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Chocolate Mayonnaise Cake

An old-fashioned chocolate layer cake made with a full cup of mayonnaise. Mayonnaise is just oil and eggs, so it does the same job those ingredients already do — and gives you the most tender, moist chocolate cake you've ever made. Finished with a poured cooked chocolate icing.
Prep Time 20 minutes
Cook Time 30 minutes
Additional 40 minutes
Serving Size 12 servings

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 2/3 cup unsweetened cocoa powder
  • 1 2/3 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup mayonnaise full-fat
  • 1 1/3 cups water

For the Old-Fashioned Chocolate Icing

  • 1 stick butter 1/2 cup
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 2 cups powdered sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract

Instructions

Make the Cake

  • Preheat the oven to 350°F. Grease two 9-inch cake pans and dust them with cocoa powder instead of flour, shaking to coat the bottom and sides. Tilt the excess into the second pan as you go.
  • Whisk together the flour, baking soda, baking powder, and cocoa powder in a bowl. Use the dip-level-pour method for the flour so it isn't packed.
  • In a mixer bowl, combine the sugar and vanilla. Add the eggs one at a time, mixing after each.
  • Turn the mixer to high and beat for a full 3 minutes, until pale and fluffy.
  • Add the mayonnaise and mix on low just until blended.
  • Add the dry ingredients and water alternately in about three additions each, starting and ending with the dry ingredients. Mix on low and stop as soon as the batter comes together — do not over-beat.
  • Scrape down the sides of the bowl and mix briefly to incorporate.
  • Divide the batter evenly between the prepared pans and shake gently to release air bubbles.
  • Bake at 350°F for about 30 minutes, checking at 28, until a toothpick inserted in the center comes out clean.
  • Cool in the pans for 10 minutes, then turn out onto racks and cool completely before icing.

Make the Icing

  • In a saucepan over medium heat, combine the butter, cocoa powder, and milk, whisking as the butter melts.
  • Bring to a boil and boil for exactly 1 minute, stirring constantly.
  • Remove from the heat and whisk in the powdered sugar, salt, and vanilla until smooth. Sift the powdered sugar first if you want it perfectly lump-free.
  • Let the icing cool and thicken for 12 to 15 minutes for a layer cake, or 4 to 5 minutes if pouring over a 9x13.

Assemble

  • Pour icing over the first cake layer, letting it come just to the edge.
  • Place the second layer on top, upside down for a flat surface, and pour icing over it slowly.
  • Let it set a few minutes, then add the remaining icing to the top and glaze the sides with a spreader if desired.

Video

Notes

  • Use real, full-fat mayonnaise. Salad dressing-style spreads and light or fat-free versions will not work the same way.
  • You cannot taste the mayonnaise in the finished cake. Mayonnaise is oil and eggs, which is what the batter needs anyway — it simply delivers them already emulsified, which is what makes the crumb so tender.
  • This can be baked in a 9x13 pan instead. If you do, pour the icing over the cake while it's still warm and skip the stacking entirely.
  • This is a thin, glossy icing by design and stays a little sticky. For a firmer set, whisk in an additional cup of powdered sugar.
  • Store covered at room temperature up to 3 days. Unfrosted layers freeze well for up to 3 months.