I just made the most incredible chocolate mayonnaise cake, and I have to share it with you all! I know what you’re thinking: mayonnaise in a cake? Trust me, it’s a game-changer!
This old-fashioned recipe has been around for generations, and now I understand why. The mayonnaise makes the cake unbelievably moist and rich, with a tender crumb that just melts in your mouth.
Top it with your favorite icing or ganache, and it’ll be the star of your dessert table. Everyone will love it.
Why You’ll Love This Chocolate Mayonnaise Cake
Incredible Moistness: The secret mayo ingredient gives the cake an exceptionally moist and tender crumb.
Rich, Deep Flavor: Cocoa powder and hot brewed coffee add another layer of flavor to the cake. If you’re a fan of chocolate, you’ll love these additions.
Simple Preparation: The recipe features simple instructions and commonplace ingredients. You don’t need any fancy skills, either. This could easily be someone’s first cake.
Versatile Presentation: Dress this one up with whatever you like. Rich chocolate glaze, silky strawberry mousse, or an elaborate decoration. It’s highly customizable.
Ingredients
- All-Purpose Flour: The easiest flour for providing structure and texture to baked goods.
- Granulated Sugar: For sweetness.
- Unsweetened Cocoa Powder: It gives the cake its rich, chocolatey flavor.
- Baking Soda: To help it rise.
- Salt: It acts as a flavor enhancer.
- Mayo: The super secret ingredient takes the cake to the next level. You just can’t beat the moisture and tenderness you get from mayo.
- Buttermilk: It adds a subtle tanginess and helps make the cake soft and delicate.
- Hot Brewed Coffee: It enriches and intensifies the deep chocolate flavor. And no, it won’t make the cake taste like coffee.
- Large Eggs: They hold everything together.
- Vanilla Extract: Another flavor enhancer. It also adds a delightful aroma and subtle warmth.
How to Make Chocolate Mayonnaise Cake
Unlike most from-scratch baking recipes, this one doesn’t have all that many steps. You can really sum it up in five:
1. Prepare. Preheat the oven to 350 degrees Fahrenheit. Generously grease two 9-inch round cake pans, then dust them with flour.
2. Make the batter. Whisk the flour, sugar, cocoa powder, baking soda, and salt “the dry ingredients” in a large bowl. Then, combine the wet ingredients: mayo, buttermilk, coffee, eggs, and vanilla in a separate bowl. Finally, stir the wet ingredients into the dry until just combined.
3. Bake. Divide the batter evenly between the pans. Bake for 30 to 35 minutes or until done.
4. Cool. Allow the cakes to cool in the pans for 10 minutes. Then, let them finish cooling on a wire rack.
5. Frost and serve. Top the fully-cooled cakes with your choice of topping. Slice, serve, and enjoy!
Tips for the Best Chocolate Mayonnaise Cake
Here are a few tips to take your cake over the top.
- Use room-temperature ingredients. The eggs, buttermilk, and mayo should all be at room temperature for better incorporation. The only exception is the coffee, which should be hot.
- Go for full-fat! Avoid Miracle Whip or reduced-fat varieties. They just won’t work as well. I like the Duke’s brand, but you can use your favorite.
- Sift the dry ingredients. Doing so will ensure a smooth, lump-free batter.
- Don’t overmix! If you do, it can undo all the perks from the mayo and other “secret ingredients.” Overmixing yields dense, dry baked goods.
- Not a coffee drinker? The cake won’t taste like coffee, but many non-coffee drinkers don’t have coffee on hand. If you don’t, substitute hot water instead. The flavor won’t be as rich, but the cake will taste fantastic.
- Top to your heart’s content. You can frost this cake with anything you like. Chocolate buttercream, ganache or glaze, strawberry or vanilla icing, or cream cheese frosting. You can even try melted peanut butter, chocolate shavings, fresh berries, or powdered sugar.
How to Store
If you think you’ll have enough leftovers to freeze, don’t frost the entire cake. It freezes best when it’s plain.
To Store: Keep the cake sealed in an air-tight container. It will last at room temperature for 3 days or in the fridge for up to a week.
To Freeze: Wrap the cake (or slices) tightly in plastic wrap. Then, wrap it again in aluminum foil. Freeze for up to 3 months.
To Thaw: Let frozen cake thaw in the fridge overnight before serving. Serve straight from the refrigerator. If desired, you can warm slices in the microwave for 5 to 10 seconds to knock off the chill.
Chocolate Mayonnaise Cake
12
servings20
minutes35
minutes245
kcalThis moist chocolate mayonnaise cake combines the creaminess of mayo with deep cocoa flavor, creating a heavenly texture that melts in your mouth. it’s an irresistible treat you won’t believe until you try!
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup mayonnaise (full-fat)
1 cup buttermilk
1 cup hot brewed coffee
2 large eggs
2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- In a separate bowl, mix the mayo, buttermilk, hot coffee, eggs, and vanilla until smooth.
- Gradually stir the wet ingredients into the dry ingredients until just combined. The batter will be thin.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes. Remove and cool completely on a wire rack.
- Once cooled, frost with your favorite chocolate frosting or ganache. Serve and enjoy!
Notes
- Use room-temperature ingredients (except the coffee).
- Sift the dry ingredients and whisk the wet ones before combining the two bowls.
- The batter will be thin, but this is normal.
- You can substitute hot water for hot coffee if necessary.
Would really like this fluffy chocolate icing that is on this chocolate cake please.
Hi, Nancy!
Here is my go-to recipe for chocolate buttercream frosting that (I think) always turns out nice and fluffy.
Ingredients
1 cup unsalted butter, softened
3 cups confectioners’ sugar, sifted
1/2 cup unsweetened cocoa powder, sifted
3-4 tablespoons heavy whipping cream
2 teaspoon pure vanilla extract
1/4 teaspoon salt
Instructions
1. In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter on high speed for about 1 minute until fluffy.
2. Add the confectioners’ sugar, cocoa powder, 3 tablespoons heavy cream, vanilla extract, and salt. Beat on low speed until incorporated. Then increase to high speed and whip for a full 5 minutes, pausing a couple times to scrape down the sides and bottom of the bowl.
3. If needed, add an additional tablespoon of heavy cream to reach desired consistency. The frosting should be light, fluffy and easily spreadable.
Hope that turns out well for you! <3
can you make this in cupcake wrappers or a 13 x 9 pan instead of the two 9 inch pans?
Hi, Karen! Yes! You can make this cake in a 9×13 pan instead. You shouldn’t have to adjust any ingredients, but the baking time may be a little different. Typically, it still takes around 30 minutes, but you might want to check as early as 25 minutes to be safe. 🙂
I’ve never tried making it into cupcakes, but that should be fine, too. The bake time will be significantly shorter for them, though, since they’re so much smaller. I’d guess 15 to 20 minutes.