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High Altitude Chocolate Cake

Updated on January 15, 2015
vespawoolf profile image

Vespa's recipes have appeared in "Midwest Living" & "Taste of Home" magazines. She belongs to "Cook's Recipe Testers" for Cooks Illustrated.

A big slice of chocolate cake
A big slice of chocolate cake | Source

Easy High Altitude Cake

If you´ve ever struggled with high altitude baking, you know the obstacles we face. Drier, thinner air means cakes are often drier than their sea level counterparts. Leavening must be reduced or the cake will rise quickly and collapse or, even worse, explode like an overinflated balloon.

Of course, all baked goods are more difficult to produce at high altitude. But as an avid baker, I can say that cakes are my biggest challenge. I have baked for many years at 12,000 and 9,000 feet, so you can imagine the failures I´ve experienced.

I´m happy and proud to share my go-to chocolate cake recipe with you. It rises nicely and is fluffy and moist, thanks to yogurt and whole milk. The cake uses regular, not cake flour, which means the ingredients are probably stored in your kitchen pantry. I enjoy this cake frosted with chocolate cream cheese frosting or Bailey´s buttercream frosting, but it is also delicious served with whipped cream or a dusting of confectioners´ sugar. Enjoy a big slice with a mug of hot coffee or a glass of cold milk. As with any chocolate cake, the flavors will develop overnight so serve it the next day if you have the restraint to wait that long.

4.6 stars from 9 ratings of High Altitude Cake

High Altitude Chocolate Layer Cake

Prep time: 10 min
Cook time: 35 min
Ready in: 45 min
Yields: 1 nine-inch, 2 layer cake

Why Use Hot Coffee?

Hot coffee releases the cocoa´s chocolate flavor. Be sure it´s nice and hot when you mix it with the cocoa then let it cool. Your cake will burst with chocolate flavor thanks to this technique!


  • 3/4 cup vegetable oil
  • 1 1/2 cups hot coffee
  • 3/4 cup cocoa powder
  • 1 3/4 cups raw sugar
  • 2 cups unbleached flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup plain yogurt
  • 1/2 cup whole milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
cake batter
cake batter | Source

For the No-Frosting Crowd:

Prepare the cake pans by greasing them and dusting them with cocoa instead of flour. Your cakes will be free of white flour residue when removed from the pans. Sprinkle with powdered sugar, if desired. Learn how to make homemade powdered sugar by clicking here: How to Make Powdered Sugar.


  1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 9-inch cake pans.
  2. Measure the cocoa and dump it into a bowl. Pour the hot coffee over the cocoa, stir and allow it to cool.
  3. In a large mixing bowl beat the yogurt, milk, eggs, sugar, vanilla and oil with a hand or stand mixer until well combined.
  4. Measure the flour, baking soda, baking powder and salt into a large mixing bowl. Whisk these dry ingredients until they´re lump free.
  5. Mix the dry and wet ingredients together. Beat until just combined.
  6. Now stir the cocoa/coffee mixture into the batter. Pour into the prepared cake pans.
  7. Bake for 25-35 minutes, or until a toothpick tests clean. The center should spring back lightly when touched but the center will still look slightly wet.
  8. Cool on a wire rack for 15 minutes. Invert cakes onto the rack and cool them completely before frosting. Enjoy!
Baking Cake
Baking Cake | Source

Try Olive Oil in Your Cake

You can use olive oil for the amount of vegetable oil required in this recipe. Although this idea might be new to many Americans, olive oil has been a popular ingredient in cakes in Europe for hundreds of years.

Choose any olive oil you enjoy eating. Olive oil´s fruity flavor will give this chocolate cake even more depth and complexity. Your friends and family will beg for more!

Frosting Ideas

After the cake has cooled, you have many frosting options. Whip up a Bailey´s buttercream frosting flavored with a dash of the famous Irish liqueur. Speaking of liqueurs, most liqueurs make a delicious accompaniment to this cake. Spike chocolate frosting with Grand Marnier for delicious chocolate-orange flavor. Try Chambord for raspberry flavor and decorate the cake top with a few fresh raspberries for extra flair. Kahlua adds mocha flavor to this cake.

I enjoy flavoring vanilla cream cheese frosting with a vanilla bean. Just scrape the seeds into the frosting and whip until fluffy. Not only is the flavor of natural vanilla amazing, but the flecks of vanilla seeds throughout the frosting is an elegant sight to behold.

