Chocolate Mayonnaise Cake

Why You’ll Love This Recipe

You’ll love Chocolate Mayonnaise Cake for its simplicity and irresistible taste. The mayonnaise adds moisture and richness without making the cake heavy or greasy. It’s incredibly easy to make — no butter, no eggs to beat — just whisk, pour, and bake. The result is a perfectly tender, chocolatey cake that stays moist for days. Pair it with chocolate frosting or a dusting of powdered sugar for the ultimate treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Unsweetened cocoa powder
• Baking soda
• Baking powder
• Salt
• Mayonnaise
• Water or brewed coffee (for deeper flavor)
• Vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add mayonnaise, water (or coffee), and vanilla extract to the dry ingredients.
4. Mix until smooth and well combined, but do not overmix.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before frosting or serving.

Servings and timing

This recipe serves 8–10 people.
Preparation time: 10 minutes
Baking time: 35 minutes
Total time: 45 minutes

Variations

• Frosting ideas: Top with chocolate ganache, cream cheese frosting, or whipped coconut cream.
• Coffee twist: Replace the water with strong brewed coffee to intensify the chocolate flavor.
• Layer cake: Double the recipe for a two-layer cake with frosting in between.
• Mini cakes: Bake in muffin tins for individual servings.
• Gluten-free: Substitute with a 1:1 gluten-free flour blend.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To freeze, wrap slices tightly in plastic wrap and store for up to 2 months. Bring to room temperature before serving. For best texture, avoid microwaving; let it thaw naturally or warm gently in the oven.

FAQs

Why use mayonnaise in a chocolate cake?

Mayonnaise contains eggs and oil, which keep the cake moist and tender without adding extra dairy or butter.

Does the cake taste like mayonnaise?

No, the flavor completely disappears during baking — it just makes the cake rich and moist.

Can I use low-fat mayonnaise?

It’s best to use full-fat mayonnaise for the best texture and flavor.

Can I use Miracle Whip instead of mayonnaise?

No, Miracle Whip is too tangy and sweet, which can alter the flavor of the cake.

Can I make cupcakes with this recipe?

Yes, bake in a muffin tin for 18–20 minutes or until a toothpick comes out clean.

What’s the best frosting for Chocolate Mayonnaise Cake?

A simple chocolate buttercream or ganache pairs beautifully, but vanilla or peanut butter frosting works too.

Can I make this recipe dairy-free?

Yes, it’s naturally dairy-free since mayonnaise replaces butter and milk. Just ensure your mayo brand is dairy-free.

Why is my cake dense?

Overmixing the batter or using too much flour can make it dense. Mix until just combined.

Can I add mix-ins?

Yes, fold in chocolate chips, chopped nuts, or a swirl of caramel or peanut butter.

How do I know when it’s done baking?

A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Conclusion

Chocolate Mayonnaise Cake is a classic dessert that’s stood the test of time for good reason. Moist, fudgy, and bursting with rich chocolate flavor, it’s a foolproof cake that’s perfect for any occasion. Whether you top it with silky frosting or enjoy it plain with a cup of coffee, this simple recipe proves that a touch of mayonnaise can make a truly magical chocolate cake.

Chocolate Mayonnaise Cake

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Chocolate Mayonnaise Cake is an old-fashioned, ultra-moist chocolate cake made with a surprising secret ingredient — mayonnaise. It delivers a rich, fudgy texture and deep chocolate flavor without the need for butter or milk, making it simple, dairy-free, and utterly delicious.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 8–10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1½ teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup mayonnaise (full-fat)
• 1 cup water or brewed coffee
• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add mayonnaise, water (or coffee), and vanilla extract. Mix until just smooth and combined — do not overmix.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool completely before frosting or serving.

Notes

• Use full-fat mayonnaise for best texture and flavor.
• Brewed coffee enhances the chocolate flavor but is optional.
• Do not overmix — it can make the cake dense.
• This cake stays moist for several days at room temperature.
• Top with chocolate ganache or a simple dusting of powdered sugar.

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 27g
• Sodium: 260mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 10mg