Search thousands of recipes reviewed by home cooks like you.

Granny's Mahogany Cake and Frosting

Granny's Mahogany Cake and Frosting

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    2 h 5 m
ame2

ame2

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 824 kcal
  • 41%
  • Fat:
  • 40.3 g
  • 62%
  • Carbs:
  • 111.7g
  • 36%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour three 9 inch round cake pans.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

aims
12

aims

11/24/2008

My kids & I loved this cake. It was not dry & the frosting was the best. Couldn't really taste the coffee in the cake, & the chocolate flavor was mild but there was a "subtle" difference compared to most cakes. The kids asked for seconds.

DBudd
5

DBudd

3/17/2010

This cake is wonderful and I've never been a huge fan of coffee. The coffee flavor is very subtle and it's mostly the moist chocolate cake that you taste. It's my youngest daughter's new favorite cake and I know I'll be making this for her birthday for many years to come! Thanks for the great recipe!!

rec_82
4

rec_82

6/22/2010

Made this cake last week. This was the: 1. First layer cake I have ever made 2. First cake I have ever made from scratch 3. First icing I have ever made from scratch This cake could not have been easier to make. However, it didn't taste like I anticipated it. The cake did turn out very moist and very rich. I would make it again for company!

Similar recipes