Increasing baking temperature also helps overcome the lighter crust color that occurs because of fast moisture evaporation. This fast, excessive moisture evaporation leads to high sugar concentration which weakens the cell structure in cakes. To compensate for this, decrease sugar or increase liquid in the recipe. Fat also weakens the cell structure of a cake. Rich cakes may need one or two tablespoons less fat per cup, called for in your recipe.
Eggs strengthen cell structure.
When baking cake mixes at high altitudes, follow altitude adjustments given on the box. Adjustments usually strengthen cells of the cake with addition of all-purpose flour, egg yolk, or liquid. Angel food and sponge cakes present special problems at high altitudes. The leavening agent for these cakes is mostly air, but it is important not to beat too much air into the eggs. Beat eggs until they form a peak that falls over, not until they are stiff and dry.