Mahogany Cake recipe from 1916

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I discovered this soft, moist Mahogany Cake recipe in Mary Jane’s Cook Book published in 1916.

Often labelled as “America’s first chocolate cake”, the Mahogany cake is said to have dated back to the 1800s. It is the predecessor to the red velvet cake which was often essential the same recipe with added colour.


INGREDIENTS


Cake: 

  • 1 ½ cups sugar (300g)
  • ½ cup butter (113g)
  • 2 eggs, separated
  • 1 teaspoon vanilla
  • 2 cups cake flour (228g)
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • ½ cup buttermilk
  • ½ cup strong coffee

Note: All ingredients should be at room temperature unless otherwise stated.


Method:


  • Preheat oven to 350°F/175°C
  • Grease two 8-inch layer pans

Cake:

  1. Sift together flour, cocoa, and baking soda into a mixing bowl. Mix well and set aside.
  2. In a large mixing bowl, cream butter and sugar.
  3. Separate 2 eggs. 
  4. Beat yolks until light in colour and add to creamed butter/sugar mixture with the vanilla extract.
  5. Beat the egg whites until stiff but not dry. Set aside.
  6. Add flour mixture to the batter alternately with the coffee and buttermilk.
  7. Gently fold in the beaten egg whites.
  8. Divide the batter evenly between two prepared 8-inch layer pans.
  9. Bake in a preheated oven at 350°F/175°C for 23-28 minutes, or until a toothpick inserted into the middle of the cake comes away clean.
  10. Cool in pans for 15 minutes, then remove and fully cool on cake racks.


Once the cake has fully cooled, ice as you like.


Ermine frosting: https://www.roughandreadybakes.com/2025/09/erimine-frosting-recipe-from-1961.html


Cut, serve, and enjoy! :)


Original recipe clipping:



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