Chocolate Mayonnaise Cake Recipe

If you think mayonnaise has no place in a chocolate cake, I’m here to lovingly challenge that thought with this absolutely dreamy Chocolate Mayonnaise Cake Recipe. This cake is rich, moist, and has a tenderness that will surprise you every bite. I first stumbled upon this recipe during a baking experiment when I didn’t have eggs on hand, and I’ve been hooked ever since—my family goes crazy for it every single time, and I’m betting you will too.

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Ingredients You’ll Need

The magic of this Chocolate Mayonnaise Cake Recipe really comes down to how the ingredients work together—simple pantry staples combine to create a moist and chocolatey treat that’s hard to beat. I always recommend using good-quality cocoa powder and fresh coffee for the best flavor in your cake.

• All-purpose flour: The base of the cake that provides structure; make sure to measure it correctly by spooning and leveling with a knife.
• Unsweetened natural cocoa powder: This adds that rich chocolate flavor; I like to sift it to avoid lumps in the batter.
• Granulated sugar: Sweetens the cake and helps with texture; standard white sugar works perfectly.
• Baking powder and baking soda: These leaveners ensure the cake rises nicely without being dense.
• Kosher salt: Just a pinch to balance the sweetness and bring out the chocolate notes.
• Strong black coffee: Enhances and deepens the chocolate flavor, plus adds moisture; freshly brewed is best, but instant works too.
• Mayonnaise: This is the secret hero—it adds incredible moisture and tenderness to the cake. Use a classic mayo for best results.
• Vanilla extract: Adds warmth and complements the chocolate beautifully.
• Unsalted butter (for frosting): Softened to room temperature so it whips up nice and fluffy.
• Confectioners’ sugar and cocoa powder (for frosting): Sifted to avoid gritty texture in the frosting and balance sweetness with chocolate bite.
• Whole milk (for frosting): Helps bring the frosting to the perfect consistency.

Variations

I love how versatile this Chocolate Mayonnaise Cake Recipe is—once you master the basics, you can easily tweak it to suit your tastes or dietary needs. I often play around with add-ins depending on the season or what I have on hand.

• Gluten-free variation: I’ve swapped the all-purpose flour with a gluten-free baking blend and it turned out wonderfully, keeping the texture tender and moist.
• Spiced twist: Sometimes I add a pinch of cinnamon or chili powder to the batter for a little warmth and complexity that surprises guests.
• Nutty additions: Chopped walnuts or pecans sprinkled into the batter add a delightful crunch that contrasts with the soft crumb.
• Frosting alternatives: If you want to lighten things up, cream cheese frosting or even a dollop of whipped cream works beautifully here.

How to Make Chocolate Mayonnaise Cake Recipe

Step 1: Prep Your Pan and Ingredients

First things first, get your oven rack in the middle position and preheat it to 350°F (175°C). Then, grab a 9-by-13-inch baking pan and spray it generously with nonstick cooking spray—this little step means your cake will release easily. For extra insurance, dust the pan lightly with all-purpose flour and tap out the excess. While the oven heats, sift your dry ingredients together—flour, cocoa powder, sugar, baking powder, baking soda, and salt—this helps avoid any lumps and ensures even mixing later on.

Step 2: Whisk Your Wet Ingredients

In a separate large bowl, whisk together the hot black coffee, mayonnaise, and vanilla extract until it’s nice and combined—you’ll notice it looks sort of like foamy, milky coffee, which means you’re on the right track. This mixture is key because the coffee amplifies the cocoa’s richness and the mayo adds moisture that keeps the cake soft and tender.

Step 3: Combine Dry and Wet Ingredients

Slowly add the dry ingredient mix to the wet while whisking gently just until you don’t see any dry spots. The batter will be slightly lumpy—don’t overmix, or you risk losing that tender crumb we’re aiming for. This is one of those times where patience pays off!

Step 4: Bake to Perfection and Cool

Scrape the batter into your prepared pan using a flexible rubber spatula and smooth the top. Pop it into your preheated oven and bake for about 35 to 38 minutes. You’ll know it’s done when a toothpick or cake tester inserted into the center comes out clean and the cake starts to pull away slightly from the edges. Resist the urge to open the oven too often while baking—that can make the cake sink. Let the cake cool completely on a wire rack; this usually takes about 1 1/2 to 2 hours, but trust me, the wait is totally worth it for perfect slicing and frosting.

Step 5: Make the Silky Chocolate Frosting

While the cake cools, whip up the frosting. Beat softened unsalted butter with a mixer on medium-high speed until creamy, about 30 seconds. Add sifted confectioners’ sugar and cocoa powder, then milk and vanilla extract. Start mixing on low until everything combines, then crank up the speed again to get a smooth, fluffy cocoa buttercream—this usually takes another 3 minutes. This frosting complements the cake beautifully, not too sweet and perfectly chocolatey.

Step 6: Frost and Serve

Once the cake is completely cool, spread the frosting evenly using a small offset spatula or rubber spatula. Don’t be shy with the frosting—it’s part of the indulgence here! Slice into 15 generous pieces and enjoy. I guarantee you’ll find yourself sneaking an extra slice when no one’s looking.

How to Serve Chocolate Mayonnaise Cake Recipe

Garnishes

I usually keep it simple—just a light dusting of cocoa powder or a sprinkle of chocolate shavings on top. But if I’m feeling fancy, fresh berries or a few toasted nuts add a great texture contrast. My kids adore a little whipped cream dollop alongside, too.

Side Dishes

This cake shines on its own but pairs wonderfully with a tall glass of cold milk or a scoop of vanilla ice cream for extra indulgence. For a cozy afternoon treat, I like to serve it with freshly brewed coffee or chai tea to complement those chocolate notes.

Creative Ways to Present

For birthdays or holidays, I’ve layered this cake with whipped cream and fresh strawberries, turning it into a chocolate layer cake that’s as pretty as it is delicious. You can also cut the cake into mini squares and serve them as bite-sized treats at parties—easy to grab and they disappear fast!

Make Ahead and Storage

Storing Leftovers

After frosting, I cover the cake tightly with plastic wrap or keep it in an airtight container in the fridge. It stays moist and delicious for up to 4 days—perfect for leftovers or making ahead for a weekend gathering.

Freezing

I’ve successfully frozen both the baked cake (unfrosted) and frosted slices. Wrap each piece tightly in plastic wrap, then foil. Thaw in the refrigerator overnight before serving, and you’ll still have that luscious texture and flavor.

Reheating

If you want to enjoy leftovers warm, pop a slice in the microwave for about 15-20 seconds. Just be careful not to overheat, or the frosting can melt and get runny. Alternatively, removing the frosting and warming the cake alone also works great.

FAQs

Final Thoughts

I can’t recommend this Chocolate Mayonnaise Cake Recipe enough if you’re looking for a moist, chocolaty dessert that’s deceptively simple to make. It’s one of those recipes you’ll turn to time and again when you want reliable success and rave reviews. Give it a try—you might just surprise yourself with how easy it is to whip up and how much your friends and family will love it. Trust me, this recipe has earned a permanent place in my kitchen, and I know it will in yours, too.

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