Chocolate mayonnaise cake is an old-fashioned way of making a soft, fluffy, moisture-rich cake without oil and butter and is the ultimate vehicle for a thick and sweet layer of chocolate frosting.
Why this recipe works
Say goodbye to crumbly, dense cakes with a simple sub-in of mayonnaise. Moist, rich, and full of decadent chocolate flavor, this mayonnaise cake is one of the best ways to make chocolate cake! Using mayonnaise in cake adds loads of moisture and deepens the richness factor when used in place of oil or butter. It’s a well-known “secret ingredient” for an ultra-moist cake that dates back to the 1930s.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – If you do not have eggs, you can simply leave them out of the recipe. Keep everything else as is. The cake will turn out moist and delicious but slightly recessed through the middle. Some mayonnaise cakes skip the eggs, oil, and milk. I found this version to be more crumbly. The milk really does add some binding to hold the cake together with a nice moist crumb. You can substitute buttermilk or 2% milk. We used whole milk.
FROSTING – The frosting is technically a doubled recipe, which gives you that nice, thick luscious layer of frosting. You can halve the frosting recipe and still have plenty to cover the top of the cake, you’ll just have a thinner layer of frosting. Not a fan of chocolate on chocolate cake? You can try a cream cheese frosting, vanilla buttercream, or peanut butter frosting from our fudge brownies recipe in its place.
How to Make Mayonnaise Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350F. Spray a 13×9 baking dish with nonstick spray and set aside.
- Whisk together the flour, 1⁄2 cup cocoa powder, granulated sugar, baking soda, and salt.
- In a separate bowl, combine the milk, eggs, mayonnaise, and vanilla extract.
- Begin stirring the wet ingredients into the dry ingredients (the mixture will be very thick). Gradually pour the hot water over the mixture and continue stirring to form a smooth batter.
EXPERT TIP – Hot water is a traditional technique used to help break down dry ingredients in a cake batter. It also helps to break down the cocoa powder and develop the chocolate flavor – you’ll often see this technique specifically in chocolate cake recipes.
- Transfer cake batter into the prepared baking dish.
- Bake for 40-45 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbles.
- Allow the cake to cool completely.
- To make the frosting, beat together the butter, vanilla, and cocoa powder until smooth and glossy. Rotate adding the powdered sugar and heavy cream until all ingredients have been incorporated and the frosting is smooth and fluffy.
- Spread the frosting over the cooled cake. Cut into squares and serve.
Frequently Asked Questions & Expert Tips
No, you do not have to use eggs for mayonnaise cake. However, through our testing, we’ve found that the eggs help keep the cake fluffy and even throughout. When we tried leaving out the eggs, the cake was recessed in the middle. You can leave the eggs out if desired and still end up with a moist and delicious cake with a slightly recessed middle.
Mayonnaise adds incredible moisture to a cake when substituted for oil or butter. It also adds richness and extends the duration of freshness, but don’t worry, the cake will not taste like mayonnaise in the slightest bit. Be sure to use real mayonnaise as the low-fat and light versions just don’t compare moisture-wise.
Store mayonnaise cake covered with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for up to 7 days. You can also leave the cake covered on the countertop for up to 3 days.
Yes. To freeze mayonnaise cake, allow it to fully cool then wrap it tightly with plastic wrap. Freeze frosted or unfrosted for up to 3 months.
Serving Suggestions
Mayonnaise cake is best topped with a thick layer of fluffy chocolate frosting, but just about any kind of frosting can be used here! Cream cheese frosting, vanilla buttercream, chocolate fudge frosting, peanut butter frosting, or even a ganache are all great options. Serve with a tall glass of milk. Enjoy at room temperature or chilled. It’s up to you!
More Chocolate Recipes
- Chocolate Lasagna
- Chocolate Poke Cake
- Chocolate Mint Brownies
- German Chocolate Cake
- Double Chocolate Cupcakes
- Chocolate Cheesecake Brownies
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Mayonnaise Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Cake
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup whole milk you can use buttermilk or 2% as well
- 2 large eggs at room temperature
- 1 cup mayonnaise
- 2 teaspoons vanilla extract
- 1 cup hot water
Frosting
- 1 ½ cups salted butter softened
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- 5 cups powdered sugar
- 1 ½ cups heavy cream
Things You’ll Need
Before You Begin
- You can halve the frosting recipe and still have plenty to cover the top of the cake, you’ll simply have a thinner layer of frosting.
- If you do not have eggs, you can leave them out of the recipe. Keep everything else as is. The cake will turn out moist and delicious, but slightly recessed through the middle.
- Some mayonnaise cakes skip the eggs, oil, and milk. I found this version to be more crumbly. The milk really does add some binding to hold the cake together with a nice moist crumb. You can substitute buttermilk or 2% milk. We used whole milk.
- Cover with plastic wrap and store in the refrigerator for up to 7 days, or covered on the counter for 3 days. Freeze for up to 3 months.
