My Chocolate Mayonnaise Cake is rich, moist, and incredibly easy to make with just 8 ingredients and a luscious chocolate buttercream.
- 3 cups (15 oz/426 g) all-purpose flour
- 1 tablespoon baking soda
- 1 ½ cups (12 fl oz/360 ml) hot water
- ¾ cup (3 oz/85 g) unsweetened cocoa powder
- 1 ½ cups (12 oz/340 g) store-bought mayonnaise
- 1 ½ cups (12 oz/340 g) granulated sugar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1 recipe Best Ever Chocolate Buttercream
-
Preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) round cake pans with parchment paper. Set aside.
-
In a medium bowl, mix together the flour and baking soda. Set aside.
-
In a large bowl, whisk together the hot water and cocoa powder. Let sit for 5 minutes to bloom the cocoa.
-
Mix in the mayonnaise, sugar, vanilla extract, and salt until smooth.
-
Fold the dry ingredients into the wet until just combined.
-
Divide the batter evenly between the prepared pans and smooth the tops.
-
Bake for 35-40 minutes, or until the cakes spring back lightly and a skewer inserted into the center comes out clean.
-
Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
-
Make my Best Ever Chocolate Buttercream following the recipe instructions.
-
Level the cake layers with a large serrated knife.
-
Place one layer on a serving plate and spread about ¾ cup (6 oz/170 g) of frosting evenly over the top.
-
Top with the second layer and use the remaining frosting to cover the top and sides of the cake.
-
Enjoy with a cup of coffee! Store leftovers in an airtight container at room temperature for up to 2 days.
- Bloom the cocoa. Mix the hot water and cocoa and let sit for 5 minutes.
- Do not overmix once the flour is added. Mixing the ingredients gently and stopping when they're just combined keeps the cake tender.
- Why is mayo the magic ingredient? Mayonnaise replaces both fat and eggs, creating a very moist crumb.
- Intensify the chocolate: Use hot coffee instead of hot water during blooming to enhance the cocoa.
- Be sure not to overbake. The cake is done when the top springs back lightly when touched, and a toothpick inserted in the center comes out clean.
- Cool the cake completely before frosting. Even a slightly warm cake can cause the buttercream to soften and slide.
- Use room-temperature buttercream. If you have made the buttercream in advance, be sure to bring it to room temperature before frosting so it's easy to work with.
- Pick your favorite frosting. Instead of chocolate buttercream, try frosting this with Chocolate Ganache, Peanut Butter Buttercream, Salted Caramel Buttercream, or Cream Cheese Frosting.
- Crumb coat first. For a nicely finished cake without crumbs, do a crumb coat:
- After filling and layering the cake, spread a very thin layer of frosting over the entire cake
- Refrigerate for 30 minutes, until firm.
- Add a top decorative layer of frosting over the chilled cake.