Chocolate Mayonnaise Cake

Total Time:
1 hr 10 min
Prep:
20 min
Cook:
50 min

Yield:
Yield: 10 to 12 servings

CATEGORIES
Ingredients
  • 1 cup sugar
  • 1 cup real mayonnaise
  • 1 teaspoon vanilla extract
  • 2 cups cake flour
  • 1/2 cup Dutch process cocoa
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • Confectioners' sugar, for garnish
  • Sweetened whipped cream, for garnish
Directions

Preheat oven to 350 degrees.

In the bowl of an electric mixer, beat the sugar and mayonnaise until blended. Add the vanilla and blend. Sift together the flour, cocoa, baking soda and salt and add it to the mayonnaise mixture in 3 batches alternating with the buttermilk.

Pour into a greased and floured 9 by 9 by 2-inch baking pan. Bake for 45 to 50 minutes or until a cake tester comes out clean.

Let cool on a wire rack, dust with confectioners' sugar and garnish with whipped cream before serving.

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    Easy to make and tasty. I liked the texture of the cake as it is moist but not falling apart, it is also not too sweet. I followed the directions down to the confectioners sugar and a dap of whip cream when I served it (cool whip and really liked it. It will be great with coffee in the morning. Even my little ones ate it up. I'll be making this one again only for a family gathering and I will be making The Barefoot Contessa's Chocolate Buttercream frosting to top it with. I have a feeling its gonna be great!
    By far my favorite cake recipe. Always comes out of the oven moist and delicious. It's so easy to make, and if you have a pantry stocked with some basics you can throw it together for last minute company in no time. I usually serve it with a drizzle of caramel and/or chocolate sauce, but when I feel like getting fancy I cut the cake in half and spread jam (blackberry and orange marmalade are two of my faves between the layers. I don't feel it needs frosting, but a little ganache never hurt anybody.
    It was a little dry. I've made one before that that was very moist. A little disappointed
    My mom always made this cake for my birthday (she also didn't add buttermilk, as that was expensive). The best frosting for this super moist and chocolatey cake is a 7 minute frosting. The two just go together so well!
    This is excellent! After months of searching I have found one that comes so close to tasting like my Gramma's. I mixed half cup of sour cream w/ 3/4 cup of buttermilk for a more tart flavor (may try miracle whip instead of mayo next time for the tartness). After reading the other reviews I chose to mix gently to keep the cake light and tender. Due to my oven not working I had to bake the batter in several batches using glass baking dishes and one small silicone bundt pan in my toaster oven. All of the cakes baked very quickly, I took them out a min or so early due to the glass staying hot enough to keep cooking while cooling. All three of the cakes came out moist, tender, and full of chocolate flavor. I heated some cream cheese frosting to a glaze consistancy and drizzled it on the cakes after removing them from the pans. The cakes were a great hit. I will make this one again, maybe next time try adding some coffee to the mix. It was like having Grandma in the kitchen with me again!!
    I have looked and looked for this recipe and I am thrilled to have it. It is just like my mother used to make nice and moist with a rich flavor. I made cupcakes and filled them with peanut butter cream filling, they were a hit. Next time which will be soon I'll fill them with a vanilla cream filling.
     
    Thanks
     
    I made this cake for a friend of mine and she loves mayonnaise cake. This was the only recipe I could find, instead of regular mayonnaise I only had the light. It came out great, very moist. Instead of using the confectioners sugar I used a basic butter cream icing, and it really worked for me. My friend loved it. Thanks for the great recipe, especially hard to find ones.
    This is the best chocolate cake recipe EVER, putting even the most popular box mixes to shame. I ended up making cupcakes with store-bought vanilla icing and they're now my new guilty pleasure :)
    The recipe my mom gave me is a little different than this one . My dad din't care for mayonnaise. But he always use Miracle Whip on his sandwiches. So mom would use that in the mayo cake. she also left out the salt but increased the soda to 2tsp.
     
    and she used all purpose flour and a cup of warm water in place of the butter milk.
     
    I always use a 13x9cake pan it lets it spread out more so there is more icing to cake. I have tried to use an electric mixer on this cake but it seems to come out better if it is mixed by hand. My mom always said your mixing in the love.
    This cake is marvelous; my mother made this when I was a child in the 30's. It is very moist and if you find it dry it is more than likely you over beat. Just beat the batter until the ingredients are incorporated; don't beat it to death or the result will be a dry cake.
    I wasn't that impressed with the flavor of the cake, not chocolatey enough in my opinion. It is very moist and easy to make and I thought it had potential. Sooooo. I made Bobby Flay's peanut butter filling and topped them with his chocolate ganache. These things FLEW out of the house. If I made the cake again, I would toss in some mini-morsels to pump up the flavor. But I have found my cupcake recipe!
    my granny used to make this for when i was child.
    I thought this cake would be nice and moist and not even need frosting. I was wrong. It came out dry and dull and barely tasting of chocolate. I even cooked it 10 minutes less than the recipe calls for. My wife said it tasted like chocolate corn bread. I would suggest you find another recipe.
    very easy, moist, rich outcome
    So easy and delicious! I have made this recipe countless times since I discovered it on this site and it has never failed me. Use top notch cocoa powder and you will be rewarded with a moist, tender and super-dark-chocolately cake.
    I am NOT kidding you, you've got to try this recipe--this cake turned out so moist and delicious, it is heaven! Making a cake with Mayonnaise is truly, the best invention I've ever come across, when it has come to making baked goods in my kitchen. (And I also noticed the "shelf life"--this cake lasted & stayed fresher a lot longer, than any other typical chocolate cake recipe I've ever made, due to the moistness of it).
     
    (And hint: If you're going to make any OTHER chocolate cake recipe that calls for either oil or eggs and you happen to be out of eggs/oil, you can use Mayo--the mayo replaces the fat from the oil & eggs!) (o:
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