Introducing Mahogany Cake: The 1800s Classic That Gave Birth to Red Velvet

As a self-proclaimed red velvet cake enthusiast, I’ve always had a soft spot for this dessert. While many kids chose chocolate or ice cream cakes for their birthdays, I would always beg my mom for a rich, decadent red velvet cake. There’s something irresistible about it—the deep, flavorful taste, the airy texture, and the striking color. Just thinking about it makes my mouth water. I was amazed to learn that my beloved red velvet cake dates all the way back to the 1800s.

What Exactly Is Mahogany Cake?

Looking back through history, it’s fascinating to realize that many of the beloved baked goods we enjoy today actually have centuries-old origins—like the mahogany cake. This cake is considered the first recorded 'chocolate cake,' and according to Anne Byrn's book *American Cake*, its roots stretch back to the 1800s. It even made an appearance in famous cookbooks, such as Sarah Tyson Rorer's *The Philadelphia Cookbook*, published in 1886. But it’s the unique method of preparation that paved the way for the iconic red velvet cake we know today.

"Velvet cakes" have their origins in the Victorian era. These cakes were lighter and fluffier compared to the dense, heavy cakes early settlers were accustomed to. The key difference was the combination of vinegar or buttermilk with baking soda, which created a softer, finer crumb. By the late 19th century, bakers began adding small amounts of cocoa powder.

So, how did this cake get its distinctive red color? Today, chocolate undergoes a process called 'dutching' (or alkalizing) to neutralize the acidity of cocoa beans. But in the 1800s, the natural chemical reactions during baking produced a vibrant red hue.

Early versions of the mahogany cake were often topped with white ermine frosting (also known as 'flour frosting'). By the 1960s, cream cheese frosting had become the popular choice. As mahogany cake grew in popularity, bakers experimented with food coloring and beet juice to enhance the cake's signature red shade.

How to Make Mahogany Cake

Though I’m a red velvet cake enthusiast at heart, I've heard that its predecessor is even richer and has a more pronounced chocolate flavor. If you’re craving a slice of culinary history, we’ve got an authentic recipe for you.

Get the recipe: Mahogany Cake