This recipe for Chocolate Mayonnaise Cake makes a beautiful, tender, light-textured cake that’s incredibly moist and indulgent.
Being a food blogger, I often have friends that like to surprise me with their bakes. One of my friends made a delicious chocolate cake and proudly asked me to guess the secret ingredient. When she announced, mayonnaise, I must admit I was pretty amazed. I quickly got to work on creating my own version of her delicious cake.
Why This Recipe Works
- Mayonnaise adds richness and moisture to this incredible cake.
- Using coffee compliments the chocolate and gives an extra depth of flavor.
- Buttermilk helps give the cake extra moisture and sublte tangy taste.
Using Mayonnaise In Cake
Being made mainly made of eggs, vinegar, and oil, mayonnaise adds extra moisture, and rich flavor to cakes and produces a light tender crumb.
This cake has a deep chocolatey flavor that pairs perfectly with my Chocolate Glaze that’s smooth and creamy without being too sweet.
Ingredients Notes
- Flour– Use all-purpose (plain) flour. I recommend a good quality unbleached all-purpose flour with 4-5g of protein).
- Baking Powder & Baking Soda be sure to check the date on your package as out-of-date products may not add the lift you need.
- Cocoa Powder– I use unsweetened Dutch-processed cocoa powder, but any unsweetened variety will do.
- Sugar– this recipe calls for granulated sugar to keep things simple, but I use superfine sugar (aka caster sugar) because I like the way it easily mixes into the batter.
- Mayonnaise – Full-fat mayonnaise is essential for moisture in this recipe as it’s replacing any other fats in the cake such as butter or oil.
- Eggs – Use large eggs.
- Buttermilk– I’ve full or reduced-fat buttermilk in this recipe with the same result.
- Coffee – I used strong, brewed coffee, but you can instant coffee or espresso powder to make yours. The stronger the coffee, the more it enhances the flavor of the chocolate.
- Vanilla Extract: You can use anything from imitation vanilla flavor to pure vanilla extract or vanilla bean paste.
- Salt: Regular table salt is fine to add seasoning and enhance the flavors.
How To Make Your Own Buttermilk
To make your own buttermilk at home, add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Full-fat milk is best, low-fat or skimmed milk will still work. Stir and let stand for 5 minutes. The mixture may look a little curdled, but that’s fine.
For this recipe: 1 cup of butter milk = 1 tablespoon of vinegar or lemon juice.
How to Make Chocolate Mayonnaise Cake
- Mix dry ingredients in a bowl.
- Combine wet ingredients and mix well.
- Stir the wet mixture and dry mixture together along with coffee.
- Bake for 30 to 40 minutes.
- Make the ganache.
- Cover the cake with ganache frosting.
- Serve and enjoy!
Step by Step Instructions
In a large bowl combine flour, cocoa powder, sugar, baking powder and salt.
In a separate bowl add mayonnaise, eggs, buttermilk, and vanilla. Then add the cup of coffee.
Add the wet ingredients into the dry.
Mix until combined.
Add to the greased pan.
For this cake, I used the Nordic Ware Anniversary Bundt Pan which you can get at Amazon. (#paidlink).
Bake and allow the cake to cool on a wire rack.
Glaze before serving if desired (I used my chocolate glaze recipe).
Serve and enjoy!
Erren’s Top Tips
- To avoid the cake sticking to the pan, use a good quality, non-stick pan that’s greased well with baking spray or shortening (butter can cause sticking).
- Always use full-fat mayonnaise, low fat and light mayonnaise will not provide the moisture you need.
- Be sure to follow the steps of the recipe. Mixing the wet and dry ingredients separately before combining them helps to avoid overmixing.
- Try to use the best quality cocoa powder you can find. It really makes a huge difference to the flavor of your cake.
Storing & Freezing Instructions
Storage – Store covered at room temperature for up to three days.
Freezing Instructions: Freeze the cooled, unfrosted cake wrapped well for up to 3 months.
FAQs
Mayonnaise is used in a chocolate cake as a replacement for eggs. You cannot taste the mayonnaise but it adds an extra velvety texture to a traditional chocolate cake.
You can store this cake just as you would with any other cake, in an airtight container. It will last for up to three days at room temperature. To freeze, use a freezer-safe container and freeze (unfrosted) for up to three months.
Other Great Chocolate Recipes
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Let’s Make Chocolate Mayonnaise Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ¾ cup mayonnaise
- 2 teaspoons vanilla
- 2 eggs
- 1 cup brewed coffee cooled
Instructions
- Preheat oven to 350°F/176°C
- Grease and lightly flour a 12 cup bundt cake pan.
- In a large mixing bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate large mixing bowl, add the buttermilk, mayonnaise, eggs, and vanilla. Mix well to combine.
