Prize Chocolate Mahogany Cake Recipe
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Prize Mahogany Cake is a luscious tender chocolate cake that is simple to make and delicious to eat. It’s one of our family’s favorite cakes and may become yours too.
This recipe was originally posted on 9/15/15. I’ve updated the post to include helpful details and step-by-step images. No changes were made to the recipe.
Digging through the beautiful recipe box that my Mother-In-Law (MIL) gifted me with, I came across a card titled just “Prize Mahogany”. I wasn’t sure what it was for and certainly never would I have guessed that it was this Chocolate Cake!
I called my MIL, and asked her what was a Prize Mahogany? She stated that this was a chocolate cake that was her mother’s “go-to” recipe, and one that she’s made several times. That would make this recipe at least 80 years old!
What You’ll Love About This Mahogany Chocolate Cake Recipe
Old-Fashioned Simplicity. There is a reason this was my husband’s grandmother’s go-to cake. It’s a simple tried-and-true old-fashioned recipe. The ingredients are very simple and the cake is very easy to make.
Flexibility. It can be made in any pan and makes a beautiful layer cake.
What Is Mahogany Cake?
Considered by some to be America’s first chocolate cake, the chocolate mahogany cake recipe and was first made in the 1800s. Traditionally, served with a boiled, cooled, and then whipped frosting called “Ermine Frosting”, this cake was the historical precursor to red velvet cake. I found my simple chocolate buttercream frosting recipe worked perfectly without all of the work.
Equipment Needed
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Ingredients for Your Mahogany Cake
- Sugar. White granulated sugar
- Butter. Salted butter since there isn’t any salt added.
- Milk. The original recipe called for sweetened milk. What in the world is sweetened milk? I thought it was like the Eagle Brand milk, but my mother-in-law said it’s just milk.
- Grated Chocolate. I used darker unsweetened baking chocolate the first time I made this cake. The second time it was made with a lighter semi-sweet chocolate. You can see the difference in the more recent images as compared to the image after the recipe card. I believe that you could use any variety.
- Baking Soda. Fresh an active.
- Cake Flour. Did you know you can make your own cake flour?
- Eggs. Grade A, large.
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
How to Make a Mahogany Cake
Step One. Get everything ready to make this amazing chocolate cake recipe.
Get your pan greased and floured. Line the pans with parchment paper on the bottom, especially if they’re older pans. Preheat your oven.
Step Two. Cook the milk and chocolate.
In a small saucepan, cook the chocolate on low with the milk until thick.
Step Three. Get out the mixer.
Cream the butter and sugar. Mix the dry ingredients separately with a fork, and then combine with the sugar/butter mixture and beat again with the mixer.
Step Four. Put it all together.
Mix the chocolate into the rest, and pour it into your prepared baking pans.
Step Five. Bake and Cool.
Let the cake cool in the pans for 10 minutes before releasing them from the pans and let them cool thoroughly on a cooling rack. If you used parchment paper, peel it off carefully at this time.
Step Six. Frost the Chocolate Mahogany Cake
Note: If you place the baked cake layers in the freezer for 10 minutes before frosting they will be easier to frost. Especially if you live in a warm environment.
When the cake is completely cooled, frost the cake. Complete instructions for making the frosting can be found in our Chocolate Buttercream Frosting post.
Top with more grated chocolate for a gourmet look.
What to Serve with your Mahogany Cake
You won’t need any extra sweets when you enjoy this rich and chocolatey cake with its velvety moist crumb. However, it does pair well with a nice espresso, latte, coffee, or a large glass of milk.
Substitutions – Additions – Variations
Add chocolate chips, mini chocolate chips or white chocolate chips to the cake or sprinkled on top of the frosting. You could also add chocolate nonpareils for an elegant touch or add bright sprinkles if you want to get festive.
Add toasted slivered almonds to the top for a gorgeous look and a little extra decadence.
Unsweetened baking chocolate will make a darker cake. Using a semi-sweet or another variety will change the color of the cake.
Add a teaspoon of espresso powder for a rich enhanced flavor. You can also add espresso powder to the frosting.
How To Store
This cake will keep at room temperature for several days and will even stay soft uncovered. You can also cover and refrigerate the leftovers if you plan to keep it around for more than a few days.
Can I Freeze and Thaw This Mahogany Cake Recipe
Yes. Freeze cake slices or the whole cake in an airtight container and don’t forget to thaw it at room temperature, uncovered, for at least several hours before you want to eat it. Grab a slice to take to work and let it thaw in your lunch box!
FAQ
Why does this cake recipe use cake flour? Cake flour has a lower protein content, creating a lighter, fluffier texture. You can substitute with all-purpose flour but it will impact the texture. If you don’t have cake flour, you can make your own as explained in our Baking Techniques article.
Tips to Make the Best Mahogany Cake
Don’t over-mix the cake batter.
Use the scoop and level method for measuring flour for this cake so that your cake doesn’t end up heavy from too much flour. We explain this method in our Basic Techniques article.
