This cake was made at sea level, so if you’ve had success baking cakes that were made at sea level, go ahead and make this cake as is. Air pressure is lower at higher altitudes so you may need to bake your cake for longer. Upping the oven temperature can be risky with cake making. You don’t want the oven to be *too* hot because that can cause the cake to collapse. Cook’s Illustrated is a great resource.