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Chocolate Mayonnaise Cake

Adding mayonnaise to a chocolate cake recipe results in a super moist chocolate cake without any mayonnaise flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 15 people
Calories 4643.2 kcal

Equipment

  • 1 11x7-inch Baking Pan
  • 1 Large Mixing Bowl
  • 1 Sifter or Fine-Mesh Sieve For dry ingredients
  • 1 Whisk or Electric Mixer For beating batter
  • 1 Set of Measuring Cups and Spoons For accurate ingredient measurement

Ingredients
  

Main

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup mayonnaise
  • 1 cup water
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking pan.
  • Sift together flour, sugar, cocoa powder, baking powder, and baking soda in a large bowl. Add mayonnaise, water, and vanilla; beat until smooth, about 2 minutes.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely before frosting, if desired.

Notes

This recipe leverages mayonnaise for its emulsified fat and eggs, delivering an exceptionally moist and tender chocolate cake without any eggy flavor. To enhance the chocolate profile, consider adding a teaspoon of instant espresso powder to the dry ingredients; it deepens the cocoa notes without imparting a coffee taste. Avoid overmixing the batter once the wet ingredients are combined; beat only until smooth to prevent gluten development, which can lead to a tough cake. Ensure your baking pan is thoroughly greased and floured for a clean release. For best results, use a high-quality unsweetened cocoa powder. Always rely on the toothpick test for doneness to prevent overbaking, which is the enemy of a moist cake.