Chocolate Mayonnaise Cake Recipe
Rich, moist chocolate cake with a velvety crumb and deep cocoa flavor, where mayonnaise creates an unbelievably tender texture no one will guess the secret ingredient.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">240g all-purpose flour</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">60g unsweetened cocoa powder</li><li class="ingredients-single-item">10g baking powder</li><li class="ingredients-single-item">5g baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">240ml water, room temperature</li><li class="ingredients-single-item">240g mayonnaise (full-fat)</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">150g unsalted butter, softened</li><li class="ingredients-single-item">300g powdered sugar, sifted</li><li class="ingredients-single-item">60g cocoa powder, sifted</li><li class="ingredients-single-item">45ml milk</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) round cake pans (two)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Cooling rack</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Grease two 23cm (9-inch) round cake pans and line the bottoms with parchment paper. This double preparation ensures your cake will release perfectly without sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined. The cocoa powder tends to form lumps, so be particularly thorough with this step to ensure a smooth batter later.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the water, mayonnaise, and vanilla extract until smooth. The mayonnaise (which contains eggs and oil) creates an incredibly moist texture by adding fat while preventing gluten from overdeveloping, resulting in a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix - stop once you no longer see dry flour. Overmixing activates gluten and can make your cake tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the batter evenly between the prepared pans. Tap each pan gently on the counter a few times to remove any large air bubbles that could create holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter). The cakes should also spring back when gently pressed in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the cakes to cool in their pans for 15 minutes before carefully inverting onto wire cooling racks to cool completely. Letting them cool partially in the pans gives the structure time to set before moving.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the frosting, beat the softened butter in a large bowl until creamy, about 2 minutes. Gradually add the sifted powdered sugar and cocoa powder, alternating with splashes of milk, until the frosting reaches a smooth, spreadable consistency. Beat in the vanilla extract and salt, which enhances the chocolate flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once the cakes are completely cool, place one layer on a serving plate. Spread about 1/3 of the frosting evenly over the top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting. For the smoothest finish, use a bench scraper or offset spatula dipped in hot water and wiped clean between strokes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Let the frosted cake sit at room temperature for about 30 minutes before serving to allow the flavors to meld. This incredibly moist cake will stay fresh for days when stored in an airtight container at room temperature. The mayonnaise helps retain moisture, making this cake even better on the second day!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why use mayonnaise in a chocolate cake?
Mayonnaise creates an exceptionally moist texture because it's primarily made of eggs and oil - ingredients traditionally used in cake recipes. It prevents gluten from overdeveloping, resulting in a tender crumb, while also extending freshness. The vinegar in mayo even helps activate the baking soda for better rise.
Can I taste the mayonnaise in this chocolate cake?
No, you cannot taste the mayonnaise at all. The rich cocoa flavour completely masks any hint of mayo, which simply works behind the scenes to create an incredibly moist texture. Even die-hard mayo skeptics won't detect it - they'll just wonder how you made such a tender, rich cake.
How do I ensure my chocolate cake doesn't turn out dry?
To prevent a dry cake, measure ingredients accurately, don't overmix the batter, check for doneness early (a few moist crumbs on your toothpick is perfect), and avoid overbaking. Using mayonnaise as this recipe does automatically adds moisture and fat, significantly reducing the risk of dryness.
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