Question 1

Why does my cake sink in the center at high altitude?

Accepted Answer

At high altitudes, the atmospheric pressure is lower. This allows leavening gases (air bubbles created by baking powder/soda or yeast) to expand much faster and rise before the egg and flour proteins have set structurally. As a result, the bubbles expand too much, pop, and the cake collapses in the center. Reducing leavening and increasing the oven temp helps lock the structure before it collapses.

Question 2

Do I need a different pan size at high altitude?

Accepted Answer

Not necessarily, but cakes expand more rapidly and rise higher at altitude. If you fill your cake pans to the standard 2/3 full, they may overflow the sides. It is recommended to fill pans only 1/2 full, or use a slightly larger pan and monitor baking times closely.

Question 3

Does altitude affect cookies in the same way as cakes?

Accepted Answer

Cookies have a lower moisture content and less structure than cakes, so they do not collapse in the center. However, the low pressure causes cookies to spread out thin and dry out fast. Increasing the baking temperature by 15°F to 25°F and adding 1–2 teaspoons of extra liquid helps cookies set quickly, keeping them soft and chewy.