Chocolate Mayonnaise Cake
The Chocolate Mayonnaise Cake is a rich, moist dessert where mayonnaise replaces the traditional eggs and oil, creating an incredibly tender crumb. With a deep chocolate flavor, this cake is easy to make and delivers a uniquely delicious experience that’s surprisingly light.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- 9×13 inch baking pan,
- Oven
Ingredients
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- 1 ½ cups unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups mayonnaise
- 1 ½ cups water
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the mayonnaise, water, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting or serving.
Notes
For an extra indulgence, I like to top this cake with a rich chocolate frosting or a simple dusting of powdered sugar.
If you want to add a bit of crunch, chopped nuts or chocolate chips can be stirred into the batter before baking. This cake also freezes well, making it a great option for preparing in advance.