Description
This rich and moist Mahogany Cake features deep cocoa flavor enhanced with coffee and brown sugar, layered with creamy frosting for a nostalgic, crowd-pleasing dessert perfect for any occasion.
Ingredients
Scale
- 2½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 cup hot coffee
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, granulated sugar, and brown sugar.
- In a separate bowl, mix eggs, buttermilk, vegetable oil, and vanilla extract. Slowly add hot coffee, whisking continuously.
- Gradually add the wet mixture to the dry ingredients and stir until just combined. Batter will be thin.
- Divide batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn onto wire racks to cool completely.
- Frost with your preferred buttercream or cream cheese frosting before serving.
Notes
- Use room temperature ingredients for best texture.
- Sift cocoa powder to avoid lumps.
- Chill cake layers before frosting for easier handling.