Chocolate Mayonnaise Cake

The Chocolate Mayonnaise Cake is a rich, moist, and utterly decadent dessert that’s been a favorite in kitchens for decades. This unique recipe replaces traditional ingredients like butter or oil with mayonnaise, adding incredible moisture and a tender crumb to every bite. Perfect for birthdays, holidays, or just because, this easy-to-make cake will have everyone asking for seconds!

INGREDIENTS:

For the Cake:

2 cups (260g) all-purpose flour

1 cup (200g) granulated sugar

1/2 cup (100g) brown sugar

1/2 cup (45g) unsweetened cocoa powder

2 tsp baking soda

1/4 tsp salt

1 cup (240g) mayonnaise

1 cup (240ml) warm water

2 tsp vanilla extract

For the Frosting:

1/2 cup (115g) unsalted butter, softened

1/3 cup (30g) unsweetened cocoa powder

2 1/2 cups (315g) powdered sugar

1/4 cup (60ml) milk, plus more as needed

1 tsp vanilla extract

DIRECTIONS:

Make the Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt.

Combine Wet Ingredients: In a separate bowl, mix the mayonnaise, warm water, and vanilla extract until smooth.

Combine and Mix: Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and lump-free.

Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Frosting:

Cream the Butter: In a medium bowl, beat the softened butter until creamy.

Add Cocoa and Sugar: Gradually mix in the cocoa powder and powdered sugar, alternating with milk, until the frosting reaches your desired consistency. Stir in the vanilla extract.

Frost the Cake: Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer, then place the second layer on top. Frost the top and sides for a smooth finish.

Notes

Substitutions: Use Greek yogurt or sour cream if mayonnaise is unavailable.

Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Add-Ins: Enhance the cake with chocolate chips or chopped nuts in the batter.

Serving Suggestion: Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

This Chocolate Mayonnaise Cake is proof that unconventional ingredients can create extraordinary results. Its luscious flavor and texture make it a dessert you’ll return to time and again!