Mayonnaise Cake

Servings: servings

Calories: 877cal

Preheat oven to 350F. Spray a 13x9 baking dish with nonstick spray and set aside.
Whisk together the flour, 1⁄2 cup cocoa powder, granulated sugar, baking soda, and salt.
In a separate bowl, combine the milk, eggs, mayonnaise, and vanilla extract.
Begin stirring the wet ingredients into the dry ingredients (mixture will be very thick). Gradually pour the hot water over the mixture and continue stirring to form a smooth batter.
TIP - Hot water is a traditional technique used to help break down dry ingredients in a cake batter. It also helps to break down the cocoa powder and develop the chocolate flavor - you’ll often see this technique specifically in chocolate cake recipes.
Transfer cake batter into the prepared baking dish.
Bake for 40-45 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbles.
Allow the cake to cool completely.
To make the frosting, beat together the butter, vanilla, and cocoa powder until smooth and glossy. Rotate adding the powdered sugar and heavy cream until all ingredients have been incorporated and the frosting is smooth and fluffy.
Spread the frosting over the cooled cake. Cut into squares and serve.

5 from 64 votes

You can halve the frosting recipe and still have plenty to cover the top of the cake, you'll simply have a thinner layer of frosting.
If you do not have eggs, you can leave them out of the recipe. Keep everything else as is. The cake will turn out moist and delicious, but slightly recessed through the middle.
Some mayonnaise cakes skip the eggs, oil, and milk. I found this version to be more crumbly. The milk really does add some binding to hold the cake together with a nice moist crumb. You can substitute buttermilk or 2% milk. We used whole milk.
Cover with plastic wrap and store in the refrigerator for up to 7 days, or covered on the counter for 3 days. Freeze for up to 3 months.

Course: Dessert

Cuisine: American

Prep Time15

Cook Time40

Cooling Time1

Total Time1 55