Use low heat to cook the milk and chocolate together and stir continuously until it begins to bubble on the sides. Don’t overheat. It will change the texture.
To prepare the pans I used butter with a dusting of flour. You can also add a round of parchment paper especially if your pans are older.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Prize Chocolate Mahogany Cake Recipe
Ingredients
- 1-1/2 cups sugar
- 1/2 cup butter softened to room temperature
- 1/2 cup milk
- 1/2 cup grated chocolate I used unsweetened baking chocolate
- 1 tsp baking soda
- 2 cups cake flour
- 2 eggs
Optional – additional grated chocolate for garnish
Instructions
- Grease and flour two 8 or 9 inch round cake pans. I also recommend lining with parchment paper. Preheat oven to 350 °F
- In a small saucepan, cook chocolate and milk together on low until thickened. Stir frequently. Set aside and allow to cool.
- Combine the butter and sugar together and mix with an electric mixer until lighter in color and creamy. Add eggs one at a time, and beat until combined.
- In a separate bowl, combine the baking soda and cake flour. Whisk to combine. Mix together, and add to the sugar-butter mixture. Mix until smooth and creamy.
- Stir in the cooled chocolate mixture.
- Pour into the prepared baking pans and bake for 20-25 minutes.
- Cool on a wire rack for 10 minutes and then remove from pan. Let the cake cool completely on the wire rack before frosting.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
The following image is of this cake using dark chocolate in the Mahogany Cake recipe. Either chocolate is delicious, however.
More Great Cake Recipes
- Spice Cake with Peanut Butter Frosting
- Black Russian Cake
- Bananas Foster Cake with Praline Glaze
- Peanut Butter Coffee Cake
- Lemon Pudding Poke Cake
- Chocolate Raspberry Pound Cake
- Peach Rum Cake
Pin the Best Prize Mahogany Cake Recipe Now!
I was intrigued by the original mahogany cake recipe, but missing in the instructions were:
- the size of the pan
- the baking temperature
- what kind of chocolate she used
She also stated that they always baked cakes in two 8 or 9-inch round pans and layered the cake, and the flour was something that resembled cake flour today.
This cake was so good. I was so glad that I made it as closely as possible to the original recipe.
The steps are all my own. They weren’t listed on the recipe, but I use this same method for almost every cake that I make.
I was up for a challenge and decided to give it a go. What I had in my kitchen was two 9-inch round pans and it worked well enough. I believe 8-inch pans would have been better. This is not a very tall cake even with two layers.
I hope you’ll give it a try and let me know what you think.
Another beauty!
Thank you Patti!
Tried, true and time tested, the best recipes when updated with the missing instructions like you did. Funny, when recipes get handed down, some things are missing because the baker just Knew what was necessary from all the baking over and over through the years.
Thank you. I find these recipes just charming, and would love to have a peek back into history to share that experience in the kitchen.
omg.. I-WANT-THAT-RIGHT-NOW.. looks absolutely amazing.. simply loving it.. i wish we lived next door to try this amazing chocolate cake
Thank you so much! I would love to share a piece with you! Thank you for stopping by!
It’s wonderful that you took a 80 year old recipe and added your own touch to it. I’m sure it was delicious! 🙂
Thank you Ana! I had so much fun putting it together one quit morning. My perfect way to enjoy myself. Enjoy your day!
It looks like a chcocolate lovers dream! What a beautiful cake 🙂
John and I love our chocolate Petra. We sure got our fix with this one! Thanks for stopping by!
Hi Julie, this cake looks delicious. I’m always in search of a good chocolate cake. Love the photos too and that metal cake serving spoon is so pretty!
Thank you Roberta! We are on the same page with this cake. I found the cake serving spoon in an antique store. I love to walk through those places and when I find a treasure like that I snatch it up. Thanks for stopping, enjoy your day!
Such a lovely chocolate cake Julie!! A cake recipe that is 80 years old had to be this amazing!! Thanks for sharing it with us 🙂
Thank you Freda! It is simple and delicious.
Yum! Love chocolate cakes like this — so moist and decadent!
Thank you Stephanie! It was a fun cake to make. I appreciate your stopping by!
I am bookmarking this cake Julie. A family heirloom recipe and has proved itself again and again since last 80 years….has to be really good!! A simple and delectable cake.❤️
Thank you Sonal! It is an easy simple cake to make, and I enjoyed discussing it’s history with my Mother-In-Law and know she enjoyed it too.
Looks like a super delicious and moist cake. Nice story behind it too. 🙂
Thank you Lili. Very old school just like I like them!
Julie, your chocolate buttercream frosting looks amazing as well!! Ahh, the wondrous joys of chocolate!! We would have so much fun baking together in Italia! 😉
You know it! Chocolate, Italian food and wine….ah life would be wonderful!
This cake looks like a real treasure! I love family recipes that have been passed down through generations — there’s something extra special about them! I would love to make this cake!
Thank you Anna! I agree that these recipes are so special. Just like you my friend! Thank you for stopping by today!
