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Chocolate Mayonnaise Cake

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  • • 2 cups all-purpose flour
  • • 2/3 cup unsweetened cocoa powder
  • • 1-1/4 tsp. baking soda
  • • 1/4 tsp. baking powder
  • • 3 eggs
  • • 1-2/3 cups sugar
  • • 1 tsp. vanilla extract
  • • 1 cup Hellmann's® Mayonnaise
  • • 1-1/3 cups water

Caramel Frosting

  • 3 Tbsp butter
  • 1 cup brown sugar
  • ½ cup + ½ cup evaporated milk
  • 1/8 tsp salt
  • 3-1/2 cups powdered sugar
  • ¾ tsp vanilla


  • Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
  • In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
  • In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
  • Bake 30 minutes or until toothpick inserted in centres comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely.

Caramel Frosting

  • Melt butter in a saucepan over medium heat. Stir in Brown sugar, ½ cup evaporated milk and salt. Bring to boil, stirring constantly. Remove and cool to lukewarm.
  • In a large bowl add powdered sugar and vanilla. Add cooled caramel and beat with mixer until smooth. It will be stiff, so add evaporated milk by Tbsp until you reach a good spreading consistency.
  • NOTE: this is a stiff icing. If as you work it becomes too stiff, just beat in more evaporated milk and continue.

Chocolate Ganache – ½ cup dark chocolate chips, 3-5 Tbsp evaporated milk. Microwave on high for 30 second intervals until smooth.