Chocolate Mayonnaise Cake
Prep Time
15m
Bake Time
45m
Yields
One 9x13 cakeAbout this Recipe
This classic Chocolate Mayonnaise Cake uses mayonnaise in place of the traditional oil and eggs in chocolate cake, which means you only need 7 ingredients! The Mayonnaise keeps this cake light in texture, but still very moist and delicious. Frost it with whipped chocolate icing for a doubly good chocolate whammy.
Chocolate Mayonnaise Cake
Prep Time
15mBake Time
45mYields
One 9x13 cakeAbout this Recipe
This classic Chocolate Mayonnaise Cake uses mayonnaise in place of the traditional oil and eggs in chocolate cake, which means you only need 7 ingredients! The Mayonnaise keeps this cake light in texture, but still very moist and delicious. Frost it with whipped chocolate icing for a doubly good chocolate whammy.
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Ingredients
Chocolate Cake
- 3 cups all-purpose flour*
- 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 9 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 1/2 cups whole milk
- 1 1/2 cups mayonnaise
- 1 teaspoon vanilla extract
Whipped Chocolate Icing
- 1 cup (2 sticks) unsalted butter, softened
- 1/3 cup cocoa powder, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 5 cups Imperial Sugar Confectioners Powdered Sugar
- 4 – 7 tablespoons milk (or evaporated milk)
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch baking pan. Set aside.
- In a large bowl, whisk flour, sugar, cocoa powder, and baking soda together. Add milk, mayonnaise, and vanilla extract and mix until well combined.
- Pour batter into prepared baking pan. Bake for 40-45 minutes or until a toothpick comes out mostly clean. Remove cake and let cool.
- To prepare icing: Using a stand mixer or hand mixer, beat butter, cocoa powder, vanilla and salt together until smooth in large bowl. Add powdered sugar in two additions, beating until smooth each time, scraping sides as needed.
- Slowly beat in milk a tablespoon or two at time, until frosting reaches desired consistency. Frosting should be light and fluffy and easily spreadable.
- Frost cooled cake and serve. If icing is made with evaporated milk, cake can be stored on the counter at room temperature.
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Chocolate Mayonnaise Cake
Prep Time
15mBake Time
45mYields
One 9x13 cakeAbout this Recipe
This classic Chocolate Mayonnaise Cake uses mayonnaise in place of the traditional oil and eggs in chocolate cake, which means you only need 7 ingredients! The Mayonnaise keeps this cake light in texture, but still very moist and delicious. Frost it with whipped chocolate icing for a doubly good chocolate whammy.
Ingredients
Chocolate Cake
- 3 cups all-purpose flour*
- 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 9 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 1/2 cups whole milk
- 1 1/2 cups mayonnaise
- 1 teaspoon vanilla extract
Whipped Chocolate Icing
- 1 cup (2 sticks) unsalted butter, softened
- 1/3 cup cocoa powder, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 5 cups Imperial Sugar Confectioners Powdered Sugar
- 4 – 7 tablespoons milk (or evaporated milk)
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch baking pan. Set aside.
- In a large bowl, whisk flour, sugar, cocoa powder, and baking soda together. Add milk, mayonnaise, and vanilla extract and mix until well combined.
- Pour batter into prepared baking pan. Bake for 40-45 minutes or until a toothpick comes out mostly clean. Remove cake and let cool.
- To prepare icing: Using a stand mixer or hand mixer, beat butter, cocoa powder, vanilla and salt together until smooth in large bowl. Add powdered sugar in two additions, beating until smooth each time, scraping sides as needed.
- Slowly beat in milk a tablespoon or two at time, until frosting reaches desired consistency. Frosting should be light and fluffy and easily spreadable.
- Frost cooled cake and serve. If icing is made with evaporated milk, cake can be stored on the counter at room temperature.
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