Description

A moist and rich chocolate cake made with mayonnaise instead of eggs and oil, creating a surprisingly fluffy texture with deep cocoa flavor. This Depression-era recipe remains a timeless favorite.

Ingredients

Scale

For the Crust:

For the cake:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 cup mayonnaise (full-fat)
1 cup cold water
1 teaspoon vanilla extract
For the frosting:
1/2 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup whole milk
1 teaspoon vanilla extract
Pinch of salt

Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
Add mayonnaise, water, and vanilla to dry ingredients. Beat with electric mixer on medium speed for 2 minutes until smooth.
Divide batter evenly between prepared pans. Bake for 25-30 minutes until toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
For frosting: Beat butter until creamy. Gradually add powdered sugar and cocoa powder alternately with milk.
Mix in vanilla and salt, then beat on high for 2 minutes until fluffy.
Frost cooled cake layers, stacking with frosting between and covering sides.

Notes

• Substitute hot coffee for water to enhance chocolate flavor. • Mayonnaise must be full-fat (not light or Miracle Whip). • Cake stays moist for 4 days when covered. • Dust with powdered sugar for a simpler presentation.