The month of May at our house is filled with birthday’s and parties. In my family we have four birthdays in a months time and in our extended family we have a birthday nearly ever couple days in May. By the end of May we are so overloaded on birthday cake and parties we want to just kill over. However, this year, I have to admit this chocolate cake has helped me enjoy every, single, last birthday party. Why you ask? Because four of the last four birthday parties have had this chocolate cake as the choice cake. If you have never made a chocolate cake from scratch, you are missing out! I have to admit I am one to resort to the chocolate cake mix if I’m in a hurry. However, once I experimented with this recipe, I don’t think I will ever use a chocolate cake mix again. I am one who loves frosting but can leave the cake. However, this cake is so moist, so rich in chocolate flavor and so spongy, you can’t help but want to eat the entire piece of cake. Pair this amazing chocolate cake with this Chocolate Butter Cream Frosting and it is a match made in heaven! Seriously…bookmark this cake recipe. The next time you are tempted to pull out a boxed cake, resist the urge and make this recipe. I promise, you won’t be disappointed!

Yes, and don’t be afraid of the two secret ingredients. Mayonnaise and black pepper?!? How strange is that! I promise, it works perfectly. The mayo keeps the cake super moist and the pepper adds a hint of spice that no one can pick out. If you have espresso powder on hand, you can also add that for a deeper, darker chocolate flavor. I didn’t have any, so I used pepper and it was very subtle but added a slightly new dimension of flavor 😉 Give it a try! Let me know what you think 😉

This cake has made it’s debut with peanut butter frosting, hot fudge and crushed up Reese’s Peanut Butter Cups. It has also been covered in mint frosting with chopped up mint Oreo’s on top and even layered in an ice cream cake for a Grasshopper Ice Cream Cake (recipe coming tomorrow!). No matter how we served it, it was a HUGE hit this month!

Ultimate Chocolate Cake with Chocolate Buttercream Frosting
  1. 2 cups flour
  2. 2 cups sugar
  3. 3/4 cup cocoa powder
  4. 2 tsp. baking powder
  5. 1 1/2 tsp. baking soda
  6. 1 tsp. salt
  7. 1 cup milk
  8. 1/3 cup vegetable oil
  9. 1/4 cup mayonnaise (light is fine)
  10. 2 eggs
  11. 2 tsp. vanilla extract
  12. 3/4 cup boiling water
  13. 1/8 tsp. black pepper or 1 Tbs. espresso powder
Chocolate Buttercream Frosting
  1. 3 sticks butter
  2. 1 cup cocoa powder
  3. 1/2 cup milk
  4. 5 cups powdered sugar
  5. 2 tsp. vanilla extract
  6. Dash salt
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  1. Preheat oven to 350 degrees. For the cake, in a mixing bowl, whisk together the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda and salt). Once the dry ingredients are mixed together add to that the milk, vegetable oil, mayonnaise, eggs, vanilla extract and whisk until smooth. While you are putting together the cake mix, put the water in a small sauce pan and bring to a boil. Pour the hot water into the batter and mix together. Add the optional black pepper or espresso powder to your cake mix. Don't over mix the cake mix, just whisk until combined. Spray a 11x14 pan, or two 9 inch rounds. If you want to make sure the cake comes out clean, you can also put a layer of parchment paper on the bottom of the pans. Pour half of the batter into each baking round. You will have just a little extra batter than you need for two rounds. Pour a cup of the batter into a ramekin dish or two cupcake tins to make sure your cake doesn't cook over the pan and burn the bottom of your stove. Place the pans in the stove and bake for 18-23 minutes, or until the center of the cake is no longer jiggly. Remove the cake and let cool for 10 minutes before you remove from the pan.
  2. For the frosting, place the butter in a mixing bowl. Whisk with an electric mixer until the butter is white and fluffy. Add the milk and the cocoa powder to the frosting and continue to whip. Add the powdered sugar one cup at a time, until the frosting is combined and fluffy. Add a dash of salt and the vanilla extract and whip until smooth. For the layered cake, place the bottom cake round on a plate or cake pan. Place a good portion of the frosting onto the top of the cake. Spread the frosting out evenly all over the top round. Turn out the second cake round onto the top of the cake. Use the remaining frosting to frost the top and sides of the chocolate cake. Garnish as you wish and serve.
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