Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 3/4 cup mayonnaise
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup hot coffee
Directions
Preheat oven to 350°F (176°C).
Grease and lightly flour a 12-cup Bundt cake pan.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate large mixing bowl, whisk together the buttermilk, mayonnaise, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined, then stir in the coffee. The batter will be thin.
Pour the batter into the prepared pan and smooth the top.
Bake for 30 to 40 minutes, or until a cake tester inserted into the center comes out with a few moist crumbs attached.
Cool the cake in the pan on a wire rack for 10 minutes.
Carefully invert the cake onto the wire rack and allow it to cool completely before serving or frosting.
Frequently Asked Questions
Can I substitute the buttermilk in this Chocolate Mayonnaise Cake recipe?
While buttermilk adds essential moisture and tang, you can create a substitute by mixing 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and letting it sit for 5 minutes. This acidic liquid helps activate the baking soda and baking powder, resulting in the perfect texture for this rich cake.
How should I store leftover Chocolate Mayonnaise Cake to keep it moist?
Because this cake is incredibly moist, it's best stored tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. Avoid refrigerating it unless your kitchen is particularly warm, as refrigeration can sometimes dry out the crumb.
What is the best way to ensure my Chocolate Mayonnaise Cake bakes evenly?
To ensure even baking in the 350°F (176°C) oven, make sure to thoroughly grease and flour your 12-cup Bundt pan before adding the batter. Also, avoid overmixing the dry ingredients (flour, sugar, cocoa) once combined with the wet ingredients; mix just until the streaks disappear.
