Chocolate Mayonnaise Cake with Caramel Butter Frosting

Chocolate Cake:

  • 3 cups unsifted all-purpose flour
  • 1 ½ cups sugar
  • ⅓ cup cocoa powder
  • 2 ¼ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ½ cups mayonnaise
  • 1 ½ cups water
  • 1 ½ teaspoons vanilla extract

Preheat oven to 350°F.

For layer cakes: Grease two 9-inch round pans and line the bottoms with waxed paper.

For a sheet cake: Grease one 9 x 13-inch pan.

In a large bowl, sift together the flour, sugar, cocoa, baking powder, and baking soda. Stir in the mayonnaise until well blended. Gradually add the water and vanilla, stirring until the batter is smooth.

Pour the batter evenly into the prepared pan(s).

Bake at 350°F for about 30 minutes for the round pans or 40–45 minutes for the 9 x 13-inch pan, or until a toothpick inserted in the center comes out clean.

Cool completely before frosting or serving.

Yield: Two 9-inch layers or one 9 x 13-inch cake



Caramel Butter Frosting:

  • ¾ cup butter
  • 1 ½ cups brown sugar
  • 6 tablespoons whole milk or half and half
  • 1 1/2 tsp vanilla 
  • 4 ½ cups confectioners’ sugar, sifted

Melt the butter in a saucepan over medium heat.

Add the brown sugar and bring the mixture to a gentle boil. Stir constantly for about 1 minute, or until slightly thickened.

Remove from heat, pour into bowl of food processor and cool slightly. On low speed stir in the milk and gradually beat in the confectioners’ sugar, move up to medium speed and beat until the frosting is smooth, scraping the sides of the bowl as necessary. Spread while still warm. 

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