I am trying to make a red velvet cake from scratch and it keeps falling. I live at 8,300 feet in CO. I have reduced the amount of baking powder and baking soda by 50% each with no luck. I would love any suggestions to help get this cake to stay up.
I live at 6000 ft, and I just baked 4 red velvet cakes, and they turned out so nice, so firm. My best cakes ever! I used the doctored recipe from here.