Victoria’s Chocolate Mayonnaise Cake


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Victoria’s Chocolate Mayonnaise Cake

This cake is super moist. Don’t be afraid of the mayonnaise ingredient because that is what makes it so moist.


2 Cups Sugar

2 ½ Cups Unbleached Flour

1 ½ Teaspoons Baking Soda

1 Teaspoon Salt

2 (1 Ounce Each) Squares Unsweetened Chocolate (Melted & Cooled)

1 Teaspoon Cinnamon

1 Cup Mayonnaise

1 Cup Water

3 Eggs

Preheat your oven to 350° F. Grease and flour two 9 inch round cake pans. In a large mixing bowl combine the sugar, flour, baking soda, salt and cinnamon. Set aside. In a medium size bowl combine the mayonnaise, water and eggs. With a mixer at low speed add the wet ingredients to the flour mixture. Beat for 30 seconds. Add the melted chocolate and beat for two minutes. Pour into the prepared pans. Bake for 30 minutes. Remove from the oven and cool in the pans on wire racks for 10 minutes. Remove from the pans and cool completely. Sprinkle with powdered sugar or fill and frost as desired. If you want to make this a bundt cake then pour the batter into a prepared bundt pan and bake at 350° F for 40 minutes. Cool in the pan on a wire rack for 25 minutes. Invert from the pan and cool completely. Frost as you like. Serves 12


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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