Best 2 Grannys Mahogany Cake And Frosting Recipes

Indulge in the timeless classic, Granny's Mahogany Cake, an iconic Southern dessert that has captivated taste buds for generations. This rich and decadent cake boasts a moist, tender crumb, infused with the warmth of cocoa and the subtle tang of buttermilk. Its deep mahogany hue, a testament to its chocolatey essence, is further enhanced by a luscious chocolate frosting, creating an irresistible combination that is sure to satisfy any sweet tooth. Accompanying this beloved cake are two equally tempting recipes: a luscious Chocolate Buttercream Frosting, perfect for those who prefer a lighter, creamier frosting, and a delectable Cream Cheese Frosting, adding a tangy, velvety touch to the mahogany cake. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you through the process of creating this classic dessert, ensuring a delightful treat that will become a cherished family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

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 CHOCOLATE CAKE

Granny's Chocolate Cake image

This cake recipe was adapted from the chef Larry Forgione, who served his grandmother's cake recipe at his restaurant An American Place. The dessert proved so popular that every time he tried to take it off of the menu, he said his customers threatened to riot. It's a perfect proportion of crumb to buttercream, ideal for birthdays or other celebrations where layer cake is required.

Provided by Melissa Clark

Categories cakes, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

Butter and flour for preparing pans
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
11 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
4 ounces unsweetened chocolate, melted
Chocolate frosting (see recipe)

Steps:

Preheat oven to 350 degrees. Butter 3 9-inch round cake pans, and line the bottoms with wax or parchment paper. Lightly butter the paper. Dust pans with flour, and shake out excess.
Sift together the flour, baking soda, baking powder and salt. In a small bowl, combine buttermilk and vanilla.
In a large bowl, using an electric mixer set at medium-high speed, cream the butter. Slowly add the sugar, and continue beating until well blended and light colored. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the buttermilk mixture in 2 or 3 additions, beating well after each addition. Beat in the melted chocolate until well blended. Spoon batter into prepared pans, and smooth tops with a rubber spatula.
Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in the pans on wire racks for 10 minutes, then invert onto other racks and peel off the paper. Invert again, and let cool completely on the racks. Frost with chocolate frosting.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 7 grams, Carbohydrate 60 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 309 milligrams, Sugar 32 grams, TransFat 1 gram

Tips:

Use high-quality ingredients: This will ensure that your cake and frosting turn out delicious. Look for fresh, organic ingredients whenever possible.
Cream the butter and sugar together thoroughly: This will help to incorporate air into the mixture, making your cake light and fluffy. Be patient and cream the butter and sugar together for at least 2 minutes.
Gradually add the eggs: Adding the eggs one at a time will help to prevent the batter from curdling. Beat the eggs into the butter mixture until they are well combined.
Be careful not to overmix the batter: Overmixing can make the cake tough. Mix the batter just until the ingredients are combined.
Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly. Preheat the oven to the temperature specified in the recipe before you start baking the cake.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting. Let the cake cool for at least 30 minutes before frosting it.
Use a serrated knife to cut the cake: This will help to prevent the cake from crumbling. Use a sharp, serrated knife to cut the cake into slices.

Conclusion:

Granny's Mahogany Cake and Frosting is a delicious and decadent dessert that is perfect for any occasion. The cake is moist and fluffy, and the frosting is rich and creamy. Follow the tips above to make sure your cake and frosting turn out perfect.