- Stir the mayonnaise mixture and the coffee into the flour mixture until combined. The batter will be thin. Scrape batter into prepared pan and smooth top. Bake until a cake tester comes out with just a few crumbs attached, 30 to 40 minutes.
- Cool the cake in the pan on a wire rack for ten minutes before turning it out. Remove the cake from the pan and allow it to cool completely.
Tips + Notes
- It’s very important to allow your cake to cool. If you move it while it’s still warm it is likely to fall apart.
- Always use full-fat mayonnaise, any other mayonnaise will not give you the desired results.
- Try to use the best quality cocoa powder you can find. It really makes a huge difference to the flavor of your cake.
- It’s very important to allow your cake to cool. If you move it while it’s still warm it is likely to fall apart.
- Always use full-fat mayonnaise, any other mayonnaise will not give you the desired results.
- Try to use the best quality cocoa powder you can find. It really makes a huge difference to the flavor of your cake.
Susan says
This cake with your chocolate glaze is HEAVEN! So easy yet tastes incredible every time.
Erren Hart says
Thank you for your kind words about our cake, Susan! So happy you enjoy it! We love this recipe, too, it’s always a hit!
Suzanne says
I love this cake. And I used lactose free milk instead of buttermilk and was really good.
(Lactose free now… not by choice) :(((
But very good cake. Especially if you don’t have butter for other ones.
Erren Hart says
Thank you for trying our Chocolate Mayonnaise Cake, Suzanne! I’m glad to hear that you enjoyed it and substituted the buttermilk with lactose-free milk. That’s a great option for those looking for a dairy-free cake option. We appreciate your feedback!
Leah Rendon says
how long to bake in a 9×13
Erren Hart says
Thank you for choosing our Blueberry Cake, Leah! We’re glad to hear that you enjoyed it. Unfortunately, we do not have a specific time recommendation as each oven is different. I would suggest checking the cake at the earliest recommended time and then continue baking it until a toothpick comes out clean when inserted into the center of the cake. Thanks again for choosing our cake!
Francine says
I made this recipe last week and it was very good. The flavor improved immensely after it sat on the counter for a day or so. The ganache was so easy to make and was delicious too.
Erren Hart says
I’m so glad you enjoyed the recipe so much and thank you for taking time out of your day to leave me an awesome review.
Antonita says
I was looking for a recipe to use up mayonnaise and found this cake recipe. I’ve heard of mayonnaise in cakes but never tried it. Oh my goodness it’s so delicious and moist and not overpoweringly sweet. I divided the batter and made some cupcakes and an 8 inch round pan and springform pan. I filled the cakes with vanilla ice cream and frosted them with your Easy Chocolate frosting which was also so delicious and easy. I frosted the cupcakes too. We ate some and froze the rest and looking forward to a dessert treat from my freezer. My family didn’t taste any mayonnaise or coffee in the cake. I will keep these recipes as a favourite. Thank you for these great recipes and your tips and notes. I’m not an expert baker/cook but I spend alot of time in my kitchen cooking and baking and I love the tips. There’s always something new to learn! I look forward t reading your newsletter!
Erren Hart says
Hi Antonita, Thanks for the wonderful feedback! I really appreciate you coming back to share your experience and love that you enjoyed it so much!
Janet says
This is my second time to make this cake! It is absolutely the best chocolate cake recipe I’ve ever made. Rich and moist! Thank you for sharing!
Erren Hart says
Yay! I’m so glad you liked it so much! Thanks for the great feedback!
Arfa Omer says
Is the coffee added freshly brewed (so boiling hot water) or room temp?
Erren Hart says
Hi, it can be used hot, but not boiling you just want to make sure it’s not so hot that it will cook the eggs.
Pastry Chef Mesha says
This cake turned out beautifully. Thanks for sharing.
Erren Hart says
I’m so happy to hear it! Thanks so much for taking the time to comment! 🙂
Stephanie Goshey says
I’m going to use your recipe for my daughters marching band picnic! Does it translate easily to cupcakes? Tips/ Tricks?
Erren Hart says
Sure! It would make 18-24 cupcakes. Bake for 15 to 20 minutes.
JenM says
After searching the web I found your recipe … OMG !! I used some organic peanut butter from BJ’s in the middle and my family cannot wait till Thanksgiving day !!! This Bundt cake turned out perfectly , smells amazing and looks so rich .. the thick buttermilk I used made the batter thicker but no matter the cake came out great and can’t wait to eat it !!
Erren's Kitchen says
I’m so glad to hear this Jen, I hope you have a wonderful thanksgiving 🙂
Jeri Laughary says
Fantastically easy and delicious! My daughter is a real chocolate lover and enjoyed this cake so much! She didn’t want to know it was a mayonnaise cake LOL (she hates Mayo!) but she loved this cake!
Erren's Kitchen says
I’m so glad it went down so well Jeri, thank you 🙂