I love Mayonnaise Cake because it turns an unexpected ingredient into a wonderfully moist chocolate dessert. The mayonnaise adds richness and tenderness, while the cocoa powder creates a deep chocolate flavor. I find that the finished cake tastes just like a classic homemade chocolate cake.
I also appreciate how easy this recipe is to prepare. I don’t need to soften butter or crack eggs because the mayonnaise already contains oil and eggs. I can mix the batter in a few minutes and bake it in a simple rectangular pan.
Another reason I enjoy this recipe is how well it pairs with different toppings. I can finish it with chocolate buttercream, cream cheese frosting, a dusting of powdered sugar, or a simple chocolate glaze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Granulated sugar
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Unsweetened cocoa powder
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Baking soda
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Baking powder
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Salt
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Full-fat mayonnaise
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Water
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Vanilla extract
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Hot brewed coffee, optional
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Powdered sugar, optional
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Chocolate buttercream frosting, optional
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Chocolate chips, optional
I prefer using regular full-fat mayonnaise because it gives the cake a rich, moist texture. I avoid strongly flavored mayonnaise varieties, and I make sure to use plain mayonnaise rather than salad dressing.
Directions
I start by preheating my oven to 350°F (175°C). I lightly grease a 9-by-13-inch baking pan and dust it with a little flour or line it with parchment paper.
In a large mixing bowl, I whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
I mix the dry ingredients thoroughly so the cocoa and leavening agents are evenly distributed.
Next, I place the mayonnaise in a separate bowl and add the vanilla extract.
I gradually whisk in the water until the mixture becomes smooth. When I want a deeper chocolate flavor, I replace part of the water with cooled brewed coffee.
I pour the mayonnaise mixture into the bowl of dry ingredients.
Using a whisk or electric mixer on low speed, I combine everything until the batter becomes smooth and no dry flour remains.
I avoid overmixing because I want the cake to have a soft, tender crumb.
If I am adding chocolate chips, I gently fold them into the batter at this stage.
I transfer the batter to the prepared baking pan and spread it evenly with a spatula.
I place the pan in the preheated oven and bake for approximately 30 to 35 minutes.
I check the cake by inserting a toothpick into the center. When it comes out clean or with a few moist crumbs, I know the cake is ready.
I remove the pan from the oven and place it on a wire rack.
I let the cake cool in the pan for approximately 15 minutes before handling it further.
When I plan to frost the cake, I allow it to cool completely so the frosting doesn’t melt.
For a classic chocolate finish, I spread chocolate buttercream over the cooled cake using an offset spatula.
When I want something simpler, I dust the top with powdered sugar or drizzle it with a quick chocolate glaze.
I cut the cake into squares and serve it directly from the pan.
I especially enjoy a slice with coffee, tea, or a glass of cold milk.
Servings and Timing
I usually get about 12 to 15 servings from one 9-by-13-inch Mayonnaise Cake.
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Prep time: 15 minutes
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Cook time: 30–35 minutes
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Cooling time: 30–45 minutes
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Total time: About 1 hour 20–35 minutes
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Servings: 12–15
Variations
For Double Chocolate Mayonnaise Cake, I fold semisweet chocolate chips into the batter before baking. I love how the melted chocolate adds extra richness and creates little pockets of chocolate throughout the cake.
When I want a deeper cocoa flavor, I replace some of the water with brewed coffee. I find that the coffee enhances the chocolate without making the cake taste strongly of coffee.
For a classic layered version, I divide the batter between two greased round cake pans and adjust the baking time. I let the layers cool completely before filling and frosting them with chocolate buttercream.
I sometimes add a pinch of cinnamon or espresso powder to the dry ingredients. I enjoy how these additions bring warmth and depth to the chocolate flavor.
For a simpler dessert, I skip the frosting and dust the cooled cake with powdered sugar. I especially like serving this version with fresh berries.
When I want a richer topping, I use cream cheese frosting instead of chocolate buttercream. I find that its slight tanginess balances the sweet chocolate cake beautifully.
I can also make Mayonnaise Cake cupcakes by dividing the batter among lined muffin cups. I start checking for doneness after approximately 18 minutes and adjust the baking time as needed.
Storage/Reheating
I allow the Mayonnaise Cake to cool completely before covering it or transferring slices to an airtight container.
I store the unfrosted cake or cake with shelf-stable frosting at room temperature for up to 2 days in a cool, dry place.
For longer storage, I refrigerate the cake for up to 5 days. I keep it tightly covered to prevent it from drying out or absorbing refrigerator odors.
When I use cream cheese frosting or another perishable topping, I always refrigerate the cake.
For freezing, I wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. I freeze them for up to 3 months.
I thaw frozen slices in the refrigerator overnight or at room temperature when appropriate.
When I want a warm piece of unfrosted cake, I microwave it for approximately 10 to 15 seconds. I find that gentle warming makes the chocolate flavor especially comforting.
FAQs
Can I taste the mayonnaise in Mayonnaise Cake?
No. I don’t notice a mayonnaise flavor in the finished cake. The mayonnaise adds moisture and richness, while the cocoa powder, sugar, and vanilla create the familiar taste of chocolate cake.
Why is mayonnaise used in chocolate cake?
I use mayonnaise because it contains oil and eggs, which are ingredients commonly found in cake batter. The oil helps keep the cake moist, while the eggs contribute structure. I find that mayonnaise creates a particularly soft and tender crumb.
Can I use light mayonnaise instead of full-fat mayonnaise?
I prefer full-fat mayonnaise because it provides the best moisture and richness. I can experiment with light mayonnaise, but I expect the texture to be slightly different because it contains less fat.
Can I make Mayonnaise Cake without eggs?
Yes. I don’t add separate eggs to this recipe because regular mayonnaise already contains eggs. However, I remember that the cake is not egg-free unless I use a suitable egg-free mayonnaise and a recipe formulated for that substitution.
Can I make Mayonnaise Cake ahead of time?
Absolutely. I often bake the cake a day before serving because it stays moist and develops a rich chocolate flavor. I keep it covered and add frosting once it has cooled completely.
Conclusion
Mayonnaise Cake is a rich, moist, old-fashioned chocolate dessert made with a surprisingly simple ingredient. I love its tender crumb, deep cocoa flavor, and easy preparation. It’s one of my favorite homemade cakes when I want a delicious chocolate treat without complicated baking steps.
