Chocolate Mayonnaise Cake Recipes

This classic Chocolate Mayonnaise Cake is a retro favorite that delivers an impossibly moist and tender crumb. The key lies in using mayonnaise, which adds fat and emulsifiers that keep the cake incredibly soft and rich. With deep cocoa notes and a subtle tang, this cake is perfect for birthdays, potlucks, or a cozy weekend afternoon treat. It pairs beautifully with a simple chocolate glaze or whipped cream. The texture is dense yet fluffy, making it a nostalgic delight that tastes far more luxurious than its humble ingredients suggest. It’s a foolproof recipe that guarantees a show-stopping dessert every time, loved by both kids and adults alike for its comforting, old-fashioned charm.

Courses: Desserts

Difficulty: Intermediate

Servings: 12

Description

This classic Chocolate Mayonnaise Cake is a retro favorite that delivers an impossibly moist and tender crumb. The key lies in using mayonnaise, which adds fat and emulsifiers that keep the cake incredibly soft and rich. With deep cocoa notes and a subtle tang, this cake is perfect for birthdays, potlucks, or a cozy weekend afternoon treat. It pairs beautifully with a simple chocolate glaze or whipped cream. The texture is dense yet fluffy, making it a nostalgic delight that tastes far more luxurious than its humble ingredients suggest. It’s a foolproof recipe that guarantees a show-stopping dessert every time, loved by both kids and adults alike for its comforting, old-fashioned charm.

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
1 cup mayonnaise
4 large eggs
2 tsp vanilla extract
1 cup boiling water

Directions

1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch baking pan.
2
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3
Add the mayonnaise, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes, scraping down the sides of the bowl occasionally.
4
Stir in the boiling water. The batter will be thin and liquidy; this is normal.
5
Pour the batter evenly into the prepared pans.
6
Bake for 30-35 minutes for round pans or 40-45 minutes for the 9x13 pan, or until a wooden toothpick inserted into the center comes out clean.
7
Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

Note

For best results, use a plain, unflavored mayonnaise. Avoid garlic or herb-infused varieties.

Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.

This cake freezes well. Wrap cooled layers tightly in plastic wrap and foil for up to 3 months.

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Read it online: https://www.chefs-mate.com/recipe/chocolate-mayonnaise-cake-recipes/