FAVORITE Chocolate Cake with Chocolate Frosting

I cannot WAIT to share this chocolate cake recipe with you. This will be my forever go-to chocolate cake recipe. Ever. It's that good.

First, though, my baby turned 18. That's right...kiddo is now an adult. I have so much to say about this boy, but I think I'll just repeat myself at graduation and when he leaves for college in the fall. I'll wait. Let's just say, we love this 18-year-old. ♥


Jack requested a chocolate cake that wasn't too fancy. Ok, I can do that.

Have you seen the Duke's mayonnaise commercials lately with the chocolate cake where the fork just sinks right in causing you to lick your TV screen? Me too. I couldn't stop thinking about it...and my TV didn't taste as great as I thought. Sooooo...it was time to try the mayo cake.

Does mayo cake give you the heebie jeebies? It shouldn't Mayonnaise is basically egg, acid (like lemon juice or vinegar), and oil. Mr. E thinks I shouldn't mention the mayo until AFTER people eat it.

I made a few adjustments to the recipe on the Duke's site, such as using cake flour instead of all-purpose, but the recipe is pretty true to the original. (Be sure to sift the cake flour prior to measuring.)

When greasing and flouring the pans, use a combo of flour and cocoa. Doesn't this look like SpinArt? I loved SpinArt.

The cake is moist, soft, gorgeous with a thick chocolate frosting that goes perfectly with the cake. It was hard not to eat all of it straight up with a spoon.

As much as a chocoholic as I am (I'm pretty sure I eat some EVERY day), I don't usually love chocolate cake. I find most to be dry and lacking in flavor. Not this one. This cake is perfect. Even Mr. E, who claims he "doesn't like cake," ate three pieces. Yep, it's a winner.

Even the cat wanted in on the cake action.

And, the birthday boy? He was all smiles...and that's all that counts. ♥



Favorite Chocolate Cake 
{makes one two-layer cake}

for the cake:
3 cups + 6 TBSP sifted cake flour, plus more for pans
1 1/2 cups sugar
6 TBSP natural unsweetened cocoa, plus more for pans
1 TBSP baking soda
1/4 teaspoon kosher salt
1 1/2 cups Duke's Mayonnaise
1 1/2 cups cold water
2 teaspoons vanilla extract

for the frosting:
1/2 cup unsalted butter, room temperature
1/2 cup salted butter, room temperature
1 cup natural unsweetened cocoa
1 1/2 teaspoons vanilla extract
5 cups powdered sugar
6-8 TBSP milk

Preheat oven to 350. Grease two 8" round cake pans. Line the bottoms with parchment. Grease the parchment. Combine the extra flour and cocoa for the pans and dust the insides of the pans, tapping out the excess.

Sift the flour, sugar, cocoa, baking soda, and salt together. Set aside.

On low speed, mix the mayonnaise, water, and vanilla until smooth. Add the dry mixture in three additions, mixing just until combined.

Pour batter into the prepared pans, dividing evenly. Bake for 30-40 minutes or until a toothpick inserted in the centers comes out clean or with loose crumbs.

Cool in the pans for 10 minutes, then invert out of the pans and onto a wire baking rack to cool completely.

For the frosting, beat the butter until fluffy. Add the cocoa and beat until combined. Mix in the vanilla. Add the powdered sugar, 1 cup at a time, beating on low speed, and alternating with the milk. Once combined, increase the speed to medium and beat until thick and fluffy.
(More milk or powdered sugar may be added to adjust consistency.)

Even out the tops of the cakes if needed. Place bottom layer top side down on a cake plate. Top with about 1 cup of frosting. Smooth to the edges. Top with the remaining cake layer. Frost sides and top using an offset spatula.

Cake can be stored at room temperature.