Chocolate Mayonnaise Cake Recipe
Chocolate mayonnaise cake is a moist and fudgy chocolate cake made with mayonnaise. This old fashioned chocolate mayo cake is quick and easy to make using a mixing bowl and a whisk. Top this cake with a light and fluffy chocolate frosting for a simple, but wonderfully decadent chocolate cake.
Equipment
- 1 mixing bowl
- 1 fine mesh strainer or sifter optional
- 1 9 x 9 (23 cm) pan
- 1 sheet parchment paper
- 1 stand mixer with paddle attachment or electric hand mixer with beaters optional, to make the frosting
Ingredients
Chocolate Mayonnaise Cake
- 2 cups (240 g) all purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking soda
- ½ cup (40 g) unsweetend cocoa powder
- 1 cup (224 g) mayonnaise, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (240 ml) very warm coffee or water
Chocolate Buttercream Frosting
- 12 tablespoons (170 g) unsalted butter, room temperature
- ¼ cup (20 g) cocoa powder
- 1½ cups (180 g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 - 2 teaspoons milk, as needed
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and two sides of a 9 x 9 inch (23 cm) cake pan with parchment paper.
- Place a larger mesh strainer over a mixing bowls. Add the all purpose flour, sugar unsweetened cocoa powder, baking soda and salt. Sift the dry ingredients into the bowl. Then whisk the dry ingredients together until well combined.2 cups (240 g) all purpose flour, 1 cup (200 g) granulated sugar, 2 teaspoons baking soda, ½ cup (40 g) unsweetend cocoa powder
- Add the mayonnaise, vanilla and very warm coffee or water into the dry ingredients. Whisk the ingredients together to combine. Then whisk more vigorously to fully combine the wet and dry ingredients. The chocolate mayo cake batter should be smooth, slightly thick and glossy. Evenly spread the chocolate cake batter into the prepared pan.1 cup (224 g) mayonnaise, room temperature, 2 teaspoons (10 ml) vanilla extract , 1 cup (240 ml) very warm coffee or water
- Bake the mayonnaise chocolate cake for 30 - 35 minutes or until a toothpick inserted into the center of the chocolate cake comes out clean with a few moist crumbs. If the wet batter comes out coating the toothpick, bake an additional 3 - 5 minutes before checking again.
- Cool the cake in the pan for 20 minutes. Run a butter knife around the edges of the cake that touch the pan. Gently lift the chocolate cake out of the pan using the parchment paper. Transfer to a cooling rack or serving plate to cool to room temperature.
- While the cake cools, make the chocolate frosting. Cream the butter on medium speed until smooth and creamy. Mix in the cocoa powder, powdered sugar, vanilla extract, 1 teaspoon milk and salt. Mix on low until mostly combined. Increase the speed to medium for 1 minute. If needed, mix in up to 1 teaspoon additional milk. Mix well to combine.12 tablespoons (170 g) unsalted butter, room temperature, ¼ cup (20 g) cocoa powder, 1½ cups (180 g) powdered sugar, 1 teaspoon vanilla extract , ¼ teaspoon salt , 1 - 2 teaspoons milk, as needed
- Evenly spread the fluffy chocolate buttercream on top of the cooled chocolate cake. Use the back of a small spoon to create some decorative swirls and swoops if you like! Slice and enjoy.
Notes
Store: Once the chocolate mayonnaise cake has cooled completely to room temperature, it can be stored in an airtight container at room temperature if unfrosted or topped with a buttercream frosting. Once the mayo chocolate cake is topped with a topping such as ganache or cream cheese frosting, store the cake in an airtight container in the fridge for 4 - 5 days.
See the Variations section of the blog post to make this Chocolate Mayonnaise Cake in a springform pan or in a bundt pan.
Other Frostings Ideas: Mascarpone Frosting (serve with mixed berries), Strawberry Cream Cheese Frosting, Oreo Frosting, Coffee Buttercream and Funfetti Vanilla Frosting.
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