The first recipe is all made from scratch and a moist delicious a little more time consuming fabulous old recipes of mom's.
The second is a great recipe for the busy dessert lovers who want a great taste and fast so we adapted the recipe using a devil's food cake mix.
Both recipes are fantastic and the milk chocolate frosting is the icing on the cake for sure, it's totally scrumptious.
Now with newer cooking abilities in our ranges, I have given you the instructions for convection oven baking and regular conventional baking methods below and in the recipe card.
If you want a moist delicious chocolate cake, this is it, look no further, it's the best chocolate cake recipe on the planet, at least to all the chocolate cake lovers in our family!
Check out the printable recipe card for this vintage old recipe that will make you literally lick the beaters, just like we did as kids!
If you love chocolate cake, do try our Chocolate Skillet Cookie and our Chocolate Zucchini Bread, those are two more favorites in our recipe collection.
Convection Baking or Conventional Oven
Here are a few ways to bake the cakes!
First, if you use convection ovens you must lower the temperature 25 degrees, so if your recipe is calling for 350 degrees, put this to 325 degrees.
The time to bake it is a little tricky, bundt pans takes around 1 hour because they are so thick and sheet cakes with shallow edges cook faster in around 25 minutes.
Personally, I love convection cooking the cake was very light and fluffy using either recipe.
The recipe card is printed for regular oven baking methods and a note on convection oven baking.
This cake was baked in a preheated oven at 325 degrees in the convection baking mode for 25 minutes.
Tips:
- We only use Hellmann's mayo but you can use a sweeter kind if you like
- Always insert a toothpick or use a piece of spaghetti in the center to see if the cake comes out clean
- If using a convection oven mode, cakes bake better with shallow sides like a 13 x 9 pan
- For the frosting I only use Dutch cocoa for the darker frosting you will need to buy special dark cocoa powder
- Make sure you cool the cake completely before frosting it
- Mayonnaise cake can be made with any flavored cake mix, the doctored cake mix version works on all of them
- Always preheat the oven no matter which method
- Grease and flour whatever pan you decide to use or line it with parchment paper
More Cakes We Love
Sour Cream Coffee Cake Cupcakes
Blueberry Cake Mix Cake
Spanish Bar Cake
Hot Milk Cake
Sour Milk Cake
Pistachio Cake
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Vintage Cakes
We love old fashioned vintage cakes like this mayonnaise cake.
It never fails us and you can really have a no-fail cake every time, it's just perfect.
If you have a chocolate cake fan, don't tell them what's in it,.
Let them eat it first, they won't believe there's mayonnaise in it.
If you're worried you can taste it in there, don't worry about that it has no mayonnaise flavor at all!
Vintage Chocolate Mayonnaise Scratch Cake or Cake Mix Version
Yield: 12
Prep time: 10 MCook time: 30 MTotal time: 40 M
Here is a great scratch cake for Chocolate-Mayonnaise Cake or my quick recipe using Devils Food Cake Mix, very good recipes, and a delicious milk chocolate icing on top!
Ingredients:
- Made From Scratch Chocolate-Mayonnaise Cake
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/4 teaspoons baking powder
- 3 eggs
- 1 2/3 cups sugar
- 1 teaspoon vanilla extract
- 1 cup Hellmann's mayonnaise
- 1 1/3 cups of water or strong coffee
- Cake Mix Alternative Mayonnaise Cake
- 3 eggs
- 1 box devils food cake mix
- 1 cup of water or strong coffee
- 1 cup mayonnaise we use Hellmann's
Instructions:
- Directions for Homemade Scratch Cake:
- Preheat oven to 350 degrees. Grease and lightly flour ( or line the pan with parchment paper) either a 13 x 9 sheet pan or bundt pan.
- In a medium bowl, combine flour, cocoa, baking soda, and baking powder to use later in the recipe.
- In another larger bowl use an electric mixer at high speed, beating the eggs, sugar, and vanilla for 3 minutes or until light and fluffy.
- Beat in the mayonnaise at low speed until blended.
- Stir in the flour mixture with water, then pour into the pan you're using
- Bake around 30 minutes for the sheet cake or around 55 minutes for the bundt pan, using the toothpick method or a pick of spaghetti to see if it comes out clean in the deepest part of the cake.
- Cool completely and frost with your favorite frosting.
- Directions for using a Cake Mix Mayonnaise Cake:
- Mix all the above ingredients beating with an electric mixer for 3 to 4 minutes then pour into a bundt pan or 13x9 sheet cake pan that is heavily greased.
- Bake at 350 until a toothpick comes clean in middle around 35 to 45 minutes.
- Note for a convection oven, reduce heat to 325 degrees, and time by 10 minutes for sheet cakes, use the toothpick method.
- Bundt cakes take longer to bake in convection ovens around 1 hour.
- Cool 10 minutes and flip on to the platform you will serve it from.
- Cool completely.
- Frost with milk chocolate buttercream frosting or canned frosting of choice.
- Milk Chocolate Frosting Recipe:
- 1 cup softened butter,
- 4 cups powdered sugar
- 3/4 cup Dutch cocoa powder
- 2 teaspoons pure vanilla extract
- 1-2 tablespoons of milk or strong coffee
- Beat the sugar with butter till fluffy, add in the cocoa, vanilla, and milk.
- Note: if the frosting seems too thick add 1 teaspoon more milk at a time until you reach the right consistency you like.
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More Cake Recipes:
We love easy doctored cake mix recipes check out our favorites with Dark Chocolate Fudge Cake Mix Cake, Carrot Cake That Taste Like Scratch Cake, Semi-Homemade Red Velvet Cake, and one of our all-time easy favorites Mock Cassata Italian Cake Mix Cake.
Disclosure: This recipe was originally shared in 2014. It was edited and re-published in 2020
This is a great cake! I forgot all about it and will have to try your recipe soon. Yum!
ReplyDeleteI love this cake, my Mother used to make a similar recipe and it is delicious! Thanks so much for sharing your talent with us at Full Plate Thursday and please come back soon!
ReplyDeleteMiz Helen