Chocolate Cake With Mayonnaise (Print Version)
Rich, moist chocolate cake with tender crumb. Mayonnaise replaces eggs and oil for exceptional texture. Ready in under an hour.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2/3 cup unsweetened cocoa powder
03 - 1 1/2 teaspoons baking powder
04 - 1 1/2 teaspoons baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1 cup regular mayonnaise (not low-fat or light)
07 - 1 cup granulated sugar
08 - 1 cup packed brown sugar
09 - 1 tablespoon vanilla extract
10 - 1 1/4 cups cold water
# How to Cook:
01 - Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
03 - In another bowl, whisk mayonnaise, granulated sugar, brown sugar, and vanilla until smooth.
04 - Alternate adding the dry ingredients and cold water to the mayonnaise mixture, starting and ending with dry ingredients. Mix until just combined—do not over-mix.
05 - Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Frost and decorate as desired.
# Expert Advice:
01 -
- The mayonnaise creates an exceptionally moist crumb that stays fresh for days without any eggy taste whatsoever
- This comes together in one bowl with ingredients you probably already have in your pantry right now
02 -
- Over-mixing the batter will make the cake tough, so stop as soon as you no longer see dry flour
- The mayonnaise completely disappears into the finished cake, leaving behind only incredible moisture
03 -
- Room temperature ingredients blend more easily, though the cold water step remains unchanged
- Let the cakes cool completely before frosting or your frosting will melt right off