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A close-up of a slice of Moist Chocolate Mayonnaise Cake with frosting, sitting on a plate.

Chocolate Mayonnaise Cake

5 from 1 vote
A rich and fudgy Chocolate Mayonnaise Cake made with mayonnaise for a moist and tender crumb.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 15 Slices
Course: Dessert
Cuisine: American
Calories: 512
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake:
  • Nonstick cooking spray For greasing the pan
  • 320 g all-purpose flour 2 ½ cups; sifted for even texture
  • 60 g unsweetened cocoa powder ¾ cup; provides rich chocolate flavor
  • 250 g granulated sugar 1 ¼ cups; sweetness
  • 2 teaspoons baking powder For leavening
  • 1 teaspoon baking soda For leavening
  • ¼ teaspoon kosher salt For flavor balance
  • 300 ml strong black coffee 1 ¼ cups; brewed at double strength for deep chocolate flavor
  • 300 g mayonnaise 1 ¼ cups; full-fat mayonnaise recommended for richness
  • 1 teaspoon vanilla extract For aroma and depth
For the Frosting:
  • 200 g unsalted butter 14 tablespoons; softened for easy mixing
  • 40 g cocoa powder ½ cup; sifted to prevent clumps
  • 420 g confectioners' sugar 3 ¾ cups; sifted for smoothness
  • 2 tablespoons whole milk For creaminess
  • 1 teaspoon vanilla extract For enhanced flavor

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9- by 13-inch pan with nonstick spray. Dust with flour and shake off any excess.
  2. Sift together the flour and cocoa powder into a large bowl. Add sugar, baking powder, baking soda, and salt, and whisk everything together.
  3. In a separate bowl, whisk together coffee, mayonnaise, and vanilla extract until the mixture becomes foamy and well combined.
  4. Pour the wet ingredients into the dry ingredients and whisk gently until the batter comes together, with a few small lumps remaining. Be careful not to overmix.
  5. Scrape the batter into the prepared pan and smooth the top. Bake for 35 to 38 minutes, or until a cake tester comes out clean and the cake pulls away slightly from the sides of the pan.
  6. Let the cake cool in the pan on a wire rack for 1 ½ to 2 hours, until completely cool.
  7. Beat the softened butter on medium-high speed for about 30 seconds until creamy.
  8. Add sifted confectioners' sugar and cocoa powder, followed by milk and vanilla. Mix on low speed to incorporate, then increase speed and beat for 3 minutes until smooth and fluffy.
  9. Once the cake has cooled, spread the frosting evenly over the top using a spatula.
  10. Slice and serve.

Nutrition

Serving: 1SliceCalories: 512kcalCarbohydrates: 65gProtein: 4gFat: 27gSaturated Fat: 9gCholesterol: 37mgSodium: 300mgPotassium: 44mgFiber: 2gSugar: 44gCalcium: 47mgIron: 4mg

Notes

This cake is ideal for a cozy evening treat. Perfect for any occasion, especially if you're craving a rich, chocolatey dessert but don't have eggs on hand.

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