Chocolate Mayonnaise Cake
Chocolate Mayonnaise Cake is a rich, moist, and decadent dessert that’s super easy to make! The mayonnaise adds extra moisture and creates a soft, tender crumb.
Servings: 16 servings
Ingredients
Cake
- ¾ cup mayonnaise
- 1 ¼ cup warm coffee
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder, not Dutch process
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Chocolate Buttercream Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 3 tablespoons milk more as needed
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Cake
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch cake pan with nonstick cooking spray and set aside.
- In a large bowl, whisk ¾ cup mayonnaise, 1 ¼ cup warm coffee, 2 large eggs, and 2 teaspoons vanilla extract until combined.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, ½ teaspoon baking powder, and 1 teaspoon salt. Add the flour mixture to the mayonnaise mixture and gently whisk together until fully combined.
- Fill the prepared cake pan and bake for 30-35 minutes, until the center of the cake springs back lightly when pressed on or a toothpick comes out clean.
- Allow the cake to cool completely before frosting.
Chocolate Buttercream Frosting
- Beat 1 cup unsalted butter in the bowl of a stand mixer until fluffy. Add the 3 cups powdered sugar and beat slowly until incorporated, increasing the speed to beat it more fully.
- Scrape down the sides and the bottom of the bowl, and add the ½ cup unsweetened cocoa powder, 3 tablespoons milk, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Mix on medium-high until completely smooth and combined. If the frosting is too stiff, add more milk, one tablespoon at a time, until it is a spreadable consistency.
- Once the cake has cooled, dollop spoonfuls evenly around the cake and spread. I recommend putting your cake in the fridge or freezer for an hour before frosting.
Nutrition
Calories: 418kcal | Carbohydrates: 57g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 400mg | Potassium: 162mg | Fiber: 3g | Sugar: 41g | Vitamin A: 400IU | Calcium: 29mg | Iron: 2mg
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