Mayonnaise Cake

This Mayonnaise Cake is a moist and rich chocolate dessert made with simple pantry ingredients. Using mayonnaise instead of butter creates a tender texture, while cocoa and coffee enhance the chocolate flavor. Perfect for birthdays, gatherings, or casual desserts, it can be frosted with chocolate buttercream or served plain.

Ingredients

• 1/2 cup unsweetened cocoa powder
• 1 cup hot coffee, hot water, or hot Earl Grey tea
• 1 cup granulated sugar
• 2 tsp baking soda
• 1/2 tsp salt
• 1 cup mayonnaise
• 1 tsp pure vanilla extract or bourbon
• 2 cups all-purpose flour
• 2 1/2 cups chocolate frosting (optional)

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Instructions

1. Preheat and Prepare Pan

Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch nonstick baking pan. For easy release, you can dust the pan with cocoa powder instead of flour.

2. Mix Cocoa and Liquid

In a large mixing bowl, whisk together cocoa powder and hot coffee, water, or tea until smooth.

3. Add Wet and Dry Ingredients

Add sugar, baking soda, salt, mayonnaise, and vanilla. Whisk until fully combined and smooth. Gradually add flour, whisking just until incorporated.

4. Bake the Cake

Pour the batter into the prepared pan, spreading evenly to the corners. Bake in the center of the oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should spring back lightly when pressed in the center.

5. Cool and Frost

Allow the cake to cool completely in the pan. Optionally, frost with chocolate buttercream or dust with powdered sugar. Slice into 12 pieces and serve.

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Why You’ll Love This Recipe

• Moist, rich chocolate cake without eggs or butter.
• Unique texture and flavor thanks to mayonnaise.
• Easy to make with pantry staples.
• Perfect for birthdays, celebrations, or casual desserts.

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Tips

• Use freshly brewed coffee for a deeper chocolate flavor.
• Avoid overmixing the batter to keep the cake light and fluffy.
• Cool completely before frosting to prevent melting the frosting.

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Variations and Substitutions

• Frosting: Use cream cheese frosting, ganache, or whipped cream.
• Flour: Swap all-purpose flour for gluten-free flour blend if needed.
• Flavor: Add a teaspoon of instant espresso powder for a mocha twist.
• Sweetener: Substitute part of the sugar with coconut sugar for a different sweetness profile.

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FAQs

Q: Can I make this cake without mayonnaise?
Mayonnaise is essential for the moist texture, but you can experiment with plain yogurt or sour cream, though results may vary slightly.

Q: How should I store leftovers?
Store in an airtight container at room temperature for 2–3 days or in the fridge for up to a week.

Q: Can I make cupcakes with this recipe?
Yes, fill lined cupcake pans 2/3 full and bake for 18–22 minutes, adjusting for size.

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Serving

Serve slices as-is, with a dusting of powdered sugar, or frosted with chocolate buttercream. Pair with coffee, tea, or milk for a perfect treat.

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Suggestions

• Garnish with chocolate shavings, berries, or a drizzle of caramel.
• Layer the cake with frosting for a layered dessert.
• Top with whipped cream and nuts for added texture.