High Altitude Spice Cake Recipes

SUPER MOIST SPICE CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
• Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

HIGH ALTITUDE SPICE CAKE WITH CREAM CHEESE BUTTERCREAM

Steps:

• Preheat the oven to 350F. Spray the bottoms of three 8-inch cake pans with non-stick baking spray.
• In a large bowl, sift together the flour, cocoa powder, spices, baking soda, baking powder and salt. Whisk in the brown sugar.
• In a separate bowl, stir together the water and espresso powder until dissolved. Whisk in the oil, eggs and vanilla.
• Add the wet ingredients to the dry, and whisk until combined; the batter will be thin.
• Divide the batter between the pans. Bake for about 25-30 minutes, until the tops spring back when gently touched, and a cake tester inserted in the center comes out clean.
• Set the pans on cooling racks, cover loosely with a clean kitchen towel, and cool completely.
• In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese and butter for 1 minute until smooth.
• With the mixer on low, add the powdered sugar, meringue powder and salt, mixing until combined. Add the vanilla.
• Increase the speed to medium and whip for 4-5 minutes, scraping the bowl occasionally, until light and fluffy.
• Remove the cooled cakes from the pans. Stack, fill and frost the cakes with the buttercream.

HIGH ALTITUDE SPICE CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour 2 9 inch round cake pans.
• 2. Sift together flour, cornstarch, sugar, baking powder, soda, salt, cloves, cinnamon and allspice into a large bowl. Add shortening,buttermilk and eggs, beat for 2 minutes on high. Pour batter into prepared pans.
• 3. Bake for 30-35 minuts or until done. I frost with a cream cheese frosting. Enjoy to the fullest!

NEVER FAIL APPLESAUCE SPICE CAKE

Steps:

• Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a greased and floured 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 50 minutes.
• Mix confectioners' sugar, cream cheese, and vanilla until smooth. Melt 1/4 cup butter over medium heat, and add 1 cup chopped pecans. Keep stirring until browned. Stir cooled pecans into cream cheese mixture. Frost the cooled cake.