Baking · elevation

High-altitude cake calculator

Cakes are the most altitude-sensitive bake. Enter your elevation for the leavening, liquid, sugar, and oven adjustments — as honest starting points.

In short

At Denver's 5,280 ft, a cake typically needs about ⅛–¼ tsp less baking powder per teaspoon, 2–3 tbsp more liquid per cup, a little less sugar, and the oven raised 15–25°F. Change one thing at a time and take notes.

Your bake

Denver is 5,280 ft. Not sure? Search your address on an elevation site.
5,000–7,000 ft
Reduce leavening
Add liquid
Reduce sugar
Raise oven
Note

Starting points, not a formula

High-altitude baking is trial-and-error. These adjustments come from Colorado State University Extension guidance — the standard reference — but the right change depends on your exact elevation, oven, and recipe. Change one thing at a time and take notes.

Baking something else at altitude? Use the full high-altitude calculator.

Why do cakes sink at high altitude?
Lower air pressure lets the leavening gases over-expand before the batter sets, so the cake rises too fast and collapses. Less leavening and a hotter oven both help.
What's the most important high-altitude cake adjustment?
Reducing the leavening and raising the oven temperature — they address the over-rise directly. Add liquid too, since high, dry air dries cakes out.

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