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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 48g||18%|
|Dietary Fiber 2g||8%|
|*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.|
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.
- 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)
Make the Chocolate Cake
Gather the ingredients.
Heat the oven to 350 F (180 C/Gas 4).
Grease and flour a 9-inch square baking pan.
Sift together the flour, cocoa, baking soda, and salt.
Whisk the sugar and mayonnaise until smooth.
Then, whisk in the vanilla and water.
Add dry ingredients to the mayonnaise mixture; whisk until well blended.
Pour batter into the prepared cake pan.
Bake for about 30 minutes, or until the cake springs back when lightly touched in the center with a finger.
Cool and then remove from the pan.
Make the Peanut Butter Frosting
Gather the ingredients.
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.
With the mixer on low speed, beat in the confectioners’ sugar. Increase the speed to high and beat until fluffy.
If the frosting is too thick, add milk or cream in small amounts.
Dust the cake with confectioners’ sugar or frost with the peanut butter frosting, if desired.
Slice, serve, and enjoy!
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.
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.
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See the recipe link (towards top of description box) for full instructions
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