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    Home » Desserts

    Chocolate Mayo Cake

    Published: Jan 25, 2022 by Ashley · As an Amazon affiliate, this post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    This one-bowl Chocolate Mayo Cake is an updated twist on an old-fashioned recipe. This cake is incredibly moist, full of chocolate flavor and topped with a simple fudge frosting!
    Slice of chocolate mayo cake on a white plate with fork and sprinkles on countertop
     
    For many years throughout my childhood, my aunt would make this Chocolate Mayo Cake for my birthday. Now that I'm an adult with a love of baking, I find myself making this cake each year around my birthday. You might be a food blogger if you are perfectly fine making your own birthday cake!
     
    There are many versions of recipes for this old-fashioned cake floating around. Just doing a quick Google search turned up many that each have a little something different about them. I have taken my aunt's recipe (that was originally given to her by a friend) and updated a couple things to turn up the chocolate flavor. 

    Why Put Mayo In Chocolate Cake?

    At first glance, the thought of a chocolate cake with mayo in it may sound revolting. My kids had the same reaction at first, until they tried it. If you've seen how mayo is made or even made some yourself (it's sometimes called aioli to be fancy) you'll know the main ingredients are egg yolks and oil along with other flavorings. 

    You'll notice the recipe for this Chocolate Mayo Cake is missing eggs and oil in the ingredient list: hence the use of mayo. The mayo adds a richness and moistness to the cake, without making your cake taste like mayo. It also makes the cake so simple to make!

    Updates to the Original Chocolate Mayo Cake

    Here are the couple changes I made to the original recipe:

    • Increased the cocoa powder from ⅓ to ⅔ cup to kick up the chocolate flavor
    • Increased the white sugar from ½ to ¾ cup to balance out the extra cocoa powder
    • Swapped out water for coffee. This does NOT make the cake taste like coffee! It just intensifies and highlights the chocolate flavor. Cooled or room temperature coffee leftover from the morning's brew is fine. 
    • Added ½ teaspoon of salt. I think salt is such an important addition to baked goods. It enhances all the flavors of what you're making. 

    Sliced Chocolate Mayo Cake on a glass cake stand

    One-Bowl Chocolate Cake

    You only need a large mixing bowl and a spoon to make this Chocolate Mayo Cake. I like to combine all the dry ingredients first, then add the coffee, mayo & vanilla. Mix everything until well combined, but do not overbeat.

    Chocolate Mayo Cake batter in a glass bowl

    Place the batter in a greased Bundt pan and bake at 350 degrees for 35-40 minutes until a toothpick comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. Then turn the cake out onto a wire rack and cool completely.

    Minute Fudge Frosting

    I always use my Grandma Pauline's recipe for Minute Fudge Frosting to top this cake with. This frosting needs time to thicken up after it's made so I like to start it as soon as I take the cake out of the oven.

    To make the frosting, combine all the frosting ingredients besides the vanilla in a saucepan and bring to a boil over medium-high heat. Boil the frosting for one minute, stirring constantly. Remove from heat and add the vanilla. At this point the frosting will be very runny and very little would stick to the cake if poured on it right away.

    After 20-30 minutes the frosting will still be thin enough to pour over the cake, but thick enough to stick to the cake without it all running off. To catch any frosting that doesn't stick, I like to place the cake on a wire rack on a baking sheet to catch the excess. You can always scoop up the fallen frosting and place it back on the cake. Or you can think of it as your reward. Your secret is safe with me.

    Minute Fudge Frosting cascading over sides of cake

    Can I Use a Different Pan?

    If you are wanting a different shaped cake besides the Bundt or tube pan, this recipe should easily adapt to a 9x13 or 2 - 8 or 9 inch round pans. The Spruce Eats has a great post about Cake Baking Times by Pan Size. 

     

    Other popular dessert recipes:

    Lemon Upside Down Cake

    Turtle Bars

    Graham Cracker Fluff

    Butterscotch Creme Brulee

     

    Be sure to follow The Darling Apron on Facebook & Instagram along with what I’m pinning on Pinterest!

     

    Have you made one of my recipes? I’d love your feedback on the comment box and star rating below the recipe!

    Slice of chocolate mayo cake on a white plate with fork and sprinkles on countertop
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    Chocolate Mayo Cake

    This one-bowl Chocolate Mayo Cake is an updated twist on an old-fashioned recipe. This cake is incredibly moist, full of chocolate flavor and topped with a simple fudge frosting!
    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Course: Dessert
    Cuisine: American
    Keyword: chocolate cake, chocolate mayo cake, chocolate mayonaisse cake
    Servings: 12 servings
    Author: Ashley Leonard

    Ingredients

    Chocolate Mayo Cake

    • 3 cups all purpose flour
    • ¾ cup white sugar
    • ⅔ cup cocoa powder
    • 1 ½ cups mayo
    • 1 ½ cups brewed coffee cooled
    • 1 ½ tsp. baking soda
    • 2 ¼ tsp. baking powder
    • ½ tsp. salt
    • 1 ½ tsp. vanilla extract

    Minute Fudge Frosting

    • 1 oz. unsweetened baking chocolate chopped
    • 1 cup white sugar
    • ⅓ cup milk
    • ¼ cup vegetable shortening
    • ¼ tsp. salt
    • 1 tsp. vanilla extract

    Instructions

    Chocolate Mayo Cake

    • Preheat oven to 350 degrees. Thoroughly grease Bundt pan with non-stick spray.
    • In a large mixing bowl whisk together all the dry ingredients.
    • Add mayo, coffee and vanilla to the dry ingredients and mix until well combined.
    • Pour cake batter into greased Bundt pan. Bake 35-40 minutes until toothpick comes out clean.
    • Let cake cool in pan for 10 minutes, then turn the cake out onto wire rack and cool completely.

    Minute Fudge Frosting

    • While the cake is cooling, combine baking chocolate, sugar, milk, shortening and salt in a saucepan. Bring to a boil over medium-high heat, stirring constantly.
    • Boil frosting for one minute, then remove from heat.
    • Add vanilla and mix well. Allow frosting to thicken enough to pour over cake (20-30 minutes). Frosting should pour nicely over cake, but be thick enough where it doesn't all run off.

    Helpful Equipment & Ingredient Links

    Bundt Pan
    Wire Rack

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    Welcome to The Darling Apron! I'm a wife, mom, & chai tea latte lover who uses food as her love language. I believe some of life's best moments happen when gathered around the kitchen table. Whether making time-honored family recipes or developing new favorites, I love creating memories through delicious food. I hope this space inspires you to do the same!

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