Simple Moist Golden Cake Recipe from Scratch (High Altitude Version)
This is the high-altitude version of my Simple Moist Golden Cake Recipe. For the regular altitude version (below 3000 ft.) click here.
Simple Moist Golden Cake (High-Altitude Version).
This simple, basic scratch cake is made from a recipe that is hundreds of years old. It has been revised to accommodate those living above 3,000 ft. altitude. For regular altitudes, it calls to whip the cream, then fold that in to the batter to make it lighter. This is great if you're at 3,000 ft., but when you're at high altitude, your leavening produces PLENTY of lightness all by itself. In fact, that's the problem with baking at high altitude - too many bubbles, appearing too fast, which causes the cake to rise well before the structure is set by the heat. The cake falls flat. So, no whipping beforehand! Let the leavening do its thing.
- 1 3/4 cups PLUS 2 tbsp Cake Flour
- 1 tsp Baking Powder
- 1 1/3 cups LESS 1 tbsp Sugar
- 1/4 cup Water
- 4 tbsp Unsalted Butter cut into smaller pieces
- 2 tsp Vanilla Extract
- 1/2 tsp Salt
- 1/3 cup Vegetable Oil
- 3 lg Whole Eggs
- 1 cup Heavy Cream
Preheat oven to 350F
Grease and flour a 9″x2″ round cake pan. Line the base of the pan with parchment, if necessary. (Click here for a quick way to make the perfect size parchment round)
In a medium bowl, whisk the flour and baking powder together until thoroughly blended.
Beat the butter and sugar together until fluffy. Add the cream, water and vanilla and beat until blended (this should take a while - give it 3 minutes or so). Add the oil and beat to blend.
Add the flour in 1/3 portions, beating just until it’s all incorporated.
Add the eggs, one at a time, and blend gently until incorporated, then beat for 2 minutes on medium.
Pour the batter into the prepared pan. Bake at 370F until a toothpick comes out clean, but with a few moist crumbs (not batter) – about 30 minutes. The inner temp should be 209F on a thermometer.
Cool in the pan on a rack for about 10 minutes, then strike with a palm all around the edge and invert on the rack. Cool completely.
Perfect Cake Layers: I use a cake leveler that has an adjustable wire, but you can also use dental floss or even a simple, long knife. Just mark out your layer with a “clockface” of toothpicks, and use the knife or floss to slice it evenly. Frost or and/or fill your cake with fruit jam for a delicious, moist cake.