Welcome to the enchanting world of baking, where a classic dessert stands out with a unique, time-honhonored secret: the Chocolate Mayonnaise Cake. This isn’t just any chocolate cake; it’s a testament to ingenuity, delivering a level of moisture and richness that defies expectations. Forget eggs and oil – here, mayonnaise takes center stage, transforming simple ingredients into an incredibly tender crumb. Crowned with a luscious homemade brown sugar frosting, this recipe offers a slice of pure perfection, a delightful blend of nostalgia and irresistible flavor that promises to become your new favorite go-to chocolate dessert.
Rediscovering the Charm of an Old-Fashioned Chocolate Mayonnaise Cake
In the realm of timeless dessert recipes, some truly deserve to be celebrated and passed down through generations. The Chocolate Mayonnaise Cake is one such culinary treasure, an “old school” recipe that ingeniously replaces eggs and oil with the very ingredient that comprises them: mayonnaise. This brilliant substitution isn’t just a quirk; it’s the secret behind a cake renowned for its astounding moistness and tender texture. For those seeking a reliable, deeply satisfying homemade chocolate cake recipe, this is unequivocally it. Every bite is an experience in decadent richness, perfectly complemented by a warm, homemade brown sugar frosting that melts effortlessly into the cake’s surface. It’s more than just a cake; it’s a piece of culinary history, revived and ready to be savored.
The Secret Ingredient: Why Mayonnaise Works Wonders in Cake
At first glance, the idea of adding mayonnaise to a cake might seem unusual, even daring. However, understanding what mayonnaise is—an emulsion of eggs, oil, and a touch of acid like vinegar or lemon juice—reveals its genius in baking. When incorporated into cake batter, mayonnaise acts as a triple-threat ingredient: the eggs provide structure and richness, the oil contributes significant moisture and a tender crumb, and the acidity helps activate baking soda, leading to a lighter texture. This combination results in a cake that is exceptionally moist, incredibly tender, and surprisingly rich, without any eggy or oily aftertaste. The fat content in mayonnaise is particularly effective at inhibiting gluten formation, preventing the cake from becoming tough. So, rest assured, your chocolate mayonnaise cake won’t taste like salad dressing; it will simply be the moistest, most delicious chocolate cake you’ve ever had.
Enhancing Chocolate Flavor: The Role of Coffee
A frequent question among bakers is whether to include coffee in chocolate cake. The answer, for this recipe, is a resounding yes, and here’s why: you won’t taste the coffee itself. Instead, it performs a culinary magic trick, accentuating and deepening the chocolate flavor to an extraordinary degree. This clever technique, popularized by culinary icons like Ina Garten, is a game-changer for any chocolate enthusiast. The bitter notes in coffee are a natural complement to cocoa, bringing out its complexities and making the chocolate taste “more chocolaty.” If you don’t typically keep coffee on hand, or prefer to omit it, fear not! Your cake will still be wonderfully moist and incredibly delicious. However, for an unparalleled depth of flavor that truly elevates the chocolate, a splash of brewed coffee is highly recommended.
Gather Your Ingredients: What You’ll Need
Before diving into the baking process, ensure you have all the necessary ingredients. Fresh, quality components are key to a truly outstanding cake. The full, detailed recipe with precise measurements can be found at the bottom of this post, but here’s a quick overview of what to prepare:
- All-purpose flour
- Granulated sugar
- Unsweetened baking cocoa
- Baking soda
- Water
- Mayonnaise (full-fat for best results)
- Vanilla extract
- Brewed coffee (black, optional but recommended for enhanced flavor)
- Brown sugar (for the frosting)
- Unsalted butter (for the frosting)
- Milk (for the frosting)
- Powdered sugar (for the frosting)
Crafting Your Delicious Chocolate Mayonnaise Cake: Step-by-Step
Making this chocolate mayonnaise cake is a straightforward process, even for novice bakers. Follow these simple steps for a consistently moist and flavorful result:
Preparation is Key
Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when the cake goes in, promoting even baking. Next, prepare a 9×9-inch square baking pan by spraying it thoroughly with a nonstick baking spray. For easier cake removal, a spray that contains flour is highly recommended, as it creates a perfect non-stick surface, preventing any sticking disasters.
Combining Dry Ingredients
In a spacious mixing bowl, combine all your dry ingredients: the all-purpose flour, granulated sugar, unsweetened baking cocoa, and baking soda. Whisk them together thoroughly until they are uniformly combined. This step is crucial for ensuring that the leavening agents and flavorings are evenly distributed throughout the cake batter, which contributes to a consistent texture and rise.
Mixing Wet Ingredients
In a separate bowl, whisk together the wet ingredients: water, mayonnaise, vanilla extract, and the brewed coffee (if using). Ensure they are well combined and smooth. The mayonnaise will blend seamlessly, creating a creamy base for your cake. Remember, if you’re skipping the coffee, simply omit it from this step; the cake will still be delicious.
For the coffee, use plain, freshly brewed black coffee. Avoid adding any extra milk or sugar, as this could alter the cake’s balance of flavors and moisture. Its purpose is purely to deepen the chocolate’s intensity, not to introduce a coffee flavor itself.
Combining Wet and Dry
Now, gradually add the whisked liquid mixture into the bowl of dry ingredients. Do this slowly, incorporating the wet into the dry in stages. This methodical approach helps prevent a dusty mess and ensures a smoother, more manageable batter.
Stir the batter gently, just until all the ingredients are combined and no pockets of dry flour remain. It’s perfectly fine if the batter has a few small lumps; over-stirring is the enemy of tender cakes, as it develops gluten too much, leading to a tough texture. A light hand will ensure your cake is perfectly delicate.
