The statement is false; at high altitudes, cakes require a longer cooking time due to the lower boiling point of water, which means food cooks at a lower temperature, resulting in longer cooking times.
The statement that a cake needs to be baked for a shorter period of time at a high altitude due to a reduction in the boiling point of water is false. At higher altitudes, the atmospheric pressure is lower, which means water boils at a lower temperature. With the boiling point of water being lower, foods such as cakes actually take longer to cook because the temperature at which they are cooking is reduced. In high-altitude cooking, adjustments often need to be made not only to the cooking time but also to the recipe ingredients and cooking temperature. For example, pressure cookers are used to raise the boiling point of water and cook food more rapidly. Conversely, at higher altitudes where pressure is lower, the boiling point drops and cooking takes longer.