Mahogany Pound Cake
Discover the sophisticated allure of Mahogany Pound Cake, a rich and velvety dessert that marries the deep, chocolatey notes of unsweetened cocoa powder with the classic buttery indulgence of a traditional pound cake. This decadent treat boasts a tender crumb, thanks to the addition of tangy buttermilk, while pure vanilla extract enhances its luxurious depth of flavor. Baked to perfection in a bundt or tube pan, this visually stunning cake is as easy to prepare as it is to impress your guests. Whether dusted with powdered sugar for an elegant touch or served simply on its own, this show-stopping dessert is guaranteed to be the centerpiece of any celebration or cozy tea-time gathering. Perfect for chocolate lovers, the Mahogany Pound Cake is a timeless recipe that strikes the perfect balance between sophistication and nostalgia.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2.5 cups Granulated sugar
- 5 Large eggs
- 3 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Kosher salt
- 1 cup Buttermilk
- 2 teaspoons Pure vanilla extract
Instructions
Preheat your oven to 325°F (165°C) and generously grease and flour a 10-inch bundt pan or tube pan.
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 to 5 minutes.
Add the eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt.
With the mixer on low speed, alternate adding the dry ingredients and buttermilk to the butter and sugar mixture. Start with the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients.
Once the batter is well combined, mix in the pure vanilla extract until just incorporated.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 70 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely before slicing and serving.
Enjoy your rich and luscious Mahogany Pound Cake as is, or dust it with powdered sugar for an elegant finish.
Nutrition Facts
Calories |
5589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.0 g | 304% | |
| Saturated Fat | 138.9 g | 694% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1474 mg | 491% | |
| Sodium | 1391 mg | 60% | |
| Total Carbohydrate | 831.9 g | 303% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 514.1 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 591 mg | 45% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 2019 mg | 43% | |
*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.
