High Desert Table

Your everyday guide to Southwestern cooking

cream cheese

High Altitude Chocolate Cake with Cream Cheese Frosting

· · Leave a Comment

High-altitude baking can be a challenge. If I had a video camera in my kitchen since moving to Santa Fe, there have been a few times when the footage could be used to make a sitcom or reality show. I mean, this is some real popcorn-worthy material—a cake overflowing out of the pan, the little bubbling bits catching fire on a sheet tray in the oven, and the hilarity that ensues as everyone in the house reacts. The kids, the husband, the baker (aka me), and even Saturn the dog comes to life from his nap spot on the couch as cake pans are quickly brought outside in a plume of smoke and tossed on cold rocks to cool down. Even though my bakes usually result in whiffs and sighs of delightful success, now when I set out to bake a cake, there’s a new joke in our house. My well-meaning family members wish me luck, my brow furrows as I pour the batter into the pan, and I whisper a little prayer with no idea of what will happen in the 30 minutes to follow. I think some of this has been a bit of bad luck but another part of it was me in denial about the reality of what high altitude does to baking. This year, I have set out to not only bake better cakes but more importantly learn about why making adjustments to leavening agents, liquid, temperature and time makes a meaningful difference. This cake is the result of my exploration and discovery. The days of my cake-making dramas are (hopefully) over. 

High-altitude baking

Santa Fe sits at just over 7,000 feet at its lowest points. And since baking is affected as low as 3,000 feet in elevation, there is no way of getting around it here. The first thing I learned when setting out to conquer my cake-making fiascos, is that as we travel higher in elevation, air pressure decreases. And air pressure is what makes our understanding of general baking rules, proportions, time, and temperatures what it is. Low air pressure is what causes water to boil at lower temperatures (at 7000 feet, 198.9 F. to be exact) and in baking it does two main things: it causes liquids to evaporate faster and makes baked goods rise faster and easier. I now understand that my exploding cakes were the result of high pressure rising so quickly that the cell walls inflated and burst. Oh, how I feel understood and seen by air pressure science! 

This recipe takes these small but mighty elevation details into account and I played with many variables until I landed on a luscious cake full of bounce and rich chocolate flavor. I experimented with the amount of liquid, egg, sugar, and baking powder and also the temperature and time of the bake. 

Super simple frosting

For this cake, I include a recipe for a simple cream cheese frosting which was a great choice since eventually, we turned the top of the cake into a panda face for River’s tenth birthday. But I think a whipped cream cream cheese frosting would be just as delicious and a bit lighter. You can make this cake into two or three layers, whichever you prefer. And feel free to get creative with what you spread inside the layers. This recipe keeps it simple and just uses frosting, but it’s also a great way to add another layer of flavor to the cake. You could use any flavor jam (raspberry is a favorite), even apple or pumpkin butter.

If you make a cake or cupcakes, just keep in mind that baking times will be less for cupcakes. Keep an eye on it as it bakes and keep a small knife, skewer, or toothpick ready for testing. After all of the care that goes into making a cake or cupcakes, the last thing you want to happen is for it to overbake and get dry and crumbly. We are all in this together, so happy baking!

Print

High Altitude Chocolate Cake with Cream Cheese Frosting

High Altitude Chocolate Cake with Cream Cheese Frosting
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Baking at higher elevations can be an unpredictable challenge. This luscious chocolate cake is perfect for your high-elevation baking adventures.

  • Author: Marianne Sundquist
  • Prep Time: 60 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 40 minutes
  • Yield: 1, 9” 2 or 3-layer cake or 24 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southwest

Ingredients

for the cake:

  • butter, for coating the pans
  • parchment paper, for lining the bottom of the pans
  • 2 c. (250 g.) all-purpose flour, plus more for pans
  • 1 ¾ c. (350 g.) granulated sugar
  • 3/4 c. (75 g.) dutch processed cocoa powder
  • 2 t. baking soda
  • 3/4 t. baking powder
  • 1 t. kosher salt
  • 1 1/4 c. buttermilk
  • 1/2 c. vegetable oil
  • 3 large eggs, at room temperature
  • 2 t. vanilla extract
  • 1 c. freshly brewed hot coffee

for the frosting:

  • 3 c. powdered sugar, sifted
  • 2, sticks unsalted butter, room temperature
  • 2, 8 oz. packs of cream cheese, at room temperature
  • 2 t. vanilla extract

Instructions

First, preheat the oven to 375 F. Generously rub butter all over the inside of your two or three cake pans. Now place around a tablespoon of flour into one of the pans. Moving around in the circle, tap the pan so the flour coats the bottom and sides of the pans evenly. Now tap all of the excess flour into the next pan and repeat this process. If you are using a third pan, repeat this again, otherwise, tap out any extra flour into the sink. Now line each cake pan with parchment paper on the bottom. To do this, cut a piece of parchment paper at least the size of the cake pan and fold it in half. Now fold it in half again. Now fold the triangle again and hold it over the cake pan so the corner reaches the center. Cut the outer edge of the paper so it matches the curve of the circular pan, unfold the parchment and it should fit in the bottom perfectly. If you are making cupcakes, line your cupcake pan with paper liners.

