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Mayonnaise Cake

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close up shot of a slice of Mayo Cake on a plate
​​This mayonnaise cake is easy to make and uses mayonnaise in place of eggs and butter to create a moist chocolate cake.
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Table of Contents
  1. Chocolate Mayonnaise Cake Recipe Ingredients
  2. Mayonnaise Chocolate Cake Substitutions And Additions
  3. How To Make Mayonnaise Chocolate Cake
  4. How To Make Mayonnaise Chocolate Cake Frosting
  5. How To Serve Mayo Cake
  6. How To Store Mayonnaise Chocolate Cake
  7. Why We Love This Recipe
  8. Mayonnaise Cake Recipe FAQs
  9. More Recipes You’ll Love
  10. JUMP TO RECIPE

Moist and delicious, this mayonnaise cake is the perfect addition to a dessert table or celebration. With a rich chocolate flavor, this Depression-era cake uses the secret ingredient of mayonnaise in place of oil and eggs for a recipe that has stood the test of time.

close up shot of a slice of Mayo Cake on a plate

Chocolate Mayonnaise Cake Recipe Ingredients

Mayo Cake raw ingredients that are labeled
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This mayonnaise cake recipe offers an indulgent chocolate cake with a deep cocoa flavor. The mayonnaise adds a subtle tang and creaminess without an overt mayonnaise taste.

The chocolate frosting, made with cocoa powder and powdered sugar, enhances the overall sweetness and chocolate richness, making it a deliciously unique treat.

You’ll need: 

For The Cake:

  • 4 cups of all-purpose flour
  • 2 cups of sugar
  • ½ cup of cocoa powder
  • 4 teaspoons of baking soda
  • 2 cups of mayonnaise
  • 2 teaspoons of vanilla extract
  • 2 cups of water

For The Chocolate Frosting (optional):

  • 1 cup of cocoa powder
  • 1 cup of butter, melted
  • 1 teaspoon of vanilla extract
  • 5 cups of powdered sugar
  • ½ cup of milk or more, if needed

Mayonnaise Chocolate Cake Substitutions And Additions

COCOA: This recipe works well with any type of cocoa you might have on hand. Dark Dutch cocoa or regular cocoa will both create delicious results. 

VANILLA: Omit the cocoa for a vanilla mayonnaise cake, or try adding other ingredients such as bananas, brown sugar, or coffee for a different dessert experience.

CHOCOLATE CHIPS: Add one cup of chocolate chips to your batter for a tasty addition to this already amazing cake.

MAYONNAISE: Using full-fat mayonnaise produces the best results in this chocolate cake recipe. 

Light versions work, but it will change the texture of the cake and may make it chewier.

FROSTING: Top this chocolate mayo cake with your frosting of choice. Chocolate or caramel frosting would both be delicious choices.

You can use your favorite one from scratch or any can of frosting you have on hand. 

How To Make Mayonnaise Chocolate Cake

Let’s walk through the step-by-step instructions for making the cake batter and frosting for this delicious treat.

STEP ONE: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.

OUR RECIPE DEVELOPER SAYS

You could also use parchment paper to line your cake pans. You can buy pre-cut parchment paper rounds to make lining the round pans easier.

STEP TWO: In a large bowl, add the flour, sugar, cocoa, and baking soda. Take a whisk and whisk the flour mixture to remove any lumps.

flour, sugar, cocoa, and baking soda whisked together in a bowl

STEP THREE: In a medium bowl, add the mayonnaise, vanilla, and water, and using a whisk, mix together until smooth.

mayo and vanilla whisked together in a measuring cup

STEP FOUR: Slowly add the wet mixture to the dry ingredients and stir just until combined.

PRO TIP:

Don’t overmix the batter. It may appear slightly lumpy but that is ok.

wet mixture combined with the dry mixture in a bowl

STEP FIVE: Divide the batter between the two prepared pans.

cake batter divided in between two pans

STEP SIX: Bake for 30 minutes or until a toothpick or cake tester inserted into the center of the cake comes out clean.

cakes after being baked and placed on a cooling rack

STEP SEVEN: Remove from the oven and cool completely.

PRO TIP:

It’s important to wait until the cakes are completely cool before icing. The icing will melt if spread on warm cakes.

STEP EIGHT: Spread icing over the first cake, smoothing out to the edges.

icing spread over the first cake

STEP NINE: Place the second cake on top, with the top side up.

second cake placed on top of the first cake

STEP TEN: Ice the sides and top of the cake with chocolate frosting.

cake being frosted

How To Make Mayonnaise Chocolate Cake Frosting

STEP ONE: Place the cocoa powder in a large mixing bowl. Add the melted butter.

STEP TWO: Using a mixer, mix until combined and smooth.

STEP THREE: Add the vanilla, powdered sugar, and milk and mix until smooth, beating for two to three minutes.

How To Serve Mayo Cake

A homemade chocolate cake is always a welcome sight on special occasions, and this moist and decadent cake will get rave reviews.

Pair it with a cold glass of milk or a hot cup of coffee for a delightful treat that’s perfect any time of day.

You could also serve it with a warm hot chocolate, and don’t forget a scoop of ice cream on the side.

For two more vintage cake recipes, try our crazy cake and vanilla crazy cake recipes.

How To Store Mayonnaise Chocolate Cake

Here are some handy storage tips to make the most of this scrumptious dessert:

MAKE AHEAD: If you’d like to plan ahead, you can prepare the cake in advance.

