Chocolate Mayonnaise Cake with German Chocolate Frosting (Edit recipe)

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Dense, chocolaty, made-from-scratch mayonnaise cake with chocolate buttercream and German chocolate frosting. An indulgent celebration cake for sure!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

8

Serves: 8

Ingredients

2 cups All Purpose Flour, sifted
1 cup Cane Sugar
4 Tbsp Cocoa Powder
2 tsp Baking Soda
1 tsp Vanilla Extract
.5 tsp Salt
1 cup Mayonnaise
1 cup Hot Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat your water. I usually put my tea kettle on while I’m getting the other ingredients ready in the bowl and it’s nice and hot by the time I need it.
In a large bowl, sift flour, sugar, and cocoa powder adding them one on top of the other.
Add in baking soda, salt, vanilla extract, and mayonnaise.
Pour hot water over ingredients.
Stir until all the batter is mixed together and you don’t have any flour streaks. Flour may get a little bit lumpy, don’t worry about it.
Stir until all the batter is mixed together and you don’t have any flour streaks. Flour may get a little bit lumpy, don’t worry about it.
Bake at 350 degrees for 35 minutes or until you insert a toothpick and it comes out with just crumbs. Chocolate cakes are tricky to try and tell when they are done because you can’t see how brown they are getting so it’s easy to over bake them. I usually start checking mine at 30 minutes.
Cool on a cooling rack for 15 minutes and then turn out of the pan. Allow to cool for at least 1-2 hours before frosting. I like to refrigerate my cakes overnight before frosting because I think frosting a cold cake makes life a whole lot easier.

Notes

Do not use Miracle Whip instead of mayonnaise! It will not work! Miracle Whip has less oil than real mayonnaise and we are using it for the oil and egg content. Makes only one “layer” of cake. If you want a two layer cake, you need to mix the batter twice. For some reason, this recipe does not lend itself well to doubling. This is a heavier cake since it uses all-purpose flour, so it also does not do well in a large pan. It will collapse on itself when you turn it out of the pan. Ask me how I know.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	471
Fat:	24 g
Carbohydrates:	55 g
Protein:	5 g
Cholesterol:	20 g
Sodium:	624 mg
Fiber:	4 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated per serving.