Vanilla Cake Recipe High Altitude
Vanilla Cake Recipe High Altitude is specially adapted for high altitude baking, ensuring a moist, tender cake that rises evenly. Adjustments in baking powder, liquid, and mixing prevent common issues like dryness and collapsing. Including sour cream adds extra moisture, while careful baking time and temperature help achieve perfect results. Ideal for reliable, delicious cakes at elevated locations.
Equipment
- 9-inch round cake pan
- Measuring cups and spoons
- Hand or stand mixer
- Rubber spatula
- Mixing bowls
- Cooling rack
- Oven
Ingredients
For The Cake:
- 1 1/4 cups flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup sugar
- 1/2 cup butter
- 2 large eggs
- 1 cup milk
- 2 teaspoons pure vanilla extract
- 2 tablespoons vegetable oil or neutral oil
- 1/2 cup sour cream
For The Frosting:
- 1/2 cup unsalted butter softened
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 –6 tablespoons milk of choice adjust for consistency
- 3 tablespoons sour cream
- 2 cups powdered sugar
Instructions
Start With The Oven And Pans:
- Set your oven to 350°F (or bump it up to 365°F if you’re baking above 3,500 feet). While that’s heating, get your cake pan ready either grease and flour it, or line it with parchment paper so nothing sticks.
Dry Ingredients Next:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside for now you’ll come back to it.
Now Cream The Butter And Sugar:
- Grab a large mixing bowl. Use a hand mixer or stand mixer to beat the softened butter with the sugar until the mixture turns light and fluffy this should take about 3 minutes.
Add Eggs And Flavor:
- Crack in the eggs one at a time, mixing after each one. Then stir in the vanilla and almond extracts until everything’s nicely blended.
Mix The Wet Ingredients:
- In a separate small bowl or measuring cup, whisk together the milk, sour cream, and oil.
Bring It All Together:
- Now add the dry mixture to the butter mixture in three rounds, alternating with the milk mixture. Start and finish with the dry ingredients. Be gentle don’t over mix, just stir until it’s combined.
Time To Bake:
- Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for about 30 to 35 minutes check with a toothpick, if it comes out clean, you’re good. If you’re baking at high altitude, start checking around 28 minutes.
Let It Cool Down:
- Once it’s out of the oven, let the cake rest in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before frosting.
Make Your Frosting:
- Beat together the butter and sour cream until it’s smooth and creamy. Slowly add the powdered sugar, salt, and vanilla. Add milk one tablespoon at a time, just until it reaches the consistency you want for spreading.
Finish It Off:
- Once the cake is completely cool, spread the frosting evenly over the top and sides. Slice it up and enjoy every bite.