High Altitude Layer Cake
This recipe for white layer cake at high altitudes dates back to 1953. I’ve perfected at 11,000 feet.
Preheat the oven to 375 degrees F (190 degrees C).
Grease and flour two 9 inch round cake pans.
Sift the cake flour and baking powder into a bowl and set aside.
In a large bowl beat the butter and sugar until light and fluffy up to 10 minutes.
Mix in eggs one at a time fully blending each one in before adding the next.
Stir in vanilla.
Stir in the flour and baking powder alternating with the milk until the batter is smooth.
Divide the batter evenly between the prepared pans.
Tap the bottoms of the pans on the counter a few times to remove air bubbles.