This chocolate mayonnaise cake is unbelievably moist, a truly delightful treat that will surprise and impress you. It’s an easy, reliable recipe perfect for satisfying your chocolate cravings and proving that mayonnaise has a secret sweet side. You’ll love how effortlessly this cake comes together, delivering a rich, tender crumb every time.
Key Ingredients & Substitutions:
- Mayonnaise: Full-fat mayonnaise is essential for moisture and richness; do not use low-fat versions.
- Cocoa Powder: Use unsweetened natural cocoa powder for a deep chocolate flavor. Dutch-processed works too, but natural provides a brighter chocolate taste.
- Hot Water (or Coffee): Enhances chocolate flavor; hot coffee can be used for a more intense taste, but water is perfectly fine.
- All-Purpose Flour: Standard flour works best here; do not substitute with self-rising.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup mayonnaise
- 1 cup hot water (or hot brewed coffee)
- 2 teaspoons vanilla extract
For the Chocolate Frosting (Optional):
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Prep time: 15 minutes
- Cook time: 30-35 minutes
- Total time: 45-50 minutes
- Servings: 12-16
- Tools: 9×13 inch baking pan, large mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, ensuring every surface is covered for easy release. This step prevents sticking and ensures your moist cake recipes come out perfectly.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps and all ingredients are evenly distributed. This dry mixture forms the base for your delicious moist cake.
3. Mix Wet Ingredients
In a separate medium bowl, combine the mayonnaise, hot water (or coffee), and vanilla extract. Whisk these wet ingredients until they are smooth and well-blended. The mayonnaise is key to these moist cake recipes.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer, or by hand with a whisk or spatula, until just combined. Be careful not to overmix, as this can lead to a tough cake.
5. Bake the Cake
Pour the batter evenly into your prepared 9×13 inch baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. This indicates your moist cake is fully cooked.
6. Cool and Frost
Let the cake cool completely in the pan on a wire rack before frosting. For the frosting, beat softened butter until creamy, then gradually add powdered sugar and cocoa powder. Alternate with milk and vanilla extract until smooth and spreadable.
Variation Ideas:
- Coffee Infusion: Add 1-2 teaspoons of instant coffee granules to the dry ingredients for a deeper mocha flavor.
- Chocolate Chips: Fold ½ cup of mini chocolate chips into the batter for extra bursts of chocolate.
- Different Frosting: Top with a simple vanilla buttercream, cream cheese frosting, or a dusting of powdered sugar instead of chocolate.
Storage Instructions:
Store your chocolate mayonnaise cake at room temperature in an airtight container for up to 3 days. If frosted with a dairy-based frosting, refrigerate the cake and bring it to room temperature before serving for the best texture. You can also freeze unfrosted cake slices for up to 2 months.
Frequently Asked Questions (FAQ):
- Why use mayonnaise in a cake? Mayonnaise adds incredible moisture and richness due to its oil and egg content, resulting in exceptionally moist cake recipes.
- Will the cake taste like mayonnaise? No, the mayonnaise flavor is completely masked by the chocolate and sugar. It just contributes to the cake’s texture.
- Can I make this cake in round pans? Yes, you can divide the batter between two 8-inch or 9-inch round cake pans and adjust baking time to 25-30 minutes.
- Is it necessary to use hot water? Hot water helps to bloom the cocoa powder, intensifying the chocolate flavor. It also helps create a smooth batter.
- Can I substitute gluten-free flour? While you can try, results may vary. A 1:1 gluten-free all-purpose flour blend often works well for moist cake recipes.
- How do I prevent my cake from sticking? Always grease and flour your pan thoroughly, or line it with parchment paper for extra assurance.