Mahogany Cake
Indulge in the rich, old-fashioned charm of Mahogany Cake, a timeless dessert that combines deep cocoa flavors with the light tang of buttermilk for a perfectly balanced treat. This cake boasts a tender, moist crumb, thanks to the thoughtful combination of softened butter and a smooth cocoa mixture made with boiling water. The batter comes together effortlessly, blending classic pantry staples like all-purpose flour, granulated sugar, and vanilla extract into a luxurious bake. Perfectly baked in just 30 minutes and finished with your favorite frosting—be it decadent chocolate or tangy cream cheese—this cake is ideal for celebrations, family gatherings, or simply indulging your sweet tooth. With its rich mahogany hue and elegant simplicity, this cake is guaranteed to become a beloved go-to dessert.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Unsalted butter, softened
- 3 tablespoons Cocoa powder
- 1 cup Boiling water
- 1 cup Buttermilk
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
In a small bowl, combine the cocoa powder and boiling water, stirring until smooth, and allow to cool slightly.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand mixer or stand mixer set to medium speed.
Add the eggs to the creamed mixture, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the cooled cocoa mixture to the wet ingredients, mixing until fully incorporated.
Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix just until combined after each addition, being careful not to overmix.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, frost with your favorite chocolate or cream cheese frosting, and serve. Enjoy!
Nutrition Facts
Calories |
3216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 506.9 g | 184% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 313.8 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 415 mg | 32% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 996 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
