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Chocolate Mayonnaise Bundt Cake

 This chocolate mayonnaise bundt cake uses mayo instead of butter and eggs! It has a rich, chocolate flavor and light, airy texture that will make you go back for seconds!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 16 slices
Calories: 272 kcal
Course: Dessert
Cuisine: American

Ingredients

Bundt Cake
  • 1/3 cup cocoa powder
  • 1 cup boiling water
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup mayonnaise
  • 2 cups cake flour sifted
  • 2 teaspoons baking soda
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
Chocolate Glaze
  • 1/2 cup heavy cream
  • 2 tablespoons corn syrup
  • pinch of salt
  • 1 cup semi-sweet chocolate chips

Instructions

Cake
    Cup of Yum
  1. Preheat oven to 350 degrees F. Butter a 10-12 cup bundt pan and dust with flour or cocoa powder. I use the Baker’s Joy spray that’s grease AND flour. 
  2. In a large bowl, add in the cocoa powder and boiling water. Whisk until smooth. Set aside to cool.
  3. After it’s cooled, add in the vanilla and mayonnaise. Whisk until incorporated. 
  4. In a separate large bowl, whisk together flour, baking soda, sugar, and salt.
  5. Add the chocolate mixture into the bowl of dry ingredients and beat with a hand mixer on medium for about 1 minute.
  6. Pour the batter into the prepared bundt pan. 
  7. Place into the oven and bake for 30 – 45 minutes or until done. Insert a toothpick into the center of the cake and if it comes out clean or with moist crumbs, it’s done. Batter means bake it longer.
  8. Let the cake cool in the pan for 10 minutes and turn turn out onto a wire rack to cool completely.
  9. Once the cake is cooled, transfer to a cake plate.
Glaze
  1. In a small saucepan, add in the heavy cream, corn syrup, salt, and chocolate chips. Place over medium heat and stir constantly until the chocolate is completely melted and smooth. 
  2. Let the glaze cool 15 – 20 minutes until it has thickened. Drizzle on top of the cooled cake. 

Notes

  • Storage: Store this cake covered or in airtight container at room temperature for up to 3 days. It can last up to a week if stored in the refrigerator. 
  • Freeze: Let the baked cake cool completely. Once cooled, wrap the cake tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. It will last up to 2 months in the freezer.
  • Thaw: Thaw in the fridge overnight or on the counter for 1 to 2 hours. 

Nutrition Information

Calories 272kcal (14%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 5g (25%) Cholesterol 15mg (5%) Sodium 299mg (12%) Potassium 112mg (3%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 120IU (2%) Calcium 17mg (2%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 16slices

Amount Per Serving

Calories 272

% Daily Value*

Calories 272kcal 14%
Carbohydrates 31g 10%
Protein 3g 6%
Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 299mg 12%
Potassium 112mg 2%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 120IU 2%
Calcium 17mg 2%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.