Chocolate Mayonnaise Cake

Craving a rich and surprisingly moist dessert with a retro twist? Look no further than the Chocolate Mayonnaise Cake — a decadent, fudgy cake that dates back to the Depression era when eggs and oil were scarce.

Mayonnaise might seem like an unusual ingredient, but it simply replaces both eggs and oil, resulting in an ultra-moist crumb and deep chocolate flavor.

Topped with a smooth, fluffy chocolate buttercream, this cake is sure to impress both curious skeptics and seasoned dessert lovers alike.

Ingredients List

Creating a luscious Chocolate Mayonnaise Cake requires a handful of pantry staples and a few unexpected additions. Here’s what you’ll need to bring this indulgent cake to life:

Cake Ingredients

• 2 cups (240 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 teaspoons baking soda
• ½ cup (40 g) unsweetened cocoa powder
• 1 cup (224 g) mayonnaise, room temperature
• 2 teaspoons (10 ml) vanilla extract
• 1 cup (240 ml) very warm coffee or water

Chocolate Buttercream Frosting

• 12 tablespoons (170 g) unsalted butter, room temperature
• ¼ cup (20 g) cocoa powder
• 1½ cups (180 g) powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1–2 teaspoons milk, as needed

Required Kitchen Tools

When baking a rich chocolate cake, having the right equipment on hand makes the process smoother and more enjoyable. Here are the essential tools you’ll need:

1. Mixing Bowls – A few large and medium bowls for mixing dry and wet ingredients.
2. Whisk or Hand Mixer – For combining batter and whipping up frosting with ease.
3. Fine Mesh Sieve or Sifter – To remove lumps from flour and cocoa powder for a smoother batter.
4. 9×9 Inch Cake Pan – The perfect size for this one-layer chocolate cake.
5. Parchment Paper – To ensure the cake lifts out cleanly after baking.
6. Rubber Spatula or Offset Spreader – Ideal for smoothing batter and spreading frosting evenly.
7. Cooling Rack – For allowing the cake to cool thoroughly before frosting.

Cake Preparation

Preparing the batter for this Chocolate Mayonnaise Cake is quick and straightforward, making it perfect for both beginners and seasoned bakers. Follow the steps below to achieve a moist, rich chocolate cake every time.

Mixing the Ingredients

To begin, preheat your oven to 350°F (177°C). Lightly grease a 9×9 inch (23 cm) cake pan and line the bottom and two sides with parchment paper for easy removal.

Place a large fine mesh strainer over a mixing bowl and sift in the all-purpose flour, granulated sugar, unsweetened cocoa powder, and baking soda. Whisk the sifted dry ingredients together to ensure an even distribution.

In the same bowl, add the mayonnaise, vanilla extract, and very warm coffee or water. Whisk gently at first, then more vigorously until the batter is completely smooth and glossy. The batter will be slightly thick with a rich chocolate aroma.

Baking the Cake

Pour the prepared batter evenly into the lined cake pan. Use a spatula to smooth the top for even baking.

Place the pan in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If there’s wet batter on the toothpick, bake for an additional 3–5 minutes and check again.

Once baked, remove the cake from the oven and allow it to cool in the pan for 20 minutes. Run a butter knife around the edges, then gently lift the cake out using the parchment paper. Transfer to a cooling rack or serving plate and let it cool completely to room temperature before frosting.

Frosting the Cake

The perfect chocolate cake deserves an equally indulgent frosting. This chocolate buttercream is soft, smooth, and just the right level of sweet, making it the ideal topping for your rich mayo-based cake.

Making the Chocolate Buttercream

Start by placing the unsalted butter in a mixing bowl. Using a hand or stand mixer, beat the butter on medium speed until it’s smooth, pale, and creamy — about 1–2 minutes.

Next, add in the cocoa powder, powdered sugar, vanilla extract, salt, and 1 teaspoon of milk. Begin mixing on low speed until most of the dry ingredients are incorporated to prevent a sugar cloud.

Then, increase to medium speed and beat for about 1 minute until light and fluffy. If the frosting is too thick, add an extra teaspoon of milk and beat again until your desired consistency is reached.

Applying the Frosting

Once the cake is completely cooled, spoon the chocolate buttercream on top. Using an offset spatula or the back of a spoon, spread the frosting evenly over the surface. Feel free to create swoops and swirls for a rustic, homemade finish.

The rich frosting complements the moist cake beautifully, adding depth and creaminess to every bite. Your Chocolate Mayonnaise Cake is now ready to be sliced and served!

Serving and Decoration

Presentation adds the finishing touch to any dessert. With its luscious chocolate frosting and rich aroma, this cake is sure to stand out — but a few extra details can elevate it even more.

Suggested Toppings and Garnishes

While this cake shines on its own, consider these optional toppings for added flair and flavor:

• Chocolate Shavings or Curls: Use a vegetable peeler to shave chocolate over the frosted cake.
• Fresh Berries: Raspberries or strawberries pair beautifully with chocolate and add a pop of color.
• Dusting of Cocoa Powder or Powdered Sugar: Lightly sift over the top for a refined finish.
• Sprinkles or Crushed Nuts: Add texture and fun, especially if serving at a party or celebration.

Serve slices on their own or with a scoop of vanilla ice cream for an extra indulgent treat.

Storage Instructions

Even though this cake is rich and moist, proper storage will keep it fresh and delicious for days.

How to Store Chocolate Mayonnaise Cake

Store the frosted cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, consider refrigerating the cake to prevent the buttercream from softening too much — just let it sit at room temperature for 30 minutes before serving for best texture.

Freezing Instructions

To freeze, wrap individual slices or the whole (unfrosted) cake tightly in plastic wrap and place in a freezer-safe bag or container.

Freeze for up to 1 month. Thaw in the refrigerator overnight or at room temperature for a few hours, then frost just before serving for the best results.

Conclusion

The Chocolate Mayonnaise Cake is a testament to the beauty of simple, humble ingredients coming together to create something extraordinary.

With its ultra-moist texture and deep cocoa flavor, this cake brings nostalgic comfort and modern indulgence in every bite.