Easy Chocolate Mayonnaise Cake Recipe
This ultra-moist chocolate cake swaps butter and eggs for creamy mayo, delivering deep cocoa flavor with minimal effort.
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Servings:
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 1.5 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 2 tsp baking soda
- 0.75 tsp baking powder
- 0.5 tsp fine salt
- 1 cup mayonnaise full-fat for best texture
- 1 cup hot brewed coffee or very hot water heat helps bloom the cocoa
- 2 tsp vanilla extract
Instructions
Preparation Steps
- Heat oven to 350°F. Grease and flour a 9×13-inch pan or line with parchment.
- Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
- Stir mayonnaise, vanilla, and hot coffee (or hot water) in a separate bowl until smooth.
- Pour the wet mixture over the dry ingredients. Mix gently until just combined and no dry streaks remain.
- Scrape batter into the prepared pan and smooth the top.
- Bake 32–36 minutes, until a toothpick in the center comes out with a few moist crumbs.
- Cool on a rack 15 minutes, then turn out or leave in pan to cool completely before frosting or dusting with sugar.
Notes
Variation: Swap half the hot water for hot coffee to deepen chocolate flavor. For storage, wrap the cooled cake tightly and keep at room temperature up to 2 days or refrigerate up to 5 days; it also freezes well for 2 months.
This recipe is an original creation inspired by classic Easy Chocolate Mayonnaise Cake Recipe flavors. All ingredient ratios and instructions are independently developed.