A creamy, moist chocolate cake that’s made with mayonnaise! Then, frosted with delicious buttercream frosting to make it even better.
Ingredients Needed:
- Flour
- Unsweetened cocoa powder
- Baking soda + Baking powder
- Eggs
- Sugar
- Vanilla
- Mayonnaise
- Hot water
- Butter
- Powdered sugar
- Milk
Mayonnaise?! Yes. It’s not that weird, if you think about it. The basic ingredients of mayonnaise are eggs and oil. What are common ingredients in a cake? Eggs and oil. 👍
A few notes:
- If desired, you can make this in a 9 x 13 baking instead. Simply increase your baking time to 35 minutes.
- The amount of frosting for this will probably be a bit much for a 9 x 13 pan. If so, keep any leftover frosting in a covered container in the refrigerator.
- You should also keep any leftover cake in a covered container in the refrigerator.
More Chocolate Cake to Explore:
Yield: Serves: 10
Chocolate Mayonnaise Cake with Chocolate Buttercream Frosting
A creamy, moist, chocolate cake that’s made with mayonnaise! Frosted with a delicious chocolate buttercream frosting to make it even better.
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour 10 minutes
Ingredients
FOR CAKE:
- 2 cups flour
- 2/3 cup unsweetened cocoa powder
- 1 1/4 tsp baking soda
- 1/4 tsp baking powder
- 3 eggs
- 1 2/3 cup sugar
- 1 tsp vanilla
- 1 cup mayonnaise (store bought or homemade)
- 1 1/3 cup hot water
FOR FROSTING:
- 1 cup (2 sticks) butter, softened
- 1 tsp vanilla
- 1 cup unsweetened cocoa powder
- 4 cups powdered sugar
- 1/4-1/2 cup half/half
Instructions
FOR CAKE:
- Preheat oven to 350 degrees. Grease two- 9 inch round cake pans
- In a bowl, whisk together flour, cocoa powder, baking soda and baking powder. Set aside.
- In a mixing bowl, beat eggs, sugar and vanilla until fluffy. Add in mayonnaise.
- Gradually add in flour/coca mixture and hot water. Alternate between the two,beginning and ending with flour mixture.
- Pour evenly into pans.
- Bake for 30 minutes or until toothpick inserted comes out clean.Let cakes cool for 10-15 minutes before removing from pans.
- Cool completely before frosting.
FOR FROSTING:
- Beat butter and vanilla until creamy. On low speed, gradually add in cocoa powder and sugar.
- Add in half/half until desired consistency is reached.
- Frost on cooled cake.
Notes
- You can also use a 9 x 13 baking dish. Increase your baking time to 35-40 minutes or until toothpick inserted comes out clean.
- Prep time includes cooling time.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 782Total Fat: 38gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 114mgSodium: 480mgCarbohydrates: 105gFiber: 3gSugar: 77gProtein: 8g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
Hector
Monday 13th of April 2020
I've got a near-identical recipe from my food and nutrition classes back in the day. Real back in the day. The more things change...! Both are hands down two of the moistest, chocolatiest I've ever had. And a cinch to pull together. Total keepers Btw, no mayonnaise no probs. Sour cream also does the job.
Jasmine
Thursday 18th of July 2019
Very good cake, moist and delicious, not to mention super easy. I bake a lot, this is a keeper.