Chocolate Mayonnaise Cake with Easy Cocoa Frosting Recipe

Because it’s so moist, this cake keeps longer than most.

How To Make Chocolate Mayonnaise Cake with Easy Cocoa Frosting

Wonderfully velvety chocolate mayonnaise cake.

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup mayonnaise
  • ⅓ cup cocoa powder
  • 1 tbsp cocoa powder
  • 2 tsp baking soda
  • ¼ tsp salt
  • 1 cup strong brewed coffee (cold )
  • 1 tsp vanilla extract
  • 1 ¼ cups confectioners’ sugar
  • ⅔ cup cocoa powder
  • 3 tbsp unsalted butter (softened)
  • ⅓ cup heavy cream
  • ½ tsp vanilla extract

To make the cake:

  1. Position a rack in the center of the oven and preheat to 350 degrees.
  2. Lightly butter a 13-by- 9-inch baking pan.
  3. Dust the inside with flour and tap out the excess flour.
  4. Sift the flour, sugar, cocoa, baking soda, and salt into a medium bowl and make a well in the center.
  5. In another bowl, whisk the mayonnaise, coffee, and vanilla.
  6. Pour into the well.
  7. Mix with an electric mixer on low speed, scraping down the sides of the bowl as needed, just until the batter is smooth; do not overbeat.

  8. Pour the batter into the pan and smooth the top.

  9. Bake until a wooden toothpick inserted into the center of the cake comes out clean, about 30 minutes.
  10. Transfer to a wire cake rack and cool completely.

To make the frosting:

  1. Sift the confectioners’ sugar and cocoa onto a piece of waxed paper.
  2. Beat the butter with an electric mixer in a medium bowl on low speed.
  3. Using the waxed paper as a funnel, gradually add the sugar-cocoa mixture, alternating with the heavy cream, and beat until smooth.
  4. You may use more or less cream to reach the desired consistency.
  5. Beat in the vanilla.
  6. Spread the frosting over the top of the cake.
  7. Cut into squares to serve.

The cake will keep for up to 3 days, covered tightly with plastic wrap and stored at room temperature.

How To Make Chocolate Mayonnaise Cake with Easy Cocoa Frosting

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Wonderfully velvety chocolate mayonnaise cake.

Preparation: 30 mins
Cooking: 30 mins
Total: 1 hr
Serves:

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup mayonnaise
  • cup cocoa powder
  • 1 tbsp cocoa powder
  • 2 tsp baking soda
  • ¼ tsp salt
  • 1 cup strong brewed coffee cold
  • 1 tsp vanilla extract
  • 1 ¼ cups confectioners' sugar
  • cup cocoa powder
  • 3 tbsp unsalted butter softened
  • cup heavy cream
  • ½ tsp vanilla extract

Instructions

To make the cake:

  1. Position a rack in the center of the oven and preheat to 350 degrees.
  2. Lightly butter a 13-by- 9-inch baking pan.
  3. Dust the inside with flour and tap out the excess flour.
  4. Sift the flour, sugar, cocoa, baking soda, and salt into a medium bowl and make a well in the center.
  5. In another bowl, whisk the mayonnaise, coffee, and vanilla.
  6. Pour into the well.
  7. Mix with an electric mixer on low speed, scraping down the sides of the bowl as needed, just until the batter is smooth; do not overbeat.

  8. Pour the batter into the pan and smooth the top.

  9. Bake until a wooden toothpick inserted into the center of the cake comes out clean, about 30 minutes.
  10. Transfer to a wire cake rack and cool completely.

To make the frosting:

  1. Sift the confectioners' sugar and cocoa onto a piece of waxed paper.
  2. Beat the butter with an electric mixer in a medium bowl on low speed.
  3. Using the waxed paper as a funnel, gradually add the sugar-cocoa mixture, alternating with the heavy cream, and beat until smooth.
  4. You may use more or less cream to reach the desired consistency.
  5. Beat in the vanilla.
  6. Spread the frosting over the top of the cake.
  7. Cut into squares to serve.

Recipe Notes

The cake will keep for up to 3 days, covered tightly with plastic wrap and stored at room temperature.

Nutrition

  • Calcium: 21mg
  • Calories: 386kcal
  • Carbohydrates: 50g
  • Cholesterol: 25mg
  • Fat: 21g
  • Fiber: 3g
  • Iron: 2mg
  • Potassium: 169mg
  • Protein: 4g
  • Saturated Fat: 6g
  • Sodium: 389mg
  • Sugar: 29g
  • Vitamin A: 202IU
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