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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://zestywithzane.com/chocolate-mayonnaise-cake-recipe/