Chocolate Cake With Mayonnaise (Printable)

Rich, moist chocolate cake with mayonnaise creating tender crumb and deep flavor. Easy 50-minute classic dessert.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2/3 cup unsweetened cocoa powder
03 - 1 1/2 teaspoons baking powder
04 - 1 1/2 teaspoons baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1 cup regular mayonnaise (not low-fat or light)
07 - 1 cup granulated sugar
08 - 1 cup packed brown sugar
09 - 1 tablespoon vanilla extract
10 - 1 1/4 cups cold water

# How To Make It:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - Sift flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
03 - Whisk mayonnaise, granulated sugar, brown sugar, and vanilla extract until smooth.
04 - Alternate adding dry ingredients and cold water to mayonnaise mixture, starting and ending with dry ingredients. Mix until just combined—do not over-mix.
05 - Divide batter evenly between prepared pans.
06 - Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

# Expert Advice:

01 -
  • The mayonnaise creates an impossibly tender crumb that stays moist for days, unlike traditional cakes that dry out
  • Nobody will ever guess your secret ingredient, making it the perfect practical joke on skeptical dinner guests
  • This cake comes together with just one bowl and zero fancy techniques, perfect for last minute baking emergencies
02 -
  • Over mixing this batter creates a tough, rubbery cake, so stop mixing the moment you no longer see dry flour
  • The mayonnaise completely disappears into the final flavor, so do not waste time worrying about tasting condiments in your dessert
  • This recipe fails with low fat or light mayonnaise, so reach for the full fat jar or your cake will turn out dense and dry
03 -
  • Room temperature ingredients blend more easily, so set your mayonnaise out thirty minutes before baking
  • Rotate the pans halfway through baking for even rise and golden edges on both layers

Return