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.
Ingredients
Cake
- 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
Instructions
- A few large and medium bowls for mixing dry and wet ingredients.
- For combining batter and whipping up frosting with ease.
- To remove lumps from flour and cocoa powder for a smoother batter.
- The perfect size for this one-layer chocolate cake.
- To ensure the cake lifts out cleanly after baking.
- Ideal for smoothing batter and spreading frosting evenly.
- For allowing the cake to cool thoroughly before frosting.