One-Bowl Chocolate Mayo Cake
This one-bowl chocolate mayo cake is an updated twist on an old-fashioned classic made with mayonnaise instead of eggs and oil. This cake is moist, full of chocolate flavor and topped with a silky chocolate ganache frosting that looks fancy but is so simple.
For many years throughout my childhood, my aunt would make an old-fashioned chocolate mayonnaise cake for my birthday. Now that I'm an adult with a love of baking, I've created my own version and don't tell my aunt, but this one is even better!
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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.
You'll notice the recipe for this chocolate mayo cake is made without eggs and oil in the ingredient list: hence the use of mayo.
What mayo does for the cake:
- Adds rich moisture without making the cake greasy
- Creates a moist, tender crumb
- Makes the batter even easier to make
- Does not make the cake taste like mayo (I promise!)
Ingredient Notes
Here's a few tips on some of the ingredients of this recipe. For full measurements, see the recipe card below:
- Cocoa powder - Natural, unsweetened that is 100% cacao. I use the Hershey's brand.
- Mayo - Use full-fat mayonnaise for best texture. Miracle Whip will not work here.
- Coffee - This does not make the cake taste like coffee! Adding hot coffee "blooms" the cocoa powder and deepens the chocolate flavor while making the cake incredibly moist. Note the coffee should be hot, but not boiling.
How to Make a Chocolate Mayo Cake
You only need a large mixing bowl and a spoon to make this cake. So easy!
- In a large bowl, whisk together all the dry ingredients.
- Add the hot coffee, mayo, and pure vanilla extract to the dry mixture.
- Stir until just combined. Don't overmix.
Pour batter in a greased Bundt pan. Bake the cake at 350 degrees for 45-50 minutes until a toothpick comes out clean. When the cake is done, it should bounce pack when gently pressed and the cake should pull slightly away from the pan.
Due to the texture of this cake, I like to let it cool for 20 minutes in the pan before turning it out onto a wire rack. Before inverting, run a knife around the edges to avoid it breaking apart.
Quick Tip: After spraying Bundt pan with non-stick spray, dust the pan with cocoa powder instead of flour. Flour can leave a dusty coating on the outside of chocolate cake.
Easy Chocolate Ganache Frosting
Ganache may sound like a fancy word, but it truly could not be easier to make and the result is the richest, smoothest frosting that's perfect for this cake.
The standard ratio of a ganache is equal parts chocolate to heavy cream (1:1), but for this recipe I am using more chocolate (1 cup) to cream (⅔ cup) to achieve a thicker frosting that clings to the cake rather than running off.
Place chopped chocolate in a bowl. Heat heavy cream on the stovetop until just simmering (don't boil). Pour the hot cream right over the chocolate and just let it sit for 2-3 minutes. Then give it a stir until the chocolate totally melts and the ganache is smooth. Add vanilla.
At this point the ganache will be fairly thin, and if you poured it on the cake right away most of it would fall off. Let the ganache cool for 10-15 minutes before pouring. You want it thick enough to cling to the cake while gently dripping down the sides.
Serving Tips
Depending on how thick you cut the slices, you can get anywhere from 12-16 slices out of this cake.
Serve on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
How to Keep Chocolate Mayo Cake Fresh
Bundt cakes are notoriously known for being drier than other cake shapes. Mayo does a great job at keeping this cake moist better than a butter-based cake even in a Bundt pan.
Room temperature:
Store the frosted cake tightly covered for up to 3 days.
Freezer:
Freeze the unfrosted cake for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw at room temperature before frosting and serving.
FAQ
Yes. This chocolate mayo cake works well in a 9×13 pan or two 8- or 9-inch round pans. Baking time may vary slightly, so start checking for doneness 10-15 minutes earlier.
No, but I promise using it does not make the cake taste like coffee. It just enhances the chocolate flavor and makes the cake irresistibly moist. You can substitute water if you prefer.
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📖 Recipe
Chocolate Mayo Cake
Ingredients
Method
- Preheat oven to 350 degrees. Thoroughly grease Bundt pan with non-stick spray and dust with cocoa powder.
- In a large mixing bowl whisk together all of the dry ingredients.3 cups all purpose flour, 1 ½ tsp. baking soda, 2 tsp. baking powder, 1 tsp. salt, 2 cups white sugar, ⅔ cup cocoa powder
- Add mayo, hot coffee and vanilla extract. Mix well with a rubber spatula or wooden spoon. Do not overmix.1 ½ cups mayonnaise, 1 ½ cups brewed coffee, 2 tsp. vanilla extract
- Pour cake batter into greased Bundt pan. Bake 45-50 minutes until toothpick comes out clean.
- Let cake cool in pan for about 20 minutes, then turn the cake out onto wire rack and cool completely.
- Place chopped chocolate in a small bowl.1 cup semi-sweet chocolate chips
- Add cream to a small saucepan and bring to a gentle simmer.⅔ cup heavy cream
- Immediately pour hot cream over chocolate. Let sit 2-3 minutes, then stir until smooth. Add vanilla .½ tsp. vanilla extract
- Let ganache sit for 10 minutes to slightly thicken before drizzling over cooled cake. Let frosting set before enjoying.
