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overhead sliced squares of frosted chocolate cake on wire rack
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Chocolate Mayonnaise Cake

This classic Chocolate Mayonnaise Cake recipe replaces the oil and eggs with mayo for a moist, rich, and irresistible crumb.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate cake recipe, chocolate mayonnaise cake
Servings: 12

Ingredients

For the Cake

  • 1 cup whole milk
  • 1 cup full fat mayonnaise
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour , spooned and leveled
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • pinch of salt

For the Frosting

  • 1/2 cup unsalted butter , softened to room temperature
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 cups powdered sugar
  • 2 to 4 tablespoons heavy cream

Instructions

For the Cake

  • Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with nonstick spray.
  • In a large bowl, combine the milk, mayonnaise, and vanilla until well blended and smooth.
  • In a large bowl, whisk together the flour, sugar, cocoa powder and baking soda; gradually beat into the mayonnaise mixture until blended.
  • Pour into the prepare baking dish in an even layer.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Don't over-bake. (Start checking at 25 minutes. All ovens run differently.)
  • Remove from oven and cool completely before frosting.

For the Frosting

  • With a handheld mixer (or stand mixer fitted with a whisk or paddle attachment), beat butter on medium speed for about 2 minutes or until creamy and lightened in color, scraping down the bowl as needed.
  • Add cocoa powder, vanilla extract, and salt until combined and smooth.
  • Add in powdered sugar, 1 cup at a time, until sugar is incorporated, scraping down the bowl several times to ensure everything is well blended.
  • Slowly beat in 2 tablespoons heavy cream, increasing speed to high and beating for 1 more minute until frosting reaches desired consistency.
  • Add in more heavy cream, 1 tablespoon at a time, ONLY if necessary. Frosting should hold its shape, but be light and fluffy, and easily spreadable.
  • Using an offset spatula, frost the cake, cut into squares, and enjoy!

Nutrition

Calories: 445kcal | Carbohydrates: 56g | Protein: 4g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 314mg | Potassium: 122mg | Fiber: 2g | Sugar: 38g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg