Tender crumbs, moist cake – this is always the goal when making the perfect cake. The fudgy, almost moist brownie texture of this decadent Chocolate-Mayonnaise Cake is to die for!
Ingredients
1 c. buttermilk
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2 c. flour
1 ½ c. sugar
1½ teaspoon baking soda
2 teaspoons vanilla extract
¾ c. unsweetened cocoa powder – high quality is preferred
2 teaspoons baking powder
1 c. lukewarm water (or warm coffee)
1 c. creamy salad dressing like Miracle Whip or full-fat mayonnaise
1 teaspoon salt
How to make Chocolate-Mayonnaise Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 13-inch baking dish or 12 cups Bundt cake pan. Grease, flour, and set aside.
Step 2: In a large bowl, place all the dry ingredients. Mix well until combined.
Step 3: Place the wet ingredients in a separate bowl and mix well until blended.
Step 4: Into the dry mixture, gradually pour in the wet mixture, whisking until just incorporated. Then, pour the batter into the prepared baking dish.
Step 5: Place in the preheated oven and bake for about 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven when done and let the cake cool completely. If using a Bundt pan, allow the cake to cool for 10 to 15 minutes before inverting it onto a cooling rack.
NOTES:
For best results, use full-fat mayonnaise.
Do not over-mix the batter, or else your cake will be tough.
Correctly measure the flour. Scoop the flour into a measuring cup and level the excess off using a straight edge.
To make sure the cake is done, insert a toothpick in the middle. Once the toothpick comes out clean, then the cake is perfect!
If you want extra rich and depth chocolate flavor, swap the coffee with water.
You can keep the cake for up to 3 days at room temperature, covered.
To freeze, allow the cake to cool completely. Do not frost. Double wrap the unfrosted cake in a freeze plastic wrap for up to 3 months.
Ingredients
- 1 c. buttermilk
- 2 c. flour
- 1 ½ c. sugar
- 1½ teaspoon baking soda
- 2 teaspoons vanilla extract
- ¾ c. unsweetened cocoa powder – high quality is preferred
- 2 teaspoons baking powder
- 1 c. lukewarm water (or warm coffee)
- 1 c. creamy salad dressing like Miracle Whip or full-fat mayonnaise
- 1 teaspoon salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 13-inch baking dish or 12 cups Bundt cake pan. Grease, flour, and set aside.
Step 2: In a large bowl, place all the dry ingredients. Mix well until combined.
Step 3: Place the wet ingredients in a separate bowl and mix well until blended.
Step 4: Into the dry mixture, gradually pour in the wet mixture, whisking until just incorporated. Then, pour the batter into the prepared baking dish.
Step 5: Place in the preheated oven and bake for about 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven when done and let the cake cool completely. If using a Bundt pan, allow the cake to cool for 10 to 15 minutes before inverting it onto a cooling rack.
Notes
For best results, use full-fat mayonnaise. Do not over-mix the batter, or else your cake will be tough. Correctly measure the flour. Scoop the flour into a measuring cup and level the excess off using a straight edge. To make sure the cake is done, insert a toothpick in the middle. Once the toothpick comes out clean, then the cake is perfect! If you want extra rich and depth chocolate flavor, swap the coffee with water. You can keep the cake for up to 3 days at room temperature, covered. To freeze, allow the cake to cool completely. Do not frost. Double wrap the unfrosted cake in a freeze plastic wrap for up to 3 months.
