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Chocolate Mayonnaise Cake with Salted Caramel Recipe

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3.9 from 71 reviews

  • Author: Ava
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Description

This rich and moist Chocolate Mayonnaise Cake is perfectly complemented by a luscious homemade Salted Caramel sauce. The mayo adds incredible moisture and tenderness to the chocolate cake, creating a fudgy texture that’s almost like a brownie. Topped with a creamy, buttery salted caramel, this dessert strikes a perfect balance between sweet and salty flavors. Ideal for gatherings or a decadent everyday treat, it’s easy to prepare and bake in about an hour and twenty minutes.

Ingredients

Chocolate Mayonnaise Cake

  • 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

Salted Caramel

  • 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)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease your baking pan with baking spray or shortening, then dust it evenly with about 1 tablespoon of sifted cocoa powder to coat the inside. Tap out any excess cocoa powder.
  2. Mix Dry Ingredients: In a large mixing bowl, sift and whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda or baking powder, and salt until thoroughly combined.
  3. Add Wet Ingredients: Pour in the whole milk, Duke’s Real Mayonnaise, and vanilla extract. Stir gently with a baking spatula just until the dry ingredients are moistened and there are no dry patches; be careful not to overmix.
  4. Fill and Settle Batter: Spoon the thick batter into the prepared pan. Drop the pan from about 3 inches above the counter 3 to 6 times to remove any air bubbles and help the batter settle evenly.
  5. Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes. Bake for 35 minutes if you prefer a fudgy, brownie-like texture; 40 minutes will yield a more set cake.
  6. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 35 minutes. Then carefully flip it out onto a cake stand or serving plate.
  7. Make the Salted Caramel: In a medium saucepan over medium heat, continuously stir the granulated sugar. It will clump before melting; keep stirring until it fully melts into an amber liquid.
  8. Add Butter: Stir in the cubed butter. The mixture will bubble and make noise—this is normal. Continue stirring until the butter is completely incorporated and the caramel turns a rich amber brown.
  9. Incorporate Cream: Remove the caramel from heat and slowly add the heavy cream, stirring constantly until fully combined. The caramel will bubble vigorously again.
  10. Season and Store: Stir in vanilla extract and kosher salt. Adjust salt to taste once slightly cooled. Pour the caramel into a heat-safe container with a lid.
  11. Serve: Pour about half of the salted caramel over the chocolate mayonnaise cake while warm or after it has fully cooled. For smaller servings, drizzle caramel on individual slices. The cake can be stored covered at room temperature for up to 3 days, and the caramel sauce keeps in the refrigerator for up to 1 month.

Notes

  • You can choose to use 2 tsp baking soda or 4 tsp baking powder—both will work but may slightly alter the texture.
  • Using Duke’s Real Mayonnaise is key for the moist and tender texture; it adds richness without a mayonnaise flavor.
  • When melting sugar for caramel, be patient and stir constantly to avoid burning.
  • If you prefer a less sweet caramel, reduce the sugar slightly or add more salt to enhance the salted caramel flavor.
  • The cake is best enjoyed within 3 days for optimal freshness.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/chocolate-mayonnaise-cake-with-salted-caramel-recipe/