Chocolate Mayonnaise Cake
This Chocolate Mayonnaise Cake is a cake recipe that's always rich and moist thanks to it's secret ingredient mayonnaise! You'll never make a chocolate cake the same again. Plus the frosting is made with melted semisweet chocolate for a ganache-like frosting that's so addicting.
Servings: 15 servings
Calories: 399kcal
Ingredients
Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa
- 1 cup full-fat mayonnaise
- 1 cup brewed coffee or warm water
- 2 teaspoons vanilla extract
Frosting
- 1 cup salted butter room temperature
- 2 teaspoons vanilla extract
- 2 cups powdered sugar sifted
- 1 cup semi-sweet chocolate melted and cooled
- 1-2 tablespoons heavy cream if needed
Instructions
Cake
- Preheat to 350°F. Grease a 13x9-inch baking dish with butter or sour cream.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- Stir in mayonnaise, warm coffee or water, and vanilla just until combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Frosting
- In a large bowl, beat butter on medium-high speed for 3–5 minutes until very light, fluffy, and pale in color.
- Mix in vanilla extract until combined.
- Gradually add the powdered sugar, about 1 cup at a time, mixing on low at first, then increasing speed until smooth.
- Slowly pour in the melted (cooled) chocolate while mixing on medium speed. Beat until fully incorporated and silky smooth.
- If the frosting is too thick, add heavy cream until spreadable. Beat on medium-high for another 1–2 minutes for a light, fluffy finish.
- Spread on the cooled cake. Slice and serve!
Video
Notes
Storage:
Store any leftover cake in an airtight container at room temperature for up to 4 days. You can also freeze individual slices of this cake for up to 2 months. Thaw on the counter until ready to serve.
If you want to make the cake in advance, it's easy to do! You can even bake the cake base the day before serving and just whip up the frosting a couple hours before serving.
Tips:
- Don't over-mix the cake batter. This will lead to a gummy cake texture. Gently stir until just combined.
- Always use full-fat mayonnaise. It's replacing any oil or butter in the cake batter so buy the real deal!
- If you forgot to soften you butter for the frosting, just microwave in 10 seconds intervals until softened.
- Be sure to let the melted chocolate cool for the frosting. If it's still warm, it will be too runny and you won't be able to frost the cake.
- Allow the cake to cool before icing. If it's warm, the frosting will melt all over the cake and become quite messy.
Nutrition
Calories: 399kcal | Carbohydrates: 51g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 335mg | Potassium: 139mg | Fiber: 2g | Sugar: 34g | Vitamin A: 409IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 2mg
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