Granny’s Mahogany Cake

Granny’s Mahogany Cake

Ingredients

• For the cake:

• 2 cups (250g) all-purpose flour  
• 1 ½ cups (300g) granulated sugar  
• ½ cup (115g) unsalted butter, softened  
• 2 large eggs  
• 1 cup (240ml) buttermilk  
• ¼ cup (25g) unsweetened cocoa powder  
• 1 teaspoon baking soda  
• 1 teaspoon baking powder  
• ½ teaspoon salt  
• 1 teaspoon vanilla extract  
• 1 tablespoon white vinegar  
• ½ cup (120ml) hot water  

• For the frosting (classic boiled icing):

• 1 ½ cups (300g) granulated sugar  
• ½ cup (120ml) water  
• 2 large egg whites  
• 1 teaspoon vanilla extract  
• Pinch of salt  

Instructions

Preheat your oven to 175°C (350°F) and grease two round cake pans, lining the bottoms for easy release.

In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add this dry mixture into the creamed mixture, alternating with the buttermilk, stirring gently until just combined.

In a small cup, combine the vinegar with the hot water, then pour it into the batter. Stir lightly—this step deepens the color and gives the cake that signature “mahogany” richness.

Divide the batter evenly between the prepared pans and bake for about 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.

While the cake cools, prepare the frosting. In a saucepan, combine sugar and water and bring it to a boil without stirring until it reaches soft-ball stage. Meanwhile, beat the egg whites with a pinch of salt until soft peaks form. Slowly pour the hot syrup into the egg whites while beating continuously, and keep whipping until the mixture becomes thick, glossy, and holds stiff peaks. Stir in the vanilla.

Once the cake layers are fully cooled, spread the fluffy frosting between the layers and over the top and sides. The result is a deeply colored, moist cake with a light, cloud-like icing—just like Granny used to make.

🛑To avoid mistake study this recipe instructions properly