The name Chocolate Mayonnaise Cake may sound unappealing, but this cake is decadent, moist, and so delicious. Plus, it’s perfect for when you’re running low on supplies and don’t want to (or can’t) go to the grocery store!
Rub 2 tbsp butter on 2 (9”) round nonstick pans or 1 (9x13) nonstick pan. Add 2 tbsp all purpose flour to the center of the pan(s) and tip the pan(s) until the bottom and sides are completely coated in a light layer of flour. Set aside.
Sift 3 cups flour, 1 ½ cups granulated sugar, ⅓ cup cocoa powder, 2 ¼ teaspoon baking powder, and 1 ½ teaspoon baking soda together in a large bowl.
Use an electric hand mixer to mix in 1 ½ cups mayonnaise.
Use a wooden spoon or rubber spatula to mix in 1 ½ cups water by hand.
Add 1 ½ teaspoons vanilla and mix by hand again.
Pour into prepared pan(s). Bake for 25-30 minutes for 9” pan or 40 minutes for 9x13, until a toothpick comes out clean.
Frost with Chocolate Buttercream frosting. My favorite recipe is linked in the “notes” section at the bottom of the recipe card.
Enjoy! Leave a comment on this post letting me know what you thought!
Notes
Recipe copyright The Foreign Fork. For educational or personal use only.
Mayonnaise: Full fat mayonnaise. Light versions will change the texture of the cake.
Flour: All-purpose flour.
Cocoa: Natural, unsweetened.
Water: Use room temperature water for best results.
See video for an example of how to prepare your pan.
When measuring your flour, scoop the flour into the measuring cup and use a knife to level off the cup. Scooping the flour with your measuring spoon will result in too much flour.
Use a toothpick to check if your cake is done. If a toothpick inserted into the center of the cake comes out clean, then you can remove the cake from the oven!
Use fresh flowers to decorate your cake like I did! Wrap the stems in plastic wrap so that you don’t get pollen/dirt in your cake