Name: Chocolate Mayonnaise Cake with Salted Caramel Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups (240 g) all-purpose flour; 1 cup (201 g) granulated sugar; 1/2 cup (50 g) cocoa powder; 2 tsp baking soda OR 4 tsp baking powder; 1 cup (237 mL) whole milk; 1 cup (230 g) Duke’s Real Mayonnaise; 1 tsp vanilla extract; 1 cup (201 g) granulated sugar; 6 tbsp (86 g) unsalted butter, cubed; 1 cup (240 mL) heavy cream; 1 tsp vanilla extract; 1/2 tsp kosher salt (plus more to taste)

Jump to Recipe· 3.9 from 71 reviews

If you’re searching for a dessert that is as unexpectedly delightful as it is rich and comforting, look no further than this Chocolate Mayonnaise Cake with Salted Caramel Recipe. This cake is the perfect marriage of moist, tender crumb from the mayonnaise and deep, luscious chocolate flavor, all crowned with a salted caramel sauce that adds a rich, buttery contrast with just a hint of saltiness. It’s one of those recipes that surprises everyone with its incredible texture and decadent taste, proving that sometimes the most unique ingredients make the best desserts.

Ingredients You’ll Need

The image shows nine bowls and two eggs arranged on a white marbled surface. There are three larger white bowls containing brown cocoa powder, white flour, and white sugar. Smaller white bowls hold butter cut into chunks, milk, baking soda, salt, and chocolate chunks. Two whole brown eggs are placed on the surface near the bowls. A clear glass measuring cup filled with water sits in the center. The items are spread out evenly, all on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, pantry-friendly ingredients is the first step to creating this showstopper. Each component plays a vital role: the flour and cocoa provide the cake’s structure and chocolate depth, while mayonnaise ensures an unbelievably moist texture without needing eggs. The salted caramel ingredients blend sweetness with savory accents to perfectly complement the cake.

2 cups all-purpose flour: Provides the sturdy base for the cake’s tender crumb.
1 cup granulated sugar: Sweetens the cake while balancing the cocoa’s bitterness.
1/2 cup cocoa powder: Adds that rich, chocolate intensity essential to this cake.
2 tsp baking soda (or 4 tsp baking powder): Helps the cake rise and maintain a light texture.
1 cup whole milk: Moisturizes and enriches the batter.
1 cup Duke’s Real Mayonnaise: The secret ingredient for extra moisture and tenderness.
1 tsp vanilla extract: Enhances the chocolate flavor with warmth and depth.
1 cup granulated sugar (for caramel): The foundation for luscious salted caramel sauce.
6 tbsp unsalted butter, cubed: Adds richness and silky texture to the caramel.
1 cup heavy cream: Makes the caramel sauce luxuriously smooth.
1 tsp vanilla extract (for caramel): Brightens and enriches the caramel flavor.
1/2 tsp kosher salt: Balances the sweetness of the caramel and intensifies the overall flavor.

How to Make Chocolate Mayonnaise Cake with Salted Caramel Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease your baking pan thoroughly with baking spray or shortening, and then dust the inside with about a tablespoon of sifted cocoa powder. This little trick not only prevents sticking but adds extra chocolate flavor and a beautiful dark coating inside your pan that won’t interfere with the cake’s texture.

Step 2: Mix the Dry Ingredients

Take a large bowl and sift together the all-purpose flour, granulated sugar, cocoa powder, and salt. Mixing these dry ingredients first ensures every bite remains balanced and avoids pockets of dry flour or sugar in your finished cake. Whisking everything now also incorporates air, which helps make the cake a little lighter.

Step 3: Add the Wet Ingredients

Pour in the whole milk, the cup of Duke’s Real Mayonnaise, and vanilla extract straight into your dry mixture. Stir gently using a spatula until the batter is just combined and no dry streaks remain. It will be thick and luscious—that’s exactly right! Don’t overmix, or you might lose that beautiful texture.

Step 4: Bake the Cake

Transfer your batter into the prepped pan, then lightly tap the pan on your countertop 3 to 6 times from about 3 inches up to settle the batter and release any trapped air bubbles. Pop the cake into the oven and bake for 35 to 40 minutes depending on your texture preference: a fudgier, brownie-like cake at 35 minutes or a more set, classic cake at 40 minutes. When ready, allow the cake to cool for about 35 minutes before carefully turning it out onto a cake stand to cool completely.

