Mahogany Cake
If you’re a fan of rich chocolate desserts but want something a little different, this Mahogany Cake is the one for you. It’s not your typical chocolate cake—it has a unique, slightly tangy flavor and a moist, tender crumb that’s been winning hearts for generations.
This cake has a rich history (dating back to the 1800s!) and gets its name from the deep, mahogany-like color of the batter. It’s simple, chocolatey, and just the right amount of sweet—perfect for any occasion. Let’s bake this beauty!
How to Make It
Making a Mahogany Cake is a breeze, even for beginner bakers. Here’s a quick breakdown of the process:
- Make the batter: You’ll cream butter and sugar, then add eggs, dry ingredients, and a touch of cocoa powder for that subtle chocolate flavor.
- Add a tangy twist: A splash of buttermilk or sour cream helps give the cake its signature moist texture and slightly tangy flavor.
- Bake it up: Pour the batter into a greased cake pan and bake until it’s set and springy.
- Frost it: While the cake cools, whip up a light chocolate frosting or a decadent cream cheese frosting to complement the rich flavor.
- Decorate and enjoy: Dust with cocoa powder, add sprinkles, or leave it plain—this cake is gorgeous any way you slice it!
That’s all it takes to create this timeless dessert.
Make Ahead Method
Mahogany Cake is a fantastic make-ahead dessert, and here’s how to prep it in advance:
- Bake the cake layers: You can bake the cake up to 2 days ahead. Let it cool completely, then wrap tightly in plastic wrap and store at room temperature.
- Frosting: Make the frosting a day before and store it in the fridge. Let it come to room temperature before using, and whip it once more for a smooth texture.
- Assemble: Frost the cake on the day of serving for the freshest, most beautiful results!
Pro Tips
Want to take your Mahogany Cake to the next level? Here are my best tips:
- Room temperature ingredients are key. This ensures everything blends smoothly for a uniform batter.
- Don’t overmix the batter. Overmixing can make the cake dense instead of light and fluffy. Mix just until everything is combined.
- Use Dutch-process cocoa powder. It has a deeper, smoother chocolate flavor that really shines in this recipe.
- Grease and line your pans. To prevent sticking, grease the pans and line the bottoms with parchment paper.
- Cool completely before frosting. Warm cake + frosting = a slippery mess. Let the cake cool fully for clean, even spreading.
Storage
- Room Temperature: Store the frosted cake in an airtight container for up to 2 days.
- Refrigerator: If your frosting contains cream cheese or heavy cream, refrigerate the cake for up to 5 days. Bring it to room temperature before serving for the best flavor and texture.
- Freezer: Wrap unfrosted cake layers tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before frosting.
Tools for This Recipe
Here’s what you’ll need to make this cake:
- Mixing bowls for batter and frosting preparation.
- Hand mixer or stand mixer to cream butter and sugar to perfection.
- Measuring cups and spoons for accuracy.
- 8-inch or 9-inch cake pans for baking.
- Cooling rack to cool the layers evenly.
- Offset spatula for smooth frosting application.
FAQs
Q: What makes Mahogany Cake different from chocolate cake?
A: Mahogany Cake uses a smaller amount of cocoa and often includes a tangy ingredient like buttermilk or sour cream, giving it a unique flavor and a slightly lighter texture.
Q: Can I use regular milk instead of buttermilk?
A: Yes! Just add 1 tablespoon of lemon juice or vinegar to 1 cup of milk, stir, and let it sit for 5 minutes. This will mimic buttermilk.
Q: What’s the best frosting for Mahogany Cake?
A: A light chocolate buttercream or cream cheese frosting pairs beautifully with this cake. You can also use a whipped vanilla frosting for a more subtle touch.
Enjoy every decadent bite of this gorgeous Mahogany Cake! 😊
Mahogany Cake
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 3/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder preferably Dutch-process
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk or sour cream
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons cocoa powder
- 2-3 tablespoons milk adjust for consistency
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Stir in the vanilla extract.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter until smooth. Gradually add the powdered sugar, cocoa powder, and vanilla. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Frost the cooled cake layers, then enjoy!
- Alternate Instructions
- Preheat oven to 350°F and prepare cake pans with grease and parchment paper.
- Cream butter and sugar until fluffy, then mix in eggs one at a time.
- Combine dry ingredients (flour, cocoa powder, baking soda, salt) in a separate bowl.
- Alternate adding dry ingredients and buttermilk to the wet mixture. Stir in vanilla.
- Pour batter into pans, bake for 25-30 minutes, and cool completely before frosting.
- Whip up frosting by beating butter, powdered sugar, cocoa, and vanilla. Add milk to adjust consistency, then frost and serve.
