Rich, decadent, and with a distinct reddish-brown hue, Mahogany Cake is a vintage dessert that’s both elegant and indulgent. This classic cake is famous for its unique flavor, combining cocoa’s deep richness with a subtle tang from buttermilk or vinegar. Perfect for celebrations, holidays, or a special treat, Mahogany Cake is a showstopper that everyone will love.
How to Make Mahogany Cake
Making Mahogany Cake is simpler than you might think. This moist cake comes together with pantry staples and a bit of cocoa powder to give it its signature flavor and color. Topped with a creamy frosting, it’s a dessert that’s as beautiful as it is delicious.
Step-by-Step Instructions
1. Prepare your cake pans and preheat the oven.
2. Sift together the dry ingredients for a light and fluffy batter.
3. Cream butter and sugar, adding eggs and other wet ingredients.
4. Alternate adding dry ingredients and buttermilk, finishing with boiling water for smoothness.
5. Bake the cakes until perfectly risen and let them cool completely.
6. Whip up a creamy frosting and assemble your layers for a stunning dessert.
Mahogany Cake
12
servings15
minutes30
minutesIngredients
- For the Cake:
Flour: 2 1/2 cups, all-purpose
Sugar: 1 3/4 cups, granulated
Butter: 1 cup (2 sticks), unsalted, softened
Eggs: 2 large
Cocoa Powder: 3 tablespoons, unsweetened
Buttermilk: 1 cup (or substitute with milk + 1 tablespoon vinegar)
Baking Soda: 1 teaspoon
Vanilla Extract: 2 teaspoons
Boiling Water: 1/2 cup- For the Frosting:
Butter: 1/2 cup (1 stick), unsalted, softened
Powdered Sugar: 3 cups, sifted
Cocoa Powder: 2 tablespoons, unsweetened (optional for a chocolate variation)
Vanilla Extract: 1 teaspoon
Milk: 2-3 tablespoons, for desired consistency
Directions
- Preheat the Oven: Bring your oven up to 350°F (175°C). Prepare two 9-inch round cake pans by coating them with grease and dusting them with flour.
- Mix the Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, and baking soda.
- Cream Butter and Sugar: In a separate bowl, cream together the butter and sugar until the mixture becomes light and airy. Slowly mix in the eggs, adding them one at a time and making sure each is well blended before adding the next.
- Incorporate Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until smooth. Stir in vanilla extract and boiling water.
- Bake the Cake: Pour the batter into the prepared pans, distributing it evenly between them. Place in the oven and bake for 25-30 minute. Let the cakes rest in the pans for 10 minutes before transferring them to a wire rack to cool fully.
- Make the Frosting: Beat butter, powdered sugar, cocoa powder (if using), and vanilla until creamy. Gradually incorporate the milk, one tablespoon at a time, until the mixture reaches the preferred consistency.
- Assemble the Cake: Evenly distribute the frosting between the cake layers, then cover the top and sides with a smooth layer of frosting. Garnish with chocolate shavings or nuts if desired.
FAQ
1. What gives Mahogany Cake its unique color?
The reddish-brown hue comes from a combination of cocoa powder and the reaction between acidic buttermilk (or vinegar) and baking soda.
2. Can I make Mahogany Cake gluten-free?
Certainly! Use a gluten-free flour blend instead of all-purpose flour. Be sure to check the consistency of your batter.
3. How should I store Mahogany Cake?
Place the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
4. Can I freeze this cake?
Yes, wrap individual slices in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
5. Is Mahogany Cake the same as Red Velvet Cake?
No, while both cakes have a reddish hue, Mahogany Cake is less sweet and doesn’t typically use food coloring, relying instead on cocoa powder and buttermilk for its flavor and color.
