Comments on: Red Velvet Cake for High Altitude

By: Jessica

Jessica — Mon, 23 Jun 2025 02:04:05 +0000

Per my comment on 2-6-2021, making these as cupcakes works wonderfully at sea level as well following the same instructions! Baking for 17 minutes at 350 degrees and still come out exceptionally moist. I use 1 and 1/4 cups of buttermilk (as opposed to 1/4 cup of regular milk).

This has become my go-to cupcake recipe in many variations!– Lemon, peanut butter, cinnamon sugar, cookies & cream, vanilla confetti sprinkle.

For a less “sugary” frosting, I use 2 standard 8 ounce bricks of cream cheese with 1 stick of unsalted butter at room temperature, only 1.75 cups of powdered sugar, and vanilla extract to taste. After beating together until combined, transfer frosting to a zipper-sealed bag to cool in refrigerator for 20 minutes. Then, snip bottom tip off of a gallon sized zipper-sealed bag and pipe onto cooled cupcakes for a creative alternative to pastry bag piping.

By: Sandra Siqueiros

Sandra Siqueiros — Fri, 25 Jun 2021 06:45:02 +0000

Thank you so much! We now have a vacation home in a high altitude area, and my first few attempts at baked goods were just mediocre. We’re at 7,000 feet!
I love the butter taste in red velvet, so I used half butter and half oil. Additionally, I used all buttermilk and no regular milk. (I wanted to use up the buttermilk.)
Otherwise, I made the recipe exactly as is.
I followed another commenter’s advice and baked cupcakes for 17 minutes at 350. They were perfectly moist and no “chewy” parts.
I can’t wait to try your other recipes!

By: Jessica

Jessica — Sun, 07 Feb 2021 04:44:10 +0000

Excellent– I made these as cupcakes at 7,000 ft, baked for 17 minutes at 350 and were exceptionally moist. I used 1 and 1/4 cups of buttermilk (as opposed to 1/4 cup of regular milk). Was a big hit. Makes 24 cupcakes easily + a small bit of batter left over.

By: Sherry Carr

Sherry Carr — Sat, 20 Aug 2011 20:19:17 +0000

Followed recipe exactly, and although it didn’t come out super high, it didn’t sink either, which is great cause I live at 9000 feet! It is a little chewy around the edges, but that is to be expected.

By: pharmgirl

pharmgirl — Mon, 18 Oct 2010 00:38:01 +0000

I made this into cupcakes at 6200 feet. They baked up perfectly moist with that characteristic tang. 20 minutes at 350 worked great for me! Thanks!