Chocolate Mayonnaise Cake

Chocolate Mayonnaise Cake is a rich, moist, and deeply chocolatey dessert that surprises many with its secret ingredient—mayonnaise. Don’t worry—you won’t taste the mayo. Instead, it acts as a substitute for oil and eggs, giving the cake an incredibly tender texture and intense chocolate flavor that stays moist for days.

Why You’ll Love This Recipe

This cake is unbelievably easy to make and delivers bakery-quality results with pantry staples. The mayonnaise might sound unconventional, but it adds richness and moisture without any fuss. There’s no need to cream butter or melt chocolate—just mix, bake, and enjoy. It’s a great go-to recipe for birthdays, potlucks, or whenever you want an ultra-moist chocolate cake without fancy steps.

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 (full-fat)
• Water
• Vanilla extract

directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add mayonnaise, water, and vanilla extract. Mix until the batter is smooth and well combined.
4. Pour the batter into the prepared pan(s) and spread evenly.
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Frost with your favorite chocolate frosting, or dust with powdered sugar before serving.

Servings and timing

Serves 12–16
Prep time: 10 minutes
Bake time: 30–35 minutes
Total time: 45 minutes

Variations

• Frosted Layers: Bake in round pans and stack with chocolate ganache or buttercream.
• Mini Cakes: Use cupcake tins and reduce baking time to 18–22 minutes.
• Coffee Boost: Replace some or all of the water with brewed coffee for deeper chocolate flavor.
• Spiced Chocolate: Add a pinch of cinnamon or cayenne for a subtle kick.
• Gluten-Free: Use a 1:1 gluten-free flour blend.

storage/reheating

Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap slices or whole layers tightly and store for up to 2 months. Thaw at room temperature.
Reheat individual slices in the microwave for 10–15 seconds for a fresh-from-the-oven feel.

FAQs

Does the cake taste like mayonnaise?

No—mayonnaise simply adds moisture. You won’t taste it at all.

Can I use low-fat mayo?

Full-fat mayo works best for texture and richness, but low-fat can be used in a pinch.

Why use mayonnaise in cake?

It contains oil and eggs, which are typical cake ingredients, making it a convenient shortcut.

What frosting goes best with this cake?

Chocolate buttercream, ganache, or cream cheese frosting all pair beautifully.

Can I make it ahead of time?

Yes—this cake stays moist for days and is perfect for baking ahead.

Is this cake dense or fluffy?

It’s moist with a tender crumb—dense enough to be rich but soft enough to melt in your mouth.

Can I add chocolate chips or nuts?

Yes, fold in up to 1 cup of chocolate chips or chopped nuts before baking.

Can I use this for cupcakes?

Yes—just adjust the baking time to 18–22 minutes and check with a toothpick.

What kind of cocoa powder should I use?

Unsweetened natural or Dutch-processed cocoa both work well in this recipe.

Is this recipe good for layering?

Absolutely—bake in round pans, level the tops, and layer with frosting for a show-stopping cake.

Conclusion

Chocolate Mayonnaise Cake may sound unconventional, but one bite will win you over. It’s incredibly moist, full of deep chocolate flavor, and couldn’t be easier to make. Whether topped with rich frosting or enjoyed plain, this classic recipe delivers decadent results with a simple twist. Keep it in your baking rotation—you won’t regret it.

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