Megan’s Chocolate Mayonnaise Sour Cream Cake


3 c. flour, unsifted
1 ½ c. sugar
1 c. unsweetened cocoa
2 ¼ tsp baking powder
1 ½ tsp baking soda
3 eggs
¾ c. sour cream
¾ c. mayonnaise (real)
1 ½ c. water
1 ½ tsp vanilla
1 c. semi sweet chocolate chips
1 c. chopped nuts (optional)
1/3 c Sour cream
6 T butter, softened
1/3 c. cocoa
2 2/3 c. confectioners sugar
1 tsp vanilla


Grease large cake pan or multiple smaller pans (ie 9 x 1 ½” layer pans). If you don’t use Demarle Bakeware then grease and flour the bottom of your pans.

Sift dry ingredients together into a large bowl. Stir in Mayonnaise and sour cream and eggs. Gradually stir in water and vanilla and blend until smooth.

Bake at 350 degrees for about 30 minutes or until cake springs back when touched, don’t over bake. When your tester comes clean remove cake immediately. Cool completely. Remove from pan.

Blend all ingredients together in either a mixer or with a hand mixer.

If you just want sour cream frosting without the chocolate add the difference of the ⅓ c to your sugar.


twelve people

Preparation Time

20 Minutes

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