6 Tips for Baking at Elevation
Have you ever had a recipe you’ve been dying to try and it just didn’t turn out? Maybe it didn’t cook long enough? Or your mix was too thick? Or too runny? But you’re positive you followed the recipe to the tee.
We may have an answer for you.
As some of you know, our Kodiak Cakes base camp is located in the mountains of Park City, UT, and we develop all of our recipes at just over 6500 feet of elevation. Cooking and baking high above sea level sometimes requires a few recipe adjustments — as we’ve learned from experience.
So, we asked our Kodiak Kitchen to share a few tips for baking at high altitudes that may help you perfect that recipe you can’t quite get right.
High Altitude Baking Tips
- Increase oven temperature by 15°F - 25°F.
- Decrease baking time by 5-10 minutes per 30 minutes to compensate for the increased oven temperature.
- Decrease sugar by 1 tablespoon per cup the recipe calls for.
- Decrease leaveners (baking powder or baking soda) by 1/4 teaspoon for every teaspoon the recipe calls for.
- Increase liquids by 1-2 tablespoons at 3,000 feet elevation and increase by 1-1/2 teaspoons for each additional 1,000 feet thereafter.
- Increase flour by 1 tablespoon at 3,500 feet and add 1 tablespoon for each additional 1,500 feet thereafter.
Do you live at sea level?
These tips can still be a great resource if you’re having trouble perfecting a recipe that was created at elevation. See for yourself by trying the inverse of one or two of these tips on our Strawberry Jelly Roll recipe that was created right in our Kodiak Kitchen!