Decadent Chocolate Mayonnaise Cake Recipe
This Decadent Chocolate Mayonnaise Cake offers a rich, moist, and tender crumb thanks to the unique addition of mayonnaise in the batter. The cake is infused with strong black coffee and cocoa to intensify the chocolate flavor, then topped with a luscious chocolate buttercream frosting that balances sweetness and deep cocoa notes. Perfect for celebrations or whenever a chocolate craving strikes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake:
- Nonstick cooking spray
- 320g all-purpose flour (11 1/4 ounces; 2 1/2 cups), plus more for dusting
- 60g unsweetened natural cocoa powder (2 ounces; 3/4 cup)
- 250g granulated sugar (8 3/4 ounces; 1 1/4 cups)
- 2 teaspoons (8g) baking powder
- 1 teaspoon (5g) baking soda
- 1/4 teaspoon Diamond Crystal kosher salt (for table salt, use half as much by volume)
- 300ml strong black coffee (10 fluid ounces; 1 1/4 cups), at about 170°F (77ºC)
- 300g mayonnaise (10 1/2 ounces; 1 1/4 cups)
- 1 teaspoon vanilla extract
For the Frosting:
- 200g unsalted butter (7 ounces; about 14 tablespoons), softened
- 40g cocoa powder (1 1/2 ounces; 1/2 cup), sifted
- 420g confectioners’ sugar (15 ounces; 3 3/4 cups), sifted
- 2 tablespoons (30ml) whole milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with nonstick cooking spray and dust them lightly with flour to prevent sticking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt. Stir until evenly combined.
- Combine liquids: In a separate bowl, whisk together the strong black coffee (at 170°F or 77ºC), mayonnaise, and vanilla extract until smooth.
- Incorporate wet and dry ingredients: Pour the liquid mixture into the dry ingredients in batches, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix to keep the cake tender.
- Divide batter and bake: Evenly divide the batter between the prepared pans and smooth the tops. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks and allow them to cool completely before frosting.
- Prepare the frosting: In a medium bowl, beat the softened unsalted butter with an electric mixer until creamy. Add sifted cocoa powder and continue to beat until fully combined.
- Add sugar and milk: Gradually add the sifted confectioners’ sugar, alternating with the whole milk, beating on low speed until incorporated. Add vanilla extract and beat on medium-high speed for 2 to 3 minutes until light and fluffy.
- Assemble the cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer over it and frost the top and sides evenly with the remaining frosting.
- Serve: Slice and serve the cake at room temperature. Store any leftovers covered at room temperature or refrigerated. Enjoy your decadent chocolate mayonnaise cake!
Notes
- Mayonnaise in the batter replaces eggs and butter, adding moisture and richness.
- Using strong black coffee enhances the chocolate flavor without making the cake taste like coffee.
- Make sure all ingredients, especially the butter for frosting, are at room temperature for a smooth texture.
- You can store the cake covered in the refrigerator for up to 3 days or freeze for longer storage.
- For a gluten-free version, substitute all-purpose flour with a suitable gluten-free flour blend.
Keywords: chocolate mayonnaise cake, moist chocolate cake, chocolate cake recipe, buttercream frosting, easy chocolate cake