Mahogany Cake Recipe — The Elegant Classic That Came Before Red Velvet

Before red velvet cake took over weddings and bake sales, there was its older cousin — Mahogany Cake. Rich, dark, and all-natural, this is the chocolate-buttermilk cake that set the standard. Today I’m bringing it back, topped with a silky heritage frosting that fits it perfectly.

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Ingredient Summary:
This cake uses cocoa, hot coffee, and buttermilk for its deep mahogany color — no food coloring required. It bakes up tender, layered, and ready to frost.

Voiceover Credit:
🎙 Narration by Damon Webb

Timestamps (optional if you want them):
00:00 - Intro
00:49 - First Step
02:14 - Blooming the Coffee
03:40 - Disco Fridge
04:36 - Importance of adding ingredients at right time
06:24 - Pan Liners
07:10 - Why should you weigh the pans?
08:55 - Poll Question. What was your "fancy cake?”
09:33 - Out of the Pans.. LOOK AT THAT COLOR!
10:43 - Disco Fridge, part II.
11:18 - How to Frost a Cake…maybe.
15:04 - Cutting the cake, Crumb reveal, Taste Test!’=

Ingredients:
½ cup (113g) Butter, softened.
1⅓ cups (267g) Sugar.
1 tsp (4g) Vanilla Extract.
¼ cup (50g) Neutral Oil (or Canola Oil).
¼ cup (60g) Fresh Hot Coffee.
3 Tbsp (18g) Unsweetened Cocoa.
2 eggs
1 cup (240g) Buttermilk.
1 tsp (5g) Vinegar
2 cups (224g) Cake Flour.
¾ tsp (4.5g) Salt.
1 tsp (6g) Baking Soda.


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