Thank you, Julie! You’re very special to me, too, and it’s always a pleasure to visit you on your blog!
I find that older recipes are often the best. I treasure my old books and I have made those recipes over and over again. Your cake looks beautiful, moist and so delicious! A wonderful cake indeed!
Thank you so much! I agree that I just love the old recipes. I am always happy to hear that many people have family recipes passed down while I know many of them have disappeared. Thank you for stopping by!
Looks delicious! I hope to make it this weekend. Thanks for sharing!
It is delicious and simple to make. Thank you so much for stopping by and your kind words!
what a lovely story – and the recipe sounds like one we’d make in Europe today – no oil anywhere just butter and natural ingredients, I am sure it’s a wonderful cake – thanks so much for sharing!
Thank you so much! I love baking, and I think the simple ingredients are the best. Thanks for stopping by!
Wonderful and delicious looking cake with such a great history 🙂 Thanks for sharing, Julie!
Thank you so much! I have always enjoyed the story behind the food and love listening to people talk about growing up and their customs where food is concerned. I appreciate your stoping by Diana!
Blue ribbon from me! Love the vintage cake stand too!
Thank you Johanne! You are always so kind. I found this stand in an antique store and just had to have it. Well, I actually bought two in different sizes that day (I am weak).
Wow what a wonderful, delicious and different cake recipe! !!
What a treasure ~ the recipe box and the Prize Mahogany recipe! It’s so wonderful that your mother-in-law’s recipes are in your kitchen (and your heart!♥), Julie. It almost feels like you should wear an apron while you are mixing the ingredients! Thank you so much for sharing your special family recipe. I will try it one day soon. Your photo is absolutely delectable! Wishing you happy days in the kitchen, Julie! ♡
Thank you so much Dawn! Recipes can transport me too. I often imagine what it was like for these ladies to make these recipes without the gadgets and fancy appliances. They say life was simple. I beg to differ. It think it was hard but the appreciated so much of what we take for granted. Enjoy your day and thanks for stopping by!
So very true, Julie! A big stoneware mixing bowl and a wooden spoon were the ‘gadgets’ of the day. Imagine the wonderful, old oven that baked the Prize Mahogany years ago! The time spent baking this cake always included the ‘secret ingredient’ ~ love! Happy baking! ♡
I can’t wait to see those treasures Dawn!
Sounds delicious! I have my grandmother’s recipe box – she was a ‘meat and potatoes’ mama but the box included so many different and very interesting recipes that were confusing to say the least! Interpreting them is half the fun! (By sweetened milk I would have assumed sweetened condensed milk – perhaps you could try that and see if it makes any difference – although your end results do seem to be scrumptious) 🙂
Thank you Linda! We are lucky girls. My mother in law said they just used milk. If it wasn’t buttermilk it was sweet milk. I can imagine their milk was straight out of the cow so was like our whole milk. Either way, it was yummy!
This looks amazing! I love the missing details! I have my Swedish Grama’s recipes and these things are also missing but it adds to their beauty! very lovely
That’s wonderful Lynz! My grandmother was Swedish too. I only remember her using a recipe when making sugar cookies. Otherwise she wasn’t much for recipes. My dad often said she would make lutefisk at Christmas and he just despised it :). Thanks for stopping!
All I know is when we arrived she had homemade turtles made with homemade caramel!! yumm
Yum! I love those things!
yes me too!
Looks so delicious! Thanks for sharing the family recipe!
Thank you Debbie! Enjoy your day!
I am glad that this cake was so fabulous after having to interpret & adapt the recipe. It looks so moist & yummy! 🙂 Love special family recipes.
Thank you Josette! It really is quite simple to make but I sure needed an interpreter! 🙂
Isn’t it always wonderful when a recipe has a story from years gone by? How lucky that you have those stories to pass on as well. The cake looks so beautifully moist, and that chocolate buttercream frosting looks to die for. Do you use whole milk in that chocolate frosting? I imagine you do, we only buy skim, so if I were to indulge, I’d get a small bottle of whole milk. Beautiful as always Julie 🙂 I could do with a large chunk of that right now for breakfast 🙂
Thank you Loretta! That box is a treasure to be sure! I actually used skim milk! That is all I buy and will only use something else when it specifically indicates it’s required. I am sure this cake was made with milk straight from the cow back in the day. I’m glad my MIL is still able to tell me how to interpret some of these recipes. I have a cookbook from the 1950’s from an aunt, and boy does it have some confusing instructions and terms in it too! It is very yummy, and I’ll definitely make it again. Enjoy your day!
We are all so thankful to you Julie for sharing something from your priceless heirloom. Old is Gold 🙂
Hugs and Regards to your Mom-in-law for preserving the book and passing it on <3
Thank you skd! I really appreciate having these recipes and enjoy going through them. I can almost see them being made without the fancy kitchen tools and modern appliances. I’m sure it was a great day when grandma made this cake.
I am sure it was too and the love with which she must have made it. Grandmas are really special