Description
This Chocolate Mayonnaise Cake is incredibly moist, rich, and packed with deep cocoa flavor, thanks to a secret ingredient- mayo! This classic baking trick creates a soft, tender crumb without the need for eggs or extra oil, making it a foolproof dessert for any occasion.
Makes one 8 inch square pan, or two 9 inch round cakes
Ingredients
Units
Scale
Chocolate Mayo Cake
- 2/3 cup hot water
- 1/2 tsp instant coffee or espresso powder
- 2/3 cup whole milk
- 2 3/4 cup (330 g) all-purpose flour
- 1/2 cup (30 g) unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cup (270 g) granulated sugar
- 1 1/2 cup (282 g) mayonnaise (vegan or regular)
- 1 tbsp vanilla extract
Chocolate Buttercream
- 1/2 cup (113 g) unsalted butter, softened
- 2 cups (227 g) powdered sugar
- 1/4 cup (21 g) unsweetened cocoa powder
- 3 tbsp heavy cream or whole milk
- 1/2 tsp salt
- 1 tbsp vanilla extract
Instructions
Chocolate Mayo Cake
- Preheat oven to 350°F and grease an 8×8 square pan with cooking spray and set aside.
- In a large cup, att hot water and instant coffee powder and stir well. Add milks and set aside.
- In a large mixing bowl, sift in flour, cocoa powder, baking powder, baking soda, and salt. Add sugar and whisk until well combined. Add mayonnaise and vanilla extract and mix with a spatula until it’s slightly shaggy.
- Pour the milk mixture in three additions, mixing between each addition with a spatula. After the milk is incorporated, use a whisk to whisk the mixture into a smooth batter. Try not to overmix!
- Pour the batter into the prepared pan and tap it on the counter to remove any air bubbles. Bake on the center rack for 35-40 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool for 10 minutes.
- Invert the cake onto a rack to cool completely.
- While the cake cools, make the butter cream. Add butter to a stand mixer bowl and mix for 2 minutes. Sift in powdered sugar and cocoa powder and add cream, salt, and vanilla. Mix on high speed for 3 minutes, scraping the bowl down halfway through.
- Once the cake has cooled, spread the frosting on top and decorate with sprinkles or fruit and enjoy!
Notes
I used a 50/50 mix of unsweetened black cocoa powder and regular unsweetened cocoa powder for the cake and buttercream! Your cake might be lighter or darker based on the cocoa powder you use.
- Prep Time: 15
- Cook Time: 35
- Category: dessert
