October 25, 2023
Review RecipeMayonnaise Cake
This mayonnaise cake is easy to make and uses mayonnaise in place of eggs and butter to create a moist chocolate cake.
Jump to Recipe
Table of Contents
- Chocolate Mayonnaise Cake Recipe Ingredients
- Mayonnaise Chocolate Cake Substitutions And Additions
- How To Make Mayonnaise Chocolate Cake
- How To Make Mayonnaise Chocolate Cake Frosting
- How To Serve Mayo Cake
- How To Store Mayonnaise Chocolate Cake
- Why We Love This Recipe
- Mayonnaise Cake Recipe FAQs
- More Recipes You’ll Love
- 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.
Chocolate Mayonnaise Cake Recipe Ingredients
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.
STEP THREE: In a medium bowl, add the mayonnaise, vanilla, and water, and using a whisk, mix together until smooth.
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.
STEP FIVE: Divide the batter between the two prepared pans.
STEP SIX: Bake for 30 minutes or until a toothpick or cake tester inserted into the center of the cake comes out clean.
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.
STEP NINE: Place the second cake on top, with the top side up.
STEP TEN: Ice the sides and top of the cake with chocolate frosting.
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.
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.
More Recipes You’ll Love
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- Banana Pudding
- Apple Crisp
- Air Fryer Chocolate Cake
- Dutch Baby
- Chocolate Mug Cake
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Mayonnaise Cake
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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Layne Kangas says
We absolutely LOVE this recipe – it’s so easy, rich, and delicious!
love4animals says
4.8.2020 Made this moist, delicious, easy chocolatey cake for my brother-in-laws birthday today. D-E-L-I-C-I-O-U-S!!!! And I took it up a notch by changing the liquid to 2 cups of strong, hot coffee instead of plain water!!! Mmmmm, Mmmmmm, Mmmmmm! The only thing I experienced differently was that it took much longer to bake. But other than that, perfecto! Thank you Stephanie Keeping for this recipe!
Debora Hamblen says
Can it be made in a 9×13″ pan?
Layne Kangas says
I haven’t tried it that way personally, but I assume it would work! Enjoy 🙂
Nadine says
I used to make this recipe 50 years ago. Yes, you can make it in a 9X13. Any size pan, just check on it to make sure it doesn’t burn!
Oloyede Rukayat says
Thanks for the recipe, I would like to know if the cake can stay out of the fridge for two days.
Layne Kangas says
Yes! Enjoy 🙂
Delores Cornett says
Do you use, all purpose, or self rising, flour
Layne Kangas says
I used all purpose. Enjoy!
JODY KINNEY says
This is an OLD recipe, my mom made this when I was growing up. We LOVED it!
Terry watson says
I was curious if you could use salad dressing rather than mayo, I prefer the sweeter flavor and mayo tends to taste a bit salty
Layne Kangas says
I haven’t tried it another way, so I don’t know for sure how it would work out!
Tracie Peacock says
What brand of mayo works best?
Layne Kangas says
Any brand is fine! I usually use the store brand, personally. Enjoy 🙂
Dana says
We’ve made this for years and use a 9×13 pan. While still warm we lay Hershey bars on cake, as frosting! With a cold glass of milk-perfect
Layne Kangas says
YUM!! Sounds magical!
Faith says
Hi would vegan mayo work as well, thanks.
Layne Kangas says
I am honestly not sure as I have never made it that way! If you try it, let me know how turns it out! 🙂
Gail Henry says
How much mayo do you add to a cake mix?
Layne Kangas says
Hi, Gail – it’s two cups of mayo. The full printable recipe ard is available at the end of the post. Enjoy!
Deb Nyberg says
I make cake but cut all ingredients in half then use 9 x13 glass pan in my air fryer. I reduce temp to 325 and bake 20 minutes after it is preheated. I use toothpick to test fineness. This is perfect size for my husband and me.
long says
I haven’t made the cake yet , I was planning on it . One question ..?isn’t there a difference ( measurement wise) from a glass measuring cup and individual cups ? (If so wet and dry ingredients ) which one do you use for the Mayo ? Thank you .
