Introduction

This rich and moist Chocolate Mayonnaise Cake is a delightful twist on a classic chocolate cake. Using mayonnaise in the batter creates an incredibly tender crumb without any mayo flavor. Topped with a creamy chocolate buttercream, it’s perfect for any chocolate lover’s celebration.

Chocolate Mayonnaise Cake Recipe - Recipe Image

Ingredients

¾ cup mayonnaise
1 ¼ cup warm coffee
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
3 cups powdered sugar
½ cup unsweetened cocoa powder
3 tablespoons milk (more as needed)
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch cake pan with nonstick cooking spray and set aside.
Step 2: In a large bowl, whisk together the mayonnaise, warm coffee, eggs, and vanilla extract until fully combined.
Step 3: In a separate medium bowl, whisk the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well mixed.
Step 4: Gradually add the dry ingredients to the wet ingredients, gently whisking just until combined and smooth.
Step 5: Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly to the touch.
Step 6: Allow the cake to cool completely in the pan before frosting.
Step 7: To make the frosting, beat the softened butter in a stand mixer or large bowl until fluffy. Slowly add the powdered sugar, beating on low to incorporate, then increase the speed to beat more thoroughly.
Step 8: Scrape down the sides of the bowl and add cocoa powder, milk, vanilla extract, and salt. Mix on medium-high speed until the frosting is smooth and creamy. If it feels too stiff, add additional milk one tablespoon at a time until it reaches a spreadable consistency.
Step 9: Once the cake is completely cooled, dollop spoonfuls of frosting evenly over the cake and spread smoothly. For best results, chill the cake in the fridge or freezer for an hour before frosting to help it hold its shape.

Tips & Variations

Use room temperature eggs to ensure a smooth batter and even texture.
Swap the coffee for hot water if you prefer a milder chocolate flavor, but coffee enhances the cocoa’s richness.
For a dairy-free version, substitute butter with a vegan spread and use a plant-based milk in the frosting.
Try adding a teaspoon of espresso powder to the batter for an extra depth of flavor.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. The frosted cake can also be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Does the mayonnaise make the cake taste like mayo?

No, the mayonnaise does not add a mayo flavor. It keeps the cake incredibly moist and tender because of the oil and egg content, but the chocolate and coffee flavors dominate.

Can I use Dutch-process cocoa instead of natural cocoa powder?

This recipe calls for natural cocoa powder because of its acidity which reacts with baking soda for leavening. Using Dutch-process cocoa may affect the rise and texture slightly, so it’s best to stick with natural cocoa if possible.

Chocolate Mayonnaise Cake Recipe

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★★★★★

4.5 from 149 reviews

This moist and rich Chocolate Mayonnaise Cake is a delightful twist on traditional chocolate cake recipes. Made with mayonnaise to enhance its moisture and tender crumb, combined with warm coffee and a deep cocoa flavor, it’s topped with a luscious homemade chocolate buttercream frosting. Perfect for any chocolate lover’s celebration or an indulgent everyday treat.

Author: Zane
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 50-55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

¾ cup mayonnaise
1 ¼ cup warm coffee
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt

Chocolate Buttercream Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
½ cup unsweetened cocoa powder
3 tablespoons milk (more as needed)
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Spray a 9 x 13 x 2-inch cake pan with nonstick cooking spray and set aside to ensure easy cake removal.
Combine Wet Ingredients: In a large bowl, whisk together ¾ cup mayonnaise, 1 ¼ cups warm coffee, 2 large room-temperature eggs, and 2 teaspoons vanilla extract until the mixture is smooth and well combined.
Mix Dry Ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, ½ teaspoon baking powder, and 1 teaspoon salt until fully incorporated and uniform in color.
Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients bowl. Gently whisk them together just until fully combined without overmixing to ensure a tender cake crumb.
Fill and Bake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back lightly when gently pressed.
Cool the Cake: Remove the cake from the oven, and allow it to cool completely in the pan on a wire rack before adding frosting; this prevents the frosting from melting.
Prepare Chocolate Buttercream Frosting: Using a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter until fluffy. Gradually add 3 cups powdered sugar, beating slowly until incorporated, then increase speed to beat until smooth and creamy.
Add Remaining Frosting Ingredients: Scrape down the bowl sides. Add ½ cup unsweetened cocoa powder, 3 tablespoons milk, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Mix on medium-high speed until fully combined and smooth. Adjust consistency by adding more milk one tablespoon at a time if the frosting is too stiff for spreading.
Frost the Cake: For best results, chill the cooled cake in the refrigerator or freezer for about an hour prior to frosting. Then, dollop spoonfuls of frosting evenly around the cake and use a spatula to spread it smoothly over the surface.

Notes

Using mayonnaise in the batter helps keep the cake moist without adding extra oil or butter.
Warm coffee enhances the chocolate flavor, but you can substitute with hot water if preferred.
Ensure eggs are at room temperature for better mixing and cake texture.
Not using Dutch-process cocoa is crucial as it reacts differently with baking soda; stick to natural cocoa powder.
Adjust frosting milk amount gradually to get the perfect spreading consistency without it becoming too runny.
Chilling the cake before frosting helps the cake hold the frosting better and prevents melting.

Keywords: chocolate mayonnaise cake, chocolate cake, moist chocolate cake, buttercream frosting, easy chocolate cake recipe