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Chocolate Mayonnaise Cake

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A rich, moist chocolate cake with a velvety texture that stays fresh for days. The secret ingredient? Mayonnaise! Don’t worry – you won’t taste it, but it adds incredible moisture and tenderness to this classic dessert.

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 3 large eggs, at room temperature
  • 1 2/3 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup mayonnaise (full-fat, not light)
  • 1 1/3 cups warm water

For the Chocolate Frosting:

 

  • 1/2 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch baking pan. For easier removal, line the bottoms of round pans with parchment paper.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and baking powder until well combined and free of lumps. Set aside.
  3. Combine the Wet Ingredients: In a large bowl, beat the eggs and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla extract and mayonnaise, beating until completely incorporated and smooth.
  4. Create the Batter: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the warm water (beginning and ending with the dry ingredients). Mix on low speed just until combined after each addition. Be careful not to overmix.
  5. Bake the Cake: Pour the batter evenly into the prepared pan(s). Bake for 25-30 minutes for round pans or 30-35 minutes for a 9×13 pan, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  6. Make the Frosting: In a large bowl, beat the softened butter until creamy. In a separate bowl, whisk together the powdered sugar and cocoa powder. Gradually add this mixture to the butter, alternating with small amounts of milk. Add the vanilla extract and salt, then beat on medium-high speed until light and fluffy, about 2-3 minutes. Add more milk if needed to achieve your desired consistency.
  7. Frost the Cake: Once the cake is completely cool, spread the frosting over the top and sides of the cake. If using round pans, place one layer on a serving plate, spread frosting on top, then place the second layer on top and frost the entire cake.

Serving Suggestions:

 

Serve slices with a cold glass of milk, a scoop of vanilla ice cream, or fresh berries. For special occasions, garnish with chocolate shavings, sprinkles, or fresh mint leaves.

Notes

Pro Tips:

  • Use room temperature eggs for better incorporation into the batter.
  • Don’t substitute low-fat or light mayonnaise – the full-fat version creates the best texture.
  • Sift the cocoa powder before measuring to avoid lumps in your cake.
  • For extra depth of flavor, add 1 teaspoon of espresso powder to the dry ingredients.

Common Mistakes to Avoid:

  • Overmixing the batter can result in a tough cake – mix just until ingredients are combined.
  • Opening the oven door too early can cause the cake to sink in the middle.
  • Frosting a warm cake will result in melted, runny frosting that slides off.

Storage Instructions:

Store the frosted cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring refrigerated cake to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cake layers, well-wrapped, for up to 2 months.

 

Enjoy your Chocolate Mayonnaise Cake! 

Find it online: https://bakesbliss.com/chocolate-mayonnaise-cake/