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Before red velvet cake took over weddings and bake sales, there was its older cousin — Mahogany Cake. Rich, dark, and all-natural, this is the chocolate-buttermilk cake that set the standard. Today I’m bringing it back, topped with a silky heritage frosting that fits it perfectly. WATCH THE FROSTING VIDEO HERE: • Ermine Frosting Unlocked — The Silkiest, L... DOWNLOAD THE FREE RECIPE CARD HERE: https://kitchen-in-the-shire.kit.com/... Get the 8” Pan Liners Here: https://amzn.to/48d6aXb Kitchen Tools (Amazon Affiliate): 🛠 Shop my kitchen gear: https://amzn.to/3ZFdl4B Ingredient Summary: This cake uses cocoa, hot coffee, and buttermilk for its deep mahogany color — no food coloring required. It bakes up tender, layered, and ready to frost. Voiceover Credit: 🎙 Narration by Damon Webb Timestamps (optional if you want them): 00:00 - Intro 00:49 - First Step 02:14 - Blooming the Coffee 03:40 - Disco Fridge 04:36 - Importance of adding ingredients at right time 06:24 - Pan Liners 07:10 - Why should you weigh the pans? 08:55 - Poll Question. What was your "fancy cake?” 09:33 - Out of the Pans.. LOOK AT THAT COLOR! 10:43 - Disco Fridge, part II. 11:18 - How to Frost a Cake…maybe. 15:04 - Cutting the cake, Crumb reveal, Taste Test!’= Ingredients: ½ cup (113g) Butter, softened. 1⅓ cups (267g) Sugar. 1 tsp (4g) Vanilla Extract. ¼ cup (50g) Neutral Oil (or Canola Oil). ¼ cup (60g) Fresh Hot Coffee. 3 Tbsp (18g) Unsweetened Cocoa. 2 eggs 1 cup (240g) Buttermilk. 1 tsp (5g) Vinegar 2 cups (224g) Cake Flour. ¾ tsp (4.5g) Salt. 1 tsp (6g) Baking Soda. Affiliate Disclosure: This description contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Hashtags: #MahoganyCake #KitchenInTheShire #HeritageBaking