- 2 cups white sugar
- 1 cup butter, softened
- 5 eggs
- 1/4 cup cold brewed coffee
- 2 tablespoons unsweetened cocoa powder
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 1 cup butter, softened
- 1 (16 ounce) package confectioners' sugar, sifted
- 1/4 cup cold brewed coffee
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour three 9 inch round cake pans.
- Place the sugar and butter in a mixing bowl, and beat until light colored and smooth. Beat in the eggs one at a time. Stir the coffee and cocoa into the egg mixture until well blended. Measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside. Stir the remaining buttermilk into the egg mixture, beating until smooth.
- Stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture. Stir in the flour, beating until smooth. Pour the batter evenly into the prepared cake pans.
- Bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes. Remove from the oven, and cool in the pans about 15 minutes before turning out onto a wire rack to cool completely.
- To make the frosting, beat 1 cup butter until smooth and creamy. Gradually sift in the confectioners' sugar, and beat until smooth. Stir in the coffee, cocoa, and vanilla until well blended.
- Place one cake layer on a serving plate. Spread top with about 1/5 frosting. Place the second layer on top of the first, and frost. Repeat with the third layer. Use remaining frosting to frost top and sides.
05/18/2019
recipepes.com
granny's mahogany cake and frosting, recipe
PT15M
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5
455 calories
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