Two-Layer Chocolate Cake Recipe

Two-Layer Chocolate Cake Recipe

50-minute recipe Serves 12
The secret to a perfectly moist cake: Hellmann's® Mayonnaise. This recipe is proof—it delivers super-moist and delicious results that everyone will fall in love with. Ice with your favourite chocolate icing and a handful of fresh raspberries for colour and sweet-tart flavour.
50-minute recipe Serves 12


2/3 cup
1 1/4 tsp
1/4 tsp
1 2/3 cups
1 cup
1 1/3 cups


Prep: 20 mins | Cook: 30 mins
  • 1

    Position rack in centre of oven, then preheat to 350°F. Spray two 9-in round cake pans with non-stick cooking spray.

  • 2

    Combine flour, cocoa powder, baking soda and baking powder in a medium bowl. Set aside.

  • 3

    Beat eggs, sugar and vanilla in large bow, using an electric mixer on medium-high, until light and fluffy, about 3 minutes. Reduce speed to low. Beat in mayonnaise until combined. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Divide evenly between prepared pans.

  • 4

    Bake until a skewer inserted in centre of cakes comes out clean, about 30 minutes. Cool cakes in pans for 10 minutes. Then remove from pans and transfer to a rack to cool completely.

  • 5

    Frost cooled cakes with your favourite frosting or generously sprinkle with icing sugar.

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