Family Secrets: Mahogany Cake

America's First Chocolate Cake

Sorry for the late send! I really hit the ground running last week since returning from London. Instead of picking a cookbook for the next couple of weeks, I thought it would be fun to share some family recipes this month instead! I’m calling it Family Secrets.

I’ve mentioned before that I’m not much of a cake person, but when it comes to Mahogany cake, I can’t help but take a slice (or two). The Mahogany cake has been an all-time family favorite and is so old-fashioned and underrated that it almost feels brand new.

"The first chocolate cake was called Mahogany Cake, and it was very pale compared to the deep, dark cakes today."

According to Anne Byrn’s book American Cake, Mahogany cake dates back to the late 1800s in America and is the first “chocolate cake” on record! Some say that Mahogany was the gateway cake to Red Velvet. ( This NPR article has some great history on cakes in America if you want to read more. Really interesting read!)

It is certainly not chocolate cake by today’s standards, as Mahogany cake is subtly sweet with only a mere suggestion of cocoa flavor. Our family also includes hints of cinnamon, nutmeg and coffee. Below is the exact family recipe, along with a few of my tweaks and additions.

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Mahogany Cake
From Aunt Letha Parker

1 c shortening (I used unsalted butter)
2 1/4 c sugar
4 eggs
2 5/8 c flour
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
3/4 tsp nutmeg
1 tsp cinnamon
3 Tbl cocoa powder (I substituted 1 Tbl of the cocoa powder with espresso powder, but I imagine it would work with instant coffee as well!)
1 c + 2 Tbl buttermilk
1 tsp vanilla extract
1 tsp lemon extract

Preheat oven to 350°F. Cream shortening and sugar, then add eggs one at a time while beating. Sift dry ingredients together in a separate bowl. Add dry ingredients and buttermilk alternatively to creamed sugar. Bake in greased and floured layer pans for 20 to 35 minutes. Keep an eye on this cake as it is very easy to overbake. Once cool, frost with the mahogany icing.

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Mahogany Icing

1/2 c butter
1 egg
1 tsp cinnamon
3 Tbl hot coffee
1.5 Tbl cocoa
1 “box” of powdered sugar (I used a 1lb box, about 3 1/2 c)

Mix all ingredients together well, adding the powdered sugar last until you have a thick frosting.

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Coffee Crumbs
Inspired by Milk Bar

100g / 1/2 c granulated sugar
25g / 1 1/2 Tbl light brown sugar
90g / 3/4 c flour
2g / 1/2 tsp baking powder
2g / 1/2 tsp kosher salt
20g / 2 Tbl espresso powder
40g / 1/4 c grapeseed oil (I used coconut oil)
12g / 1 Tbl vanilla extract

Preheat the oven to 300°F. Mix all dry ingredients in a medium bowl until well combined. Add the oil and vanilla slowly while mixing the dry ingredients until small clusters are formed. Spread these clusters on a baking sheet. Bake for 20 minutes, breaking the clusters up occasionally. Let crumbs cool completely before using. I like to sprinkle the crumbs on top and in between the layers.

Thanks for reading, sweeties! 🍎