Instructions
- Preheat oven to 350F. Spray a 13×9 baking dish with nonstick spray and set aside.
- Whisk together the flour, 1⁄2 cup cocoa powder, granulated sugar, baking soda, and salt.
- In a separate bowl, combine the milk, eggs, mayonnaise, and vanilla extract.
- Begin stirring the wet ingredients into the dry ingredients (mixture will be very thick). Gradually pour the hot water over the mixture and continue stirring to form a smooth batter.TIP – Hot water is a traditional technique used to help break down dry ingredients in a cake batter. It also helps to break down the cocoa powder and develop the chocolate flavor – you’ll often see this technique specifically in chocolate cake recipes.
- Transfer cake batter into the prepared baking dish.
- Bake for 40-45 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbles.
- Allow the cake to cool completely.
- To make the frosting, beat together the butter, vanilla, and cocoa powder until smooth and glossy. Rotate adding the powdered sugar and heavy cream until all ingredients have been incorporated and the frosting is smooth and fluffy.
- Spread the frosting over the cooled cake. Cut into squares and serve.
Nutrition
Amanda Davis
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Joanie Salyer says
If this is made in a Bundt pan, how long is the cooking time?
Amanda Davis says
This information is from King Arthur Baking Company:
“…bake your recipe calling for a 9″ x 13″ pan (or two 9″ round pans) in either a 10-cup or 12-cup Bundt pan. Increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup.”
Please note that we have not tested this, so we would love to hear your results.
Lisa says
I made your cake and it turned out just like your picture. It was moist and the icing was fabulous. I used buttermilk. Thank you for your recipe. It’s a keeper!
Dana johnson says
Hi everyone 👋, I am wondering what the best way to store mayonnaise cookies? Thank you and take care 😊
Amanda Davis says
If you’re concerned about the cake having mayo in it and leaving it on the counter, there’s nothing to worry about. Once the mayo has been cooked in the cake it’s fine to keep at room temp like any other cake. Mayo is basically just oil and eggs.
Lindsey D says
Going to make this recipe but wondering how long to bake if I decide to do cupcakes instead of a sheet cake?
Amanda Davis says
We have not tested that with this recipe, but general rule of thumb is 15-20 minutes for cupcakes. I suggest doing a test with 1 or 2 first.
Tammie Peace says
DELIDH !!! 😋😋😋😋😋😋 .. Only changed one thing I added (1) cup of hot dark roast coffee ☕️ instead of water .. SO , SO MOIST , EASY , DELICIOUS
I topped mine with powdered sugar icing but you could easily eat this without any icing !!
DEFINITELY (5) STARS ⭐️ ⭐️⭐️⭐️⭐️
Terry says
Hi, I’m going to try this recipe tomorrow. I was wondering if the cooking time would change if I make it as a layer cake.
Amanda Formaro says
You can keep the temperature the same. If baking this recipe in 2 9-inch round pans, start checking 15 minutes before the end of the bake time listed on this recipe. The recipe says to bake for 40-45 minutes in a 13×9, so for two round pans, start checking for doneness at around 25-30 minutes.
Tammy Stull says
Love it 😁😁😁😁😁😁😁😣
NG says
I secretly made this cake after my family made loud gagging noises when “chocolate mayonnaise cake” was mentioned during a TV show. The cake is a big hit; when the last piece is gone (probably tomorrow) I will reveal the cake’s true identity; I *can’t wait* to see their surprised faces when they learn the delicious dessert they’ve been enjoying is the much-maligned mayonnaise cake mentioned on the TV show. :)
I made a few small modifications to your recipe: I used 1 cup of hot coffee in place of the hot water (a tip I found on a different website), I used 1% milk with a dash of cream, and I baked the cake in a Bundt pan.
I will make this cake again and have already shared the recipe with my niece. :)
Amanda Formaro says
I’ve done this myself haha. It’s funny because mayonnaise is basically just oil and eggs emulsified together. These are ingredients often used in cake. But the word mayonnaise in a cake freaks people out. LOL
Cynthia says
Best chocolate cake I’ve ever made!! I didn’t make the frosting portion, but the cake is fantastic! Could I leave out the cocoa powder to make a vanilla cake? Would I need to add more flour in its place?
Thanks so much for such an awesome recipe!! It’s a keeper!
Michelle says
I made this cake yesterday, twice 🤦🏻♀️. Both times it feel in the center. It tastes amazing, looking for suggestions about where I may have gone wrong.
Amanda Formaro says
Over-mixing the batter can be a common reason for cakes to fall. It can beat too much air into the batter. Also make sure when measuring the baking soda you are leveling off the measuring spoon. Too much baking soda can also cause it to fall.
Deb bie says
My .other made this years ago . I couldn’t find the recipe, thank you for sharing
Sounds crazy but it’s delicious.