy your tasty high-altitude chocolate sheet cake.”
Time Table
| Preparation | 15 minutes |
| Baking | 22-28 minutes |
| Cooling | 30 minutes |
| Buttercream | 15 minutes |
| Assembly | 20 minutes |
| Total Cook Time | 1 hour 30 min |
| Total Time | 1 hour 45 min |
Best Tips for High Altitude Chocolate Cake
- Use high-quality Dutch-processed cocoa powder for intense flavor.
- Soak cake strips before using them to ensure even baking.
- Adjust sugar and leavening agents for high altitude.
- Choose cocoa powder based on the recipe’s leavening agents.
- Experiment with recommended cocoa powder brands for the best results.
Storage Tips for High Altitude Chocolate Cake Recipe
- Leftover cake should be stored in an airtight container or cake carrier for up to 3 days.
- Freeze cake layers wrapped in plastic for up to 2 weeks.
- Frosted cakes can be frozen for up to 3 months in an airtight container.
FAQ’S
How to Make an Eggless High Altitude Chocolate Cake Recipe?
For an eggless high altitude chocolate cake recipe:
- Egg Replacements: Try using things like applesauce, mashed bananas, yogurt, or store-bought egg replacers. They add moisture and help hold everything together.
- Baking Powder/Soda: Adjust leavening agents, as egg substitutes may not contribute the same leavening effect.
How do I Adjust a Cake for High Altitude?
When baking at high altitude chocolate cake recipe adjustments are needed due to the lower air pressure. Follow these general guidelines:
- Leavening Agents: Reduce the baking powder and increase the baking soda slightly. This helps the cake rise better because there’s not as much air pressure.
- Flour: Use less flour to prevent a dry texture. Reduce the amount by 1-2 tablespoons per cup.
- Liquids: Increase liquids, such as water or milk, to maintain the right consistency in the batter.
What Makes a Cake Fall at High Altitude?
Cakes may fall at high altitudes due to the following factors:
- Leavening Problems: Less air pressure can make cakes rise too fast and then fall. Adjusting leavening agents helps keep the rising process steady.
- Mixing Tip: Don’t mix the batter too much. It can make the cake lose its structure by creating too much gluten.
- Oven Temperature: Check your oven temperature. If it’s too high, the cake might rise too quickly and then fall.
Can I Use Gluten-Free Flour?
Yes, you can use gluten-free flour in your cake. But when you’re baking without gluten, you might need to make some extra changes. Think about adding xanthan gum for support, and keep in mind that the texture may differ as compared to a cake made with regular flour.
Can I Use Melted Butter in place of Oil in the Cake?
Yes, you can use melted butter in place of oil. Melted butter brings a tasty richness to the cake. Just make sure it’s not too hot when you mix it in. Adjust the amount if you need to, remembering that butter isn’t as heavy as oil.
More Delicious Cake Recipes
- Too Much Chocolate Cake Recipe
- German Chocolate Pound Cake Recipe
- Cake Recipe with Milk Chocolate
- Italian Hangover Cake Recipe
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2024's Perfect High Altitude Chocolate Cake Recipe
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup Dutch-processed cocoa powder
- 2 tbsp. instant espresso powder optional
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp coarse kosher salt
- 4 large eggs
- 1 cup of whole milk
- 1 cup of sour cream
- 1 cup of vegetable oil
- 1 tbsp. vanilla extract
- 1 cup of hot water
For the Buttercream:
- 2 cups unsalted butter softened
- 3 cups of powdered sugar
- 1 cup Dutch-processed cocoa powder sifted
- 1 tbsp. meringue powder optional
- ¼ tsp coarse kosher salt
- 2 tsp vanilla extract
- 2-4 tbsps. milk if needed
Instructions
Making the Cake:
- Preheat your oven to 350°F and grease three 8-inch cake pans.
- In a big bowl, mix together flour, cocoa powder, sugar, espresso powder, baking powder, baking soda, and salt.
- In another bowl, mix eggs, milk, sour cream, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ones and mix until it's smooth (around 15 seconds).
- Divide this batter into the three pans.
- Bake in the middle of the oven for 22-28 minutes, or until the cakes spring back when touched or a toothpick comes out clean.
- Let the cakes cool on a rack, covering them loosely with a clean kitchen towel.
Making the Buttercream
- In a mixing bowl with a whisk, beat butter on medium speed for 1 minute until smooth.
- On low speed, slowly add powdered sugar, cocoa powder, meringue powder, and salt, mixing well.
- Add vanilla extract and increase speed to medium. Whip for 4-5 minutes until very light and fluffy, scraping the bowl occasionally.
- Adjust the thickness with milk, if needed.
Assembly:
- After the cake has cooled, remove it from the pans.
- Put one cake layer on a cake board and frost with a layer of buttercream.
- Repeat stacking and filling the cake layers, then frost all over with a thin "crumb coat" of buttercream. Refrigerate for 20 minutes.
- Spread it all over with the last layer of butter.
- Optionally, use extra buttercream to pipe swirls on top and decorate with chocolate squares.
- “Enjoy your tasty high-altitude chocolate cake.”
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