Chocolate Mayonnaise Cake

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Chocolate Mayonnaise Cake is a rich, moist, and decadent dessert that’s super easy to make! The mayonnaise adds extra moisture and creates a soft, tender crumb.

Prep Time10

Cook Time35

Total Time45

Course: Cake, Dessert

Cuisine: American

Keyword: Chocolate Mayonnaise Cake, Chocolate Mayonnaise cake Recipe, chocolate sheet cake, moist chocolate cake

Servings: servings

Author: Alyssa Rivers

Ingredients

Cake

¾ cup mayonnaise
1 ¼ cup warm coffee
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder, not Dutch process
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt

Chocolate Buttercream Frosting

1 cup unsalted butter softened
3 cups powdered sugar
½ cup unsweetened cocoa powder
3 tablespoons milk more as needed
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Cake

Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch cake pan with nonstick cooking spray and set aside.
In a large bowl, whisk ¾ cup mayonnaise, 1 ¼ cup warm coffee, 2 large eggs, and 2 teaspoons vanilla extract until combined.
In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, ½ teaspoon baking powder, and 1 teaspoon salt. Add the flour mixture to the mayonnaise mixture and gently whisk together until fully combined.
Fill the prepared cake pan and bake for 30-35 minutes, until the center of the cake springs back lightly when pressed on or a toothpick comes out clean.
Allow the cake to cool completely before frosting.

Chocolate Buttercream Frosting

Beat 1 cup unsalted butter in the bowl of a stand mixer until fluffy. Add the 3 cups powdered sugar and beat slowly until incorporated, increasing the speed to beat it more fully.
Scrape down the sides and the bottom of the bowl, and add the ½ cup unsweetened cocoa powder, 3 tablespoons milk, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Mix on medium-high until completely smooth and combined. If the frosting is too stiff, add more milk, one tablespoon at a time, until it is a spreadable consistency.
Once the cake has cooled, dollop spoonfuls evenly around the cake and spread. I recommend putting your cake in the fridge or freezer for an hour before frosting.

Video

Nutrition

QR code

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