Chocolate Mayonnaise Bundt Cake
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Have you ever had a mayonnaise cake? This chocolate mayonnaise bundt cake uses mayo instead of butter and eggs! It has a rich, chocolate flavor and light, airy texture that will make you go back for seconds!
Chocolate Mayonnaise Bundt Cake
I grew up on mayonnaise cake. My mom would always make a chocolate mayonnaise cake with peanut butter frosting for birthdays. We’re all pretty big fans of chocolate and peanut butter except for my dad. He’s kind of a party pooper about peanut butter.
This recipe came from the Bundt Cake Bliss cookbook though and not from my mama bear. Nordic Ware sent me over a copy along with the beautiful crown bundt pan. Yayyyy! I love getting new cookbooks and bundt pans.
I used to despise bundt pans in my early days of baking. I was young and naive. Okay, so I’m still a little naive, but it’s okay. I’ll learn as I go and love every minute of it. With bundt pans, butter those crevices and butter them well. Then dust them with flour or cocoa powder.
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I actually like to use a non-stick cooking spray with flour already in it. It works like a charm. The only thing that I don’t love is that while spraying it, it feels like it’s going directly into my lungs and I cough the entire time I’m spraying it. My husband’s advice was to quit breathing while spraying the pans. That tip is so useful, I had to pass it on to you folks. Sarcasm included.
I have been checking out all of the great recipes in the book. It’s more of a fall recipe, but I really had my eye on the apple butter bundt with cider glaze. I get weak at the knees for apple butter.
Of course, there are about 50 more recipes I want to make that aren’t fall..ish. The tunnel of fudge bundt – need it, the chocolate cherry bundt cake – yes please, and the list goes on. I wouldn’t be surprised if you see that apple butter recipe though.
How to make chocolate mayonnaise bundt cake
Start by prepping the bundt pan. Be sure to grease it and flour it really well otherwise this can ruin the entire cake!
Next up, add the cocoa powder and boiling water to a large heat proof bowl. Whisk until any lumps in the cocoa powder are worked out and the mixture is smooth. Let the mixture cool slightly.
Once cooled, whisk in the mayonnaise and vanilla extract.
Grab a separate bowl and using a clean, dry whisk, whisk together the cake flour, sugar, baking soda, and salt until well incorporated.
Now pour the wet chocolate mixture into the bowl of dry ingredients and whisk or beat with a hand mixer on medium speed until incorporated. Scrape down the sides and bottom of the sides and stir in any remaining ingredients.
Pour the batter into the prepared bundt pan and bake for 30 to 45 minutes or done.
How to Store and Freeze
Store covered or in an airtight container at room temperature for up to 3 days. You can place in the fridge to store up to a week.
You can freeze the baked bundt cake without the glaze on it by wrapping it tightly in two layers of plastic wrap once it’s cooled completely. Wrap in a layer of heavy-duty aluminum foil and place in a freezer-safe container if you have one. That’s more so the cake doesn’t get crushed in the freezer. The plastic wrap and foil will keep it from getting freezer burnt.
Freeze for up to 2 months. Thaw overnight in the fridge or for 1 to 2 hours on the counter.
Recipe FAQs
I don’t see why not. This homemade mayo or this avocado oil mayonnaise recipe will likely work perfectly for you.
Yes, you can. The bake time will be shorter than when it’s in a bundt pan though so keep a close eye on it at 20 to 25 minutes. Test it by inserting a toothpick in the center of the cake and if it comes out clean or with moist crumbs, it’s done.
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Chocolate Mayonnaise Bundt Cake
Ingredients
Bundt Cake
- 1/3 cup cocoa powder
- 1 cup boiling water
- 1 1/2 teaspoons vanilla extract
- 3/4 cup mayonnaise
- 2 cups cake flour sifted
- 2 teaspoons baking soda
- 1 cup granulated sugar
- 1/2 teaspoon salt
Chocolate Glaze
- 1/2 cup heavy cream
- 2 tablespoons corn syrup
- pinch of salt
- 1 cup semi-sweet chocolate chips
Instructions
Cake
- Preheat oven to 350 degrees F. Butter a 10-12 cup bundt pan and dust with flour or cocoa powder. I use the Baker’s Joy spray that’s grease AND flour.
- In a large bowl, add in the cocoa powder and boiling water. Whisk until smooth. Set aside to cool.
- After it’s cooled, add in the vanilla and mayonnaise. Whisk until incorporated.
- In a separate large bowl, whisk together flour, baking soda, sugar, and salt.
- Add the chocolate mixture into the bowl of dry ingredients and beat with a hand mixer on medium for about 1 minute.
- Pour the batter into the prepared bundt pan.
- Place into the oven and bake for 30 – 45 minutes or until done. Insert a toothpick into the center of the cake and if it comes out clean or with moist crumbs, it’s done. Batter means bake it longer.
- Let the cake cool in the pan for 10 minutes and turn turn out onto a wire rack to cool completely.
- Once the cake is cooled, transfer to a cake plate.
Glaze
- In a small saucepan, add in the heavy cream, corn syrup, salt, and chocolate chips. Place over medium heat and stir constantly until the chocolate is completely melted and smooth.
- Let the glaze cool 15 – 20 minutes until it has thickened. Drizzle on top of the cooled cake.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
An you bake the cake one or two days in advance of frosting?
You sure can. I would suggest iif you want to freeze the cake or at least only do 1 day to prevent the cake from drying out.
Hi Miranda. I just made this cake and it’s unbelievably delicious. Thanks for the recipe. By far the best chocolate cake I’ve ever made.
Thanks so much Keisha!
What kind of mayonnaise do you recommend?
I used Hellmann’s, but any should work fine.
Dukes is the only mayo to use.
Everyone is loyal to their mayo brand! haha
Yum! The cake looks absolutely fantastic. Nothing is better than chocolate cake. Good job! Pinned.