Chocolate Mayonnaise Cake
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Chocolate Mayonnaise Cake
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This moist, velvety chocolate mayonnaise cake is topped with a creamy buttercream frosting for the ultimate chocolatey indulgence.
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Ingredients
Chocolate Mayonnaise Cake:
- 2 cups flour
- 2/3 cup unsweetened cocoa powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 eggs
- 1 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1 cup mayonnaise
- 1 1/3 cup water
Chocolate Buttercream Frosting:
- 2 cups butter room temperature
- 7 cups powdered icing sugar
- 1 cup cocoa powder
- 4 teaspoons vanilla extract
- 5 Tablespoons heavy whipping cream
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Instructions
- To Prep: Preheat oven to 350° F; grease and flour two 8-inch round pans and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and baking powder. Set aside.
- In the bowl of a stand mixer (or in a large bowl with an handheld electric mixer), beat together the eggs and sugar until frothy. Add the vanilla extract, mayonnaise, and water, and mix until fully combined.
- Gradually add the dry ingredients to the bowl of wet ingredients, beating as you add, until just incorporated.
- Divide the batter between your prepared pans and bake for 35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Allow cakes to cool completely before frosting.
Chocolate Buttercream Directions
- Add all frosting ingredients to stand mixer bowl (or large mixing bowl with a hand mixer) and beat until fluffy and holds a peak.
- If the frosting is too thick to scoop or spread, add another splash of milk.
- If needed, level the tops of the cakes with a serrated knife before frosting.
- Add a large scoop of frosting to the top of the bottom cake and spread gently until you have an even layer about 1/2 inch thick. Place the second cake layer on top and frost the rest of the cake to your liking.
Notes
- Nutrition information is an estimate and is based on 12 servings per cake, using about 2/3 of the frosting for the cake (because we had a bit leftover when we frosted it).
- Prep Tips
- Mayonnaise - For the best flavor and texture, always use real mayonnaise. Avoid using light or fat-free mayo as this is essentially watered down and won't have the right fat content to make a moist cake.
- Mix-Ins - While the original recipe does not have any mix-ins, adding chocolate chips to the cake batter before baking is a delicious upgrade with pops of chocolate flavor! Another fun variation is to add chocolate shavings or sprinkles on top of the frosting.
- Frosting - We doubled the frosting recipe from the original recipe, because I would rather have too much frosting than not enough. You may end up with a little bit of frosting left over. But you can absolutely use it all if you love thick frosting!
- Storage - Keep leftovers in an airtight container or cake carrier at room temperature for up to 3-4 days.
Nutrition Information
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Calories
689kcal
(34%)
Carbohydrates
93g
(31%)
Protein
6g
(12%)
Fat
36g
(55%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
129mg
(43%)
Sodium
381mg
(16%)
Potassium
255mg
(7%)
Fiber
5g
(20%)
Sugar
69g
(138%)
Vitamin A
1097IU
(22%)
Vitamin C
0.04mg
(0%)
Calcium
47mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 689 kcal
% Daily Value*
| Calories | 689kcal | 34% |
| Carbohydrates | 93g | 31% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 381mg | 16% |
| Potassium | 255mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 69g | 138% |
| Vitamin A | 1097IU | 22% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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