Can you taste the mayo in chocolate mayonnaise cake?

While mayonnaise imparts richness and moisture into chocolate cake, its flavor is almost undetectable.

Why did my chocolate mayonnaise cake come out dry?

Make sure to spoon and level or weigh your dry ingredients to avoid a dense cake. Overbaking is another reason why a chocolate cake might end up dry.

What adjustments should I make if baking this cake at a high altitude?

When baking at high altitude, you may need to reduce the leavening, reduce the oven temperature, or decrease the flour quantity slightly for best results.

Can I use buttermilk in the place of mayonnaise for this chocolate cake recipe?

If looking for a mayonnaise substitute, whole buttermilk, sour cream, or Greek yogurt make good options for the same level of moisture and tenderness.

Chocolate Mayonnaise Cake Recipe

Active Time:

25 mins

Total Time:

2 hrs 10 mins

Servings:

When you're in need of a delicious cake that is easy to make, look no further than this chocolate mayonnaise cake. The deeply flavored chocolate cake layers, enhanced with coffee, are perfectly paired with a smooth and decadent chocolate frosting.

Don't let the mayonnaise throw you off—this surprise ingredient adds tenderness and moisture to the cake without being noticeable in flavor. Gorgeously rich, this cake will be a hit on birthdays or even just a random Tuesday.

Learn how to make chocolate mayonnaise cake, and surprise everyone when you tell them the reason this cake is so moist and fluffy.

Why Add Mayo To Chocolate Cake?

While it might be an unexpected ingredient to find in a chocolate cake recipe, mayonnaise is a blend of oil and eggs—two usual suspects when it comes to dessert recipes.

When you break it down, the fat content in mayonnaise contributes to a rich and velvety crumb, the hint of vinegar in mayonnaise intensifies the chocolate flavor of the cake, and the eggs in the mix give the cake a light and airy quality. To sum up, mayonnaise takes classic chocolate layer cake up a notch. Who knew?

Ingredients for Chocolate Mayonnaise Cake

Classic chocolate cake layers are kept moist and tender with the addition of mayonnaise, and the chocolate flavor of the cake is amplified by brewed coffee. A luscious chocolate frosting tops it all off for the perfect finish. To make chocolate mayonnaise cake, you'll need:

Hot strong brewed coffee: Enhances the chocolatey flavor of the cake while helping to create a smooth batter.
Unsweetened cocoa powder: For a deep, chocolate flavor.
All-purpose flour: Gives the cake its structure.
Baking soda and baking powder: To give the cake its rise. Baking soda is alkaline, and activates with acidic ingredients like cocoa powder, while baking powder contains both an acid and a base to give the cake additional lift.
Kosher salt: Enhances the overall flavor.
Granulated sugar: Sweetens the cake.
Large eggs: Binds the batter and gives the cake its structure.
Mayonnaise: Adds moisture and richness to the cake.
Vanilla extract: Adds complexity and enhances the chocolate flavor of the cake.
Bittersweet chocolate chips: Melted to give the frosting a deep, chocolatey flavor.
Light corn syrup: Gives the frosting a glossy sheen and smooth texture.
Heavy cream: Thins the frosting for a spreadable consistency.
Unsalted butter: Adds richness to the frosting.
Powdered sugar: Helps thicken and sweeten the frosting.

How To Make Chocolate Mayonnaise Cake

Making a layer cake doesn't have to be overly complicated. With just 25 minutes of active time, you'll have this cake stacked and ready to serve in no time. Full instructions are below, but here's a brief recap before you get started:

Step 1. Combine coffee and cocoa: Whisk together coffee and cocoa in a bowl. Let stand to reach room temperature.
Step 2. Prepare oven and cake pans: Preheat oven to 350°F. Grease and flour 3 (9-inch) round cake pans.
Step 3. Make cake batter: Whisk together flour, baking soda, baking powder, and 1/2 teaspoon salt in a bowl. Beat granulated sugar and eggs in a large bowl until light and fluffy. Beat in mayonnaise and 1 1/2 teaspoons vanilla. Alternately add flour mixture and coffee mixture to egg mixture in 5 additions, beginning and ending with flour.
Step 4. Add batter to pans, and bake: Divide batter between pans. Bake until a wooden pick inserted in center comes out with moist crumbs, 22 to 25 minutes.
Step 5. Cool cake layers: Cool cakes in pans, then invert layers onto wire racks to cool completely.
Step 6. Melt chocolate chips: Melt chocolate chips, corn syrup, and 3 tablespoons cream in the microwave until smooth, stirring every 15 seconds. Let stand at room temperature.
Step 7. Make frosting: Beat butter, remaining salt, 2 cups powdered sugar, and remaining vanilla until smooth. Beat in chocolate mixture on low speed. Beat in remaining powdered sugar and, if needed, remaining cream to reach a spreadable consistency.

Step 8. Assemble cake: Place 1 cake layer on a serving plate. Top evenly with 1/2 cup frosting. Repeat and top with final cake layer. Spread frosting over top and sides of cake.

