If you have not yet discovered the magic of the Chocolate Mayonnaise Cake Recipe, you are in for an absolute treat. This wonderfully moist, rich chocolate cake manages to be delightfully tender without a single egg or butter in sight—thanks to the secret star, mayonnaise. It sounds unusual, but that silky mayonnaise adds incredible moisture and depth, making this cake a personal favorite I love sharing with friends. Whether you’re baking for a celebration or just a midweek pick-me-up, this recipe will quickly become a cherished classic in your kitchen.
Ingredients You’ll Need
Getting the ingredients together for this chocolate mayo cake is refreshingly simple. Each one plays a vital role in creating that perfect balance of flavor and texture — the cocoa lends deep chocolate richness, while baking soda and powder ensure a light, fluffy crumb.
- 2 cups all-purpose flour: This forms the sturdy yet tender base of your cake’s structure.
- 1 cup granulated sugar: Adds sweetness that perfectly complements the cocoa.
- 1/2 cup unsweetened cocoa powder: The heart of the chocolate flavor, giving a rich, intense taste.
- 2 teaspoons baking soda: Helps the cake rise beautifully for a light, airy texture.
- 1 teaspoon baking powder: Offers extra lift so your cake isn’t dense or heavy.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 cup mayonnaise (full-fat): The secret ingredient that lends moisture and richness while keeping the cake tender.
- 1 cup water or brewed coffee: Coffee boosts the chocolate flavor, but water works perfectly too.
- 2 teaspoons vanilla extract: Adds warmth and aromatic depth that brings the whole cake together.
How to Make Chocolate Mayonnaise Cake Recipe
Step 1: Prep Your Oven and Pans
Start by setting your oven to 350°F (175°C) so it’s hot and ready. Grease and flour two 9-inch round cake pans or one 9×13-inch pan—this helps release your cake easily after baking.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Getting these evenly mixed upfront sets a perfect foundation for your batter.
Step 3: Add the Wet Ingredients
Stir in the mayonnaise, your choice of water or coffee, and vanilla extract until the batter is smooth and uniform. Be gentle when mixing to avoid overworking the batter, which helps keep the cake tender.
Step 4: Pour and Smooth
Divide the batter evenly between the prepared pans and use a spatula to spread it out evenly with a smooth top. This ensures even baking throughout.
Step 5: Bake to Perfection
Bake your round cakes for 25 to 30 minutes or a 9×13-inch cake for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean—no sticky batter clinging to it.
Step 6: Cool and Frost
Let the cakes cool in their pans for about 10 minutes so they firm up nicely, then transfer them to a wire rack to cool completely. Once cooled, frost as you like! A creamy chocolate or classic vanilla frosting makes a perfect finishing touch.
How to Serve Chocolate Mayonnaise Cake Recipe
Garnishes
Top your beautiful chocolate mayonnaise cake with a dusting of cocoa powder or a sprinkle of powdered sugar for a simple yet elegant look. Fresh berries or chopped nuts also add lovely texture and a pop of color.
Side Dishes
Serve your cake slices alongside a scoop of vanilla ice cream or a dollop of whipped cream. For an adult twist, a glass of rich red wine or a robust cup of coffee complements the deep chocolate flavors perfectly.
Creative Ways to Present
Try layering your cake with alternating frosting and fresh fruit or drizzle it with a homemade caramel or raspberry sauce for a gourmet flair. For parties, cut the cake into bite-sized squares and offer them as decadent dessert bites on decorative platters.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, wrap any leftovers tightly in plastic wrap or store in an airtight container. Kept at room temperature, the cake stays fresh for 2 to 3 days, maintaining that luscious moist crumb.
Freezing
You can absolutely freeze this Chocolate Mayonnaise Cake Recipe! Wrap it well with plastic wrap and then place in a freezer-safe container or bag. It keeps nicely for up to 3 months. To thaw, leave it in the fridge overnight or on the counter for a few hours.
Reheating
If you like your cake a little warm, gently reheat a slice in the microwave for 10 to 15 seconds. This warms it through without drying it out, making every bite as comforting as when it was freshly made.
FAQs
Is mayonnaise really used in the cake?
Yes! Mayonnaise might sound unusual, but it acts as a fantastic substitute for eggs and butter, adding moistness and richness that makes this chocolate cake incredibly tender.
Can I use water instead of coffee?
Absolutely. Using brewed coffee intensifies the chocolate flavor, but plain water works just fine if you prefer a milder taste or do not want caffeine.
What kind of mayonnaise is best?
Full-fat mayonnaise provides the best moisture and flavor balance, so stick with it rather than light versions to get the ideal cake texture.
How long does the cake keep fresh?
Stored properly at room temperature in an airtight container, the cake will stay moist and delicious for up to three days.
Can this recipe be made into cupcakes?
Yes! You can pour this batter into cupcake liners and reduce the baking time to about 18-22 minutes. Just keep an eye on them with a toothpick test.
Final Thoughts
I can’t recommend this Chocolate Mayonnaise Cake Recipe enough if you want a crowd-pleasing chocolate cake that’s surprisingly simple and endlessly satisfying. Once you try it, you’ll appreciate how a humble jar of mayo transforms an ordinary cake into an extraordinary treat. Ready to bake? Your new favorite chocolate cake awaits!
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Chocolate Mayonnaise Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This moist and rich Chocolate Mayonnaise Cake is a delightful twist on traditional chocolate cake, using mayonnaise instead of butter or oil to achieve a tender crumb and deep chocolate flavor. Perfect for celebrations or a simple dessert, it combines everyday pantry ingredients for an easy-to-make yet impressive treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup mayonnaise (full-fat)
- 1 cup water or brewed coffee
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan to ensure the cake doesn’t stick.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Add wet ingredients: Stir in the full-fat mayonnaise, water or brewed coffee, and vanilla extract into the dry mix. Mix gently until the batter is smooth and uniform, taking care not to overmix to keep the cake tender.
- Prepare pans: Divide the batter evenly between the prepared pans and smooth the tops with a spatula to ensure even baking.
- Bake the cake: Place the pans in the oven. For round cake pans, bake for 25 to 30 minutes; for a 9×13-inch pan, bake 35 to 40 minutes. Check doneness by inserting a toothpick in the center – it should come out clean.
- Cool and frost: Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, frost as desired for a delicious finish.
Notes
- You can substitute brewed coffee for water to intensify the chocolate flavor.
- Using full-fat mayonnaise ensures a moist cake; do not substitute with low-fat varieties.
- Do not overmix the batter as it can lead to a dense cake.
- This cake pairs wonderfully with chocolate ganache or cream cheese frosting.
- Ensure the cake is completely cool before frosting to avoid melting.
