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Chocolate Mayonnaise Cake

Course Dessert
Cuisine American
Keyword chocolate-cake-recipes, chocolate-mayonnaise-cake
Prep Time 10 minutes
Cook Time 45 minutes
Cooling time 1 hour
Total Time 1 hour 55 minutes
Servings 8 servings


  • 2 cups all purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 1 cup mayonnaise
  • 1 teaspoon pure vanilla extract
  • ¾ cup semi sweet chocolate chips
  • Frosting:
  • 2 ½ cups powdered sugar
  • cup unsweetened cocoa powder
  • ¼ cup salted butter
  • ½ teaspoon vanilla extract (or ¼ teaspoon almond extract)
  • 4 tablespoon warm milk , plus additional as needed


  • Preheat oven to 350°F. Spray a 9 inch round springform pan or 9 x 9 inch square pan with baking spray. Set aside.
  • In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, cocoa, baking soda, baking powder, and salt.
  • Make a well in the center of the mixture and add buttermilk, mayo, and vanilla. Stir by hand to combine or use an electric mixer to beat just until smooth.
  • Fold in chocolate chips by hand. Pour evenly into prepared pan.
  • Bake for 45 minutes OR until a toothpick inserted into the center comes back clean.
  • Cool in the pan on a cooling rack then remove ring and place onto a platter.
  • To make frosting: Whisk together powdered sugar and cocoa. In separate bowl use an electric mixer to cream butter and vanilla. Lower speed of mixer, adding sugar-cocoa mixture. Beat into butter on low speed, adding hot milk 1 tablespoon at a time repeating until smooth. Frost top of cooled cake.
  • Store leftovers in an airtight container chilled for up to one week.


To make your own buttermilk: 
  • To each cup of whole milk, add 1 tablespoon white distilled vinegar or lemon juice. Let stand on the counter for 5 minutes, then proceed with the recipe.
To make chocolate curls:
  • Melt 4 ounces semisweet or bittersweet chocolate with 1 tablespoon vegetable shortening in the microwave in 30 second increments, stopping to stir each time. Repeat until smooth.
  • Pour onto the back of a metal baking sheet or 13 x 9 inch baking dish. 
  • Use an offset spatula to spread evenly, very thin.
  • Place pan into freezer for 15 minutes to set, or chill for 3o-45 minutes.
  • Using the sharp edge of a small metal spatula, start on the shortest edge, pushing the chocolate to roll into curls.  
  • Use a skewer or toothpick to arrange on cake.