Chocolate Mayonnaise Cake
User Reviews
5
Chocolate Mayonnaise Cake
Description
The cake batter is made by combining dry ingredients including flour, unsweetened cocoa, baking soda, baking powder, and salt. Sugar, eggs, and vanilla are beaten to lightness before mayonnaise is mixed in, adding moisture and richness. Water is alternately added to the dry ingredients to create a pourable batter that bakes in two 9-inch round pans until a toothpick comes out clean. Cooling before frosting is recommended.
The chocolate frosting combines melted butter and cocoa powder, then gradually blends in powdered sugar and heavy cream with vanilla extract, resulting in a creamy, spreadable finish. This frosting covers the cooled cake layers for a classic presentation.
Storage for the cake is at room temperature covered for up to five days, with freezing recommended for longer keeping. The frosting quantity can be increased if a thicker layer is desired. Nutrition information is provided for cake only as frosting is optional.
Ingredients
Chocolate Mayonnaise Cake
- 2 cups all-purpose flour
- 2/3 cup cocoa powder unsweetened
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 2/3 cups sugar
- 3 egg
- 1 teaspoon vanilla extract
- 1 cup mayonnaise
- 1 1/3 cups water
Chocolate Frosting
- 1/2 cup butter melted
- 2/3 cup cocoa powder unsweetened
- 3 cups powdered sugar
- 1/3 cup heavy cream or heavy whipping cream (half and half or milk can also be used)
- 1 teaspoon vanilla extract pure
- salt pinch
Instructions
Chocolate Mayonnaise Cake
- Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans. Set aside.
- In a medium bowl, combine flour, cocoa powder, baking soda, baking powder and salt, then set aside.
- In a large bowl, combine sugar, eggs and vanilla. Beat with an electric mixer for approximately 3 minutes or until light and fluffy. Add mayonnaise to the mixture and beat on low for approximately 1 minute.
- Add flour mixture to the sugar mixture, in three additions, alternating with adding the water, stirring well between each addition. Pour into prepared baking pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans for 10 minutes, then remove from pans and cool on wire racks.
- Cool completely prior to frosting.
Chocolate Frosting
- Combine melted butter and cocoa and mix until butter and cocoa have combined. This may take a bit of stirring as cocoa powder sometimes doesn't combine with liquids easily.
- Next, using an electric mixer, alternately add powdered sugar and cream, beating until light and fluffy. Add in vanilla and mix well.
- Add an extra teaspoon of cream if a thinner consistency is desired. If frosting seems too thin, add additional powdered sugar, one tablespoon at a time until desired consistency is reached. Spread onto cooled cake.
Notes
- Store the cake covered at room temperature for up to five days.
- For longer storage, freeze the cake to maintain freshness.
- The frosting recipe can be doubled for a thicker coating if preferred.
- Nutrition details apply to the cake without frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 49mg | 16% |
| Sodium | 300mg | 13% |
| Potassium | 123mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 72IU | 1% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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