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