Chocolate Mayo Cake doesn’t sound as inviting as it tastes but trust us: this is a cake you can’t miss out on! The mayo in the batter adds a new layer of tang and richness to the deep chocolate flavor of the tender cake, making it a critical and critically beloved ingredient! On top is a light, fluffy, creamy chocolate frosting with its own cream cheese tang that will blow other chocolate cakes out of the water. Chocolate Mayo Cake will make you wonder why other cakes don’t use mayonnaise in them because they are missing out!
Ingredients
For the cake:
- shortening, for greasing the pan
- 2 cups all-purpose flour, plus more for flouring the pan
- 2/3 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon table salt
- 1/4 teaspoon baking powder
- 3 large eggs
- 1 2/3 cups light brown sugar, firmly packed
- 2 teaspoons vanilla extract
- 1 cup mayonnaise
- 1 1/3 cups hot water
For the chocolate cream cheese frosting:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 1/2 (32-ounce) package powdered sugar
- 1/2 cup unsweetened cocoa
- 5-6 tablespoons heavy cream
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Using the shortening and extra flour, grease and flour a 9×13-inch pan.
Step 3 –Whisk together the flour, 2/3 cup of the cocoa, the baking soda, the cinnamon, the table salt, and the baking powder in a medium bowl.
Step 4 –Beat the eggs, the brown sugar, and 2 teaspoons of the vanilla at medium-high speed (using a hand-mixer or a stand mixer) until the mixture is very light brown and ribbons form when the mixture is lifted, about 3 minutes.
Step 5 –Add the mayonnaise to the egg mixture and beat at low speed until combined.
Step 6 –Add the flour mixture to the egg mixture gradually, adding thirds of it at a time and alternating additions with thirds of the hot water. You should begin and end with additions of the flour mixture and beat at low speed until just blended after each addition.
Step 7 –Pour the batter into the prepared pan.
Step 8 –Bake the cake until a wooden pick inserted into the center comes out clean, about 30-35 minutes.
Step 9 –Cool the cake completely on a wire rack, about 1 hour.
Step 10 –Beat the cream cheese, the butter, and the remaining vanilla in a bowl with an electric mixer at medium speed until creamy.
Step 11 –In a medium bowl, whisk together the powdered sugar and the remaining cocoa.
Step 12 –Gradually add the powdered sugar mixture to the butter mixture, alternating additions of thirds of the powdered sugar mixture with additions of thirds of the heavy cream and beating at low speed until 5 tablespoons of the heavy cream have been used. If needed, add more heavy cream, 1 teaspoon at a time to get the mixture to the right consistency.
Step 13 –Increase the mixing speed to medium and beat the frosting until light and fluffy, about 1-2 minutes.
Step 14 –Spread the frosting on the cooled cake.
Step 15 –Slice and serve.
