Name: Mahogany Cake
Total time: 1 h
Yield: 8 Servings
Ingredients: Wheat Flour: 2 cups; Cocoa Powder: 3 tbsp; Kosher Salt: 1 ¼ tsp; Baking Soda: 1 tsp; Butter: 6 oz (170 g); Sugar: 1 ½ cup; Vanilla Extract: 1 tsp; Eggs: 3; Buttermilk: 1 cup; Apple Cider Vinegar: 1 tsp; Sugar: 1 ½ cup; Wheat Flour: 6 tbsp; Kosher Salt: ½ tsp; Milk: 1 ½ cup; Butter: 12 oz (340 g); Vanilla Extract: 1 ½ tsp; Almond Extract: ½ tsp

Ingredients

For the Cake

Wheat Flour – 2 cups

Cocoa Powder – 3 tbsp

Kosher Salt – 1 ¼ tsp

Baking Soda – 1 tsp

Butter – 6 oz (170 g)

Sugar

Granulated

– 1 ½ cup

Vanilla Extract – 1 tsp

Eggs – 3

Buttermilk – 1 cup

Apple Cider Vinegar – 1 tsp

For the Frosting

Sugar

Granulated

– 1 ½ cup

Wheat Flour – 6 tbsp

Kosher Salt – ½ tsp

Milk – 1 ½ cup

Butter – 12 oz (340 g)

Vanilla Extract – 1 ½ tsp

Almond Extract – ½ tsp

Recipe

When it comes to gorgeous pastries, it is safe to say that we have seen everything. Hyper-realistic cakes that look like everyday objects and delectable desserts that surely belong on the red carpet grace our ever-growing Pinterest boards, waiting to inspire us in the future. Therefore, sometimes, we opt for surprising our readers with something old-fashioned and underrated instead. Enter Mahogany cake.

Mahogany cake dates back to the late 1800s in America, making it the first chocolate cake on record. In many ways, it was the ancestor of Red Velvet. Mahogany cake has a magnificently soft crumb due to the unique combo of vinegar or buttermilk and baking soda, a late Victorian-era technique for creating cakes with velvety interiors. Plus, it flaunts a white ermine frosting — a light, whipped buttercream. Without further ado, let’s make America’s first chocolate cake.

Steps

1 Done	Prepare the Cake Preheat the oven to 350 °F.
2 Done	Spray two 8-inch round cake pans with cooking spray and line each with parchment. Set aside.
3 Done	Combine flour, cocoa powder, salt, and baking soda in a bowl and whisk. Set aside.
4 Done	Beat butter at room temperature in the electric mixer bowl using the paddle attachment on medium-high speed until creamy (up to a minute). Add sugar and vanilla and beat until fluffy (approximately 5 minutes).
5 Done	With the mixer on low speed, add eggs one at a time.
6 Done	Whisk together buttermilk and vinegar in a separate bowl.
7 Done	Add a third of the flour mixture to the electric mixer bowl and combine on low speed. Next, add half of the buttermilk mixture and mix on low speed. Add another third of the flour mixture; combine. Add the remaining buttermilk mixture and combine. Finally, add the remaining flour mixture and combine.
8 Done	Divide the batter evenly among the two cake pans.
9 Done	Bake for 30 minutes and then let cool.
10 Done	Prepare the Frosting In a medium saucepan, combine sugar, flour, and salt, add milk, and place it over medium heat. Occasionally whisk until the mixture comes to a boil. After that, cook for one minute, continuously whisking.
11 Done	Remove the pan from the heat. Let cool.
12 Done	Using the whisk attachment, whip butter with vanilla and almond extracts on high speed for 2 minutes in the bowl of the electric mixer. Add the cooled flour mixture. Beat on medium-high speed until fluffy (approximately 5 minutes). Use immediately.
13 Done	Assemble the Cake Remove the cakes from the pans. If necessary, use a serrated knife to cut off the mounted top, so you end up with flat, even cake layers.
14 Done	Place the first layer on a platter and evenly spread it with approximately one cup of the frosting. Top it with the second layer. Use the remaining frosting to coat the top of the cake and its sides until the whole cake is completely frosted.

We'll go ahead and say it: the Mahogany cake is even better than the beloved Red Velvet. It is moderately sweet with a subtle cocoa flavor and a crumb so soft no wonder its successor bears the name velvet.

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