One Bowl Chocolate Mayonnaise Cake with Mocha Frosting
Indulge in the ultimate combination of rich decadence and effortless simplicity with this One Bowl Chocolate Mayonnaise Cake topped with luscious Mocha Frosting. Perfectly moist and deeply chocolatey, this cake swaps traditional oil or butter for a surprising secret ingredient—mayonnaise—creating a tender crumb that stays fresh for days. Requiring only one bowl and minimal prep time, it’s a dream for both novice and seasoned bakers. The velvety mocha frosting, infused with a hint of brewed coffee, adds a sophisticated twist to every bite. Whether baked in a 9x13 pan or layered for an elegant presentation, this crowd-pleasing dessert is perfect for birthdays, gatherings, or simply satisfying your chocolate cravings. Ready in under an hour, this easy chocolate mayo cake promises bakery-quality results from the comfort of your kitchen.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking soda
- 1 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cups Mayonnaise
- 1 cups Water
- 1 teaspoons Vanilla extract
- 3 cups Powdered sugar
- 0.5 cups Butter (softened)
- 3 tablespoons Strong brewed coffee (cooled)
- 0.25 cups Unsweetened cocoa powder (for frosting)
- 1 teaspoons Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or two 8-inch round pans. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
Add the mayonnaise, water, and vanilla extract to the dry ingredients. Stir with a wooden spoon or rubber spatula until the batter is smooth and fully combined. Avoid overmixing.
Pour the batter into the prepared pan(s) and smooth the top with the back of a spoon or spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan(s) on a wire rack before frosting.
To make the mocha frosting, combine the softened butter, powdered sugar, unsweetened cocoa powder, and cooled brewed coffee in a medium bowl. Beat with an electric mixer until light and fluffy. Add the vanilla extract and mix until smooth.
Spread the mocha frosting evenly over the cooled cake. If you baked two round layers, assemble the cake by frosting the top of the first layer, stacking the second layer on top, and then frosting the top and sides.
Slice and serve the cake at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Nutrition Facts
Calories |
6591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.1 g | 390% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 4760 mg | 207% | |
| Total Carbohydrate | 1039.1 g | 378% | |
| Dietary Fiber | 94.6 g | 338% | |
| Total Sugars | 657.3 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 363 mg | 28% | |
| Iron | 46.0 mg | 256% | |
| Potassium | 3945 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
