Description
This rich and moist Chocolate Mayonnaise Cake offers a unique twist on traditional chocolate cake by using mayonnaise to enhance its texture and flavor. Perfectly balanced with cocoa, it’s easy to prepare and yields a tender, decadent dessert that’s sure to impress.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup mayonnaise (full-fat)
- 1 cup water or brewed coffee
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
- Add Wet Ingredients: Stir in the full-fat mayonnaise, water or brewed coffee, and vanilla extract into the dry mixture. Mix gently until the batter is smooth, taking care not to overmix to keep the cake tender.
- Pour Batter: Evenly divide the batter between the prepared pans and smooth the tops with a spatula for even baking.
- Bake: Bake round cakes for 25–30 minutes or a 9×13-inch cake for 35–40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Notes
- Using brewed coffee instead of water can enhance the chocolate flavor.
- Ensure not to overmix the batter to prevent a dense cake.
- Allow the cake to cool completely before frosting to avoid melting the frosting.
- Mayonnaise adds moisture without making the cake taste like mayonnaise.
- Store any leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.
