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Mayo Cake

Whip up this rich and moist mayo cake with just a handful of pantry-staple ingredients. Top it off with chocolate frosting for a decadent dessert guaranteed to impress.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cake
  • 4 cups flour
  • 2 cups sugar
  • ½ cup cocoa
  • 4 teaspoons baking soda
  • 2 cups mayonnaise
  • 2 teaspoons vanilla
  • 2 cups water
Frosting (optional)
  • 1 cup butter melted
  • 1 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 5 cups powdered sugar
  • ½ cup milk or more, if needed

Method
 

For the Cake:
  1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
  2. In a large bowl, add the flour, sugar, cocoa powder, and baking soda. Take a whisk and whisk the dry ingredients to remove any lumps.
  3. In a medium bowl, add the mayonnaise, vanilla, and water, and using a whisk, mix together until smooth.
  4. Slowly add the wet mixture to the dry mixture and stir just until combined. Do not overmix.
  5. Divide the batter between the two prepared pans.
  6. Bake for 30 minutes or until toothpick or cake tester comes out clean.
  7. Remove from oven and cool completely.
  8. Spread icing over the first cake, smoothing out to the edges.
  9. Place the second cake on top, with the top side up.
  10. Ice with chocolate frosting.
For the Frosting (optional)
  1. Place the cocoa powder in a large mixing bowl. Add the melted butter.
  2. Using a mixer mix until combined and smooth.
  3. Add the vanilla, powdered sugar, and milk, and mix until smooth, beating for 2-3 minutes.

Notes

Note: You could also use parchment paper to line your cake pans. You can buy pre-cut parchment paper rounds to make lining the round pans easier.
Note: Don’t overmix the batter. It may appear slightly lumpy but that is ok.
Note: It’s important to wait until the cakes are completely cool before icing. The icing will melt if spread on warm cakes.