Why Altitude Matters

• As you ascend in the Earth's atmosphere, the air pressure decreases. At sea level, there is simply more air pressing downward on you than there is at 3,000 feet. Cake mixes are designed to balance the protein in the flour with expanding gases of a leavening agent, such as baking powder. At high altitude, the decreased air pressure causes excessive rising before the protein structure of the cake has had a chance to set.

Signs of Altitude Problems

• The most common signs of altitude-related problems are cakes with a coarse texture or ones that rise then fall. These are both related to excessive rising. Depending on your specific elevation and atmospheric conditions, you may also notice that cake mixes baked according to standard directions come out too moist or gummy -- or that they are too dry. These problems occur because liquids evaporate more quickly at high altitudes, which throws off the delicate balance of fat, sugar, protein and liquid in cake mixes.

Adjust Ingredients

• Most cake mixes come with instructions for high-altitude baking. If yours doesn't, increase the liquid by 1 to 4 tablespoons per cup, depending on how high you are above sea level. The higher you are, the more liquid you will need to add to the batter. For the best results, replace some of the water with buttermilk. The acidity will help the cake's structure to develop quickly, supporting the increased rise at high altitudes.

Adjust Baking

• Increasing the oven temperature will help the cake batter set quickly and support the increased rise caused by high altitude. Increase the oven temperature by 25 degrees Fahrenheit. You may also need to increase the baking time, depending on your altitude. The cake is done when you insert a wooden toothpick into the center of the cake and it comes out clean.