Chocolate Mayonnaise Cake

This chocolate mayonnaise cake is my twist on a vintage recipe that has stuck around for decades because it's just that good. It's fluffy, chocolatey, and moist – everything a good cake should be. Best of all, it takes less than a dozen ingredients to make the cake AND the frosting, most of which are pantry staples!

Course Dessert

Cuisine American, Southern

Prep Time 10

Cook Time 30

Cool Time 10

Total Time 50

Servings -10

Calories 365kcal

Author Imma

Ingredients

2½ cup all-purpose flour
1½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup boiling water
2 teaspoon coffee granules
½ cup cocoa powder, unsweetened
2 ounce semi-sweet chocolate, chopped
1⅓ cup mayonnaise
¾ cup dark brown sugar, packed
1 cup sugar
2 teaspoon vanilla extract
¾ cup milk

Frosting

¾ cup cocoa powder
4-5 cup powdered sugar
8 ounce butter, softened
2-4 tablespoon milk
2 teaspoon vanilla extract
a pinch of salt

Instructions

Chocolate Mayonnaise Cake

Preheat the oven to 350°F/176°C. Grease two 10-inch cake pans generously with cooking spray and set them aside.
Whisk the flour, baking soda, baking powder, and salt in a medium bowl.
Mix the hot water and coffee granules in a cup. In a medium bowl, add cocoa powder and chocolate. Whisk the hot coffee and cocoa mixture together until the chocolate completely melts and the mixture is smooth.
Next, mix the mayonnaise, dark brown sugar, and granulated sugar in a large bowl using a hand mixer until blended, about 2-3 minutes. Add the vanilla extract and mix.
When the mayo, sugars, and vanilla extract are well blended, start mixing in the chocolate mixture a little at a time, alternating with the flour mixture until both are thoroughly mixed.
Lastly, pour in the milk and gradually mix until fully incorporated into the cake batter.
Scrape down the sides of the mixing bowl and pour the batter evenly into the two greased cake pans. Try to keep the amount even in both pans. (You can eye the mixture or use a food scale for even more precision.) Tap the pans on your work surface to eliminate any large air bubbles.
Bake the cakes for 20-22 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cakes cool in the pan for 10 minutes. Then remove them from the pan and place them on wire racks to cool completely before frosting. This can be done a day in advance.

The Frosting

Sift together the cocoa powder and the powdered sugar.
Add the softened butter, milk, vanilla extract, and salt. Mix with an electric mixer until fully combined and set aside.
Once the cake is cooled completely, frost it. Enjoy!

Notes

Some ovens have hotter and cooler areas. Rotate your cake pan in the oven when the cake is halfway done baking to make sure you get an even bake.
Use a wooden toothpick to check the cake's doneness. Simply stick the toothpick in the middle of the cake when your kitchen timer goes off. A toothpick that comes out clean means the cake has finished baking. If it comes out wet with crumbs stuck to it, the cake needs a few more minutes.
Cool your cakes in the baking pans for at least 10 minutes before you take them out. Afterward, let them finish cooling on a wire baking rack. The cooler your cake is, the less likely it is to stick to the sides of the pan upon removal, and the easier it will be to make the frosting beautifully uniform.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition