Dive into the rich and velvety decadence of Chocolate Mayonnaise Cake, a surprisingly moist and tender cake! Indulge in a delightful chocolate cake with a luscious chocolate frosting that elevates this dessert to new heights. This show-stopping cake is perfect for special occasions, potlucks, or satisfying your sweet tooth and chocolate craving.
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Why This Recipe For Chocolate Mayonnaise Cake Is So Good
Putting mayo in chocolate cake may sound a bit off the wall at first, but when you realize that mayonnaise is mostly just eggs and oil, it isn't that strange after all. In fact, it is a pretty good method of ensuring you end up with an incredibly rich, dense, yet moist cake!
As a bonus, you won't have to worry about buying eggs or oil because this Chocolate Mayonnaise Cake recipe doesn't need them!
Why You Should Try This Chocolate Mayonnaise Cake Recipe
Although chocolate mayo cakes were around before WW2, the wartime rationing of eggs and other everyday ingredients brought this recipe into more homes. Although the original Chocolate Mayonnaise Cake recipe was a bit austere, this updated Chocolate Mayonnaise Cake 1956 version is pretty decadent with the addition of thick chocolate frosting and optional instant coffee powder.
Since the recipe has been around in one form or another for nearly a hundred years, you know it has to be tasty, but who would have thought it was this easy to make?
Mayonnaise Chocolate Cake Ingredients
To make this version of Chocolate Mayonnaise Cake, you'll need:
- All-purpose flour
- Baking soda
- Unsweetened cocoa powder
- Granulated sugar
- Mayonnaise
- Vanilla extract
- Water
- Instant coffee powder (optional)
Go with the full-fat mayo for this recipe since it will replace all the fats in the cake batter.
For the chocolate frosting, you'll need:
- Butter
- Unsweetened cocoa powder
- Powdered sugar
- Whole milk
How to Make Original Chocolate Mayonnaise Cake
To bake the cake:
- Preheat the oven to 350°F.
- Grease a 9 x 13 baking dish with a neutral vegetable oil or cooking spray and set aside.
- In a mixing bowl, whisk together the flour baking soda, cocoa powder, granulated sugar, and the optional instant coffee powder if you are using it. Keep for later
- In a separate bowl, whisk together the mayonnaise, vanilla extract, and water until smooth.
- In three stages, add the dry ingredients to the wet ones. Make sure to whisk between additions to incorporate all the dry ingredients fully before adding more. An electric or stand mixer makes this step more manageable, but it's not necessary.
- Transfer the cake batter to the prepared 9 x 13 baking dish. Use a rubber spatula or bowl scraper to get every last bit of batter.
- Lay a cloth on the counter and lightly bang the baking dish to help remove all the air bubbles. Use an offset spatula to flatten the top of the cake.
- Bake the cake for 35 to 40 minutes, or until a toothpick comes out clean when inserted in the middle of the cake.
- Place the cake in the baking dish on a wire rack to cool. While the mayonnaise chocolate cake is cooling, it's the perfect time to make the frosting.
To make the frosting:
- Set the butter on the counter to soften.
- Add the softened butter, cocoa powder, powdered sugar, and whole milk to a mixing bowl.
- Use an electric or stand mixer with a paddle attachment to mix the frosting ingredients until smooth. Start on medium-low speed and increase to medium once the frosting starts to come together. If the frosting remains clumpy after a few minutes, add half a tablespoon of whole milk and try again. Do not add too much milk to the frosting, and aim for the consistency of cream cheese.
To decorate the cake:
- Spread the frosting in a thick layer over the top of the cake using an offset spatula.
- If you want, you can add chocolate chips, chocolate shavings, or chocolate-covered espresso beans.
What to Serve It With This Cake
A cup of coffee or tea will go great with this cake. If you want to get crazy, add a dollop of whipped cream or a scoop of chocolate or vanilla ice cream on the side.
How to Store Mayonnaise Chocolate Cake
You don't have to refrigerate this cake, but you should cover it with plastic wrap and keep it in a cool place.
This is the perfect cake to save in your freezer as an 'emergency dessert' since it will remain moist after defrosting.
To freeze the cake, let it cool to room temperature on a wire rack, but don't frost it. Instead, tightly wrap the cooled cake in a layer of plastic and cover it with aluminum foil. Freeze the cake and frost it after thawing.
How Long Will It Last?
Chocolate Mayonnaise Cake will stay fresh for about three or four days at room temperature or two to three months in the freezer.
More Dessert Recipes
Chocolate Mayonnaise Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup mayonnaise
- 1 teaspoon vanilla extract
- 1 cup water
Frosting
- 1 stick butter softened
- ½ cup cocoa powder
- 5 cups powdered sugar
- ¼ cup milk
Instructions
Cake
- Preheat the oven to 350°F and prepare a 9x13-inch baking dish with nonstick cooking spray.
- Whisk the flour, baking soda, cocoa powder, and sugar in a medium mixing bowl until fully combined.
- In a large mixing bowl, beat the mayonnaise, vanilla, and water with a fork or whisk until smooth and fully combined.
- Add the dry ingredients to the wet ingredients and mix, using an electric mixer for best results.
- Spread the cake batter evenly in the prepared baking dish using the back of a spoon or rubber spatula and bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Place the baking dish on a wire rack and allow the cake to cool completely.
Frosting
- Combine all the frosting ingredients in a medium bowl and blend until smooth. The frosting may be difficult to mix at first, but only add more milk if absolutely necessary to reach a smooth texture, adding ½ tablespoon at a time. The frosting should be smooth, thick, and slow to fall off a spoon, but also malleable and spreadable.
- After the cake has cooled completely, spread the frosting evenly over the top of the cake and serve immediately or allow the frosting to set slightly before serving.
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