Add the wet ingredients into the dry ingredients and whisk together until the batter is incorporated.
Add the wet ingredients into the dry ingredients and whisk together until the batter is incorporated.

To make the batter, in a large, dry bowl whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a separate medium bowl whisk together the buttermilk, vegetable oil, eggs, vanilla, and hot coffee. Add the wet ingredients into the dry ingredients and whisk together until the batter is incorporated. Pour the batter evenly between your pans or into your cupcake liners. Bake for 20-25 minutes (for a cake) and 15-20 minutes (for cupcakes), or until a small knife or skewer inserted into the center comes out clean.

chocolate cake layers cooling
Let the cakes cool for 15 minutes before carefully inverting them onto a large plate lined with parchment paper.

Let the cakes cool for 15 minutes before carefully inverting them onto a large plate lined with parchment paper. The way I like to do this is to place a piece of parchment paper on top of the cake. Place a large plate over the parchment paper and while holding everything tightly together, carefully flip it over. Remove the cake pan and parchment paper stuck to the bottom of the cake. Let the cake cool completely before layering and frosting.

Once the cakes are cool, lay one cake on a platter or pedestal and generously frost the top. Repeat this with the remaining layers and then frost the entire outside of the cake. Enjoy!

Simple Cinnamon Rolls

· · Leave a Comment

Is it frivolous to spend a morning cooking or baking when the world seems to be falling apart? Not one bit. One of my favorite things about cooking is its ability to ground us — to home, to people around us, to ourselves, to gratitude, to our senses. It gets us away from the computer and into the kitchen. It quiets our minds, even for a bit. Normally, cinnamon rolls in our house are reserved for holidays or birthdays. But these days, I’m looking for every excuse to celebrate. A couple of weeks ago we made Thanksgiving dinner just for fun (and of course to eat leftovers throughout the week). I knew cinnamon rolls for breakfast would be the perfect way to kick things off. Starting the day with a batch of these beauties is sure to turn an ordinary day into an extraordinary one.

Variations to consider if you want to get creative: Sometimes I poke a hole in the dough before baking and fill them with spiced pastry cream, or add finely chopped almonds or pecans to the filling to add more texture. I would suggest making the dough and shaping them the night before you want to bake them. Then all you have to do is wake up in the morning, let them warm up a bit, and throw them in the oven.

Print

Simple Cinnamon Rolls

Simple Cinnamon Rolls Plated
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These easy cream cheese frosted cinnamon rolls can be prepped the night before with an overnight rise or made the morning of for a delicious breakfast treat.

  • Author: Marianne Sundquist
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 3
  • Yield: 12 rolls
  • Category: Breakfast
  • Method: Baking

Ingredients

Units

for the rolls:

  • 3/4 cup milk, warmed
  • 2 1/4 teaspoon active yeast (1/4-ounce package yeast)
  • 1/4 cup granulated sugar
  • 1 egg plus 1 egg yolk, at room temperature
  • 1/4 cup butter, melted
  • 3 cup flour

for the filling:

  • 2/3 cup brown sugar
  • 1 1/2 tablespoon ground cinnamon
  • 1/4 cup butter, softened

for the cream cheese frosting:

  • 8 ounces cream cheese, softened to room temperature
  • 2 tablespoons butter, softened, softened to room temperature
  • 4 tablespoons real maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

Make the dough: Add milk to the bowl and sprinkle yeast on top. The yeast will begin to foam in around five minutes. Add sugar, egg, egg yolk, and butter. Mix well. Add flour, salt, and stir with a wooden spoon until a dough begins to form. On a floured surface, knead the dough with your hands for 8-10 minutes. Transfer the dough ball to a buttered bowl, and cover it with a kitchen towel. Rise for one hour.

While the dough is rising make the filling: Mix together the butter, brown sugar & cinnamon in a small bowl. Reserve.

Make the frosting: In the bowl of a stand mixer fitted with a whisk, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the maple syrup, vanilla, and a pinch of salt. Beat for 2 minutes. You can also make this by hand with a wooden spoon and some elbow grease.

Shape and bake the rolls: Transfer dough to a well-floured clean surface and roll out into a 14-by-9-inch rectangle. Spread filling on the dough, leaving a ¼-inch border. Tightly roll the dough up, starting from the long side, and place the seam side down. Cut into 2-inch slices with a sharp knife. You should yield 12 rolls.

Simple Cinnamon Rolls - cutting the rolled dough

Line a large cast iron pan or 9” baking dish with parchment paper. Place rolls in the dish and cover with plastic wrap and let rise again for 30 minutes. (At this point you could also put them in the fridge overnight and then pull out the next day 30 minutes before baking.) Bake in a 350 degree oven for 25 minutes or until just slightly golden but cooked through. Allow them to cool for around five minutes before frosting.

Simple Cinnamon Rolls before baking