Old-Fashioned Mayonnaise Cake
A moist, rich chocolate cake made with mayonnaise as a substitute for oil and eggs, yielding a tender crumb and deep cocoa flavor. Perfect for family gatherings or cozy treats.
Servings: 12 servings
Calories: 420kcal
Ingredients
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 teaspoons baking soda
- 2 cups mayonnaise
- 2 teaspoons vanilla extract
- 2 cups water
- 1 cup unsweetened cocoa powder (for frosting)
- 1 cup butter, melted (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 5 cups powdered sugar (for frosting)
- 1/2 cup milk (for frosting)
Instructions
- Preheat oven to 350°F (175°C)
- Grease and flour two 9-inch round cake pans
- In a large bowl, whisk together flour, sugar, cocoa powder, and baking soda
- In another bowl, whisk mayonnaise, vanilla extract, and water until smooth
- Gradually add wet mixture to dry mixture, stirring gently
- Pour batter into prepared pans and smooth tops
- Bake for 30 minutes or until toothpick comes out clean
- Let cakes cool in pans for 10 minutes, then transfer to wire racks
- For frosting: Combine cocoa powder with melted butter until smooth
- Add vanilla extract, then gradually add powdered sugar alternating with milk
- Beat for 2-3 minutes until frosting is creamy
- Frost cooled cakes as desired
Notes
Mayonnaise can be substituted with a halal-certified alternative if preferred
For a dairy-free version, use non-dairy butter and milk
Cake layers should cool completely before frosting to prevent melting
Store in an airtight container at room temperature for up to 2 days
For a dairy-free version, use non-dairy butter and milk
Cake layers should cool completely before frosting to prevent melting
Store in an airtight container at room temperature for up to 2 days