Bake it as directed in the recipe, and once it has completely cooled, wrap it tightly in plastic wrap or aluminum foil.

Store it at room temperature for up to two days before frosting. This allows you to save time while still enjoying a fresh, homemade cake.

ON THE COUNTER: Store leftovers of this cake covered with plastic wrap or in an airtight container for up to three days.

IN THE FREEZER: You can store the entire cake, unfrosted and wrapped in plastic wrap, in the freezer for up to three months.

close up shot of Mayo Cake on a cake stand

Why We Love This Recipe

INCREDIBLE MOISTURE: The mayonnaise in this recipe adds a surprising and delightful level of moisture to the cake. It keeps the cake incredibly soft and moist, ensuring each bite is a melt-in-your-mouth experience.

RICH CHOCOLATE FLAVOR: With a generous amount of cocoa powder, this cake boasts a deep, rich chocolate flavor that chocolate enthusiasts will adore.

VERSATILE AND FOOLPROOF: Whether you’re a seasoned baker or a beginner, this recipe is approachable and easy to follow. The step-by-step instructions ensure that even novice bakers can achieve fantastic results, making it a go-to dessert option for various occasions.

This chocolate mayonnaise cake recipe is easy to make and consists of simple ingredients, including flour, sugar, and mayo, which combine to create a rich and decadent old-fashioned dessert with a surprising depth of flavor.

Mayonnaise Cake Recipe FAQs

Can I make this rich chocolate cake in a 9×13-inch pan?

While we haven’t tried it this way, others have had success with using a rectangular pan. You may need to adjust the cooking time slightly.

Can I keep this cake on the counter?

This cake can be kept on the counter at room temperature for up to three days.

What is mayonnaise cake?

Mayonnaise cake draws its name by using mayo instead of eggs and butter or oil in the cake batter. Since mayonnaise consists mostly of eggs and oil, it works great as a substitute for those ingredients typically found in cake recipes.

It became a popular dessert dish during the Great Depression when families were forced to find more economical ways to recreate their favorite foods when they were unable to afford or find more expensive ingredients like eggs, milk, and butter. It continues to be a popular Southern comfort food today as well as a great choice for families looking for a rich dessert on a budget.

Can you use mayonnaise in a box cake mix?

Since mayo contains both eggs and oil, you can actually replace both when making a boxed cake mix. It will give you an extra delicious moist cake.

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close up shot of a slice of Mayo Cake on a plate

Mayonnaise Cake

5 from 18 votes
​​This mayonnaise cake is easy to make and uses mayonnaise in place of eggs and butter to create a moist chocolate cake.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8

Ingredients
  

Cake

  • 4 cups flour
  • 2 cups sugar
  • ½ cup cocoa
  • 4 teaspoons baking soda
  • 2 cups mayonnaise
  • 2 teaspoons vanilla
  • 2 cups water

Frosting (optional)

  • 1 cup cocoa powder
  • 1 cup butter, melted
  • 1 teaspoon vanilla extract
  • 5 cups powdered sugar
  • ½ cup milk (or more, if needed)

Instructions
 

For the Cake

  • Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
  • In a large bowl, add the flour, sugar, cocoa powder, and baking soda. Take a whisk and whisk the dry ingredients to remove any lumps.
  • In a medium bowl, add the mayonnaise, vanilla, and water, and using a whisk, mix together until smooth.
  • Slowly add the wet mixture to the dry mixture and stir just until combined. Do not overmix.
  • Divide the batter between the two prepared pans.
  • Bake for 30 minutes or until toothpick or cake tester comes out clean.
  • Remove from oven and cool completely.
  • Spread icing over the first cake, smoothing out to the edges.
  • Place the second cake on top, with the top side up.
  • Ice with chocolate frosting.

For the Frosting (optional)

  • Place the cocoa powder in a large mixing bowl. Add the melted butter.
  • Using a mixer mix until combined and smooth.
  • Add the vanilla, powdered sugar, and milk, and mix until smooth, beating for 2-3 minutes.

Video

Notes

  • You could also use parchment paper to line your cake pans. You can buy pre-cut parchment paper rounds to make lining the round pans easier.
  • Don’t overmix the batter. It may appear slightly lumpy but that is ok.
  • It’s important to wait until the cakes are completely cool before icing. The icing will melt if spread on warm cakes.

Nutrition

Calories: 1347kcal | Carbohydrates: 183g | Protein: 11g | Fat: 68g | Saturated Fat: 23g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1122mg | Potassium: 355mg | Fiber: 7g | Sugar: 126g | Vitamin A: 770IU | Calcium: 62mg | Iron: 5mg
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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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  1. Krista says

    5 stars
    Making this cake for the 2nd time as it is very good. Moist and good flavor. I did 1/2 the recipe for two 6 inch cakes as it’s just me and my husband. Also I used 1/2 the water and did 1/2 coffee as I like a richer chocolate flavor, but I’m a milk chocolate gal not a coffee drinker or dark chocolate person and it works great. I used a fluffy peanut butter icing.

  2. Trish says

    5 stars
    Best recipe ever. Easy to follow. Never used coffee before and I will say it made the chocolate richer.Frosting was perfect.I added a little more confectioners sugar to get it to the consistency I wanted.So decadent.

  3. Coleene falk says

    5 stars
    Can you instead of the round cake can you make it in a square cake pan and if so what size would I use thanks

  4. Patricia Reeson says

    5 stars
    I’ve been making this cake for many years. Everyone loves it. It’s moist and delicious and couldn’t be easier to make. I made it in a 9x 13” pan.

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