Mahogany cake walked so red velvet cake could run.
Its brownish-red mahogany color is the result of the chemical reaction between buttermilk, baking soda, and cocoa.
The resulting texture is moist, soft, and fluffy with a mild chocolate flavor.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
It has the airiness of whipped cream but the spreadability and pipeability of buttercream.
It’s velvety, tender, sweet, and beautiful, just like the cake.
Learn how to make a Mahogany Cake.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Not too heavy, but not too light.
Elevated, but simple and easy to whip up in a pinch.
What Is a Mahogany Cake?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Known for its reddish-brown mahogany color, mahogany cake pre-datesred velvet cakeand is often considered the originalchocolate cake.
Ingredients for Mahogany Cake
A bevy of essential baking ingredients will be needed for this cake.
Add sugar, oil, and vanilla; beat until well combined and creamy, about 2 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Beat in eggs, 1 at a time, beating well after each addition.
Add batter to pans and bake:
Divide batter evenly between prepared pans.
Bake at 350F until a wooden pick inserted in center comes out clean, 30 to 35 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cool cake in pans on a wire rack for 10 minutes.
Invert cakes onto rack and cool completely.
Assemble cake:
Once cooled, assemble cake and frost layers with Ermine Frosting.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
