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A slice of chocolate mayonnaise cake on a white plate, topped with a thick, glossy layer of brown butter chocolate frosting.

Moist Chocolate Mayonnaise Cake

Rebecca Blumer
An incredibly moist, old-fashioned chocolate cake made with a surprising secret ingredient. This one-bowl recipe yields a rich, tender crumb that stays soft for days, all topped with a decadent chocolate frosting.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 485 kcal

Equipment

  • 9x13 inch baking pan
  • large bowl
  • Whisk
  • Spatula
  • Wire rack

Ingredients
 

Cake:

  • 1 1/2 cups mayonnaise (340g)
  • 1 1/2 cups water, lukewarm (340g)
  • 2 teaspoons King Arthur Pure Vanilla Extract
  • 3 cups King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour (360g)
  • 1 1/2 cups granulated sugar (297g)
  • 3/4 cup King Arthur Triple Cocoa Blend (63g)
  • 2 1/2 teaspoons baking soda
  • 2 teaspoons espresso powder optional
  • 1/2 teaspoon table salt

Frosting:

  • 1 batch Super-Simple Chocolate Frosting, prepared

Instructions
 

Prep the Pan and Make the Mayonnaise Base

  • Preheat the oven to 350°F with the rack in the center. Lightly grease a 9" x 13" pan, ensuring you get into the corners.
  • In a large bowl, whisk together the mayonnaise, lukewarm water, and vanilla extract until completely smooth and uniform.

Sift, Then Whisk Into a Glossy Batter

  • Sift the all-purpose flour, granulated sugar, cocoa powder, baking soda, espresso powder (if using), and salt directly into the wet ingredients.
  • Whisk just until the dry ingredients are incorporated and the batter is thick and glossy. Avoid overmixing; a few small lumps are okay. Scrape the bottom of the bowl to ensure no dry flour remains.

Bake, Cool Completely, Then Frost

  • Pour the batter into the prepared pan and use a spatula to spread it into an even layer.
  • Bake for 30 to 35 minutes. The cake is done when the top is set, the edges pull away from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  • Let the cake cool completely in the pan on a wire rack before frosting. Once cool, apply frosting of your choice.

Notes

Ingredient Tip: For the best texture, use full-fat, real mayonnaise. Light mayo or salad dressings will result in a drier cake.
Technique Tip: Sifting the dry ingredients is crucial to prevent lumps of cocoa powder and ensures a smooth, evenly risen cake without the need for overmixing.
Frosting Tip: Wait until the cake is completely cool before frosting. Applying frosting to a warm cake will cause it to melt and can tear the delicate crumb.
Storage: Store the cake tightly covered at room temperature for up to 4 days. Avoid refrigerating, as it can dry out the cake.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 58gProtein: 5gFat: 26gSaturated Fat: 6gCholesterol: 35mgSodium: 450mgPotassium: 180mgFiber: 3gSugar: 40gVitamin A: 120IUVitamin C: 0.1mgCalcium: 45mgIron: 2.5mg
Keyword Chocolate Cake, mayonnaise cake, moist cake
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