Chocolate Cake With Mayonnaise (Printable Version)
Rich, moist chocolate cake with a secret ingredient for exceptional tenderness and depth of flavor.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2/3 cup unsweetened cocoa powder
03 - 1 1/2 teaspoons baking powder
04 - 1 1/2 teaspoons baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1 cup mayonnaise (regular, not low-fat or light)
07 - 1 cup granulated sugar
08 - 1 cup brown sugar, packed
09 - 1 tablespoon vanilla extract
10 - 1 1/4 cups cold water
# Directions:
01 - Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
03 - In another bowl, whisk mayonnaise, granulated sugar, brown sugar, and vanilla until smooth.
04 - Alternate adding the dry ingredients and cold water to the mayonnaise mixture, starting and ending with dry ingredients. Mix until just combined—do not over-mix.
05 - Divide the batter evenly between the prepared pans.
06 - Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Frost and decorate as desired.
# Quick Tips:
01 -
- The mayonnaise creates an incredibly moist crumb that stays fresh for days without drying out
- People will beg for the recipe and never guess the secret ingredient
- It comes together in one bowl with ingredients you probably already have
02 -
- Over-mixing will make your cake tough, so stop as soon as the flour is incorporated
- Mayonnaise is basically oil and eggs, so do not try to swap in Miracle Whip or salad dressing
- The cakes might look slightly sunken in the middle when they come out, but they'll puff up as they cool
03 -
- Room temperature ingredients blend more easily, though this recipe is forgiving
- The cake actually tastes better the next day as the flavors deepen and settle