Chocolate Mayonnaise Cake Seven Ingredients (Printable Version)
# What You'll Need:
→ Cake
01 -
250 g all-purpose flour
02 -
200 g granulated sugar
03 -
40 g unsweetened cocoa powder
04 -
2 tsp baking soda
05 -
240 ml whole milk
06 -
230 g mayonnaise
07 -
2 tsp vanilla extract
08 -
1 tsp instant espresso powder (optional, for chocolate depth)
→ Chocolate Buttercream Frosting
09 -
115 g unsalted butter, softened
10 -
30 g unsweetened cocoa powder
11 -
2 tsp vanilla extract
12 -
0.5 tsp salt
13 -
300 g powdered sugar
14 -
60 ml evaporated milk or whole milk
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C. Grease and flour a 23 x 33 cm rectangular baking pan.
02 -
In a large bowl, whisk together flour, sugar, cocoa powder, and baking soda. If using, add espresso powder. Set aside.
03 -
In another bowl, combine whole milk, mayonnaise, and vanilla extract. Mix until uniform and smooth.
04 -
Gradually incorporate the wet mixture into the dry ingredients. Stir until just combined; avoid overmixing.
05 -
Pour batter into prepared pan. Smooth the top. Bake for 30–35 minutes, or until a skewer inserted in the center emerges clean.
06 -
Remove from oven and set the pan on a wire rack. Allow cake to cool entirely before frosting.
07 -
In a medium bowl, beat softened butter until creamy. Add cocoa powder, vanilla extract, and salt. Gradually sift in powdered sugar, alternating with evaporated milk, and beat until light, fluffy, and spreadable.
08 -
Generously spread chocolate buttercream over cooled cake, creating thick, swirled patterns. Slice to serve.
# Helpful Notes:
01 -
For enhanced chocolate flavour, a teaspoon of instant espresso powder can be incorporated into the cake batter.
02 -
To keep the frosted cake fresh at room temperature, opt for evaporated milk in the buttercream frosting.