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A close-up of a Chocolate Mayonnaise Cake slice with a smooth chocolate frosting, placed on a beige plate.

Chocolate Mayonnaise Cake

4 from 1 vote
A timeless, moist Chocolate Mayonnaise Cake with a creamy mayonnaise twist.
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Prep Time 20 minutes
Cook Time 30 minutes
cooling time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 Slices
Course: Cake, Dessert
Cuisine: American
Calories: 571
Ingredients Method Nutrition Notes

Ingredients
  

Cake:
  • 2 cups flour All-purpose flour works best
  • ⅔ cup unsweetened cocoa powder Gives the cake a rich chocolate flavor
  • 1 ¼ teaspoons baking soda Ensure it's fresh for proper rise
  • ¼ teaspoon baking powder Helps the cake rise along with the soda
  • 3 eggs Room temperature eggs will blend better
  • 1 ⅔ cups sugar White granulated sugar for sweetness
  • 2 teaspoons vanilla Use pure vanilla extract for best flavor
  • 1 cup mayonnaise Use a high-quality mayonnaise such as Hellmann's or Best Foods not Miracle Whip
  • 1 ⅓ cups cold coffee Cold brewed coffee enhances the chocolate flavor
Frosting:
  • 10 ounces semisweet chocolate chopped Choose good-quality chocolate for smooth frosting
  • 1 ½ cups 3 sticks butter room temperature Softened butter mixes easier
  • 3 cups powdered sugar Sifted to avoid lumps
  • 1 tablespoon vanilla Adds depth to the frosting flavor

Method
 

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans, line them with parchment paper, and grease the paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and baking powder. set aside.
  3. In a large mixing bowl, beat the eggs, sugar, and vanilla at high speed for about 3 minutes, until light and fluffy.
  4. Reduce the speed to low and beat in the mayonnaise until fully incorporated.
  5. Alternately add the flour mixture and cold coffee to the bowl, starting and ending with the flour mixture. Divide the batter evenly between the prepared pans.
  6. Bake for 26-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Let the cakes cool in the pans for about 20 minutes before transferring them to a wire rack to cool completely.
  8. Place the chopped semisweet chocolate into a microwave-safe bowl and heat in 20-second intervals, stirring in between until fully melted and smooth.
  9. Allow the melted chocolate to cool to lukewarm while stirring occasionally.
  10. In a large bowl, beat the softened butter until smooth and creamy.
  11. Sift the powdered sugar over the butter and beat until fully combined, about 2 minutes.
  12. Add the cooled melted chocolate to the mixture and beat until smooth, scraping the bowl as necessary.
  13. Frost the cooled cakes with the chocolate frosting as desired.

Nutrition

Serving: 1gCalories: 571kcalCarbohydrates: 89gProtein: 6gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 15gCholesterol: 54mgSodium: 569mgFiber: 3gSugar: 68gCalcium: 2mgIron: 8mg

Notes

This cake is perfectly rich and moist, thanks to the surprising addition of mayonnaise. The frosting is smooth, decadent, and simple to make.

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