Chocolate Cake Recipe

Recipes

Jan 17

Written By Jennifer Minyard

High Altitude Chocolate Cake

Few things are more frustrating for a mountain baker than pulling a chocolate cake from the oven only to watch the center sink as it cools. Or cutting into a cake that turns out dry, crumbly, or unexpectedly dense.

At high altitude, lower atmospheric pressure causes cakes to rise faster while dry air accelerates moisture loss. Without proper adjustments, chocolate cakes are particularly vulnerable, as cocoa can weaken structure just as rapid gas expansion pushes the batter beyond what it can support.

This chocolate cake recipe bakes up tall, evenly risen, and deeply chocolatey with a moist tender crumb.

The High-Altitude Science

To produce a bakery-quality cake in thin air, we made these four adjustments:

Controlled Leavening: Reduced baking soda and baking powder prevents over-expansion and collapse.
Strengthened Structure: Slightly increased flour and eggs to support the cocoa-heavy batter.
Moisture Retention: Added extra liquid and fat to counteract rapid evaporation.
Oven Temperature: Increased oven temperature slightly so the cake sets before gases escape.

High Altitude Chocolate Cake

PREP TIME: 20 mins COOK TIME: 30-35 minutes SERVINGS: One 9-inch round or 8×8 square cake

Baking Soda:
Reduced to ¾ teaspoon to prevent excessive rise and center collapse.

Baking Powder:
Reduced to 1 teaspoon for a controlled, steady lift.

Flour:
Increased to 2¼ cups all-purpose flour to strengthen structure weakened by cocoa powder.

Eggs:
Increased to 2 large eggs + 1 egg yolk to improve binding and moisture retention.

Liquid:
Increased to 1¼ cups milk or buttermilk to replace moisture lost in dry mountain air.

Fat:
Increased to ¾ cup oil or melted butter to ensure a moist crumb at elevation.

Ingredients

  
	3/4 cup neutral oil or melted butter

	1 3/4 cup granulated sugar

	1 1/4 cups milk or buttermilk

	2 large eggs + 1 egg yolk, room temperature

	2 teaspoons vanilla extract

	2 1/4 cups all-purpose flour

	3/4 cup unsweetened cocoa powder

	1 teaspoon baking powder

	3/4 teaspoon baking soda

	1/2 teaspoon salt

Directions

  
1.  Prep:
Grease and line a 9-inch round pan or 8×8 square pan. Preheat oven to 365°F (185°C).

2.  Mix Wet Ingredients:
In a large bowl, whisk oil and sugar until smooth. Add eggs and yolk, blending well. 
Whisk in milk and vanilla.

3.  Combine Dry Ingredients:
In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

4.  Mix Batter:
Add dry ingredients to wet ingredients and mix just until combined. 
Batter will be thin—this is what you want

5.  Bake:
Pour batter into prepared pan and bake for 30–35 minutes, 
until a toothpick inserted comes out with a few moist crumbs.

6.  Cool:
Let cake cool completely before frosting.

Simply Altitude Pro-Tips

Why Chocolate Cakes Sink: Cocoa weakens gluten structure. At altitude, reduced leavening and increased flour are essential to prevent collapse.

Buttermilk Secret: Buttermilk adds acidity and tenderness while strengthening crumb structure in thin air.

Don’t Overbake: Chocolate cakes dry out quickly at elevation. Pull the cake when a few moist crumbs remain.

Explore More High-Altitude Baking

If you enjoyed this recipe, head over to our High Altitude Baking Made Simple page. It’s our combined resource for mastering the science of elevated baking, featuring helpful adjustment charts and troubleshooting tips for different altitudes.