Chocolate Mayonnaise Cake
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Chocolate Mayonnaise Cake
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Chocolate Mayonnaise Cake is a rich, moist, and decadent dessert that’s super easy to make! The mayonnaise adds extra moisture and creates a soft, tender crumb.
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Ingredients
Cake
- ¾ cup mayonnaise
- 1 ¼ cup warm coffee
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder, not Dutch process
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Chocolate Buttercream Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 3 tablespoons milk more as needed
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Cake
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch cake pan with nonstick cooking spray and set aside.
- In a large bowl, whisk ¾ cup mayonnaise, 1 ¼ cup warm coffee, 2 large eggs, and 2 teaspoons vanilla extract until combined.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, ½ teaspoon baking powder, and 1 teaspoon salt. Add the flour mixture to the mayonnaise mixture and gently whisk together until fully combined.
- Fill the prepared cake pan and bake for 30-35 minutes, until the center of the cake springs back lightly when pressed on or a toothpick comes out clean.
- Allow the cake to cool completely before frosting.
Chocolate Buttercream Frosting
- Beat 1 cup unsalted butter in the bowl of a stand mixer until fluffy. Add the 3 cups powdered sugar and beat slowly until incorporated, increasing the speed to beat it more fully.
- Scrape down the sides and the bottom of the bowl, and add the ½ cup unsweetened cocoa powder, 3 tablespoons milk, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Mix on medium-high until completely smooth and combined. If the frosting is too stiff, add more milk, one tablespoon at a time, until it is a spreadable consistency.
- Once the cake has cooled, dollop spoonfuls evenly around the cake and spread. I recommend putting your cake in the fridge or freezer for an hour before frosting.
Nutrition Information
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Calories
418kcal
(21%)
Carbohydrates
57g
(19%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
59mg
(20%)
Sodium
400mg
(17%)
Potassium
162mg
(5%)
Fiber
3g
(12%)
Sugar
41g
(82%)
Vitamin A
400IU
(8%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 59mg | 20% |
| Sodium | 400mg | 17% |
| Potassium | 162mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 41g | 82% |
| Vitamin A | 400IU | 8% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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