Step 5: Make the Salted Caramel Sauce

In a medium saucepan over medium heat, add granulated sugar and continuously stir as it clumps, melts, and eventually turns into a smooth amber caramel. Don’t rush this step and keep stirring to avoid burning. Next, add cubed butter—expect bubbling and sizzling, which is perfectly normal. Once fully melted, remove the pan from heat and stir in the heavy cream, vanilla extract, and kosher salt until the sauce is silky and smooth. Taste and adjust the saltiness if you like a stronger salty contrast.

Step 6: Combine and Serve

Pour about half of the salted caramel over the cooled chocolate mayonnaise cake—or reserve it to drizzle on individual slices if serving later. This final step is what elevates the cake from delicious to unforgettable, adding a glossy, buttery richness with a hint of salt that perfectly complements the moist chocolate.

How to Serve Chocolate Mayonnaise Cake with Salted Caramel Recipe

The image shows a dark chocolate bundt cake with a shiny chocolate glaze and small gold decorations on top, sitting on a round wooden board with bark edges. One thick slice of the cake is placed on a small white plate in the foreground, showing the soft and rich inside with some glaze on it. Next to the plate is a light brown fork, and behind it to the right is a small white cup with a dark liquid inside. The background features wooden houses and a green cloth, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add a charming finish to your Chocolate Mayonnaise Cake with Salted Caramel Recipe, consider sprinkling a pinch of flaky sea salt on top of the caramel drizzle for extra sparkle and texture. Toasted pecans or walnuts scattered lightly over the caramel add delightful crunch and a nutty dimension that pairs beautifully with the chocolate and caramel flavors. Fresh raspberries or a dollop of lightly whipped cream can brighten the plate and balance the richness.

Side Dishes

This cake shines wonderfully paired with a scoop of vanilla bean ice cream or even a small serving of lightly sweetened mascarpone. A cup of robust coffee or a glass of creamy milk helps cleanse the palate between bites, highlighting the luxury of the salted caramel and chocolate combination.

Creative Ways to Present

For a stunning presentation, slice the cake into generous wedges, arrange on individual dessert plates, and finish with a graceful drizzle of warmed salted caramel swirled over and around the slice. Garnish with edible flowers or mint leaves for visual appeal. Serving the cake layered with fresh berries and dollops of whipped cream in individual glass cups creates a casual but elegant plated dessert experience that’s perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

You can leave the cake out on the countertop covered with a cake dome or plastic wrap for up to three days, keeping it moist and fresh. The salted caramel sauce should be stored separately in an airtight container in the fridge where it can last up to a month, ready for your sweet cravings anytime.

Freezing

If you want to preserve the cake longer, wrap it tightly in plastic wrap and then foil, and freeze for up to two months. The salted caramel should be thawed in the refrigerator overnight when ready to use. For best results, thaw the cake in the fridge to keep its moist texture intact.

Reheating

When enjoying leftovers, gently warm individual slices in the microwave for about 15-20 seconds to revive that soft, tender crumb. Warm the salted caramel sauce separately and drizzle it over the cake to recreate that freshly served magic every time.

FAQs

Why is mayonnaise used in this Chocolate Mayonnaise Cake with Salted Caramel Recipe?

Mayonnaise adds moisture and a tender crumb to the cake because it contains oil and eggs (or egg substitute), which keep the cake wonderfully soft without being greasy. It’s a surprisingly superb alternative to traditional butter or oil, giving the texture a silky, melt-in-your-mouth quality.

Can I use a different type of flour for this recipe?

While all-purpose flour works best for the proper structure and texture, you can experiment with cake flour for an even lighter crumb. Just be sure to measure carefully, as substituting different flours can slightly change the cake’s density and rise.

Is it necessary to use salted caramel for this cake?

Salted caramel provides a beautiful contrast that elevates the chocolate flavor and balances the sweetness perfectly. While you could use plain caramel, the pinch of salt adds complexity and enhances the overall indulgence of the cake.

How do I know when the cake is done baking?

Check doneness by inserting a toothpick in the center. If it comes out with a few moist crumbs and no raw batter, it’s done. For a fudgier cake, aim for removing it closer to 35 minutes; for a traditional cake texture, bake closer to 40 minutes.

Can I make this cake gluten-free?

You can try replacing the all-purpose flour with a gluten-free blend, but results may vary. Because this cake relies on specific flour properties for structure, it’s best to use a blend meant for baking and follow its recommended substitutions closely.

Final Thoughts

This Chocolate Mayonnaise Cake with Salted Caramel Recipe is a total game-changer for anyone who loves rich yet moist chocolate cakes with a sophisticated twist. It’s perfect for celebrations or whenever you want to impress friends with a unique dessert. Trust me, once you’ve tried it, this cake will have a permanent favorite spot in your baking rotation. So go ahead, dive in, and enjoy every decadent, buttery, chocolate-y bite!