Chocolate Mayonnaise Cake
Chocolate Mayonnaise Cake is a rich and moist chocolate cake made with a surprising ingredient that creates an incredibly tender texture.
Servings: 12 servings
Ingredients
CAKE:
- 6 tablespoons unsweetened cocoa powder
- 3 cups all purpose flour
- 1 tablespoon baking soda
- 1½ cups granulated white sugar
- ¼ teaspoon salt
- 1½ cups mayonnaise
- 1½ teaspoons vanilla extract
- 1½ cups cold water
FROSTING:
- 1 cup (2 sticks) salted butter, at room temperature
- 1⅓ cups unsweetened cocoa powder
- 6 cups powdered sugar
- ⅔ cup milk
- 2 teaspoons vanilla extract
Instructions
PREPARE THE CAKE:
- Preheat the oven to 350℉. Grease and flour two 8-inch cake pans.
- Sift the cocoa, flour and baking soda into a medium bowl. Stir in the sugar and salt.
- In a large bowl, use an electric mixer to combine the mayonnaise, vanilla and water and mix until smooth. Add in the dry ingredients a little at a time, just until all is combined. Don’t over-mix.
- Divide the batter between the two cake pans; bake for 30 minutes, or until a tester inserted into the center of the cake comes out clean. Cool on wire racks.
FROST THE CAKE:
- Melt the butter in a large saucepan. Stir in the cocoa. Use an electric mixer to alternately add the powdered sugar and milk, beating to spreading consistency. Mix in the vanilla. Frost as you would traditionally frost a 2-layer cake.
Video
Notes
- Use full-fat mayonnaise for best results (I recommend Hellmans/Best Foods).
- Don’t overmix batter
- Sift dry ingredients for smoother texture
- Cool completely before frosting
- Great for make-ahead baking
Nutrition
Serving: 1slice | Calories: 814kcal | Carbohydrates: 117g | Protein: 6g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 636mg | Potassium: 251mg | Fiber: 5g | Sugar: 85g | Vitamin A: 533IU | Calcium: 45mg | Iron: 3mg