Tag: chocolate cake

Chocolate Mayonnaise Cake – Oh Sweet Basil
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Chocolate Mayonnaise Cake is one of the most surprisingly decadent, delicious and downright evil cakes I have ever made! And it’s the most quick and easy cake you’ll find on the internet! Simply mix the ingredients in a bow, pour into a pan and bake! Never use a prepared cake mix again!

Moist Chocolate Cake

I’m going to say it…the “M” word…this chocolate mayonnaise cake is so moist and so delicious! And it is topped with the most creamy chocolate cream cheese frosting! You’re going to fall in love with this cake that’s the perfect dessert for after a Sunday family dinner.

Ok so this is typical me, but I heard about mayo cake as a kid and swore it off. First of all, I grew up on Miracle Whip. Say whatever you want, it was delicious. And I loved it on a grilled cheese

Which Chocolate Cake Recipe is Best

I’ll be honest, mom’s chocolate zucchini cake is one of the most moist and wonderful cakes in my humble opinion. And if you’ve tried our best chocolate cake recipe, then you know I do not mess around with dry cake.

Which is why you’re going to love this chocolate mayo cake! I worked out the kinks on this mayo cake and those Southerners that swore I just HAD TO TRY IT were right. It is the most wonderful chocolate cake!

Ingredients for Chocolate Mayonnaise Cake

Something so delicious shouldn’t be so easy! The list of ingredients is brief and just the basics. You might just have everything already in the pantry and fridge. Cha-ching!

Cake
- Flour: just all purpose flour is great!
- Cocoa Powder: we like unsweetened Hershey’s or dutch process but any cocoa powder will work fine.
- Sugar: It’s not just for sweetness, it helps texture, moisture and browning.
- Baking Soda: make sure it’s fresh!
- Salt: every baked good needs a little salt!
- Vanilla Extract: flavor, flavor, flavor!
- Mayonnaise: replaces the oil and eggs, don’t use a light mayo
- Water: make sure it is HOT, hot water which awakens the rich chocolate flavor of the cocoa powder
Chocolate Frosting
- Cream Cheese: any brand will do and make sure it is room temperature!
- Butter: unsalted and room temperature
- Cocoa Powder: same note as above
- Powdered Sugar: we always go with C&H brand confectioners’ sugar
- Vanilla: flavor baby!
- Milk or Chocolate Milk: if you want to go over the top, use chocolate milk!
How to Make Chocolate Mayonnaise Cake

How many times can I say that this cake is easy? Mix everything together, pour in a baking pan, and bake. The frosting is just as simple. Dangerous, I know!

For the Cake
1. Prep: Preheat the oven to 350 degrees F and grease your baking dish.
2. Whisk: Add all the ingredients together and whisk in a large bowl.
  
  PRO TIP: Stop stirring as soon as the cake batter comes together. An over-mixed cake is a dry cake.
3. Pour: Pour the batter into your prepared pan and smooth it out so it’s even.
4. Bake: Place the cake in the preheated oven and bake.
For the Frosting
1. Combine: Mix all of the ingredients together.
  
  PRO TIP: It is crucial that your butter and cream cheese are both room temperature. If you try to add either of them cold, you’ll have lumpy frosting.
2. Frost: Wait for the cake to cool completely then spread all over the top.
Tips for Perfect Cake
- Use full fat mayonnaise and avoid the avocado one. A fat free or low fat mayo will not give sufficient moisture and tender crumb to the cake.
- Do NOT Measuring Flour Wrong! Read this post about how to measure flour and I will literally prove to you that there really is a wrong way.
- Do NOT over-mix! Don’t worry about a smooth batter, stop as soon as everything is combined.
- Do not over-bake your cake. Check by inserting a toothpick into the center of the cake. If the toothpick comes out clean, without crumbs or goo, your cake is done.
FAQ about Mayonnaise Cake

Do You Have To Refrigerate Mayonnaise Cake?

The unfrosted cake can be stored at room temperature, but wrapping it in plastic in the fridge will extend its life.

Some frostings are ok at room temperature also, but since we use a cream cheese frosting it is best to refrigerate.

How Long Will Mayonnaise Cake Keep?

Mayonnaise cake will keep for 3-4 days in airtight container.

Can You Freeze Chocolate Mayo Cake?

Yes, absolutely! Let it cool completely, then wrap it tightly in plastic wrap followed by a layer of foil. It will keep in the freezer for up to 3 months.

What Does Mayonnaise Do For Cake?

Mayonnaise is made from oil and eggs, and it will boost the moisture level in a cake recipe when added to the batter.

Chocolate mayonnaise cake…don’t knock it ’til you try it (saying to my younger self)! The mayo makes it so moist! A chocolate cake recipe has never been easier…just mix, bake, devour!

For All Our Chocolate Cake Lovers:
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For the Cake

Preheat the oven to 350 degrees F.

Grease a 9×13” baking pan.

In a large bowl, whisk together all ingredients, stopping as soon as it has come together.

2 Cups Flour, ⅓ Cup Cocoa Powder, 1 Cup Sugar, 2 teaspoons Baking Soda, ¼ teaspoon Salt, 1 teaspoon Vanilla, 1 Cup Mayonnaise, 1 Cup Water

Pour the batter into the pan and smooth it out to all sides.

Bake at 350℉ for 25-30 minutes or until a toothpick comes out clean.

Allow to cool completely and then frost.

For the Frosting

Mix all ingredients together until smooth.

8 Ounces Cream Cheese, 5 Tablespoons Butter, ½ Cup Cocoa, 3 Cups Powdered Sugar, 1 teaspoon Vanilla, 1 Tablespoon Milk

Spread on cooled cake.

Can be stored in the refrigerator, covered, for 3-4 days

Serving: 1piece, Calories: 319kcal, Carbohydrates: 52g, Protein: 3g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 26mg, Sodium: 365mg, Potassium: 112mg, Fiber: 2g, Sugar: 36g, Vitamin A: 311IU, Calcium: 26mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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January 26, 2026
Chocolate Cherry Cake (EASY Box Cake Mix Recipe!) – Oh Sweet Basil
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This chocolate cherry cake is a moist chocolate cake that’s made with cherry pie filling. It’s easy to make, with boxed cake mix, and topped with a thick and fudgy chocolate frosting!

Easy Chocolate Cherry Cake

If you love chocolate cake, you’re going to love this fruity recipe! Boxed chocolate cake mix is mixed together with a can of cherry pie filling to make a decadent cherry chocolate cake recipe.

The best part about this box chocolate cake mix recipe (aside from the flavor!) is how easy it is to make. Because we’re using a store-bought cake mix, this recipe comes together in a few steps. Then you throw it in the oven for about 45 minutes.

There are also two kinds of chocolate in this chocolate frosting recipe. Melted chocolate and cocoa powder give this recipe all of its chocolatey flavor.

Once the frosting is done, you’ll spread a thick layer over the cooled cake. I liked to use all the frosting in this recipe on the cake because I love all the frosting, but you can decide how much you want to frost and save the rest in the refrigerator for another recipe if you want.

Top your cake with chocolate chips or extra cherries! Then cut them into squares and serve immediately.

Chocolate Cherry Cake Ingredients

This box cake mix recipe couldn’t be simpler to make! Here’s everything you’ll need to make this super easy chocolate cake with cherry pie filling:
- Boxed chocolate cake mix
- Cherry pie filling
- Eggs
- Almond extract
- Semi-sweet chocolate chips
- Unsalted butter
- Confectioners’ sugar
- Cocoa powder
- Whole milk
- Light corn syrup
- Vanilla extract
- Salt
How to Make Chocolate Cherry Cake

The key thing to remember when making this box chocolate cake mix recipe is that you do NOT mix together the chocolate mix like it instructs on the packaging. Instead, follow these instructions:
1. Stir together the cake mix, cherry pie filling, eggs, egg yolk and vanilla. Then, fold in the chocolate chips.
2. Spread the cake batter into a greased 9×13-inch baking pan and bake.
3. Once the cherry cake has cooled completely, make the homemade chocolate frosting.
4. Frost the cake and top with additional chocolate chips or sprinkles.
Can I Use Another Type of Canned Pie Filling?

I bet that would be delicious! I feel like any canned fruit pie filling would work in place of the cherry pie filling. If you use another type of pie filling in this easy chocolate cake recipe, please leave a comment below telling us how it turned out!

Can I Use Another Flavor of Boxed Cake Mix?

As long as you buy a 15-ounce boxed cake mix, this cherry cake recipe should turn out okay. I imagine you’d need to stick with “regular” cake mixes (i.e. plain yellow, white, or chocolate cake) and avoid specialty cake mixes, like angel food cake. I’ve only made this recipe with chocolate cake mix, so I can’t say for certain.

How to Store Chocolate Cherry Cake

You can also store the cake at room temperature for up to three days or in the refrigerator for up to one week. If you want to make it really far in advance, you can make the cake and freeze it for up to 2-3 months, then let it defrost and frost it once it’s ready to serve.

Tips for Making Chocolate Cherry Cake

Be sure not to add more almond extract than the box cake mix recipe below calls for. Almond extract can quickly overwhelm the other flavors in this chocolate cherry cake, so be careful!

The key to a smooth and creamy frosting is whipping the butter for the full amount of time. You’ll want to beat the butter for 2-3 minutes until it gets light and fluffy. Once you add the powdered sugar you’re going to do the same thing! The longer you beat the frosting, the more air is incorporated and the more fluffy it will be.

Once you take it out you’ll want to make sure the cake is completely cool before you start frosting it. Otherwise you’ll end up with melty frosting all over the place!

More EASY CHOCOLATE CAKE RECIPES:

Chocolate Cherry Cake
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Preheat oven to 350°F.

Grease and flour a 9×13-inch baking pan. Set aside.

Combine cake mix, cherry pie filling, eggs, egg yolk, and almond extract.

1 Box Chocolate Cake Mix, 1 Can Cherry Pie Filling, 2 Large Eggs, 1 Egg Yolk, ½ teaspoon Almond Extract

Add the chocolate chips and stir to combine.

1 Cup Semi-Sweet Chocolate Chunks

Pour in prepared baking pan and bake for 35-40 minutes.

For the Frosting

Once the cake has cooled, make the frosting. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the butter on high speed until light and fluffy, for 2-3 full minutes.

1 ½ Cups Unsalted Butter

On low speed, gradually add the confectioners sugar and cocoa powder and beat for another 2-3 minutes.

3-4 Cups Confectioners’ Sugar, 1 Cup Cocoa Powder

Then add the melted chocolate, followed by the milk, corn syrup, vanilla, and salt. Beat for 1 minute.

8 Ounces Semi-Sweet Chocolate, ¼ Cup Whole Milk, ¼ Cup Light Corn Syrup, 2 teaspoons Pure Vanilla Extract, ¼ teaspoon Salt

Then turn the mixer up to medium-high speed and beat for 3 full minutes.

Frost cooled cake and top with sprinkles.

Slice and serve.

Cover leftovers tightly and store in the refrigerator for up to a week.

Serving: 1slice, Calories: 589kcal, Carbohydrates: 73g, Protein: 6g, Fat: 33g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 286mg, Potassium: 376mg, Fiber: 5g, Sugar: 46g, Vitamin A: 677IU, Vitamin C: 1mg, Calcium: 83mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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January 19, 2026
Perfectly Moist Chocolate Cake Recipe (Homemade!) – Oh Sweet Basil
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Homemade Chocolate Cake like this is not easy to find. This is the Most Perfect Moist Chocolate Cake recipe, and that’s coming from an obsessed cake tester!

Moist Chocolate Cake Recipe with Chocolate Frosting

You all know how I work. It’s why we have the best Traeger Ribs, Buttermilk Pancakes and Banana Bread recipes among a gazillion others. I get all sucked into finding the best of the best for a specific recipe and I can’t let it go until I’ve achieved it.

And friends, I’ve discovered which chocolate cake is best. If you’re needing chocolate cake for a birthday or a family celebration, you just step right up. (Who am I kidding, just make it because you are surviving the crazy these days.)

Everyone I know loves a moist chocolate cake with cream cheese frosting, but no one has great luck with a homemade chocolate cake without just using a cake mix. I am crazy giddy to share all of my secrets!

Don’t go crazy, but this is a chocolate cake recipe without butter. That’s for a very specific reason. As much as I thought that butter would be all the difference in flavor, it just wasn’t the truth. The flavor didn’t count enough for how much the cake lacked moisture.

Apparently butter doesn’t make cakes moister, which makes sense. Butter has a high water content that evaporates as steam in the baking process so it can’t keep the moisture like an oil can. If you really want to use butter you can, just use equal amounts or half and half, but all oil did lead to a better chocolate layer cake!

Homemade Chocolate Cake Ingredients

As I already mentioned, the moistness of this homemade chocolate cake is thanks in part to the oil used in the batter. Our other secret? Buttermilk! Yep, this is a buttermilk chocolate cake.

Any time a recipe calls for buttermilk, it makes me think it’s going to be a fancy recipe. But in reality, this chocolate cake from scratch couldn’t be simpler to make.

Here’s what you’ll need to make this moist chocolate cake recipe:
1. All-Purpose Flour: I’ve tested all sorts of flours but had the worst luck in a chocolate cake with cake flour.
2. Unsweetened Natural Cocoa Powder: Do not use dutch-process cocoa powder, but opt for an unsweetened cocoa powder, which will give a better rise. Try Hershey’s or a similar brand just in the grocery store. Not crazy trip to a gourmet store needed.
3. Espresso Powder: Espresso powder is optional, but listen, as one who does not drink coffee for religious reasons I really do believe this makes a difference in the chocolate flavor.
4. Baking Soda & Baking Powder: Yes, use both!!! I’ve tried many baking powder only and baking soda only chocolate cake recipes, but it was only in using both that it worked out.
5. Salt: Salt balances the flavor of sweet and actually makes this homemade chocolate cake taste better!
6. Oil: I do not believe in using butter in this cake batter as anything with cocoa powder dries out the baked goods.
7. Eggs: Use room temperature eggs to not shock the batter and help it better emulsify. I almost always forget, so I set them in a bowl of warm water while I start the recipe.
8. Buttermilk: We tried all sorts of liquids and found that part water and part buttermilk made for a better cake. The acidity broke up the chocolate and resulted in a super moist chocolate cake.
9. Hot Water: Hot liquid blooms the cocoa powder’s flavor. It’s just like how I bloom spices in a pan when cooking. It totally makes a big difference in flavor. In addition, it activates the espresso and helps to dissolve the cocoa powder.
How to Make Chocolate Cake From Scratch

When making a chocolate cake, please don’t make substitutions the first time, this really is best chocolate cake recipe, and you need to know how the cake is going to turn out before meddling. If you must, please see our suggestions below. 🙂
1. Preheat your oven to be certain it is at the perfect temperature by the time the cake bakes.
2. Spray the bottoms of two to three 9″cake pans and then line with precut parchment paper and spray again, including the sides this time. (Note that if you’re doing a three layer chocolate cake, each layer will be thinner).
3. Prepare your dry ingredients by using a mesh sieve to remove any lumps.
4. In a mixing bowl, beat together eggs, buttermilk, hot water, oil and vanilla until smooth.
5. Add dry ingredients, mixing again.
6. Divide evenly into pans and bake.
7. Allow to cool for 10-15 minutes and then turn out onto a wire cooling rack.
How to Tell When Cake is Done Baking

Unlike brownies, you can use the toothpick trick for cake. Just insert a toothpick into the very center of the cake and if it comes out clean it’s time to pull the cake!

Can You Make Chocolate Cake Ahead of Time?

Yes!! I do this seriously all the time! Make and cover a cooled homemade chocolate cake with plastic wrap, then let it sit on the counter for 2 days or in the freezer for up to 2 months.

How to Make Chocolate Frosting

The secret to a good chocolate frosting is actually, in my expert opinion, to use both butter and cream cheese. Each doesn’t hold up to the chocolate enough, but together, man it’s good! All rich and creamy, totally dreamy.

Here’s how to make chocolate cake frosting yourself:
1. Start with equally soft cream cheese and butter. Cream together until smooth.
2. Beat in remaining ingredients.
3. Add milk or cream as needed to make it just enough spreadable that it can be decorated on the cake without losing any of that thick goodness.
Do I Have to Include Espresso Powder in the Batter?

YES! You saw me start to mention it in the ingredients list, but this is one of the most important parts of having a chocolate cake taste extra chocolate-y.

Almost every single chocolate cake you order somewhere probably has coffee in it and you didn’t know. It’s because it big time enhances the chocolate flavor.

I buy this Baking Espresso Powder in the baking section of my grocery store or lately I just Amazon it. Here are the top reasons I love baking with it:
- It doesn’t have bitterness of real coffee.
- It’s easily stored in a convenient jar.
- It has no coffee flavor.
What Can You Substitute for Buttermilk?

The best substitute for buttermilk is milk and vinegar or lemon juice. For each cup of buttermilk, use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.

Alternately, if you have sour cream on hand you can actually use a combination of milk and sour cream to make homemade buttermilk — use 50% of each to equal the amount of buttermilk. Actually, sour cream makes for an even denser cake so it’s really not a bad sub at all!

Can You Use Unsweetened Bakers Chocolate Instead Of Cocoa?

Yes, 1 ounce of unsweetened bakers chocolate equals 3 Tablespoons of cocoa. You should melt the bakers chocolate and add it when you add the sugar and butter, or oil.

How to Store Chocolate Cake

Only leave chocolate cake out if you cover it and for only 2 days. Refrigeration is absolutely unnecessary.

The best way to store frosted cake that has been cut is actually to continue cutting into slices. Next, individually wrap each slice in plastic wrap and store in the fridge for up to 1 week.

Can You Freeze Frosted Cake?

Yes, frosted cake will keep in the freezer for up to 3 months. You should put the chocolate cake with chocolate frosting in the freezer uncovered, let it freeze completely, and then wrap in plastic wrap and foil.

How Long Will Chocolate Cake Last?

Fresh baked chocolate cake will keep for about 1 week in the refrigerator. It should be covered with foil or plastic wrap to keep it from drying out.

Tips for Making a Moist Chocolate Cake

Always start by sifting your dry ingredients for a cake. This is especially important when making chocolate cake from scratch as the cocoa powder often has lumps and you want a perfect cake texture.

Please note that cake flour will not work in this recipe. Cake flour is too fine and cannot hold up the chocolate cake. All-purpose flour is a must here.

When making the chocolate cake frosting, it’s important that you use real butter and full-fat cream cheese. You need the fat in both to create a fluffy, rich frosting. I’m not sure how the chocolate frosting will turn out if you use margarine and / or low-fat cream cheese.

More Easy Cake Recipes:
Servings: 24

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Description

This is a perfectly moist chocolate cake recipe that has the BEST chocolate frosting I’ve ever had! So easy to make, and totally homemade!

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For the Cake:

Preheat oven to 350 degrees F.

Butter three 9-inch round cake pans and dust with flour, dumping out excess.

Mix flour, sugar, cocoa, baking soda, baking powder and salt in a bowl.

In a standing mixer, mix the eggs, buttermilk, warm water, espresso powder, oil and vanilla until combined.

Add the dry ingredients and mix until smooth.

Divide batter evenly between three pans. * (see note)

Bake for 30-35 minutes, or until an inserted toothpick comes out clean.

Cool on wire racks, then after 20 minutes turn out to cool completely.

Frost and enjoy!

For the Frosting:

In a large bowl using a hand mixer, beat the butter and cream cheese until fluffy.

Add in the cocoa powder, powdered sugar and vanilla extract, beating until smooth and adding 1 tablespoon at a time of milk if needed to make it spreadable.

*Note: it took me 3 heaping cups of batter per pan.
Cake will keep in the pantry for 5 days. Cover well.

Serving: 1sliceCalories: 491kcalCarbohydrates: 79gProtein: 6gFat: 20gSaturated Fat: 13gCholesterol: 65mgSodium: 428mgPotassium: 246mgFiber: 4gSugar: 61gVitamin A: 491IUCalcium: 64mgIron: 2mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes, Easy Cake Recipes For Beginners

Cuisine: American
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Sweet Basil

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February 2, 2024