Why You’ll Love This Recipe
This cake is perfect when you’re short on traditional baking staples like butter or milk but still want a decadent dessert. The mayonnaise makes the cake unbelievably moist without adding any noticeable flavor. It’s a no-fail recipe that’s great for beginner bakers and always a hit at parties or family gatherings. Plus, you only need a handful of pantry staples to pull it together.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Granulated sugar
- Mayonnaise (full-fat recommended)
- Eggs
- Vanilla extract
- Water (hot or room temperature)
Optional toppings:
- Chocolate frosting
- Powdered sugar
- Whipped cream
- Fresh berries
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round cake pans.
- In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and sugar.
- Add the mayonnaise, eggs, and vanilla extract. Mix until combined.
- Gradually stir in the water until the batter is smooth.
- Pour the batter into the prepared pan(s) and spread evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before frosting or serving.
Servings and timing
This recipe makes 12 to 16 servings. Preparation time is about 15 minutes, and baking takes 30 to 35 minutes. Allow an additional 30 minutes for cooling before frosting or serving.
Variations
- Layer cake: Use two round pans and frost between layers for a classic presentation.
- Cupcakes: Pour batter into lined muffin tins and bake for 18–22 minutes.
- Add-ins: Fold in chocolate chips or chopped nuts for texture.
- Mocha version: Replace half the water with brewed coffee to deepen the chocolate flavor.
- Spicy twist: Add a pinch of cinnamon or cayenne for a unique flavor.
- Frosting ideas: Pair with cream cheese frosting, chocolate ganache, or peanut butter frosting for a delicious upgrade.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months. To reheat, bring the cake to room temperature or microwave individual slices for 10–15 seconds.
FAQs
Why use mayonnaise in a cake?
Mayonnaise adds moisture and richness. It’s made from oil and eggs, which are standard cake ingredients, making it a clever substitute.
Will the cake taste like mayonnaise?
Not at all. The mayonnaise flavor completely disappears during baking, leaving only a soft, moist texture.
Can I use light mayonnaise?
Full-fat mayonnaise is recommended for the best texture. Light versions may result in a less moist cake.
Can I make this cake dairy-free?
Yes, the cake is naturally dairy-free if your mayonnaise doesn’t contain milk products. Just skip dairy-based frostings.
Can I add frosting?
Absolutely. Chocolate buttercream, ganache, or even a simple dusting of powdered sugar works wonderfully.
Can I bake this in a bundt pan?
Yes, just be sure to grease the pan thoroughly. Baking time may be slightly longer—check doneness with a toothpick.
Is this cake good for birthdays?
Definitely. It’s rich and crowd-pleasing—perfect for birthdays, potlucks, or any celebration.
Can I make it ahead of time?
Yes, you can bake the cake a day ahead. Store it covered and frost before serving.
Can I use cake flour instead of all-purpose?
Yes, though the texture may be slightly lighter. Use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour.
What can I serve with this cake?
Serve with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries for a lovely finish.
Conclusion
Chocolate Mayonnaise Cake is a delicious and surprisingly simple dessert that proves unconventional ingredients can lead to exceptional results. Moist, rich, and endlessly customizable, it’s a go-to recipe for any occasion. Whether you top it with frosting or enjoy it plain, one bite is all it takes to understand why this classic cake remains a favorite through the generations.
PrintChocolate Mayonnaise Cake
Chocolate Mayonnaise Cake is an ultra-moist, rich chocolate cake made without butter or milk, using mayonnaise as the key ingredient. This classic, budget-friendly recipe dates back to the Depression era and remains popular for its simplicity and surprisingly decadent texture.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 1 hour (including cooling)
- Yield: 12–16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 cup granulated sugar
- 1 cup full-fat mayonnaise
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup water (hot or room temperature)
- Optional: Chocolate frosting, powdered sugar, whipped cream, or fresh berries for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and sugar.
- Add mayonnaise, eggs, and vanilla extract. Mix until fully combined.
- Gradually stir in the water until a smooth batter forms.
- Pour into prepared pan(s) and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting or serving.
Notes
- Mayonnaise adds moisture and replaces the need for butter or milk.
- Use full-fat mayo for best texture—light versions may yield a drier cake.
- Replace half the water with coffee for a richer chocolate flavor.
- For cupcakes, bake for 18–22 minutes at 350°F (175°C).
- Store frosted or unfrosted; cake stays moist for days.
Nutrition
- Serving Size: 1 slice (1/16 of 9x13 pan)
- Calories: 210
- Sugar: 15g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
