Best 3 Mahogany Pound Cake Recipes

Welcome to the world of deliciously decadent mahogany pound cake, where every bite is a symphony of rich flavors and textures. This indulgent treat, boasting a deep brown hue that resembles the allure of polished mahogany, has been a beloved classic for generations. As you embark on this culinary adventure, you'll discover the secrets to crafting the perfect mahogany pound cake, from selecting the finest ingredients to mastering the art of precise baking. Get ready to tantalize your taste buds with a moist, dense crumb, a perfectly caramelized crust, and a harmonious blend of spices that will transport you to a realm of pure bliss. Whether you're a seasoned baker or a novice just starting out, this comprehensive guide will lead you on a journey to creating a mahogany pound cake worthy of any occasion.

Here are our top 3 tried and tested recipes!

MAHOGANY CAKE

Mahogany Cake image

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.

Provided by MarkWayne

Categories Desserts Cakes Sheet Cake Recipes

Time 1h15m

Yield 20

Number Of Ingredients 7

Ingredients

2 cups buttermilk
2 teaspoons baking soda
2 cups white sugar
2 ½ tablespoons butter, softened
2 eggs
3 cups all-purpose flour
2 ½ tablespoons unsweetened cocoa powder

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
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 : Calories 176.9 calories, Carbohydrate 35.9 g, Cholesterol 23.4 mg, Fat 2.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 169.3 mg, Sugar 21.3 g

GRANNY'S MAHOGANY CAKE AND FROSTING

Granny's Mahogany Cake and Frosting image

This recipe, which is over 100 years old, was one of my grandmother's (she raised 11 children and three grandchildren) favorites. Anytime I serve this cake I get requests for the recipe.

Provided by Alice Mayo Edelhauser

Categories Desserts Frostings and Icings Chocolate

Time 2h5m

Yield 10

Number Of Ingredients 13

Ingredients

2 cups white sugar
1 cup butter, softened
5 eggs
¼ cup cold brewed coffee
2 tablespoons unsweetened cocoa powder
1 cup buttermilk
1 teaspoon baking soda
2 ½ cups all-purpose flour
1 cup butter, softened
1 (16 ounce) package confectioners' sugar, sifted
¼ cup cold brewed coffee
¼ cup unsweetened cocoa powder
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour three 9 inch round cake pans.
Place the sugar and butter in a mixing bowl, and beat until light colored and smooth. Beat in the eggs one at a time. Stir the coffee and cocoa into the egg mixture until well blended. Measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside. Stir the remaining buttermilk into the egg mixture, beating until smooth.
Stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture. Stir in the flour, beating until smooth. Pour the batter evenly into the prepared cake pans.
Bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes. Remove from the oven, and cool in the pans about 15 minutes before turning out onto a wire rack to cool completely.
To make the frosting, beat 1 cup butter until smooth and creamy. Gradually sift in the confectioners' sugar, and beat until smooth. Stir in the coffee, cocoa, and vanilla until well blended.
Place one cake layer on a serving plate. Spread top with about 1/5 frosting. Place the second layer on top of the first, and frost. Repeat with the third layer. Use remaining frosting to frost top and sides.

Nutrition Facts : Calories 823.9 calories, Carbohydrate 111.7 g, Cholesterol 191.6 mg, Fat 40.3 g, Fiber 1.9 g, Protein 8.2 g, SaturatedFat 24.5 g, Sodium 450.2 mg, Sugar 85.5 g

MAHOGANY POUND CAKE

Mahogany Pound Cake image

I'm not sure where this recipe originated; I've made it for my family for over 20 years. To me, it tastes like chocolate ice cream. Make it a mocha pound cake by adding 2 tablespoons instant coffee granules! Make the cake extra special by adding Recipe #387021. :) If Hershey's Special Dark dutch-processed cocoa is used, the cake will be a rich dark color! *Note: For a lighter, even more tender cake, separate the eggs; cream in the egg yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added.

Provided by KerfuffleUponWincle

Categories Dessert

Time 1h39m

Yield 18-20 serving(s)

Number Of Ingredients 11

Ingredients

1 dash salt
2 1/2 cups flour
1/2 cup cocoa powder (For a darker, richer-looking cake, use dutch-processed cocoa, PLUS 1/2 tsp cream of tartar)
1 cup butter
2 cups sugar
1 cup brown sugar, packed
6 large eggs, separated if desired
2 tablespoons instant coffee granules (Optional, if desired, for mocha flavor!)
1 teaspoon vanilla extract
1 cup sour cream
1/4 teaspoon baking soda

Steps:

Preheat oven at 325 degrees Fahrenheit.
Sift together salt, flour and cocoa.
Cream together butter, both sugars, and eggs. (See Note* ).
Add optional instant coffee granules for a mocha pound cake!
Add vanilla.
Combine sour cream and baking soda.
Combine creamed mixture with dry ingredients and alternate with sour cream mixture.
*Note: For a lighter, even more tender cake, separate the eggs; cream in the yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added.
Pour into a greased and floured 10 inch tube pan.
Bake 1 hour and 20 minutes. I cover the cake with foil paper for the last 20 minutes of baking.

Tips:

Use room temperature ingredients. This will help the ingredients blend together more smoothly and evenly.
Cream the butter and sugar together until light and fluffy. This will incorporate air into the batter, making the cake lighter and more tender.
Gradually add the eggs one at a time. This will help prevent the batter from curdling.
Be careful not to overmix the batter. Overmixing can make the cake tough.
Bake the cake in a preheated oven. This will help the cake rise evenly.
Let the cake cool completely before frosting it. This will help the frosting set properly.

Conclusion:

Mahogany pound cake is a classic dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With these tips, you can make a delicious mahogany pound cake that will impress your family and friends.

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