Chocolate Mayonnaise Cake With Peanut Butter Frosting Chocolate Mayonnaise Cake With Peanut Butter Frosting

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Prep:
15 mins

Cook:
25 mins

Total:
40 mins

Servings:
12 servings
Nutrition Facts (per serving)
434 Calories
26g Fat
48g Carbs
5g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 12
Amount per serving
Calories 434
% Daily Value*
Total Fat 26g 33%
Saturated Fat 7g 36%
Cholesterol 21mg 7%
Sodium 470mg 20%
Total Carbohydrate 48g 18%
Dietary Fiber 2g 8%
Protein 5g
Calcium 38mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chocolate mayonnaise cake has long been a favorite with my family. Mayonnaise is the secret ingredient in this super easy, moist chocolate cake and the optional peanut butter frosting is amazing. Mayonnaise replaces the eggs and oil in this easy chocolate cake.

This is frosted with the included fluffy peanut butter frosting, but feel free to dust the cake with powdered sugar or use a fluffy caramel cream cheese frosting or a basic butter frosting.

Ingredients

  • For the Mayonnaise Cake
  • 2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 3/4 cup mayonnaise
  • 1 teaspoon vanilla
  • 1 cup water
  • For the Frosting
  • 6 tablespoons butter (softened)
  • 3/4 cup peanut butter (creamy)
  • Optional: 1/4 teaspoon vanilla extract
  • 1 cup confectioners’ sugar
  • Optional: milk or cream (if necessary)

Steps to Make It

Make the Chocolate Cake

  1. Gather the ingredients.

    Chocolate Mayonnaise Cake recipe ingredients

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  2. Heat the oven to 350 F (180 C/Gas 4).

    Grease and flour a 9-inch square baking pan.

    Chocolate Mayonnaise Cake recipe

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  3. Sift together the flour, cocoa, baking soda, and salt.

    Chocolate Mayonnaise Cake recipe

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  4. Whisk the sugar and mayonnaise until smooth.

    Chocolate Mayonnaise Cake recipe

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  5. Then, whisk in the vanilla and water.

    Chocolate Mayonnaise Cake recipe

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  6. Add dry ingredients to the mayonnaise mixture; whisk until well blended.

    Chocolate Mayonnaise Cake recipe

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  7. Pour batter into the prepared cake pan.

    Chocolate Mayonnaise Cake recipe

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  8. Bake for about 30 minutes, or until the cake springs back when lightly touched in the center with a finger.

    Chocolate Mayonnaise Cake recipe

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  9. Cool and then remove from the pan. 

    Chocolate Mayonnaise Cake recipe

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Make the Peanut Butter Frosting

  1. Gather the ingredients.

    Peanut Butter frosting recipe ingredients

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  2. In a mixing bowl with an electric mixer on high speed, beat 6 tablespoons of softened butter with 3/4 cup of creamy peanut butter and 1/4 teaspoon of vanilla extract, if using.

    Peanut Butter frosting recipe

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  3. With the mixer on low speed, beat in the confectioners’ sugar. Increase the speed to high and beat until fluffy.

    Peanut Butter frosting recipe

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  4. If the frosting is too thick, add milk or cream in small amounts.

    Peanut Butter frosting recipe

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  5. Dust the cake with confectioners’ sugar or frost with the peanut butter frosting, if desired.

    Chocolate Mayonnaise Cake With Peanut Butter Frosting

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  6. Slice, serve, and enjoy!

    Chocolate Mayonnaise Cake With Peanut Butter Frosting

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Video about Chocolate Mayonnaise Cake With Peanut Butter Frosting

Incredibly Decadent Peanut Butter Chocolate Cake

This Peanut Butter Chocolate Cake is incredibly moist and rich. It’s decorated with a glossy chocolate ganache drip, making it the perfect cake for celebrations or everyday indulgences.

Recipe: https://sugarspunrun.com/peanut-butter-chocolate-cake/

Ingredients
For the cake layers
1 ¾ cup all-purpose flour (220g)
1 cup light brown sugar, firmly packed (200g)
1 cup granulated sugar (200g)
¾ cup dark cocoa powder (75g)
1 ½ teaspoons baking soda
½ cup unsalted butter, melted (113g)
⅔ cup vegetable or canola oil (you may substitute any neutral cooking oil) (155ml)
2 large eggs, room temperature preferred
2 teaspoons vanilla extract
1 cup buttermilk (226ml)
½ cup very hot water (118ml)
For the peanut butter frosting
2 cups unsalted butter, softened (452g)
2 cups creamy peanut butter (490g) (I do not recommend using a “natural” peanut butter/the kind where the oil separates)
6 cups powdered sugar (750g)
2 teaspoons vanilla extract
½ teaspoon table salt
2-4 Tablespoons milk (I use whole milk, but you may substitute any milk you have on hand or even half and half or heavy cream)
For the ganache (optional).
4 oz semisweet chocolate (chocolate chips or a chopped baking bar will work) (113g)
½ cup heavy cream (118ml)

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Ateco 848 Tip (Affiliate Link): https://amzn.to/2WsKpu6
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx

Instructions
See the recipe link (towards top of description box) for full instructions

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