Chocolate Mayonnaise Cake with Chocolate Buttercream Frosting

June 06, 2016
A creamy, moist, chocolate cake that's made with mayonnaise!
Frosted with a delicious chocolate buttercream frosting to make it even better...
Chocolate cake.

Is there any better way to start the week?  I'm thinkin' no.

Chocolate cake that has a kinda unusual ingredient. Mayonnaise. Now, wait. It's not really that odd. Let's look at this way...what is your basic ingredients of mayo? Oil and egg. What is your basic ingredients of cake?  Oil and egg. See..not so odd.

This is just a pretty basic cake recipe with the added mayonnaise. However, you do not taste any mayo. At all.  

It's very moist, light, and has just the right amount of chocolate flavor. I topped mine off with some amazingly delicious chocolate buttercream frosting and it made it even better!  Sooo very good, my friends.

Be sure to serve it up with a nice, cold glass of milk and enjoy!

Chocolate Mayonnaise Cake with Chocolate Buttercream Frosting

by Table for Seven

Ingredients (Serves: 10)

    • 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
    • 1 cup (2 sticks) butter, softened
    • 1 tsp vanilla
    • 1 cup unsweetened cocoa powder
    • 4 cups powdered sugar
    • 1/2 cup half/half



    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.


    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.

    *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*

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