Chocolate Mayonnaise Cake

This chocolate mayonnaise cake is tender, moist, and perfectly rich. Layered with a silky chocolate cream cheese buttercream for the best chocolate cake!

I know what you’re thinking. I’ll stop you right there!

Let me baking science this for you: Mayonnaise is an emulsion of oil and egg yolks. You know what goes in every single boxed cake mix? Oil and eggs. Using mayonnaise is the ultimate cheat code for a moist, silky chocolate cake that’s as easy as a box mix. I rest my case.

Don’t fight the science—or pastry chefs over chocolate cake. If you’re still skeptical, try my easy moist chocolate cake first, then come back to this one.

Ingredients & Substitutions

• All-Purpose Flour: Provides structure to the cake. Use regular all-purpose flour; you could substitute cake flour if that is what you have, just be sure to sift it.
• Baking Soda and Baking Powder
• Kosher Salt 
• Dark Chocolate: I use 55% chocolate, but anything from 50-65% works. Using a combination of real chocolate and cocoa powder makes for a rich chocolate flavor like it does in my chocolate bundt cake .
• Granulated Sugar
• Whole Eggs
• Pure Vanilla Extract
• Mayonnaise: I recommend using full-fat mayonnaise; you can use homemade mayo or store-bought. The emulsion keeps everything moist and tender. 
• Water: Use water or beer like my guinness chocolate cake. I won’t tell!
• Brewed Coffee: Coffee deepens the chocolate flavor just as it does in devil’s food cake. Use drip coffee or prepared instant coffee. You can substitute water or milk for the coffee , but I recommend making my easy chocolate cake instead which uses milk.
• Cream Cheese: The cream cheese adds a tangy contrast tothe sweet cake. Use full-fat cream cheese and make sure it’s brick-style cream cheese. The frosting won’t be stable or hold its shape if made with whipped cream cheese. 
• Butter
• Powdered Sugar 
• Cocoa Powder

See the recipe card for full information on ingredients and quantities.

Variations

• Add coffee extract in addition to the vanilla for a deeper chocolate flavor.
• Make it festive by adding peppermint frosting like I do with these peppermint brownies. 
• Change the size. Bake in a 9×13-inch pan for sheet cake, in 8-inch pans for a 3 layered cake or make cupcakes!
• Add a filling. For extra chocolate flavor, layer in my chocolate pudding recipe or this professional chocolate ganache recipe! You could also fill it with  cherry pie filling or this easy strawberry jam recipe. Follow the instructions in my chocolate raspberry cake.

Professional Tips

• Beat the eggs until pale and fluffy. Three minutes of beating the eggs creates structure and helps the mayonnaise and chocolate incorporate smoothly. 
• The batter is very loose. This thin batter bakes into the moistest cake. I sift my dry ingredients, and fold in the last of the flour mixture with a whisk to prevent any clumps.
• For easy frosting place parchment on your cake stand. Putting parchment on your cake stand helps keep it clean.  

How to Make Chocolate Mayonnaise Cake

Use these instructions to make this tender, moist chocolate cake! Further details and measurements can be found in the recipe card.

Make the Cake

Step 1: Melt the dark chocolate over a double boiler. Set aside to cool slightly.

The double boiler gives you control and prevents the chocolate from scorching.

Step 2: Preheat the oven to 350°F convection. Spray and line your baking pans with parchment. I used 2 9-inch cake pans.

Step 3: In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Step 4: Beat the eggs, sugar, and vanilla in a stand mixer with the paddle attachment until very light and fluffy, about 3 minutes. 

Step 5: Stir the mayonnaise into the melted chocolate until smooth.

If your chocolate is too hot, the mayo can separate. So make sure the chocolate isn’t much hotter than body temperature. 

Step 6: Pour the chocolate mixture into the eggs on low, beating until smooth and combined.

Step 7: Combine the water and coffee. Using cold or room-temperature water can help cool the coffee if it is still warm. 

Step 8: Alternately add the dry mixture and coffee mixture. The batter will be very loose. I whisk the last addition to eliminate clumps.

You can do this by hand, but I prefer to use both hands and alternate adding them while the mixer is running on low, starting and finishing with dry.

Step 9: Divide the batter between the prepared pans and bake for 25-35 minutes. Start checking at 20 minutes.

Step 10: Cool 5 minutes in the pan, then turn out onto a wire rack to cool completely.

Make the Frosting

Step 11: Melt chocolate, salt, cocoa powder, and coffee over a double boiler until just melted. Set aside to cool slightly.

Step 12: Beat the cream cheese and butter in a stand mixer until smooth and homogenous. 

Like with my cream cheese buttercream frosting, the cream cheese and butter both need to be at room temperature to achieve a smooth frosting. 

Step 13: Beat in vanilla extract, then powdered sugar until smooth. 

If your powdered sugar is lumpy, sift it before you add it to the frosting otherwise those lumps won’t work out. 

Step 14: Add the cooled chocolate mixture all at once and beat until smooth and lightened. Don’t over-mix or the cream cheese will break.

Assemble the Cake

Step 15: Place one cooled cake round on a cake stand or plate. Dollop ⅓ of the frosting on top and spread evenly using an offset spatula. 

Step 16: Place the second cake round upside down on top to create a flat surface. Spread the remaining frosting on the top and sides of the cake, creating swirls with an offset spatula or the back of a spoon.

Step 17: Serve immediately or chill. Let the frosting set before wrapping in plastic wrap. This cake tastes even better the next day!

Before You Go

I hope you enjoyed this chocolate cake. Dive deep into all our chocolate dessert recipes or check out our other delicious cake recipes like this funfetti cake or this hummingbird cake!