Chocolate Mayonnaise Cake

Name: Chocolate Mayonnaise Cake with Buttercream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup unsweetened cocoa powder; 2 tsp baking soda; 1/2 tsp salt; 1 cup full-fat mayonnaise; 1 cup hot brewed coffee; 1 tsp vanilla extract; Butter or non-stick cooking spray, for greasing; 1 cup semi-sweet chocolate chips; 1 cup salted butter, softened; 3 cups powdered sugar; 1 tsp vanilla extract (for frosting)

This chocolate mayonnaise cake achieves remarkable moisture and tender crumb by using full-fat mayo in the batter, then topped with silky homemade chocolate buttercream frosting.

🌍American 🏷️Chocolate cake 🏷️Mayonnaise cake 🏷️Sheet cake 🏷️Dessert Baking

🏷️

🏷️Chocolate frosting

-0:00

dinnerin321onTikTok

Total

50 min

Servings

12

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
1 cup full-fat mayonnaise
1 cup hot brewed coffee
1 tsp vanilla extract
Butter or non-stick cooking spray, for greasing
1 cup semi-sweet chocolate chips
1 cup salted butter, softened
3 cups powdered sugar
1 tsp vanilla extract (for frosting)

13 Ingredients

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Instructions

1
Preheat your oven to 350°F (175°C).
2
In a large bowl, combine the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder.
3
Whisk the dry ingredients together until well combined.
4
Pour in the hot coffee, mayonnaise, and vanilla extract.
5
Mix with a spatula just until the batter is combined. Be careful not to overmix.
6
Grease a 9x13 inch baking dish with butter or non-stick cooking spray.
7
Pour the cake batter into the prepared dish and spread it evenly.
8
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9
Remove the cake from the oven and let it cool completely before frosting.
10
To make the frosting, place the semi-sweet chocolate chips in a microwave-safe bowl.
11
Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
12
Set the melted chocolate aside to cool slightly.
13
In a separate large bowl, add the softened salted butter.
14
Using a hand mixer, beat the butter on medium-high speed until it's light and fluffy.
15
Add the vanilla extract and powdered sugar to the whipped butter.
16
Pour in the cooled, melted chocolate.
17
Mix with the hand mixer one last time until the frosting is fully combined, smooth, and creamy.
18
Spread the frosting evenly over the top of the cooled cake.
19
Slice and serve.

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Tips & Notes

Pro tips

Ensure mayonnaise and coffee are at the correct temperatures when mixing—cold mayo won't blend smoothly into the dry ingredients, and cooled coffee won't activate the baking soda fully.
Don't overmix the batter after adding wet ingredients; stir just until combined to avoid developing gluten, which toughens the cake.
Check doneness at 30 minutes with a toothpick—overbaking dries out the cake despite the mayo's moisture benefits.
Let the cake cool completely before frosting to prevent the buttercream from melting off the warm cake.

Substitutions

All-purpose flour → cake flour (use 1¾ cups for a more tender crumb)
Unsweetened cocoa powder → Dutch-process cocoa (reduces acidity; reduce baking soda to 1½ tsp and add ½ tsp baking powder)
Semi-sweet chocolate chips → dark chocolate chips or milk chocolate chips (adjust sweetness to taste)

Storage & make-ahead

Store covered at room temperature up to 2 days or refrigerated up to 5 days. Reheat slices in a 300°F oven for 5 minutes or enjoy cold.

Equipment

stand mixer or hand mixer (for buttercream) · two 9-inch round cake pans

Common Questions

Why use mayonnaise in chocolate cake?

Mayonnaise contains eggs and oil that create an exceptionally moist, tender crumb while keeping the cake fresh longer. The flavor is completely masked by chocolate.

Can I use light or low-fat mayonnaise?

Full-fat mayonnaise is essential for proper texture and moisture. Light versions lack the emulsifiers and fat needed for the cake structure.

How do I store this cake?

Cover the frosted cake at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor.