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Can you really go wrong with this Old School Super-Moist Chocolate Cake with Chocolate Buttercream Frosting for any occasion? You’ll want to serve this up, trust me!

Besides, there’s a secret in this chocolate cake that makes it super-ultra-moist layered with a dreamy chocolate buttercream frosting! We also included this recipe in our 30 Mother’s Day Desserts for Mom!

Chocolate Cake Secret Ingredient!

Would you believe Mayonnaise? Yes, I really said ‘Mayonnaise’! Chocolate Mayonnaise Cake was a Depression-era (1929-39) dessert that was made popular by Best Foods/Hellmann’s to promote their delicious mayonnaise and it also provided as an economic substitution for butter and milk and most notably, for sour cream, sour milk and buttermilk as well, which were very popular at the time.

It’s an old cat-in-the-hat baking trick that’s been around longer than cake mixes.
Speaking of cake mixes, did you know you can substitute mayonnaise for the the oil and eggs in a cake mix? You can! You can get more info on that over at Duncan Hines. They would know! 🙂 The fact of the matter is, this mayonnaise cake is fudgey, rich, moist, and a true classic chocolate dessert that tastes out of this world AMAZING!
Mayonnaise is essentially oil, vinegar, and egg, and while you could just add an extra egg to try and get the same effect. The Kitchn points out that the oil makes the cake tender, the egg helps the batter retain moisture, and the acid in the vinegar really brings out the chocolate flavor.
If you don’t like mayonnaise, you can rest assured, you will not taste the mayonnaise at all. It’s just there to bring in that super-moist ‘super power’ factor that we all love and adore.

And let’s not forget the chocolate buttercream…OH EM GEE! Perfect pairing with this recipe for moist Chocolate cake!

You might enjoy this Easy Gluten Free Chocolate Cake From Scratch, if you’re looking for a gluten free option! It is the ultimate chocolate lovers cake.

Ingredients You Need

Moist Chocolate Cake

bittersweet chocolate, do not exceed 61% cacao, chopped
unsweetened Hershey’s Special Dark Cocoa Powder or regular unsweetened cocoa powder
boiling water
all purpose flour
baking soda
baking powder
granulated sugar
brown sugar
mayonnaise, do not use reduced-fat,fat-free or Miracle Whip, Hellman’s
large eggs, room temperature
vanilla extract

Chocolate Buttercream Frosting

butter, softened
powdered sugar
unsweetened cocoa powder
vanilla extract
milk or heavy cream

How to Make the Best Moist Chocolate Cake Recipe!

Preheat oven to 350°F
Grease and flour three 8″ diameter cake pans with 1 ½-inch-high sides, or two 9″ pans.
In a medium bowl, combine the chopped chocolate and cocoa powder, then whisk in boiling water until chocolate is melted and smooth.
Sift flour, baking soda, and baking powder into another medium bowl. Set aside.
Using mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla.
Add flour mixture alternately with chocolate mixture, beating until blended after each addition.
Bake cakes until tester inserted into center comes out clean, 25-30 minutes.
Cool cakes in pans on racks 20 minutes.
Run small knife around sides of cakes to loosen.
Carefully invert cakes onto racks and let cool completely.
Frost when completely cooled.

Chocolate Buttercream Frosting

Using mixer, cream butter, add remaining ingredients and beat until smooth and creamy.
Place cake on a platter.
Frost top of first layer.
Place second layer on cake.
Frost sides and top.
Decorate with sprinkles if desired.
Serves 10-12.

I doooo love this cake and frosting so much! It’s been such a classic cake over-time and it’s easy to see why it’s one of our favorite chocolate cake recipes!

And it always will be! *swoon* Perfect for Birthdays, Parties, Potlucks and Chocoholic Cake Cravings! You may love this Super Easy Chocolate Cake Recipe with Chocolate Frosting as another option!

More Cake Love Just For YOU!!