Chocolate Mayonnaise Cake With Peanut Butter Frosting
A surprisingly moist chocolate cake utilizes mayonnaise as a unique substitute for traditional fat and eggs, enhanced with cocoa for rich flavor.
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Instructions
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Preheat the oven to 350 F (180 C) and prepare a 9-inch square baking pan by greasing and flouring it.
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Sift flour, cocoa, baking soda, and salt together in one bowl.
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In another bowl, whisk sugar and mayonnaise until smooth, then whisk in vanilla and water.
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Combine the dry ingredients with the mayonnaise mixture and whisk until thoroughly blended.
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Pour the batter into the prepared pan and bake for approximately 30 minutes, or until the cake springs back when lightly touched.
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Cool the cake before removing it from the pan.
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For the frosting, beat softened butter with peanut butter and vanilla extract (if desired) using an electric mixer.
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Gradually beat in confectioners' sugar, then increase speed to high and beat until fluffy, adding small amounts of milk or cream if needed for consistency.
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Optionally, frost the cooled cake with the peanut butter frosting or dust with confectioners' sugar, then slice and serve.