How To Make Chocolate Mayonnaise Cake with Frosting
Delight in this rich chocolate mayonnaise cake that’s baked smooth and velvety (thanks to the mayo!), then topped with a marshmallow frosting.
Preheat oven to 350 degrees F. Spray a 13×9-inch baking dish with non-stick cooking spray.
In a medium mixing bowl whisk together flour, cocoa powder, baking soda, and baking powder for 20 seconds. Set aside.
In a separate large mixing bowl, using an electric hand mixer set on high speed, beat eggs, sugar, and vanilla for 3 minutes. Blend in mayonnaise.
Mix half of the flour mixture into the sugar/mayonnaise mixture, mix in the water then mix in the remaining flour mixture. Pour into a prepared pan.
Bake in the preheated oven for about 34 to 38 minutes until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack. Cover about halfway through to seal in moisture.
Frost completely cooled cake with marshmallow frosting then top with chocolate shavings.
Fill a large saucepan with about 1½ inches of water and bring to a simmer. Add egg whites, granulated sugar, and cream of tartar to a heat-proof bowl of an electric stand mixer.
Set bowl over the saucepan, making sure it doesn’t touch the water and heat mixture, whisking constantly for about 3 to 4 minutes until it’s very warm.
Remove from heat and transfer bowl to electric stand mixer fitted with a whisk attachment.
Beat mixture beginning on low and increasing to high speed for about 5 to 7 minutes until stiff glossy peaks form.
Pour in vanilla during the last 10 seconds of mixing. For best results serve within a few hours of preparing. Keep frosting cold.
- Calories: 340.40kcal
- Fat: 13.58g
- Saturated Fat: 2.46g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.55g
- Polyunsaturated Fat: 7.39g
- Carbohydrates: 52.16g
- Fiber: 2.04g
- Sugar: 36.92g
- Protein: 4.78g
- Cholesterol: 43.21mg
- Sodium: 231.14mg
- Calcium: 20.96mg
- Potassium: 121.74mg
- Iron: 1.58mg
- Vitamin A: 16.00µg
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