CHOCOLATE MAYONNAISE SNACKIN’ CAKE
Chocolate Mayonnaise Cake is one of my favorite cakes. This one will surely satisfy your chocolate craving and you cannot taste the mayonnaise in the cake. The mayonnaise takes the place of the eggs and oil and just makes a rich, moist chocolate cake. Just add some ice cream or whipped cream on top for a treat your family and friends will love. This chocolate mayonnaise cake is wonderful with coffee or milk that’s why it is called a snackin’ cake! You could double the recipe and make this cake in a 9 x 13 pan to feed more people. It keeps well in a cool place or refrigerated for several days.
Cake
2 cups all-purpose flour
3/4 cup white granulated sugar
1/4 cup 100% cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup mayonnaise (can use Miracle Whip, too)
1 teaspoon vanilla extract
1/2 cup chocolate chips
Whisk together the flour, sugar, cocoa, baking soda and salt in a large mixing bowl until well mixed. Add the buttermilk, mayonnaise, vanilla extract and chocolate chips. Stir well to blend with a spoon. Spray a 9 x 9 baking dish with cooking spray and bake in a preheated 350 degree oven for 40 to 45 minutes until center tests done as ovens vary. Remove from oven and let cool.
Frosting
4 tablespoons butter
1/4 cup milk
1/2 cup white granulated sugar
1/2 cup chocolate chips
1/4 cup 100% cocoa
1 teaspoon vanilla extract
1 cup nut pieces (walnuts or pecans)
Combine butter, milk, sugar, chocolate chips and cocoa in a sauce pan on top of the stove. Bring to a boil and boil one minute stirring often to keep from burning. If you think it is burning turn down the heat and slide to the edge of the burner. Remove and spread on top of cooled cake. Sprinkle nuts on top or you can stir nuts into the frosting before putting on the cake. Makes about 8 to 9 servings. Enjoy!
Chocolate Mayonnaise Snackin Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 3/4 cup white granulated sugar
- 1/4 cup 100% cocoa
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 cup mayonnaise can use Miracle Whip, too
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Frosting
- 4 tablespoons butter
- 1/4 cup milk
- 1/2 cup white granulated sugar
- 1/2 cup chocolate chips
- 1/4 cup 100% cocoa
- 1 teaspoon vanilla extract
- 1 cup nut pieces walnuts or pecans
Instructions
Cake
- Whisk together the flour, sugar, cocoa, baking soda and salt in a large mixing bowl until well mixed. Add the buttermilk, mayonnaise, vanilla extract and chocolate chips. Stir well to blend with a spoon. Spray a 9 x 9 baking dish with cooking spray and bake in a preheated 350 degree oven for 40 to 45 minutes until center tests done as ovens vary. Remove from oven and let cool.
Frosting
- Combine butter, milk, sugar, chocolate chips and cocoa in a sauce pan on top of the stove. Bring to a boil and boil one minute stirring often to keep from burning. If you think it is burning turn down the heat and slide to the edge of the burner. Remove and spread on top of cooled cake. Sprinkle nuts on top or you can stir nuts into the frosting before putting on the cake.
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Not trying to be critical, as we love your recipes. Do you ever add any sugar to the cake, tho? Seemed a little tasteless to my family, I guess, even with the very sweet and yummy frosting.
Hi Jill, I’m not sure what you mean? The second ingredient listed in this cake is sugar. It’s on the post, in the recipe card and in the first instruction. Maybe you missed it? This is a cake, it certainly has sugar. Thanks!
This was the first recipe I did not like from this website. The cake was dry, even whipping cream did not help. The chocolate flavor of the cake tasted odd to me, not “chocolaty “ enough for my taste buds. The frosting sounded good on paper but was kind of blah. This review will not stop me from trying more of the recipes because by far they have been good
My guess is that something went wrong. If your cake was dry, you more than likely over mixed it and there is no heavy whipping cream in this cake. This is an old fashioned recipe and as you can see from the reviews is always a big hit. This cake has been around for many many years. The frosting is fantastic and my guess is something didn’t go right if you thought it was blah. However, all taste are different and there is no way that everyone will have success with every recipe. Better luck next time!
I have made this cake without the buttermilk and the chips and walnuts. My brother’s favorite cake.
I made this today and it is delicious! I was leery of boiling the frosting; had never tried that before, but it turned out great!! Stirred in nuts before spreading on the cake. Will make again for sure!
If you double the cake and use a 13 x9 pan does how long you bake the cake for change? Thank you!
It would probably be about the same time. Try testing the center at around 45 minutes, if not done go another 10 minutes. Sorry, I misread the question the first time.
Had a recipe for “Astoria Hotel” chocolate cake years ago. It used mayo instead of the oil+eggs found in most cakes. A layer cake with a whipped chocolate frosting. Used cocoa and liquid chocolate in the cake.
hi! can i maybe not let the cake cool, poke it, pour the frosting over and eat it hot? 😛 or is it crucial to let the cake set? thanks!
I think that would work ok Sylvia but I have not tried it.
chocolate cake is a family favorite
my family has been eating this chocolate cake for 30 years
The recipe is correct as written.
I like it plain with whip cream on top
Always made this cake from my Grandmother’s recipe but didn’t have the icing recipe you have, sounds wonderful. Can’t wait to try the incing on the cake. We usually eat it without icing or use peanut butter icing on the cake. Thanks for sharing this.
Does using the “light mayo” change the taste or consistency?
I have not tried it with the light mayo, Martha.
Made this today. Didn’t put chocolate chips in the cake, but made the frosting using chocolate milk. Came out perfect. My husband likes peanuts so I used them on top of the cake. I will make this again. Good just for two people.
Using the Mayo the cake should be kept in Fridge ?
Yes, or in a cool place.
Could this cake be made a day ahead or is it best to eat the day it’s made?
You can make it a day ahead. I have kept it up to 5 or 6 days and it is still good, Anica.