Chocolate Cake With Mayonnaise (Printable)
A surprisingly moist chocolate cake where mayonnaise creates the most tender crumb imaginable.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2/3 cup unsweetened cocoa powder
03 - 1 1/2 teaspoons baking powder
04 - 1 1/2 teaspoons baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1 cup mayonnaise (regular, not low-fat or light)
07 - 1 cup granulated sugar
08 - 1 cup brown sugar, packed
09 - 1 tablespoon vanilla extract
10 - 1 1/4 cups cold water
# Steps:
01 - Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
03 - In another bowl, whisk mayonnaise, granulated sugar, brown sugar, and vanilla until smooth.
04 - Alternate adding the dry ingredients and cold water to the mayonnaise mixture, starting and ending with dry ingredients. Mix until just combined—do not over-mix.
05 - Divide the batter evenly between the prepared pans.
06 - Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Frost and decorate as desired.
# Expert Advice:
01 -
- The crumb stays incredibly tender for days, unlike traditional cakes that dry out
- One bowl, no separating eggs or melting butter, and practically foolproof
- Nobody guesses the secret until you tell them, then they want the recipe immediately
02 -
- Using low fat or light mayonnaise will completely ruin the texture and moisture level
- Over mixing even by thirty seconds transforms this from tender to tough and rubbery
03 -
- Room temperature ingredients blend more smoothly, though the water should stay cold
- Letting the batter sit for ten minutes before baking relaxes the flour for an even softer crumb