Mahogany Cake

A rich and flavorful cake, considered the precursor to red velvet cake, offering a delightful chocolate experience.

Ingredients

  • all-purpose flour (2.5 cups)
  • granulated sugar (1.5 cups)
  • unsweetened cocoa powder (0.5 cups)
  • baking soda (1 tsp)
  • baking powder (1 tsp)
  • salt (0.5 tsp)
  • buttermilk (1 cups)
  • eggs (2 -)
  • vegetable oil (1.5 cups)
  • vanilla extract (1 tsp)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the buttermilk, eggs, oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

  • kcal: 350
  • fat: 18 g
  • sats: 4 g
  • carbs: 45 g
  • fibre: 2 g
  • protein: 6 g
  • salt: 1 g