Baking the Cake
Pour the prepared batter evenly into your greased and floured baking dish. Place it in the preheated oven and bake for approximately 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean, your cake is ready. Avoid opening the oven door too frequently during baking, especially in the first 20 minutes, as this can cause the cake to sink.
Creating the Irresistible Brown Sugar Frosting
While your exquisite chocolate mayonnaise cake is baking, or just after it comes out of the oven, it’s the perfect time to prepare the star companion: the homemade brown sugar frosting. This frosting is not just a topping; it’s an integral part of the experience, offering a caramel-like sweetness and a creamy texture that perfectly complements the rich chocolate.
Cooking the Base
In a medium saucepan, combine the brown sugar and butter. Place the saucepan over medium heat. Cook this mixture, stirring constantly with a whisk, until it begins to bubble gently. Continuous whisking is crucial here to prevent the sugar from burning and sticking to the bottom of the pan. The goal is a smooth, bubbly, and fragrant caramel base.
Finishing the Frosting
Once the brown sugar and butter mixture is bubbly, immediately remove the saucepan from the heat. Stir in the milk until well combined. Then, gradually add the powdered sugar, a little at a time, whisking continuously until the frosting becomes perfectly smooth and thick. Its texture should be spreadable but firm enough to hold its shape. The key here is patience and thorough whisking to eliminate any lumps.
Keep whisking until the frosting achieves a silky-smooth consistency. This ensures a delightful mouthfeel when spread over the cake.
Frosting the Cake
Now for the grand finale: frosting your beautiful chocolate mayonnaise cake! A key note with this particular brown sugar frosting is that the cake doesn’t need to be completely cooled. In fact, frosting it while it’s still slightly warm allows the frosting to melt ever so slightly, creating a glorious, gooey layer that is absolutely divine. However, you must work quickly! This brown sugar frosting hardens quite fast as it cools, so spread it evenly over the cake with swift, confident strokes to achieve a smooth and attractive finish before it sets.
Serving and Enjoying Your Masterpiece
Once frosted, your chocolate mayonnaise cake is ready to be admired and, most importantly, devoured. Slice into generous portions, revealing the moist, dark chocolate interior beneath the gleaming brown sugar crown. Each piece offers a harmonious balance of rich chocolate and sweet, buttery caramel notes.
For an extra touch of elegance and visual appeal, consider sprinkling a few chocolate chips over each individual serving. This not only adds a delicate crunch but also enhances the overall chocolate experience. Another delightful option is to serve it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A scattering of fresh berries like raspberries or strawberries can also provide a bright, contrasting note. Whether for a special occasion or a simple weeknight treat, this cake is sure to impress and satisfy even the most discerning sweet tooth.
Storing Your Cake
To keep your chocolate mayonnaise cake fresh and moist, store any leftovers at room temperature in an airtight container for up to 3-4 days. For longer storage, you can refrigerate it, but be aware that the frosting might firm up considerably. Allow refrigerated cake to come to room temperature for about 30 minutes before serving to restore its optimal texture.
Craving More Delicious Recipes?
If you’ve enjoyed the delightful experience of baking and tasting this Chocolate Mayonnaise Cake, you’re likely eager to explore more culinary adventures. Here are some other fantastic recipes to inspire your next baking project, ranging from classic homemade staples to decadent desserts:
- Homemade Mayonnaise (Master the base of this cake!)
- Crock Pot Hot Fudge Sundae Cake
- Homemade White Cake
- Homemade Dark Chocolate Cake
- Italian Cream Cake
- Easy Homemade Chocolate Cake
- Cinnamon Roll Cake
- Italian Love Cake
- Chocolate Sheet Cake
- White Texas Sheet Cake
- Punch Bowl Cake
Chocolate Mayonnaise Cake
This Homemade Chocolate Mayonnaise Cake uses mayo instead of eggs and oil to make it so moist. Topped with a homemade brown sugar frosting!
Pin Recipe
Rate This Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Author: Brandie Skibinski
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 cup sugar
- 4 Tablespoons unsweetened baking cocoa
- 2 teaspoons baking soda
- 1 cup water
- 1 cup mayonnaise
- 1 teaspoon vanilla extract
- 3 Tablespoons brewed coffee, black (optional)
For the frosting:
- ½ cup packed brown sugar
- ¼ cup butter
- 2 Tablespoons milk
- 2 cups powdered sugar, loosely packed
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×9-inch square pan with nonstick baking spray.
- In a large bowl, mix together all the dry ingredients (flour, sugar, baking cocoa, and baking soda).
- In a separate bowl, whisk together water, mayonnaise, vanilla extract, and coffee. Use plain, brewed coffee – no additional milk or sugar.
- Slowly add the liquid mixture into the dry ingredients.
- Stir just until combined. Avoid overmixing to keep the cake tender.
- Pour into the prepared baking dish.
- Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake is finished, start preparing the frosting. In a medium saucepan, over medium heat, combine brown sugar and butter and cook until bubbly, whisking constantly to prevent burning.
- Take off the heat and stir in the milk.
- Then gradually add in powdered sugar, whisking until smooth.
- Frost the cake! Note: The cake doesn’t have to be cooled completely. Work quickly as the frosting hardens fast as it cools.
Video
Notes
- The cake doesn’t have to be cooled completely to top with this frosting. Work quickly; the frosting hardens fast as it cools.
Course: Dessert
Cuisine: American
Nutrition
Calories: 420kcal | Carbohydrates: 62g | Protein: 2g | Fat: 18g | Sodium: 368mg | Fiber: 1g | Sugar: 45g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Did you make this recipe? Share it on Instagram @thecountrycook and mention us #thecountrycook!
Originally published: March 2015
Updated & republished: September 2020