Chocolate Cake with Mayonnaise

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At first glance, mayonnaise might not seem like an obvious cake ingredient. But when blended into a rich chocolate batter, it transforms the texture into something truly special—ultra-moist, tender, and deeply satisfying. This Chocolate Cake with Mayonnaise is a vintage recipe making a modern comeback, and for good reason. The mayonnaise replaces both eggs and oil, contributing fat and moisture while keeping the cake incredibly soft and fudgy.

With a deep cocoa flavor and velvety crumb, this cake feels luxurious without being overly dense. It’s the perfect dessert for birthdays, celebrations, or a weeknight baking treat when you’re short on traditional ingredients. Paired with a rich chocolate frosting, it becomes a decadent, crowd-pleasing centerpiece.

Why You’ll Love This Chocolate Cake with Mayonnaise

• Incredibly Moist: Mayonnaise ensures the cake stays tender for days.
• No Eggs or Oil Needed: A pantry-friendly solution when you’re missing key baking staples.
• Deep Chocolate Flavor: The cocoa shines through beautifully in every bite.
• One-Bowl Friendly: Easy cleanup with minimal prep.
• Versatile: Great with frosting, glaze, or a dusting of powdered sugar.

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Preparation Phase & Tools to Use

To create the perfect Chocolate Cake with Mayonnaise, you’ll need a few essential tools:

• Mixing Bowls: Use one large and one medium bowl for mixing wet and dry ingredients separately.
• Whisk & Spatula: A whisk helps incorporate the cocoa evenly, while a rubber spatula ensures thorough mixing without overworking the batter.
• Measuring Cups and Spoons: Accuracy matters with baking, especially with the mayonnaise and cocoa powder.
• Two 9-inch Round Cake Pans: For even baking and beautiful layering.
• Cooling Rack: Helps cool the cakes evenly to prevent sogginess.
• Offset Spatula or Knife: Essential for smooth frosting application.

Each tool plays a role in achieving the right consistency and presentation—from a silky batter to a flawlessly frosted final product.

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Preparation Tips

Start by bringing your mayonnaise to room temperature—it blends more smoothly with the other ingredients this way. Sift the dry ingredients to prevent lumps and achieve a finer crumb texture. Mix just until combined; overmixing can lead to a tough cake. Grease and line your cake pans with parchment to ensure easy release. Once baked, allow the cakes to cool completely before frosting. For an extra flavor boost, consider adding a teaspoon of espresso powder to intensify the chocolate taste.

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Ingredients for this Chocolate Cake with Mayonnaise

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup mayonnaise (full-fat for best results)
• 1 1/2 cups water (room temperature)
• 2 teaspoons vanilla extract
• Optional: 1 teaspoon instant espresso powder (to enhance the chocolate flavor)

For the Chocolate Frosting:

• 1 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup heavy cream (more as needed for consistency)
• 1 teaspoon vanilla extract
• Pinch of salt

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Step 1: Preheat and Prepare Pans

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray. Line the bottom of each pan with parchment paper for easy release.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt. Stir to combine evenly. If using espresso powder, add it here.

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Step 3: Add Wet Ingredients

In a separate medium bowl, whisk together the mayonnaise, water, and vanilla extract until smooth. Gradually add the wet mixture into the dry ingredients, stirring gently with a spatula or whisk until no dry pockets remain. Be careful not to overmix.

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Step 4: Divide and Bake

Divide the batter evenly between the two prepared cake pans. Tap the pans gently on the counter to remove air bubbles. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

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Step 5: Cool the Cakes

Allow the cakes to cool in the pans for about 10 minutes. Then run a knife around the edges and invert onto a wire rack. Remove the parchment paper and let the cakes cool completely before frosting.

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Step 6: Prepare the Chocolate Frosting

In a large bowl, beat the softened butter until creamy. Add the cocoa powder and powdered sugar gradually, beating on low speed until incorporated. Pour in the vanilla and a few tablespoons of heavy cream. Beat until light and fluffy, adding more cream as needed for a spreadable consistency. Add a pinch of salt to balance the sweetness.

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Step 7: Assemble and Frost the Cake

Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting on top. Add the second layer and frost the top and sides of the cake with the remaining frosting. Use an offset spatula for smooth, swirled finishes.

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Notes

This cake is surprisingly forgiving thanks to the moisture provided by the mayonnaise. It’s ideal for beginner bakers or those who need a reliable go-to chocolate cake. If you’re short on time, it also works beautifully as a sheet cake—no layering required. While homemade frosting is recommended, store-bought frosting can also be used in a pinch, making this even more convenient.

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Watch Out for These Mistakes While Cooking

• Using low-fat mayonnaise: Full-fat mayonnaise is essential for the right richness and texture.
• Skipping the sifting step: Sifting the cocoa and flour prevents lumps and ensures an even batter.
• Overmixing the batter: This can make the cake dense and tough. Mix until just combined.
• Not properly greasing pans: Always grease and line pans to prevent sticking.
• Frosting before the cake cools: This leads to melting and sliding layers.

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Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. If refrigerated, bring it to room temperature before serving for the best texture and flavor. The cake layers can also be wrapped tightly and frozen (unfrosted) for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.

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Estimated Nutrition (Per Slice, based on 12 servings)

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 35mg
• Sodium: 370mg
• Carbohydrates: 56g
• Fiber: 4g
• Sugars: 36g
• Protein: 4g

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Frequently Asked Questions

Can I taste the mayonnaise in the cake?

No, you won’t taste the mayonnaise. It acts as a fat to provide moisture, similar to oil or butter.

Can I use low-fat or vegan mayo?

Full-fat mayo is recommended for best texture, but vegan mayo can be used with good results.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend. Make sure it’s designed for baking.

Can I use this batter for cupcakes?

Absolutely. Bake in a lined cupcake tin at 350°F for 18–22 minutes.

Do I need to refrigerate the cake?

Not unless you’re storing it for more than 3 days or your frosting contains cream.

Can I add chocolate chips or nuts?

Yes! Fold in up to 1 cup of chocolate chips or chopped nuts for added texture.

Can I use this recipe as a sheet cake?

Yes, pour the batter into a greased 9×13-inch pan and bake for about 35–40 minutes.

What type of cocoa powder is best?

Unsweetened natural cocoa powder works best. Dutch-process will make it darker but may slightly affect rise.

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Conclusion

Chocolate Cake with Mayonnaise might sound unconventional, but the result is nothing short of extraordinary. The cake is decadently moist, deeply chocolatey, and easy to make with everyday pantry ingredients. Whether you’re baking for a celebration or simply to satisfy a craving, this recipe delivers consistent, delicious results. Give it a try—you just might find yourself hooked on this nostalgic, magic trick of a dessert.

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