Can you really go wrong with this Old School Super-Moist Chocolate Cake with Chocolate Buttercream Frosting for any occasion? You’ll want to serve this up, trust me! Besides, there’s a secret in this chocolate cake that makes it super-ultra-moist.
Can you try to guess what it is?
Mayonnaise! Yes, I really said ‘Mayonnaise’!
ChocolaTess Trivia! Chop!Chop! Quick history lesson today, because it’s interesting to find out new facts, right? Then you can pay it forward. 🙂
Chocolate Mayonnaise Cake was a Depression-era (1929-39) dessert that was made popular by Best Foods/Hellmann’s to promote their delicious mayonnaise and it also provided as an economic substitution for butter and milk and most notably, for sour cream, sour milk and buttermilk as well, which were very popular at the time.
It’s an old cat-in-the-hat baking trick that’s been around longer than cake mixes.
Speaking of cake mixes, did you know you can substitute mayonnaise for the the oil and eggs in a cake mix? You can! You can get more info on that over at Duncan Hines. They would know! 🙂 The fact of the matter is, this mayonnaise cake is fudgey, rich, moist, and a true classic chocolate dessert that tastes out of this world AMAZING!
Mayonnaise is essentially oil, vinegar, and egg, and while you could just add an extra egg to try and get the same effect, The Kitchn points out that the oil makes the cake tender, the egg helps the batter retain moisture, and the acid in the vinegar really brings out the chocolate flavor.
If you don’t like mayonnaise
The chocolate buttercream…OH EM GEE! Perfect pairing with this cake!
I doooo love this cake and frosting and it’s been such a classic cake over-time! And it always will be! *swoon*
I got this recipe from A Bountiful Kitchen and it’s wonderful!
Before you zoom on down to the recipe…make a stop over and check out this super, healthy, rich tasting Double Dark Chocolate Banana Snack Cake (We can’t stop eating it!) There really is a good reason why we can’t! xoxo
There’s always room for this Sinful Triple Chocolate Fudge Poke Cake or this Halloween Black Magic Candy Cake! It’s Insane! You’re welcome! 🙂
But if you’re not a chocolate fan, you will love this Super-Moist Vanilla Cake with Vanilla Buttercream Frosting!
- 2 ounces bittersweet chocolate do not exceed 61% cacao, chopped
- 1 cup unsweetened Hershey's Special Dark Cocoa Powder or regular unsweetened cocoa powder
- 1 3/4 cups boiling water
- 2 3/4 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 cup sugar
- 1 cup dark brown sugar packed
- 1 1/3 cups mayonnaise do not use reduced-fat,fat-free or Miracle Whip, Hellman’s
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 1 1/4 cups butter softened
- 4 1/2 cups powdered sugar
- 3/4 to 1 cup unsweetened cocoa powder for dark frosting, use part Hershey’s Special Dark Cocoa, about 4 tablespoons
- 2 teaspoons vanilla
- 1/4 cup plus 2 tablespoons milk or heavy cream
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Preheat oven to 350°F
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Butter and flour three 8" diameter cake pans with 1 1/2-inch-high sides, or two 9" pans.
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In a medium bowl, combine the chopped chocolate and cocoa powder, then whisk in boiling water until chocolate is melted and smooth.
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Sift flour, baking soda, and baking powder into another medium bowl. Set aside.
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Using mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla.
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Add flour mixture alternately with chocolate mixture, beating until blended after each addition.
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Bake cakes until tester inserted into center comes out clean, 25-30 minutes.
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Cool cakes in pans on racks 20 minutes.
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Run small knife around sides of cakes to loosen.
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Carefully invert cakes onto racks and let cool completely.
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Frost when completely cooled.
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Using mixer, cream butter, add remaining ingredients and beat until smooth and creamy.
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Place cake on a platter.
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Frost top of first layer.
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Place second layer on cake.
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Frost sides and top.
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Decorate with sprinkles if desired.
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Serves 10-12.
Love this!! Chocolate overload! And the mayonnaise is the best secret ingredient ever!
Thank you Kelly!! It’s an awesome secret ingredient! 🙂
Would have never thought to substitute anything baking with mayonnaise!
🙂 Pretty awesome huh?!
Drooling over this cake! I’ve read about the mayo chocolate cake many many times, but never made it! This cake is so happening….
Awww! Thank you Maria! Definitely give it a try!! 🙂
I have never heard of using mayonaise in a cake but I will defiently be trying this. Thanks for the recipe.
Krista, it does seem strange, but it’s delish! Just make sure you don’t use Miracle whip, because that will make it too sweet. 🙂 Hope you enjoy!
It says best both sugars with mayo and add eggs. There’s only brown sugar listed in the ingredients. Sure wish i had noticed that because I’m making this right this minute. Lovely.
Wendy, I do have both sugars listed in the recipe.
It’s not showing a second sugar for me. I found a similar recipe on line and added sugar. I would upload a photo to show but that’s not an option. I added a cup of white sugar- is that what is listed on this recipe? It must be loading weird on my end.
Yes, 1 cup. I’m so sorry that happened to you Wendy! I haven’t heard of anyone else having that issue, so it must be something weird going on for you…ugh! 🙁 But thanks for letting me know.
This is what I see:
Super-Moist Chocolate Cake
2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
1 cup unsweetened Hershey’s Special Dark Cocoa Powder (or regular unsweetened cocoa powder)
1 3/4 cups boiling water
2 3/4 cups all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 cup sugar
1 cup (packed) dark brown sugar
1 1/3 cups mayonnaise (do not use reduced-fat,fat-free or Miracle Whip) Hellman’s
2 large eggs, room temperature
2 teaspoon vanilla extract
Chocolate Buttercream Frosting
1 1/4 cups butter, softened
4 1/2 cups powdered sugar
3/4 to 1 cup unsweetened cocoa powder (for dark frosting, use part Hershey’s Special Dark Cocoa, about 4 tablespoons)
2 teaspoons vanilla
1/4 cup plus 2 tablespoons milk or heavy cream
How long do you bake the cake and at what temp?? Also what size pans are you using?? Thank you
Hi Jan!!
Under the Instructions:
Preheat oven to 350°F
Butter and flour three 8″ diameter cake pans with 1 1/2-inch-high sides, or two 9″ pans.
Bake cakes until tester inserted into center comes out clean, 25-30 minutes.
The recipe is here, in case you never made it there: http://www.thebakingchocolatess.com/super-moist-chocolate-cake-with-chocolate-buttercream-frosting/2/
Happy Baking and let me know if you have another questions! 🙂
Wow such a great recipe!! Never thought of using mayonnaise in a cake but work great! Thanx
Thank you Lucy!! 🙂
My mother used to make what she called chocolate mayonnaise cake when i was growing up back in the 70’s. I thought everyone used mayonnaise in their chocolate cakes? I remember mentioning it once and my husbands family thought i was crazy. Glad you are bringing it back! It makes the best cake i have ever had! Thank you for sharing and bringing back good memories for me!
I’m happy I could bring those special memories back for you! 🙂 Thank you so much for sharing!
I am wanting to make cupcakes. Should I adjust the temp or time on these for a cupcake pan?
Hi Amanda! Fill the cupcake liners about three-quarters full. Bake the cupcakes for 17 to 20 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. 🙂 Enjoy!!