Name: Chocolate Mayonnaise Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 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

Introduction

This Chocolate Mayonnaise Cake is incredibly moist and rich, with a tender crumb that melts in your mouth. Made without oil or butter in the batter, mayonnaise adds a unique texture and depth of flavor. Topped with a smooth chocolate buttercream, it’s perfect for any chocolate lover’s celebration or everyday treat.

A single square slice of rich chocolate cake sits in the center of a white plate with speckled brown edges. The cake has two layers: the bottom is a dark, moist, crumbly chocolate base, and the top layer is thick, smooth chocolate frosting, spread evenly with a few textured lines. There are some crumbs scattered on the plate near the cake. The background shows a blurred scoop of light cream in a gray bowl, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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

Step 1: Preheat your oven to 350°F (175°C). Spray a 9 x 13 x 2-inch cake pan with nonstick cooking spray and set aside.

Step 2: In a large bowl, whisk together mayonnaise, warm coffee, eggs, and vanilla extract until fully combined.

Step 3: In a separate medium bowl, whisk the flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.

Step 4: Gradually add the dry ingredients to the wet mixture and gently whisk until smooth and combined. Avoid overmixing.

Step 5: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top springs back lightly when pressed.

Step 6: Allow the cake to cool completely in the pan before frosting.

Step 7: For the frosting, beat the softened butter in a stand mixer bowl until fluffy.

Step 8: Slowly add powdered sugar and continue beating until incorporated and smooth.

Step 9: Add cocoa powder, milk, vanilla extract, and salt to the frosting. Mix on medium-high speed until smooth. Add more milk one tablespoon at a time if the frosting is too stiff.

Step 10: If possible, chill the cake in the fridge or freezer for about an hour before frosting to make spreading easier.

Step 11: Spread the chocolate buttercream evenly over the cooled cake. Serve and enjoy!

Tips & Variations

Use room temperature eggs for better batter consistency and rise.

Warm coffee enhances the chocolate flavor but can be substituted with hot water in a pinch.

If you want a deeper chocolate taste, opt for a high-quality unsweetened cocoa powder.

To make a layered cake, double the recipe and divide the batter between two pans.

Add a pinch of espresso powder to the frosting to intensify the chocolate flavor.

FAQs

Can I substitute mayonnaise with something else?

Mayonnaise is key to this cake’s moist texture due to its oil and egg content. Substituting it will change the texture. If needed, you can try an equal amount of sour cream or plain yogurt, but results may vary.

Why is coffee used in the recipe?

Warm coffee enhances the chocolate flavor without making the cake taste like coffee. It deepens the richness of the cocoa, resulting in a more intense chocolate cake.