You can also flavor frosting with the many natural flavorings on the market. Watkins brand has been around for decades and offers many pure extracts with clean flavor. Watkins lemon extract is at the top of my list.

Foolproof High Altitude Chocolate Cake
Foolproof High Altitude Chocolate Cake | Source

Frosting Recipes

Learn everything you´ve ever wanted to know about frosting here:


Submit a Comment

  • vespawoolf profile image

    vespawoolf 2 years ago from Peru, South America

    Thank you for your comment breathing.

  • breathing profile image

    Sajib 2 years ago from Bangladesh

    I’m very much fond of cakes and especially chocolate cakes. So I find this post as a great one for fulfilling my appetite. High altitude cakes are really tasty but its preparing is also a time consuming matter. With this hub, you can get a clear cut concept about the steps of preparing a high altitude cake.

    Also I highly appreciate the idea of using olive oil in the cake. This gives the cake a unique taste. Aldo the frosting ideas are great. You can choose the most suitable one among different options. In one word, a great post for the chocolate cake lovers.

  • vespawoolf profile image

    vespawoolf 2 years ago from Peru, South America

    Thank you moonlake! Nice to hear from you.

  • moonlake profile image

    moonlake 2 years ago from America

    This cake looks really good. Thanks for sharing. Adding to my cake board on Pinterest.

  • vespawoolf profile image

    vespawoolf 3 years ago from Peru, South America

    Thanks Glimmer!

  • rebeccamealey profile image

    Rebecca Mealey 3 years ago from Northeastern Georgia, USA

    The photos make me almost able to taste this cake.....almost.

  • Glimmer Twin Fan profile image

    Glimmer Twin Fan 3 years ago

    Hi vespawoolf - I don't have the high altitude problem, but your cake looks absolutely delicious. Love the addition of the coffee!

  • Pro Shell profile image

    Pro Shell 3 years ago from Vereinigten Staaten

    I like cake, but I don't think I'll be worried about chocolate when I'm mountaineering.

  • Susan Recipes profile image

    Susan 3 years ago from India

    Wow.. This looks so yummy. Thanks for sharing.

  • vespawoolf profile image

    vespawoolf 3 years ago from Peru, South America

    Thanks for your support DDE!

  • vespawoolf profile image

    vespawoolf 3 years ago from Peru, South America

    FlourishAnyway, high altitude baking is a challenge! At sea level I love to experiment with recipes. At high altitude, I am more likely to stick to my go-to cake recipes and experiment with the frosting.

  • vespawoolf profile image

    vespawoolf 3 years ago from Peru, South America

    Thanks Suzanne Day!

  • DDE profile image

    Devika Primić 3 years ago from Dubrovnik, Croatia

    I like the images and this chocolate cake is unique to me. The recip is easy and you always share such valuable recipes.

  • FlourishAnyway profile image

    FlourishAnyway 3 years ago from USA

    Looks and sounds delicious. Thanks for describing what happens to cakes at high altitudes for those of us who live near the coast. Your description makes me totally get why this recipe is important.

  • Suzanne Day profile image

    Suzanne Day 3 years ago from Melbourne, Victoria, Australia

    This looks so delicious and chocolatey, I'm just gonna have to try it! Thank you for sharing this cake recipe and voted awesome!

  • hostaguy profile image

    frank nyikos 3 years ago from 8374 E State Rd 45 Unionville IN 47468

    My mouth is watering. . . do you deliver?

  • vespawoolf profile image

    vespawoolf 3 years ago from Peru, South America

    Peggy W, it´s probably better that you´re not a fan of frostings since they´re full of sugar and fat! But frosted cakes are a delicious treat now and then, and the liqueur spiked frostings are extra delicious. Thanks for your comment.

  • Peggy W profile image

    Peggy Woods 3 years ago from Houston, Texas

    This sounds wonderful. We rarely keep any other kinds of oil in the house except the different olive oils. I am not a big fan of frosting but those spiked with some liqueur are probably good. Nice photos!

  • Ericdierker profile image

    Eric Dierker 3 years ago from Spring Valley, CA. U.S.A.


  • vespawoolf profile image

    vespawoolf 3 years ago from Peru, South America

    Thanks for your comment AliciaC!

  • AliciaC profile image

    Linda Crampton 3 years ago from British Columbia, Canada

    My favourite type of cake is chocolate cake, especially when it's moist. I love the sound of this one - especially with a flavourful liqueur added to the frosting! Thanks for sharing the recipe, vespawoolf.