I hope you had a wonderful 4th of July! My sister’s birthday is July 3, so my Mom and I baked her this delicious Chocolate Mayonnaise Cake covered in fondant. Many of you probably already know this, but I can’t stand the taste and/or smell of mayonnaise; it literally makes me gag! But this chocolate mayonnaise cake is my Mom’s recipe that she has been making for years. You can’t taste the mayonnaise in it; if anything, it makes the cake super moist and delicious. We layered 4, 9″ cakes with frosting in between each layer. We then covered the entire cake in frosting and fondant. We made a batch of Rice Krispy treats, cut out star shapes with a cookie cutter, and then covered the stars with fondant. Sorry there aren’t any pictures of the inside of the cake; we transported it to my sister’s and ate it! Hope you enjoy!
- 3 cups flour
- 2/3 cup cocoa
- 2 1/4 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 cup mayonnaise
- 1 1/2 cup sugar
- 1 1/2 cup hot water
- 1 1/2 tsp vanilla
- Preheat oven to 350 degrees. Grease and flour 2, 9″ cake pans.
- In a small bowl, sift flour, cocoa, baking powder, and baking soda. Set aside.
- In the bowl of a stand mixer, beat the mayonnaise, sugar, water, and vanilla until combined. Add the dry ingredients and beat until smooth.
- Divide batter between cake pans and bake for 30 minutes or until a toothpick insterted in the middle comes out clean.
- Remove pans from oven and allow to cool 10 minutes. Remove cakes from pans and allow to cool on a wire rack.
- Frost cakes with Vanilla Buttercream when completely cooled.
Yield: 2, 9″ cakes
- 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
- 3-4 cups confectioners (powdered) sugar, SIFTED
- 1/4 teaspoon table salt
- 1 tablespoon vanilla extract
- up to 4 tablespoons milk or heavy cream
- Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
- Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time. Yield: 2.5 cups