Mahogany Cake Recipe

Name: Mahogany Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 3 tablespoons instant coffee granules; 2 large eggs; ⅔ cup butter, softened; 2 cups all-purpose flour; 1 ⅔ cups granulated sugar; nonstick cooking spray

Servings: persons

⅔ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
3 tablespoons instant coffee granules
2 large eggs
⅔ cup butter, softened
2 cups all-purpose flour
1 ⅔ cups granulated sugar
nonstick cooking spray

1
Heat oven to 350F
2
Lightly coat a 9x13 baking pan with non-stick cooking spray.
3
Put 1 2/3c water, cocoa and coffee in a small saucepan.
4
Bring just to a boil, stirring with a whisk until well-blended.
5
Let cool.
6
Beat butter, baking powder, baking soda, sugar and vanilla in a large bowl with a mixer on high speed until well-blended.
7
Add eggs; beat until fluffy.
8
On low speed, beat in cocoa mixture, then the flour until just blended.
9
Pour into pan.
10
Bake 30 minutes or until a toothpick inserted near the center comes out clean.
11
Remove to a wire rack; cool completely.

921

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅔ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon vanilla extract, and more.

Yes, Mahogany Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mahogany Cake

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