Chocolate Mayonnaise Cake has to be one of the most decadent, delicious and easy cakes I have ever made! Simply combine all ingredients together, pour into a pan and bake. That is it! You will never want to use a prepared cake mix again once you try this recipe!
I’m definitely not a cake snob, I’m happy to use a boxed cake mix in a pinch (or even to doctor them up like in my favorite Chocolate Banana Cake). But seriously, this Mayonnaise Cake makes even boxed cake mixes seem like work! Mix ingredients together, pour into a pan, bake…done!
If you believe you are not a baker at heart, you’ll love this Chocolate Mayonnaise Cake recipe because it’s so easy – even you can bake it perfectly!
Don’t let the idea of mayonnaise in a cake scare you away. Mayonnaise is basically made of oil and eggs which are in pretty much every cake recipe and it truly makes this cake moist and decadent.
TIPS FOR A PERFECT CAKE
- Using full fat mayonnaise produces the best results. Light versions work but it will change the texture of the cake and make it chewier.
- Don’t overmix the batter. It may appear slightly lumpy but that is ok.
- When measuring flour it’s important to remember not to scoop it into the measuring cup directly from your flour container (this packs it down and measures too much flour). Simply spoon the flour into your dry measuring cup and level the excess off with a straight edge.
- Do not over bake your cake. Check it by inserting a toothpick into the cake. If the toothpick comes out clean, your cake is good.
I can remember being a teenager and my friend’s mom made a mayonnaise cake. I have to admit that 30 years later, I still remember that moist tender cake and how amazing it was! When I got my hands on a pile of vintage recipe books and saw this recipe again, I knew I had to make it. There is a good reason this old fashioned mayonnaise cake recipe has been around for so long!
You can use any kind of frosting on this cake including my One Minute Easy Chocolate Frosting or my favorite Chocolate Ganache Frosting. This Chocolate Mayonnaise Cake is so wonderfully simple and unbelievably delicious that your friends will be asking for the recipe!
Chocolate Mayonnaise Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 1 cup mayonnaise or Miracle Whip
- 1 cup water lukewarm
Instructions
- Preheat oven to 350°F.
- Grease and flour a 9x13 inch baking dish.
- Mix together all the ingredients in a large bowl.
- Pour into prepared baking dish.
- Bake in preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool completely.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Sorry but this cake is disgusting. I followed the recipe exactly and didn’t overbake it.
It has a weird smell and an even weirder taste
Not enjoyable and I don’t know how I’ll gag it down.
I’m sorry you didn’t enjoy it Minnie. I’ve never experienced the same problem so I can’t say for sure what went wrong for you.
I can’t understand what I did wrong,I am sure I followed the recipe exactly. Is there a special kind of mayonnaise you use?
I usually use Hellmann’s but any kind should work (I’ve even made it successfully with Miracle Whip before). Mayonnaise usually consists of eggs and oil so it’s just another way to add fats to the recipe although I’ve never been able to taste it before.
When using mayonnaise for any recipes, try using Dukes Mayonnaise. It is the best.
I’m sorry, Holly; after posting my question, I read the other comments and saw a question identical to mine – and your answer! Thanks.
Enjoy Cordelia!
Can I make a suggestion for others who want to make a lighter version?
I found out through many trial and errors that if you want to use a low fat mayo use a half cup and also add a half cup of 2% milk, not only is it lower calorie and less fat, but it turns out moist as well!
Thank you for sharing Wendy!
This cake was the perfect amount of sweet and chocolate flavor that i was looking for. After cooling for a bit on the countertop, i covered with cling wrap and put in the refrigerator. I made a simple pb icing to put on top of it, however i was angry with myself that i made the icing without trying the cake first because the cake is so moist that in my opinion it didnt need icing, the cake is perfection all on its own!!!!
Thank you Wendy! I’m so glad you love the cake!!
I’ve always made this cake with success. Well, with 1 exception. I was in the hospital after delivering our 2nd son. Christmas time. My husband decided he would make it. This recipe came from his mom. I had the recipe written down. But, I used “T” for table spoon, and “t” for teaspoon. He didn’t catch on. SO, he made the recipe using 2 Tablespoons of baking soda, not 2 teaspoons! Yup. He created a Soap Cake. The chocolate mouse frosting was perfect! Unforgetable!!!
That sounds really yummy Cindy!
I’m confused. In the tips for making a perfect cake, it says to use full fat mayo (so it’s obviously for this recipe) and room temperature eggs. But there are no eggs in the recipe. What am I missing?
The tips are cake baking tips in general for all cakes. This particular recipe doesn’t have eggs so it wouldn’t apply.
I am making the Chocolate Mayonnaise cake now, have question: Is the all-purpose flour sifted before measured when making the Chocolate Mayonnaise cake?
The flour is sifted before measuring.
Where is the frosting recipe ?
You can use any type of frosting for this cake recipe, I love using my 1 minute easy chocolate frosting!
The one and only frosting for this cake is…
2 cups powdered sugar
1 stick softened butter
1 egg
1 tsp Vanilla extract(real pure vanilla)
2 Tblsp Cocoa powder
Im eating some cake now. This recipe has been in our family for a very lkng time
Thank you for sharing Chris!
Can you give me mixing directions on this icing
This is a wonderful cake, I made one and my granddaughter came by, she tried a piece, I ended up sending half with her,(She’s 15) she hates mayo. So I didn’t tell her. I’ve made her 2 more ,she took to school. She keeps asking make more please.
So glad you loved it!
Yes I used a spoon to put flour into measuring up. Used full fat mayo. I think 30 minutes was too long in my oven. The icing however was so good I could eat it without cake! I will make again but cut baking time. I remember my grandmother making this cake and it was so moist and so good! Thanks for posting the recipe.
You’re welcome. I hope it turns out next time!
Oh my! I am changing my review to 10 stars! I remade this cake today, and I only baked it 24 minutes. It is soooooo moist and just plain good! Thank you for sharing this recipe. I’m going to try the Poke Cake next. Keep the recipes coming!
I made this cake today and it is so dry it crumbles as you try to eat it. Followed directions to a T. Will make again but cut baking time way down.
I’m sorry they didn’t work out. Did you measure the flour by scooping it out perhaps? I measure by spooning it into the measuring cup and leveling it off. Also, for this recipe, please do not use low fat or light mayonnaise. Hope that helps.
Let it cool before you cut into it
Hi Holly, I want to make the cake just like you did. Please tell if you used Cake or All Purpose flour Thanks you, Dee.
I use all purpose flour!
Wow!! What a nice cake chocolate cake. I must make this tonight. I have written this recipe. Hope it would be best and very yummy. Thanks for sharing it.
I hope you enjoy it!
Yummy Delicious. Moist Chocolaty taste.
I am so glad you enjoyed this recipe!
When i saw this recipe i just knew as a chocoholic i was in heaven. Our son is coming over tonight for dinner so this has to be our dessert for the night. Heck, i might even skip the dinner and go straight to dessert. Thank you for the amazing recipe.
I’ve skipped straight to dessert a time or two myself!
I think this recipe may need an egg to bind the ingredients. While very tasty, my cake was crumbly and didn’t hold together at all well. Not sure why?
what’s the recipe for the chocolate frosting on the mayo cake? It
looks yummy. Thanks.
The frosting is my favorite 3 Ingredient Ganache Frosting.
Can I double this recipe and put it in 2–9 inch round pans, wondering if it changes texture?I want to make a tall double layer cake.thanks
No, it won’t change the texture. I think it would be fantastic as a tall layer cake!
My Mother made this when i was a kid all the time I’m so glad to see the recipe thank you tons !!!
My grandma and mom always put a dob of mayo in cakes. As you said, mayo is eggs and oil, that’s what’s also in cake, but it adds so much moisture. I love that this cake is EASY and a one bowl wonder!
I agree, less is more (when it comes to dishes at least)!! :)
This was the first cake I was taught to bake in Home Economics class. Exact recipe and that was 57 years ago. It is a no fail recipe. Love it. In those days I don’t think they had Fat Free or Calorie Wise mayo. I might be wrong on that.