Chocolate Cake With Mayonnaise (Printable)
A surprisingly moist chocolate cake where mayonnaise replaces butter and eggs, creating an irresistibly tender crumb with deep chocolate 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 oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
03 - Whisk mayonnaise, granulated sugar, brown sugar, and vanilla extract in another bowl until smooth and well combined.
04 - Alternate adding dry ingredients and cold water to mayonnaise mixture, starting and ending with dry ingredients. Mix until just combined—do not over-mix.
05 - Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
# Expert Tips:
01 -
- The secret ingredient makes this the most incredibly moist chocolate cake youll ever taste
- People will beg for the recipe after trying just one slice
02 -
- Room temperature ingredients blend more easily than cold ones
- The toothpick test is the only way to know for sure its done
03 -
- Never tell people about the mayonnaise until after theyve tasted it
- For cupcakes, fill liners only two thirds full and reduce baking time to 20 minutes