Hellmann's Chocolate Cake
Why I Love Hellmann's Chocolate Cake
Taken from my well-loved, worn-down recipe notes, this cake has become a classic in my kitchen. Originally, it was right on the jar of Hellmann’s mayonnaise, and it quickly became a staple dessert for me. My hand-written version of the recipe has earned every stain and smudge from years of baking, making it a bit hard to read now—but that’s just part of its charm.
This chocolate cake is my go-to for good reason: it’s quick to make, perfectly moist, and nearly impossible to mess up. I discovered it as a teenager, in a time when everyone seemed to be reimagining ingredients, and this recipe, with its mayonnaise magic, has remained my favorite. There’s something about the combination that creates a tender, melt-in-your-mouth texture that’s simply unforgettable.
To serve, I take a cue from my mother and pair it with a generous pour of 35% cream—just like we always did growing up. And when it comes to icing, I skip buttercream for a rich, silky ganache. It’s simple: just heat heavy cream with a bit of vanilla, then mix in chocolate chips until smooth. I pour it over the cake, let it set, and it’s perfect every time.
Tip: for a smooth finish, I dust the pan with cocoa powder instead of flour. It keeps the chocolatey color even and avoids that white residue. I hope this cake brings as much joy to your kitchen as it has to mine. Enjoy!
Hellmann’s Chocolate Mayonnaise Cake
INGREDIENTS
2 cups (500 mL) all-purpose flour
2/3 cup (150 mL) unsweetened cocoa powder
1 1/4 tsp (6 mL) baking soda
1/4 tsp (1 mL) baking powder
3 large eggs
1 2/3 cups granulated sugar
1 tsp vanilla extract
1 cup Hellmann's® Real Mayonnaise
1 1/3 cups water
DIRECTIONS
Preheat oven to 350°F (180°C). Grease and lightly flour two 9-inch (23 cm, 1.5 L) round cake pans. Set aside.
Combine the flour, cocoa powder, baking soda, and baking powder in a medium bowl. Set aside.
In a large bowl, beat eggs, sugar, and vanilla with an electric mixer on high speed for about 3 minutes, until light and fluffy. Add the Hellmann's® Real Mayonnaise and mix on low speed until blended.
Alternate adding the flour mixture and water to the egg mixture, beginning and ending with the flour mixture. Mix until smooth and well combined. Pour the batter evenly into the prepared pans.
Bake for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool in the pans on a wire rack for 10 minutes, then remove from pans and cool completely on wire racks.
Frost with your favorite frosting or dust generously with confectioners’ sugar.
For a 13 x 9-inch (33 x 23 cm, 3.5 L) pan: Prepare as directed above and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
