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Double Chocolate Mayonnaise Cake: Moist & Decadent

Double Chocolate Mayonnaise Cake: Moist & Decadent

A moist 13 x 9-inch chocolate cake made with mayonnaise, cocoa, and semisweet chocolate chips, covered with an easy chocolate buttercream frosting. This tender dessert makes about 12–16 servings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1/2 cup Unsweetened baking cocoa
  • 2 teaspoons Baking soda
  • 1/2 teaspoon Salt
  • 1 cup Mayonnaise
  • 1 cup Water
  • 2 eggs Large eggs
  • 1 teaspoon Vanilla extract
  • 1 cup Semisweet chocolate chips
Chocolate Frosting
  • 1/2 cup Unsalted butter, softened
  • 1/2 cup Unsweetened baking cocoa
  • 1/3 cup Milk
  • 3 1/2 cups Confectioners' sugar
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and flour a 13 x 9-inch baking pan, or line it with parchment.
  2. Whisk together the flour, sugar, cocoa, baking soda, and salt in a large bowl.
  3. In a separate bowl, beat the mayonnaise, water, eggs, and vanilla until blended.
  4. Add the wet mixture to the dry ingredients and stir just until smooth. Do not overmix.
  5. Fold in the semisweet chocolate chips, then pour the batter into the prepared pan.
  6. Bake for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool the cake in the pan for about 10 minutes, then cool completely before frosting.
  8. For the frosting, beat the butter and cocoa together. Add the milk, confectioners' sugar, and vanilla gradually, beating until smooth and spreadable, then frost the cooled cake.

Notes

Use full-fat mayonnaise for the moistest texture. Do not overbake; the cake firms as it cools and is best when the tester shows a few moist crumbs. Store covered at room temperature for a short period or refrigerate for longer storage.