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- Baking Powder & Baking Soda be sure to check the date on your package as out-of-date products may not add the lift you need.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.
Kk says
Miracle whip or regular mayo?
Erren Hart says
Regular mayo as Miracle whip is not a true mayonnaise.
Gloria Bennett says
This is the best chocolate cake I have ever make. I have had so many compliments on this cake. Family and friends say they have never eaten such a delicious chocolate cake and have said that they are never making a chocolate cake again this is my item to bring to all our function I even have to make it for a 40th birthday party. They said they will never buy a chocolate cake again. Thank you 🙏 so much for your recipe.
Erren Hart says
Thank you so much for your kind words! I’m thrilled to hear that the cake has been such a hit with your family and friends. It’s always rewarding to know that a recipe brings so much joy and becomes a go-to choice for special occasions. I’m honored that you’ve chosen to make it for a 40th birthday party. I appreciate your feedback and I’m glad the recipe has been a success for you. Enjoy baking and creating more delicious memories!
Erin Kalajian says
I made this cake once before and I’m making it again today because my cousin and her husband are coming for a visit from PA to see us in NC !
This was one of the moistest, most delicious chocolate cakes I have ever made. I topped it w a powdered sugar glaze instead of a chocolate ganache, but the result was outstanding ! Cannot wait to make this again !
Erren Hart says
That’s fantastic to hear! It sounds like the powdered sugar glaze was a great alternative. I’m sure your cousin and her husband will be delighted to taste your amazing creation. Thank you for sharing your positive experience!
Dorann Simons says
This is a great recipe! I have made it a few times and it has come out fantastic. Even forgot the coffee once and still was great. It is my signature chocolate cake now and the only one i make when asked to make chocolate cake.
Erren Hart says
Thank you so much for your kind words! I’m delighted to hear that this recipe has become your go-to for chocolate cake and that it consistently turns out fantastic. Having a signature recipe that you can rely on is such a wonderful thing, especially when it comes to chocolate cake. Keep up the amazing baking, and thank you for sharing your positive experience with the recipe!
Brooke says
This is one of the best chocolate cakes I’ve ever made! The only modification I made was blooming the cocoa in the coffee while it was still hot, everything else was done to the letter. It was insanely moist, flavorful, not too sweet and the crumb was such a delightful texture.
I paired it with cream cheese frosting to give it a red velvet vibe without having to use beet powder or red 40.
It was a big hit!
Erren Hart says
Hi Brooke, Thank you for sharing your experience with us! Blooming the cocoa in hot coffee sounds like a fantastic idea to enhance the chocolate flavor. Pairing it with cream cheese frosting is a brilliant choice, giving it a delicious red velvet twist. I’m delighted to hear that it was a big hit and that you enjoyed the moist texture and delightful crumb. Happy baking!
Dorann Simons says
Hello. i used to make a chocolate dake that was awesome. i reluctantly tried this one. Only change, I used duck eggs. the cake came out perfect!
Dorann Simons says
just a note about the cofee. it really enhances the chocolate and you do not taste it at all
Erren Hart says
Thanks for adding your feedback, Dorann. It’s much apricated!
Erren Hart says
Hi there! I’m thrilled to hear that the Cake turned out perfect for you, even with the substitution of duck eggs. It’s always fun to experiment and make a recipe your own. I’m glad you enjoyed the cake! Thank you for trying the recipe and sharing your feedback. Happy baking!
Dana says
I agree, the coffee can not be tasted and this is the most delicious moist cake ever! I make a chocolate glaze with heavy cream and bitter sweet chocolate PERFECT. I want to try it in muffin tray, will it work? Thank you for delicious recipe!
Erren Hart says
I’m glad you enjoyed the cake and found it moist and delicious! Using a chocolate glaze sounds like a wonderful addition. Regarding the muffin tray, you can definitely give it a try. Just adjust the baking time accordingly as muffins tend to bake faster than a whole cake. Enjoy experimenting with different variations of this recipe!
When using a muffin pan instead of a bundt pan, the baking time will typically be shorter. Start checking for doneness around 15-20 minutes and continue baking until a toothpick inserted into the center of a muffin comes out clean. Keep in mind that the exact baking time may vary depending on your oven and the size of the muffin cups. It’s always a good idea to keep a close eye on them and use the toothpick test to determine when they’re fully cooked.
Brenda Marie Penney says
This is the best I’ve made so far
Erren Hart says
I appreciate your feedback, Brenda and I’m glad the recipe worked well for you! 🙂
doris says
the cake looks good but I would omit the coffee since I don’t like it and don’t care for the taste when the coffee in it
Erren Hart says
Hi Doris! I understand your concern about the coffee in the recipe. Rest assured, the coffee is used to enhance the rich chocolate flavor of the cake, and it won’t make the cake taste like coffee. It’s a common technique in baking to add coffee to chocolate recipes to bring out the chocolatey goodness. So go ahead and give it a try – you’ll love the deep, indulgent flavor of the chocolate cake! Enjoy baking!
G says
Can I omit the coffee? I don’t drink coffee. What’s the alternative to it? Thanks
Erren Hart says
While the coffee does enhance the chocolate flavor, If you don’t drink coffee, you can simply replace it with an equal amount of hot water in the recipe. This will help maintain the moisture in the cake. Rest assured, the cake won’t taste like coffee, but the absence of it won’t compromise the overall deliciousness. Enjoy your chocolate cake!