Layne Kangas says
Hey, there – measuring cups might show differently but the amounts would be the same no matter what you used. Enjoy!
Helen says
Would i need to add more flour if I omit the cocoa??
Layne Kangas says
Hi, Helen – I have never tried leaving out the cocoa so I am not sure how this cake would turn out if you omit it.
Deb Rollinson says
Yellow cake is the goal! That’s what I would want also.
Kathy says
It wouldn’t be a chocolate cake without the cocoa dear.
Wanda Mayo says
Self-rising or plain flour?
Layne Kangas says
Hi, Wanda – I used regular flour. Enjoy!
Andrea says
Does the type of mayo matter? I have olive oil mayo.
Layne Kangas says
That should be fine!
Avery says
Do you think vegan mayonnaise would work? My son is allergic to eggs, so I thought I’d try it that way.
Layne Kangas says
I haven’t tried it that way – let me know how it turns out if you do. I’ve never used vegan mayo for anything so I can’t speak for how it would work to bake with.
Amy says
Is there no salt In this recipe??? Does not seem right. Am I missing something?
Layne Kangas says
There is no salt in the recipe. Enjoy!
Lisa says
Can I use milk instead of water?
Layne Kangas says
I haven’t tried it with milk so I don’t know if it will impact how the cake turns out! Please let me know if you test that. Enjoy 🙂
Diane says
I have made this cake just last year and everyone loved it, well I’m making it again, but this time I want to make a 6 inch cake. How would I measure the ingredients from 9 inch to 6 inch?
Laura says
This is my new go-to chocolate cake. I made the attached chocolate frosting and it was yummy but rich.
Tammy says
I’ve made this a few times now with gluten free flour and it turns out great!! I served it to a bunch of different people and no one notices the difference.
I also use the icing recipe with earth balance butter and oat milk to make it dairy free and it’s great!! My mom was eating the frosting out of the bowl and didn’t even notice a difference. Figured I’d share in case there are any allergy-friendly needs out there!
hattie says
This recipe is perfect! The icing is amazing (sorry Mom but this recipe is better than yours). Don’t change a thing. I made this for my husband’s 10th birthday (not a typo). Ten years ago today he died, and thanks to neighbours, and our AED, ten minutes later he got a new kickstart in life! This was the perfect cake to make to celebrate is other birthday. I will definitely make this again and again!
Janet says
I remember making this Chocolate Mayo cake as child. Yummy!
Gloria says
One of my favorite cake recipes!
Sharlene Baker says
Can you make this mayonnaise cake without the cocoa? I’m looking for a yellow layer mayonnaise cake recipe. Would you have to replace the 1/2 c measure with something else.
Thank you.
Layne Kangas says
Hi, Sharlene – we haven’t tried it without the cocoa so I’m not sure how it would turn out. Please let me know if you try it!
Emily says
Mayonnaise cake has been my husband’s favorite since he was little. He loves it with no frosting. I make every year for his birthday and also thru out the year.
Marian Foss says
I made this wonderful mayo cake.
My first bite took me back to when I was a kid eating birthday cake my mom made. This recipe is seriously the cake to make. The ingredients are magical and natural. From now on this is my cake recipe. Love this moist chocolatey fluffy greatness! Thank you so much.
Brandie says
Does this cake stack well? Looking to.make a wedding cake that is really moist, but will stand up to stacking.
Layne Kangas says
Hi, Brandie – we’ve done it as a two-layer cake and it holds up well, enjoy!
Caroline says
Loved making this. .. Will be writing it down to make again!! 10/10!!!
Debra says
I love mayo cake. Have to try it again soon. Can I use a 9×13 pan. First time I made it, it was really moist and heavy everyone still loved it. Can’t wait to try this recipe
Layne Kangas says
Hi, Debra – we haven’t tried it in the 9×13 pan, but others have had success with using a rectangular pan. You may need to adjust the cooking time slightly. Enjoy!
Judy says
I have made this cake several times and people really love it! I made one today for a birthday celebration and this cake was requested. Thank you for sharing this recipe. It was most helpful during the egg shortage!
Krista says
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.