Replacing eggs with mayonnaise in the batter—an old Southern trick—gives this cake an airy yet moist texture. Waves of fluffy chocolate frosting add the perfect finishing touch.
Chocolate Mayonnaise Cake
Makes 1 (13×9-Inch) Cake
- 1 cup mayonnaise*, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup sugar
- ¼ cup Dutch process cocoa powder
- 2 teaspoons baking soda
- Chocolate Frosting (recipe follows)
- Garnish: chocolate curls (see Kitchen Tip), chopped toasted pecans
- 1½ cups unsalted butter, softened
- ½ teaspoon kosher salt
- 4 cups confectioners’ sugar, divided
- 2 tablespoons whole milk, divided
- ¾ cup chopped semisweet chocolate, melted and slightly cooled
- Preheat oven to 350°. Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, whisk together mayonnaise, milk, and vanilla. In a medium bowl, whisk together flour, sugar, cocoa, and baking soda. Gradually add flour mixture to mayonnaise mixture, stirring until well combined. Pour batter into prepared pan, smoothing top.
- Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan. Spread Chocolate Frosting onto cooled cake. Garnish with chocolate shavings and pecans, if desired.
- In a large bowl, beat butter and salt with a mixer at medium speed until creamy, about 1 minute. Gradually add 2 cups confectioners’ sugar and 1 tablespoon milk, beating until smooth, about 1 minute total. Gradually add remaining 2 cups confectioners’ sugar and remaining 1 tablespoon milk, beating until smooth and fluffy. Add melted chocolate, and beat until well combined and very fluffy, 3 to 5 minutes. Use immediately.
*We used Blue Plate Mayonnaise.