Down-Home Chocolate Mayonnaise Cake

No ratings yet
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Cooking for a Crowd, Desserts, Sweets, Vegetarian
Servings 10
Calories 307 kcal


Calories: 307 kcalCarbohydrates: 47 gProtein: 7 gFat: 18 gSaturated Fat: 6 gCholesterol: 10 mgSodium: 129 mgFiber: 3 gSugar: 23 gVitamin A: 1.175 IUCalcium: 59 mgIron: 9 mg


  • 1/3 cup lightly spooned into cup unsweetened cocoa (nonalkalized, such as Hershey's) (1 oz or 28 grams)
  • 1 cup water boiling
  • 1 teaspoon vanilla extract
  • ¾ cup mayonnaise
  • 2 cups sifted cake flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 tsp salt


  • Preheat oven to 350°F.
  • In a medium bowl whisk together cocoa and boiling water until smooth and cool to room temperature. Whisk in vanilla and mayonnaise.
  • In a large mixing bowl combine the remaining ingredients and mix on low speed for 30 seconds to blend. Add chocolate mixture. Mix on low speed until dry ingredients are moistened. Increase to medium (high speed if using hand mixer) and beat for 1 minute to aerate and develop cake's structure. Scrape batter into prepared pans (it will be very liquid) and fill the pans only about one third full.
  • Bake 20 to 25 minutes or until tester inserted near center comes out clean and cake springs back when pressed lightly in center. Cakes should start to shrink from sides of pans only alter removal from oven. Allow cakes to cool in pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. Cool completely before wrapping airtight.
Keyword bake, Cake, Chocolate, featured, whisk
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors