If you’ve never tried a Chocolate Mayonnaise Cake, get ready for a true dessert revelation. This rich, ultra-moist treat has a storied place in American baking, using mayonnaise to replace the eggs and oil with legendary results. Don’t let the name put you off! You won’t taste mayo, but you’ll absolutely adore the delicate crumb, fudgy texture, and deep chocolate flavor that make this cake unforgettable. Whether you’re baking for a special celebration or simply craving a quick chocolate fix, this is one recipe you’ll turn to again and again.
Ingredients You’ll Need
The beauty of this Chocolate Mayonnaise Cake lies in its simple pantry staples, each one playing a crucial role in achieving melt-in-your-mouth deliciousness. Here’s what you’ll need and exactly why you shouldn’t skip a single ingredient:
- All-purpose flour: The backbone of the cake, providing structure and the perfect tender crumb.
- Granulated sugar: Sweetens the batter and helps with moisture retention for a soft texture.
- Brown sugar: Adds a touch of caramel flavor and amps up the moistness.
- Unsweetened cocoa powder: Brings deep chocolate flavor and beautiful color.
- Baking powder: Gives the cake lift and helps it rise evenly for a light bite.
- Baking soda: Works with the acidic ingredients for perfect fluffiness and crumb.
- Salt: Balances sweet and intensifies the chocolate notes.
- Mayonnaise (full-fat): The not-so-secret ingredient! Mayo keeps the cake impossibly moist—trust me, there’s no eggy taste, only luxurious texture.
- Water: Helps blend the batter and keeps it from drying out.
- Vanilla extract: Adds warmth and rounds out the chocolatey flavors beautifully.
- Optional frosting—heavy cream + semi-sweet chocolate chips: For an irresistible ganache-style finish that’s easy, shiny, and decadent.
How to Make Chocolate Mayonnaise Cake
Step 1: Prepare Your Baking Pan
To start, preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or, if you’re going fancy, two 9-inch round cake pans. This ensures the cake releases easily once it’s perfectly baked, keeping every slice picture-perfect.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Blending the dry ingredients thoroughly spreads out the leavening agents, meaning your Chocolate Mayonnaise Cake will rise evenly in the oven.
Step 3: Combine the Wet Ingredients
In a separate bowl, blend the mayonnaise, water, and vanilla extract until smooth. Don’t be alarmed—this mixture will look creamy, and it’s the backbone of that iconic moist texture. Full-fat mayo yields the best results, so skip the low-fat substitutions here.
Step 4: Make the Batter
Pour the wet ingredients into the dry ingredients. Stir gently but thoroughly just until everything is combined. You don’t want to overmix; a few lumps are okay. This ensures a tender crumb and prevents a tough cake.
Step 5: Bake
Spread the batter evenly in your prepared pan(s). Slide it into the oven and bake for 30–35 minutes. The Chocolate Mayonnaise Cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Oven times can vary, so I always recommend checking a few minutes early.
Step 6: Cool Completely
Let the cake cool entirely in the pan. This is the hardest part, but patience pays off! If you frost or slice too soon, you’ll miss that perfect, fudgy interior.
Step 7: (Optional) Make Simple Chocolate Ganache Frosting
If you want to take your Chocolate Mayonnaise Cake to the next level, heat the heavy cream in a small saucepan until it’s just simmering. Pour it over the chocolate chips in a heatproof bowl and let the magic happen for 2 minutes. Stir until silky smooth, then let it cool to room temperature before spreading on the cake. The result: a shiny, luscious blanket of chocolate that takes this cake completely over the top.
How to Serve Chocolate Mayonnaise Cake
Garnishes
A well-chosen garnish can elevate each slice. Consider a dusting of powdered sugar, a handful of chocolate curls, or a scattering of fresh berries for gorgeous color and a burst of freshness. A dollop of whipped cream works wonders too!
Side Dishes
This cake loves company—try pairing it with a scoop of vanilla ice cream, a spoonful of cherry preserves, or some sliced strawberries. These additions balance the chocolaty richness and make dessert feel extra special.
Creative Ways to Present
Get playful: turn out the cake as cupcakes for parties, layer it with fruit and cream for a trifle, or cut into squares for picnic-ready finger food. You can even drizzle each plate with salted caramel or espresso syrup if you’re feeling adventurous!
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Mayonnaise Cake keeps its moisture and tenderness beautifully. Wrap the cake tightly in plastic wrap or transfer to an airtight container. It will stay fresh at room temperature for up to 3 days, or up to a week in the refrigerator.
Freezing
Want to make this dessert even farther in advance? Slice and freeze individual portions wrapped in plastic and foil, or freeze the whole (unfrosted) cake. Thaws perfectly—just bring to room temperature before serving or frosting. A lifesaver for spontaneous chocolate cravings!
Reheating
If you like your cake warm (who could blame you?), just microwave a slice for about 10–15 seconds. The frosting, if used, gets soft and luscious, while the cake’s chocolatey aroma fills the air. Pure bliss in under a minute.
FAQs
Is there a difference between mayonnaise and regular cake ingredients?
Mayonnaise is simply eggs and oil—exactly what you’d use in a regular cake—already blended to perfection. Here, it streamlines the recipe and produces an amazingly moist and rich crumb without any eggy flavor or greasy mouthfeel.
Can I use low-fat or vegan mayonnaise?
For best results, stick with full-fat regular mayo. Low-fat versions have added water (making the cake soggy) and vegan mayo may not have the right structure; the texture just won’t be the same, though it can work in a pinch if you don’t mind a slight change.
Why doesn’t the cake taste like mayonnaise?
The chocolate and vanilla flavors completely mask the mayo. All you get is a rich, moist crumb—no tang, no aftertaste, just pure, chocolatey bliss.
Can I add extras like nuts or chocolate chips?
Absolutely! Stir in a handful of mini chocolate chips, chopped walnuts, or pecans for extra fun and texture. It’s a great way to make this Chocolate Mayonnaise Cake your own.
How do I know when the cake is done?
Check with a toothpick inserted in the center—if it comes out clean or with just a few moist crumbs, your cake is perfectly baked. Don’t wait until it’s bone-dry, or you’ll miss the signature fudgy texture.
Final Thoughts
This Chocolate Mayonnaise Cake truly lives up to its legendary reputation. Every bite is chocolatey, plush, and shockingly simple to make—no mixer, no fuss, just delicious results. Give it a try, and I promise you’ll be hearing requests for this cake at every gathering. Happy baking!
Print
Chocolate Mayonnaise Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent richness of a Chocolate Mayonnaise Cake, a surprisingly moist and flavorful treat perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ⅔ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup mayonnaise (full-fat)
- 1 cup water
- 2 teaspoons vanilla extract
Optional Frosting:
- 1 cup heavy cream
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13-inch pan or two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugars, cocoa, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix mayonnaise, water, and vanilla until smooth. Add to dry ingredients and mix.
- Bake: Pour batter into pan(s) and bake for 30–35 minutes. Cool completely.
- Make Frosting: Heat cream until simmering, pour over chocolate chips, stir until smooth, and cool. Spread over cake.
Notes
- Mayonnaise keeps the cake moist and rich.
- For extra flavor, add mini chocolate chips to the batter.
- Serve with vanilla ice cream or fresh berries.
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