Mahogany Cake

Rating: 4.2 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Original recipe from my grandmother Sallie Ayers Kelly. It is a depression-era or before recipe. One of the simplest cake recipes I have tried. Cool cake before frosting.

By MarkWayne

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
20
Yield:
20 servings
Nutrition Info
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.

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  • Stir buttermilk and baking soda together in a bowl until dissolved and foaming.

  • Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat the first egg into butter mixture until completely blended; beat in the second egg until incorporated.

  • Whisk flour and cocoa powder together in a bowl. Beat flour mixture, alternating with buttermilk mixture, into creamed butter mixture using an electric mixer until batter is smooth. Pour batter into the prepared baking pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes. Cool cake for 30 minutes.

Nutrition Facts

Per Serving:
177 calories; protein 3.5g 7% DV; carbohydrates 35.9g 12% DV; fat 2.4g 4% DV; cholesterol 23.4mg 8% DV; sodium 169.3mg 7% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

britpeach
Rating: 4 stars
04/27/2015
I had a cup of buttermilk to use up so I made some cupcakes shortening the baking time to 15 - 20 minutes. They were moist and tasty and the only change I will make next time is to increase the amount of cocoa. Read More
Helpful
(1)

Most helpful critical review

Susan Voth
Rating: 3 stars
11/19/2018
I made this cake today because yesterday I bought buttermilk for the herb biscuits recipe I made from allrecipes and didn't have anything else to do with it. this cake is super easy to make. however even after adding a touch more chocolate as per another reviewers comments it was still probably one of the blandest cakes I have ever made. it was nearly tasteless. it had an awesome rise in the oven and I had to cook it for the full 40 mins because my pan was 8 11 instead of the 9 12 stated here. next time if I make it again I think I would add maybe some cinnamon and cloves to turn it into a spice cake instead. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Rebecca Duckworth
Rating: 5 stars
01/15/2014
I really liked this cake. Easy to mix up and very tasty; I do like my cakes a lot more chocolate so I may have to use more cocoa next time. Read More
Helpful
(1)
britpeach
Rating: 4 stars
04/27/2015
I had a cup of buttermilk to use up so I made some cupcakes shortening the baking time to 15 - 20 minutes. They were moist and tasty and the only change I will make next time is to increase the amount of cocoa. Read More
Helpful
(1)
Gayatri
Rating: 4 stars
07/24/2019
I added some cinnamon and nutmeg as per the reviews that said it came out bland. Lovely! Read More
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maggie mae
Rating: 5 stars
04/01/2016
This cake is very moist and delicious. We really enjoyed it. I made it in layers and had one layer topped with strawberries and saved the other in the freezer for another time. It was a great recipe to use up the buttermilk I had. I'll most definitely be making it again. Thanks for sharing! Read More
Susan Voth
Rating: 3 stars
11/19/2018
I made this cake today because yesterday I bought buttermilk for the herb biscuits recipe I made from allrecipes and didn't have anything else to do with it. this cake is super easy to make. however even after adding a touch more chocolate as per another reviewers comments it was still probably one of the blandest cakes I have ever made. it was nearly tasteless. it had an awesome rise in the oven and I had to cook it for the full 40 mins because my pan was 8 11 instead of the 9 12 stated here. next time if I make it again I think I would add maybe some cinnamon and cloves to turn it into a spice cake instead. Read More
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