Chocolate Cake With Mayonnaise (Printable Version)

Rich, moist chocolate cake with mayonnaise creating tender crumb. Classic American dessert ready in under an hour.

# What You 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 mayonnaise (regular, 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 Make:

01 - Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
03 - Whisk mayonnaise, granulated sugar, brown sugar, and vanilla extract in another bowl until smooth and well combined.
04 - Alternate adding the dry ingredients and cold water to the mayonnaise mixture, beginning and ending with dry ingredients. Mix until just combined—do not over-mix.
05 - Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
06 - Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then invert onto wire racks to cool completely before frosting.

# Expert Advice:

01 -
  • The mayonnaise creates the most incredibly moist crumb without any eggy taste whatsoever
  • This is the ultimate last minute dessert because you probably have everything in your pantry right now
  • The batter comes together in under fifteen minutes but tastes like it came from a bakery
02 -
  • Regular mayonnaise is essential because low fat versions will alter the texture and moisture level dramatically
  • Over mixing develops gluten and creates a tough cake, so stop mixing as soon as the flour disappears
  • The cakes will continue baking slightly from residual heat while cooling in the pans
03 -
  • Room temperature ingredients incorporate more easily, so set everything out about thirty minutes before baking
  • Use a kitchen scale for the most consistent results since flour measurements can vary dramatically by measuring method

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