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high altitude cake baking -baking soda or powder

I'm in Denver where altitude is about a mile up. I'm making a cake from scratch, with high altitude flour with extra flour to compensate.
would it do any good to use baking power instead of baking soda?
the last one I did didn't rise well..........


Asked by ItsMe89 at 4:19 PM on Feb. 6, 2010 in Just for Fun

Level 25 (23,130 Credits)
This question is closed.
Answers (4)
  • I am in Denver as well, and have had a few flops as well, but mostly from cookies. The link is good. I actually used it as a guide when I made a cake last weekend. It is really a guess and check. If you cook it a bit hotter for a shorter period of time, it works better.

    Answer by twin_mommy at 7:06 PM on Feb. 6, 2010

  • i would say baking soda, thats what i use at 7,000 above sea level

    Answer by bmdred at 4:25 PM on Feb. 6, 2010

    there is much to learn!

    Answer by chefjen at 4:31 PM on Feb. 6, 2010

  • I'm at about 4000 feet and I just use extra flour (with chocolate chip cookies I add enough so that when I touch the batter it isn't sticking to my hand), turn my oven about 25 degrees lower and cook for a few minutes longer. My husband is addicted to my cookies because they are so fluffy and are more like cake (which he says are perfect for dipping in milk). I personally think the flour will be your biggest help.

    Answer by things_not_sane at 5:16 PM on Feb. 6, 2010