Last Updated on March 25, 2022
This delicious Duncan Hines chocolate mayonnaise cake is a recipe that you should definitely be trying. It is chocolatey, moist, and delicious. No matter the occasion, you simply can’t go wrong with this yummy mayo chocolate cake.
This recipe is relatively simple to make and requires no prior baking experience. Using boxed cake mix will save you time while guaranteeing your recipe will turn out delicious. This is sure to become your new favorite chocolate cake recipe thanks to how easy it is to make and how amazing it tastes.
What Does Adding Mayo To Cake Mix Do?
Adding mayo to cakes makes them moist and rich. Mayo is especially great for chocolate cakes, as they can become dense easily. It is a great ingredient to take boxed cake mix up a level and you won’t be able to taste the mayo itself.
For the chocolate cake, mayo adds extra oil which provides tenderness to the cake crumb. In addition, the vinegar from the mayonnaise actually works to enhance the flavor. The acidity from it balance with the sweetness, allowing the chocolate to shine through.
The use of mayonnaise in cakes goes back to WWII. Bakers had to get creative with their ingredients as they were often faced with shortages. Mayo allowed people to stretch their budgets while also creating a delicious, moist cake.
It is best to use full-fat mayonnaise in order to get the best results on your cake. Light mayo will still work, but the cake won’t be quite as moist or tender and will make the cake chewier.
What You Need To Make Duncan Hines Chocolate-Mayonnaise Cake
Ingredients
To make this chocolate mayo cake mix recipe, you will need:
- 1 box Duncan Hines devil’s food cake mix
- 1 1⁄3 cups water
- 2 large eggs
- 1 cup mayonnaise
- 1 cup chocolate chips
For the chocolate buttercream recipe:
- 6 tablespoons butter, softened
- 2 2/3 cups powdered sugar
- 1/2 cups cocoa powder
- 1/3 cup milk
- 1 teaspoon vanilla extract
Equipment
- 9 x 13 x 2-inch cake pan
- Cooking spray
- Large mixing bowl
- Rubber spatula
- Electric mixer
- Medium mixing bowl
- Small mixing bowl
- Wire rack
Step By Step Instructions
Step one: preheat the oven and prepare a 9 x 13 x 2-inch cake pan
Preheat your oven to 350 degrees Fahrenheit and next grease your 9 x 13 x 2-inch cake pan with cooking spray.
Step two: mix cake mix, eggs, mayo, and water
In a large mixing bowl, add the cake mix, eggs, mayo, and water. Mix together by hand or with an electric mixer until the cake batter is well combined.
Step three: stir in chocolate chips
Using a rubber spatula, fold the chocolate chips into the cake batter.
Step four: bake the cake
Pour the cake batter into the 9 x 13 x 2-inch cake pan and bake for 35 minutes or until the center of the cake springs back. Let the cake cool on the wire rack until it is no longer hot and in the meantime make the frosting.
Step five: prepare your chocolate buttercream frosting
While your chocolate cake is cooling, prepare your chocolate buttercream frosting. In a large or medium mixing bowl, beat the butter with an electric mixer until it becomes creamy. Combine the powdered sugar and cocoa powder in a small and whisk together.
Then, alternate adding in the powdered sugar and cocoa powder with the milk. Beat the frosting mixture until smooth and creamy. Then, mix in your vanilla extract until it is combined.
Step six: frost your cake
Using an offset spatula or a rubber spatula, frost your cooled chocolate cake with the chocolate buttercream. Cut the cake with a knife, serve and enjoy.
Tips And Tricks
You can store your chocolate buttercream cake for two to three days at room temperature in an airtight container. In addition, you can also store the cake in the fridge for up to seven days, frosted or unfrosted.
If desired, you may freeze your chocolate mayo cake as well. If it is frosted, place it in the freezer for one hour to let the frosting set. Then, take it out and cover it with a layer of plastic wrap and then a layer of aluminum foil.
Your chocolate cake can keep in the freezer for around six months. When ready to serve, allow it to thaw on your countertop for one hour or in your fridge overnight. If you have any leftovers from the cake you froze, you can store them in the fridge for three to four days.
When using your mayonnaise in the cake, be sure it is at room temperature before you add it. If it is cold it may curdle when mixing and mess up the texture of the cake. You can use any brand of mayo you like for your cake, but many people will recommend Duke’s or Hellmann’s to use.
Instead of baking the cake in a 9 x 13 x 2-inch cake pan, you can also bake it in a bundt pan. The bake time and temperature will be the same no matter what pan you use. Just be sure to check if it is done with a toothpick or see if it springs back in the center before removing it from the oven.
Servings And Preparation Time
|
Bake Time |
Preparation Time | Servings |
| 35 minutes | 15 minutes |
10-12 |
A Tasty Way To Use Mayo in Cake Mix
Though it may seem like an unusual ingredient to use while baking, mayonnaise can make a great addition to chocolate cakes. It makes the cake moist and rich, taking the boxed cake mix to the next level. It is an easy cake to make and you don’t need any prior baking experience to bake it.
No matter the occasion, this tasty chocolate cake is sure to be a hit. You can enjoy it plain, sprinkled with powdered sugar, or with chocolate buttercream. Feel free to use any brand of mayo, but it is best to stick with full-fat options for the best results.
Do you have any questions regarding this tutorial for how to make Duncan Hines chocolate mayonnaise cake? If so, please ask any questions regarding this recipe and using mayo in making cakes in the comment section below.
Delicious Duncan Hines Chocolate Mayonnaise Cake
Equipment
- 9 x 13 x 2-inch cake pan
- Cooking spray
- Large mixing bowl
- Wire rack
Ingredients
For the chocolate mayo cake
- 1 box Duncan Hines devil's food cake mix
- 1 1⁄3 cup water
- 2 large eggs
- 1 cup mayonnaise
- 1 cup chocolate chips
For the chocolate buttercream
- 6 tbsp butter softened
- 2 2/3 cups powdered sugar
- 1/2 cup cocoa powder
- 1/3 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit and next grease your 9 x 13 x 2-inch cake pan with cooking spray.
- In a large mixing bowl, add the cake mix, eggs, mayo, and water. Mix together by hand or with an electric mixer until the cake batter is well combined.
- Using a rubber spatula, fold the chocolate chips into the cake batter.
- Pour the cake batter into the 9 x 13 x 2-inch cake pan and bake for 35 minutes or until the center of the cake springs back. Let the cake cool on the wire rack until it is no longer hot and in the meantime make the frosting.
- While your chocolate cake is cooling, prepare your chocolate buttercream frosting. In a large or medium mixing bowl, beat the butter with an electric mixer until it becomes creamy. Combine the powdered sugar and cocoa powder in a small and whisk together. Then, alternate adding in the powdered sugar and cocoa powder with the milk. Beat the frosting mixture until smooth and creamy. Then, mix in your vanilla extract until it is combined.
- Using an offset spatula or a rubber spatula, frost your cooled chocolate cake with the chocolate buttercream. Cut the cake with a knife, serve and enjoy.
Ever since she was a young girl, Anna has been a lover of desserts. As an adult, she enjoys
baking a variety of desserts from cakes, cookies, brownies, bread, and more from scratch. She
enjoys sharing her passion for baking with others who also have a sweet tooth. From properly
measuring ingredients to making sure they are the correct temperature, Anna knows the
importance small details can make in baking. She wants to share her experience with others in
hopes they can make the most delicious baked goods. When she’s not busy blogging, Anna
enjoys trying new recipes in the kitchen.
