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Chocolate Mayonnaise Cake
This Chocolate Mayonnaise Cake combines an unexpected twist of flavors with rich cocoa, tangy mayo, and a hint of coffee. The result is incredibly moist and flavorful. I guarantee it will please a crowd and satisfy your craving.
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings:
10
slices
Calories:
805 kcal
Course:
Cake
Cuisine:
American
Ingredients
For the Cake Layers
- 3 cups all-purpose flour
- ½ cup cocoa powder unsweetened
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¼ cups granulated sugar
- 1 ½ cups mayonnaise
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso powder
- 1 cup water hot
For the Frosting
- 1 cup unsalted butter softened to room temperature
- ¼ cup cocoa powder unsweetened
- 3 ½ cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Grease two 8 (or 9)-inch round cake pans with baking spray. Set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Add in mayonnaise and beat until the mixture is crumbly. Add in espresso powder and pour in hot water. Beat until the batter is smooth.
- Pour cake batter evenly into prepared cake pans. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool on wire rack in pans for about 15 minutes, then remove cakes from pan to cool completely.
- For the frosting, beat butter in a large mixing bowl until pale in color (3-4 minutes). Add in cocoa, powdered sugar and beat until thick and smooth. If needed, add a splash of cream or milk.
- To assemble the cakes, lay one layer of cake onto a cake platter. Spoon about 3/4 cup of frosting over the top. Place second layer of cake over the frosting. Spread the remaining frosting over the sides and top of cake until smooth.
Cup of Yum
Notes
- Store cake in airtight container or covered with plastic wrap at room temperature for up to 3 days.
- Freeze cake by placing slices of cake in plastic wrap, then slide slices into ziploc freezer bag. Or, freeze layers of cake before assembling with frosting. Freeze for 3 months. Thaw in refrigerator overnight.
- Mayonnaise is made with oil and eggs which is why there is no need to add extra to this delicious cake.
- Experiment with different frosting flavors. Try adding a hint of almond extract or incorporating a solace of liquor like coffee-flavored Kahlúa. Use our sour cream chocolate frosting for a tangy twist.
- Consider garnishing the cake with shaved chocolate, toasted nuts, or fresh berries to add a pop of color and extra flavor.
- Instead of making a layered cake, you can use this recipe for baking moist and delicious chocolate mayonnaise cupcakes or a 13x9. You’ll have to adjust the baking time, but once a toothpick inserted into the center comes out clean, they’re good to go!
- Be sure to choose a full fat mayonnaise. Dukes and Hellman's are my favorite brands here.
- See blog post for more recipe tips and tricks.
Nutrition Information
Serving
1slice
Calories
805kcal
(40%)
Carbohydrates
100g
(33%)
Protein
6g
(12%)
Fat
45g
(69%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
16g
(94%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
63mg
(21%)
Sodium
530mg
(22%)
Potassium
157mg
(3%)
Fiber
3g
(12%)
Sugar
67g
(134%)
Vitamin A
589IU
(12%)
Calcium
70mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10 slices
Amount Per Serving
Calories 805
% Daily Value*
| Serving | 1slice | |
| Calories | 805kcal | 40% |
| Carbohydrates | 100g | 33% |
| Protein | 6g | 12% |
| Fat | 45g | 69% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 530mg | 22% |
| Potassium | 157mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 67g | 134% |
| Vitamin A | 589IU | 12% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.