Chocolate Mayonnaise Cake Variations

To change up this chocolate mayonnaise cake, consider these variations:

Fruity addition: Add a layer of raspberry or other jam over the bottom two cake layers before topping with frosting. Top the cake with fresh berries for a fruity touch.
Decadent layers: Drizzle caramel or spread a layer of dulce de leche or chocolate-hazelnut spread over the bottom two cake layers before topping with frosting for an over-the-top result.
Boost the flavor: Add espresso powder, orange zest, or peppermint extract to the cake batter for additional flavor.
Swap the frosting: Swap the chocolate frosting for any frosting you prefer, including cream cheese frosting for a tangy contrast, or whipped chocolate ganache for a sophisticated finish.
Toppings: Sprinkle the cake with chopped toasted nuts, crumbled cookies, chopped candy bars, chocolate curls, sprinkles, and more.

Our Tips for the Best Chocolate Mayonnaise Cake

For the best chocolate mayonnaise cake with picture-perfect results, keep these simple tips in mind:

Line the pans: Butter and flour your cake pans to make sure the cake layers come out clean, or consider parchment paper rounds as an alternative.
Don't overmix: For the most tender cake layers, avoid overmixing, which could cause your cakes to become dense or rubbery.
Divide evenly: Measure or weigh your cake batter to ensure even layers.
Don't overbake: Keep the chocolate cake moist and fudgy by baking only until a cake tester comes out with a few moist crumbs.
Cool completely: Cool the cake layers completely, or consider chilling them until cold for an easy time stacking and frosting.
Thick but spreadable: Avoid adding too much liquid to the frosting. You want a texture that's thick but spreadable for the best presentation.

Can I Make Chocolate Mayonnaise Cake Ahead?

This cake can be made days or months in advance:

Freeze the cake layers: Bake the cake layers, cool completely, and freeze for up to two months. Thaw in the refrigerator overnight before stacking and topping with frosting.
Assemble the cake in advance: Assemble the cake and refrigerate up to two days in advance so it's ready to serve when you are.

How To Store Leftover Chocolate Mayonnaise Cake

If you happen to have any leftovers, refrigerate slices of this layer cake in an airtight container for up to five days, or freeze for up to two months. Bring to room temperature before serving.

More Decadent Chocolate Cake Recipes You'll Love

It's hard to beat a decadent chocolate cake. If you're looking for a new favorite recipe, these are definite crowd-pleasers:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 1/2 cups hot strong brewed coffee
1 cup unsweetened cocoa
3 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp., plus 1/4 tsp. salt, divided
2 1/2 cups granulated sugar
4 large eggs
1 cup mayonnaise (such as Duke's)
2 tsp. vanilla extract, divided
1 1/4 cups bittersweet chocolate chips
2 Tbsp. light corn syrup
3 - 4 Tbsp. heavy cream, divided
3/4 cup unsalted butter, softened
4 cups powdered sugar, divided

Directions

Combine coffee and cocoa:

Whisk together hot coffee and cocoa in a bowl. Let stand until room temperature, about 20 minutes.
Prepare oven and cake pans:

Preheat oven to 350°F. Grease and flour 3 (9-inch) round cake pans.
Make cake batter:

Whisk together flour, baking soda, baking powder, and 1/2 teaspoon of the salt in a bowl. Combine granulated sugar and eggs in a large bowl. Beat with an electric mixer on medium-low speed until light and fluffy, about 4 minutes. Beat in mayonnaise and 1 1/2 teaspoons of the vanilla on low speed. Alternately add flour mixture and coffee mixture to egg mixture in 5 additions, beginning and ending with flour mixture.
Add batter to pans, and bake:

Divide batter evenly among prepared pans. Bake in preheated oven until a wooden pick inserted in center comes out with moist crumbs, 22 to 25 minutes.
Cool cake layers:

Cool cake layers in pans on a wire rack 20 minutes. Remove cake layers from pans; cool completely on rack, about 30 minutes.
Melt chocolate chips:

Place chocolate chips, light corn syrup, and 3 tablespoons of the heavy cream in a microwavable bowl. Microwave on HIGH until smooth, about 1 minute, stirring every 15 seconds. Let stand until room temperature, 10 minutes.
Make frosting:

Combine butter, remaining 1/4 teaspoon salt, 2 cups of the powdered sugar, and remaining 1/2 teaspoon vanilla in bowl of a heavy-duty stand mixer; beat on low speed until smooth. Beat in chocolate mixture on low speed until smooth. Beat in remaining 2 cups powdered sugar and, if needed, remaining 1 tablespoon cream, 1 teaspoon at a time until spreadable consistency is reached.
Assemble cake:

Place 1 cake layer on a serving plate. Spread 1/2 cup frosting over top. Top with second layer; spread 1/2 cup frosting over top. Top with third layer. Spread remaining frosting over sides and top of cake.

Frequently Asked Questions

Can you taste the mayo in chocolate mayonnaise cake?

While mayonnaise imparts richness and moisture into chocolate cake, its flavor is almost undetectable.
Why did my chocolate mayonnaise cake come out dry?

Make sure to spoon and level or weigh your dry ingredients to avoid a dense cake. Overbaking is another reason why a chocolate cake might end up dry.
What adjustments should I make if baking this cake at a high altitude?

When baking at high altitude, you may need to reduce the leavening, reduce the oven temperature, or decrease the flour quantity slightly for best results.
Can I use buttermilk in the place of mayonnaise for this chocolate cake recipe?

If looking for a mayonnaise substitute, whole buttermilk, sour cream, or Greek yogurt make good options for the same level of moisture and tenderness.