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- Baking Powder & Baking Soda be sure to check the date on your package as out-of-date products may not add the lift you need.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.
Candice says
I made this cake for Thanksgiving! Huge success! So easy to make and such BIG Chocolate flavor. It will be my go to from now on😃Thanks for the recipe
Erren's Kitchen says
That’s fantastic to hear! We’re glad the recipe brought joy to your Thanksgiving! 🍫🍰😃 Thank you so much for sharing your feedback!
Linda adams says
Where’s the icing recipe????
Erren's Kitchen says
Hi Linda. The link to the chocolate glaze recipe was provided in step 7. Here it is for your convenience: https://www.errenskitchen.com/chocolate-glaze/
jeanne says
I d not drink coffee and do not like the taste of it. Can you taste the coffee and is there anything I can i replace it with?
Erren's Kitchen says
If you don’t drink coffee or enjoy its taste, you can substitute it with other liquids in this recipe without compromising the overall structure. Here are a few alternatives you can consider:
Hot Water: You can replace the brewed coffee with hot water in equal proportions. The hot water helps to bloom the cocoa powder and contributes to the moisture in the cake.
Milk: You can use milk, either regular or a non-dairy alternative like almond or soy milk, instead of coffee. This will result in a slightly less intense chocolate flavor, but it will still be delicious.
Buttermilk: If you have extra buttermilk on hand, you can use it as a substitute for the coffee. Buttermilk adds a nice tanginess to the cake and complements the chocolate flavor.
Choose the option that best suits your taste preferences and the ingredients you have available. Just ensure that the replacement liquid is at room temperature or slightly warm, as using a cold liquid might affect the consistency of the batter. Enjoy your chocolate cake!
jeanne says
Erren, I just made it ! How long do I cool it in the pan before removing it?
Also I made it exactly as you suggested, hopefully I will not notice the taste of the coffee. How can I change a recipe before I know if I like it or not?lol
Erren's Kitchen says
Hi Jeanne! I am sorry I didn’t see this soon enough. About 10 minutes cooling in the pan should be enough before transferring it to the wire rack.
How did it come out? Did you enjoy the flavor with the coffee in it?
Val says
seems tasty😋..’ll try it..love chocolate..
Erren's Kitchen says
Thank you! We would love for you to give it a try! 😊
Judith says
Will this recipe work in a 9×13 pan?
Erren's Kitchen says
Hi Judith. Adapting the recipe to a 9×13-inch pan should work well, but the baking time may be on the shorter side of the original range since the cake will be thinner in a rectangular pan. Just be sure to keep an eye on it to avoid overbaking. Enjoy your Chocolate Mayonnaise Cake!
Judith says
Thank you for your reply about 9× 13 pan probably needing less baking time, but it seems the cake is still very liquid after 30 minutes. I’ll continue to bake until it until it’s done, but it may take another 15 minutes or more.
Erren's Kitchen says
Thank you for the update! Baking times can vary based on ovens and other factors, so it’s always a good idea to rely on visual and textural cues to determine when the cake is done. If it needs another 15 minutes or more, that’s perfectly fine. Just remember to keep checking with a toothpick or cake tester until it comes out clean.
C. says
just finished, caked cooled. toothpick came out clean after 43 mins. still dough like inside. no need to waste ingredients on glaze
Erren Hart says
I’m sorry to hear your cake didn’t turn out as expected. Even though the toothpick test showed it was done, the inside was still dough-like. This can happen because of things like oven temperature differences, using the wrong measurements for ingredients, or baking at high altitudes. Also, the type of pan you use and where you place it in the oven can matter. Expired baking powder or soda can affect how the cake rises. But remember, baking can be a learning experience, and mistakes happen. If you try the recipe again, watch out for these things, and don’t hesitate to ask questions or get help. Your next try might turn out better!
Nancy Joost says
My cake came out wonderful! So moist and very chocolaty!
Erren Hart says
I’m so glad to hear your cake turned out moist and chocolaty! That’s exactly what the recipe aims for. Thanks for sharing your success, and happy baking!
Davidkvatek says
best Mayo chocolate cake since I first learned of it from my mother, mom would have loved this one .
Erren Hart says
I’m delighted to hear that you found this chocolate mayo cake to be the best since you first learned about it from your mother. It’s heartwarming to know that it brings back fond memories of your mom. Food has a unique way of connecting us to our past and loved ones, and it’s lovely that this cake can be a part of those cherished memories.
Liza P says
Hi. I am about to make a birthday cake for a dear friend. Is this cake suitable for stacking? I plan to make a 2 or 3 layer round cake. Will this work?
Erren Hart says
Hi Liza, this recipe can be make using 2 9-inch pans with a bake time of approximately 25-30 minutes or 3 8-inch pans with a baking time of approximately 20-25 minutes.
Liza P says
This is a very late reply but I am pleased to tell you that the cake was a success! I used 3 6-inch pans…perfect! Thank you x
Erren's Kitchen says
Hi Liza! I am so glad to hear that! Thank you so much for taking them time to share how it went!!
Cate Pressimone says
I searched for a really good chocolate cake. It took me a couple of years but I finally found a very tasty cake with good texture that I would grudgingly make for birthdays. It took most of the day but was well worth the effort. Then THIS!!! Mix the wet into the dry and poof! 30 minutes to this delectable, chocolaty, beautifully moist absolutely perfect chocolate cake!!! Awesome Erren! Thank-you!!
Erren Hart says
Wow, thank you so much for your enthusiastic feedback! I’m so happy that you found my the recipe to be a game-changer for you. Your kind words make all the hard work and recipe testing worth it. I’m honored to have been a part of your chocolate cake journey, and I hope it becomes your go-to for many celebrations to come. Happy baking, and thank you again for the lovely review! 😊🍰
Tigz says
Can you tell me what change I need to make to use regular unsweetened cocoa powder (not dutch process) Should I up the baking soda?
Erren Hart says
Hi Tigz, Thanks for reaching out with your question! I’m sorry for the late reply!
Yes, you’re correct. When substituting natural unsweetened cocoa powder for Dutch-processed cocoa, you should increase the amount of baking soda since natural cocoa powder is more acidic.
In general, you can add an additional 1/8 teaspoon of baking soda for every 3 tablespoons of cocoa powder. However, this recipe already contains quite a bit of baking soda, so you might want to start with an extra 1/2 teaspoon and see how that goes.
Please remember that the result may not be identical, as Dutch-processed cocoa powder has a deeper, smoother flavor and color compared to natural unsweetened cocoa powder. But it should still give you a tasty result. Enjoy baking!