Moist Chocolate Mayonnaise Cake Recipe

If you’re on the hunt for a show-stopping chocolate dessert that’s unbelievably tender and rich, you’re going to love this Moist Chocolate Mayonnaise Cake Recipe. I first tried this cake years ago, and it quickly became my go-to when I wanted something classic yet fuss-free—but with a little secret twist that keeps it super moist. The mayonnaise adds just the right amount of richness without any weird aftertaste, and the frosting? Dreamy, creamy, and perfect for chocolate lovers.

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Ingredients You’ll Need

This Moist Chocolate Mayonnaise Cake Recipe uses basic ingredients that all work together to create that luscious texture and deep cocoa flavor. Make sure your cream cheese and butter are softened well for that perfect frosting consistency.

• All-purpose flour: Provides structure but be careful not to overmix to keep the cake tender.
• Unsweetened cocoa powder: Use a good quality one for the richest chocolate taste.
• Baking soda and baking powder: These leaveners help the cake rise just right while keeping it light.
• Cinnamon: Adds a subtle warmth and depth to the chocolate flavor.
• Salt: Enhances all the flavors and balances the sweetness.
• Eggs: They bind everything together and add richness.
• Light brown sugar: Gives moisture and a hint of caramel flavor.
• Vanilla extract: Brings a lovely aromatics boost to the chocolate.
• Mayonnaise: The secret ingredient that makes this cake super moist without tasting mayo-y at all!
• Hot water: Helps bloom the cocoa powder, intensifying the chocolate flavor.
• Cream cheese (softened): For a tangy, creamy frosting that cuts through the sweetness.
• Butter (softened): Adds richness to the frosting texture.
• Powdered sugar: Sweetens and thickens the frosting perfectly.
• Heavy cream: Lightens the frosting and makes it silky smooth.

Variations

I love making this Moist Chocolate Mayonnaise Cake Recipe my own by tweaking a few things based on who I’m serving and what I have on hand. Feel free to experiment for your perfect version!

• Gluten-Free Version: I swapped in a gluten-free flour blend once and the cake still turned out moist and delicious—just keep an eye on baking time as it might vary.
• Spicy Kick: Adding a pinch of cayenne pepper or extra cinnamon makes the chocolate flavor pop with a little surprise heat.
• Chocolate Espresso: Mixing in a teaspoon of instant espresso powder amps up the chocolate intensity.
• Vegan Adaptation: I haven’t perfected a vegan mayo swap yet, but if you find one, I’d love to hear how it works!

How to Make Moist Chocolate Mayonnaise Cake Recipe

Step 1: Prep the Dry Ingredients

Start by preheating your oven to 350°F (175°C) and spraying a 9×13-inch baking pan with nonstick spray that contains flour—this little trick helps the cake release easily later without sticking. Then, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt in a medium bowl. I love this step because it evenly distributes everything so the cake bakes uniformly without any lumps of baking soda hiding in there.

Step 2: Beat the Wet Ingredients

Using an electric mixer on medium-high speed, beat the eggs, brown sugar, and vanilla extract for about 3 minutes. This helps dissolve the sugar and makes for a fluffier cake. Then reduce speed to low and blend in the mayonnaise just until combined—don’t overbeat here, or the texture might get dense.

Step 3: Alternate Flour and Hot Water

One of the tricks I discovered when making this Moist Chocolate Mayonnaise Cake Recipe is to add the dry mixture and hot water alternately. Begin by adding 1/3 of the flour mixture, mix just until incorporated, then add half the hot water, mixing again. Repeat with the remaining flour and water. This keeps the batter smooth and ensures everything is perfectly combined without overmixing, which can toughen the cake.

Step 4: Bake and Cool

Pour your batter into the prepared pan and bake for 30 to 35 minutes. I usually start checking at 30 minutes by inserting a toothpick in the center—it should come out with just a few moist crumbs but no raw batter. Let the cake cool completely before frosting so the cream cheese icing doesn’t melt and slide off.

Step 5: Make That Luscious Frosting

Beat softened cream cheese, butter, and vanilla extract together until creamy. In a separate bowl, whisk cocoa powder and powdered sugar, then beat half of that into the cream cheese mixture. Add the heavy cream and mix again before adding the rest of the powdered sugar mix. If the frosting feels too thick to spread smoothly, a splash more heavy cream will fix it right up. Spread generously on cooled cake—trust me, this frosting is worth every spoonful!

How to Serve Moist Chocolate Mayonnaise Cake Recipe

Garnishes

I love to keep garnishes simple and elegant. Sometimes I sprinkle a handful of chocolate shavings or curls on top or dust a little cocoa powder for that extra chocolate punch. Fresh berries or a few mint leaves also add a nice pop of color and freshness if you’re serving it as a centerpiece dessert.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. A hot cup of coffee or a glass of cold milk also makes a perfect companion—classic comforts that make the chocolate shine even more.

Creative Ways to Present

For birthdays or celebrations, I sometimes cut the cake into mini squares and serve them on decorative toothpicks or spoons for easy grab-and-go dessert bites. Layering slices with fresh raspberries and whipped cream makes a stunning trifle too, adding a fun twist to this classic recipe.

Make Ahead and Storage

Storing Leftovers

This cake stays moist and delicious for up to 3 days when covered tightly and refrigerated. I like to keep it in an airtight container or wrap the pan with plastic wrap to prevent it from drying out or picking up fridge odors.

Freezing

I’ve frozen this cake both frosted and unfrosted. If you freeze it before frosting, thaw overnight in the fridge, then frost fresh for best texture. When freezing frosted cake, wrap it well in plastic wrap and foil—thaw in the fridge and let it come to room temperature before serving.

Reheating

Leftover cake tastes great cold, but if you prefer warm, microwave a slice for 15-20 seconds. Avoid overheating, or the frosting might soften too much. A quick warming brings out that fresh-baked feel without losing moisture.

FAQs

Final Thoughts

I absolutely love how this Moist Chocolate Mayonnaise Cake Recipe turns out every single time—rich, moist, and with a frosting that’s just the right balance of sweet and tangy. Whether you’re baking for a family gathering, a school potluck, or just because you deserve a treat, this cake never disappoints. Give it a try—you’ll find yourself coming back to this recipe again and again, just like I have. Trust me, once you discover the magic of mayonnaise in chocolate cake, you won’t want to go back!

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