Cocoa Mayonnaise Cake has been a go-to in my kitchen for years. When I want something rich, moist, and easy. It’s the kind of recipe that surprises people, but once they taste it, they’re hooked. The mayonnaise replaces eggs and oil, giving the cake a soft crumb and deep chocolate flavor without any fuss.
My family loves chocolate so I am always looking for fun chocolate recipes. Try my Chocolate Cake Waffles Recipe and my Chocolate Pretzel Bark for a sweet surprise.
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Why this Chocolate Mayonnaise Cake Recipe is a Keeper
This easy, old fashioned mayonnaise cake recipe is as delicious as it is simple to make. It has great flavor and texture, and is a classic way to make tender cake. My grandma always made this cake and it makes me smile and remember her every time I do.
- Moisture and Texture: Mayonnaise, which is an emulsion of oil, eggs, and acid, acts as a superb fat substitute (often replacing the oil and sometimes the eggs in a traditional recipe). This results in a ton of moisture and richness that is often superior to cakes made with plain oil or butter. A lovely tender crumb.
- Intense Flavor: The slight tang of the vinegar/lemon juice in the mayonnaise often helps to activate the baking soda and enhance the deep flavor of the cocoa.
- Simplicity: Many versions of my favorite chocolate cake are simple and straightforward, often using a one-bowl method.
- History/Nostalgia: It’s a beloved, old-fashioned recipe that became popular during times of ingredient scarcity (Great Depression, WWII).
Does the Chocolate Cake Taste like Mayonnaise?
Chocolate mayonnaise cake does not taste like mayonnaise. Once baked, the mayo flavor disappears completely, leaving behind a rich, moist, and tender chocolate cake. Mayonnaise might sound like a strange addition to dessert, but it’s actually a clever baking shortcut.
Pro Tip for the Cocoa Cake
Slice with a warm knife for clean cuts. Run your knife under hot water, wipe dry, and slice. This helps avoid crumbs and keeps the frosting neat.
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Ingredient Notes for the Best Chocolate Mayonnaise Cake
You only need a few easy-to-find ingredients to make mayonnaise chocolate cake, many of which you probably have in your pantry already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mayonnaise: Be sure to use full fat mayonnaise to make this moist chocolate cake.
- Cocoa Powder: Use unsweetened cocoa powder to make this recipe.
- Coffee: Strong brewed coffee helps bring out the chocolate flavor.
Variations and Substitutions for the Cocoa Mayonnaise Cake
Vintage recipes are super customizable. Take this Cocoa Mayonnaise Cake to the next level by adding mix-ins or a different frosting.
- Vegan Mayonnaise: Can be substituted, but some sources suggest vegan versions may result in a lighter, more open crumb.
- Coffee/Hot Water: Strong brewed coffee or instant espresso dissolved in hot water. Coffee doesn’t add a coffee flavor, but it significantly deepens and accentuates the chocolate flavor.
- Frosting: Try a chocolate ganache, cream cheese frosting, simple chocolate glaze, or any desired frosting. A classic chocolate buttercream or chocolate ganache frosting is common.
- Flavor/Texture: Add in chocolate chips, mini marshmallows, chopped nuts.
How to Make Chocolate and Mayonnaise Cake
This is super easy decadent cake recipe. It comes together in 4 steps, and is perfect for a party or get-together.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Grease Pan: Preheat the oven and grease a 9×13 baking pan.
- Prepare Ingredients: In a medium bowl, whisk together sifted flour, baking powder, salt, sugar and cocoa powder. In a large mixing bowl, beat together the mayo, coffee, vanilla and water.
- Make Cake Batter and Bake: Slowly add the dry ingredients into the wet mixture. Pour batter into the prepared pan and bake for 30 minutes. Let cool completely.
- Make the Chocolate Frosting: In another bowl of an electric mixer, beat the butter, vanilla extract and cocoa powder together. Gradually add the powdered sugar and milk until you reach the desired consistency.
Prep Ahead for the Chocolate Flavor Mayo Cake
Preparing steps in a recipe ahead of time can be the best way to go to be able to enjoy it whenever. This Cocoa Mayonnaise Cake is worth the prep.
- Bake Layers Ahead: The unfrosted cake layers can be baked 1 to 2 days in advance. Once fully cooled, wrap them tightly in plastic wrap and store at room temperature or refrigerate.
- Make Frosting Ahead: Most buttercreams and ganaches can be made a day in advance and stored in the refrigerator. Allow them to come to room temperature and re-whip/stir before frosting.
Alternate Cooking Methods for this Secret Ingredient Cake
Alternatively, you can turn this Cocoa Mayonnaise Cake recipe into cupcakes or a bundt cake.
- Cupcakes: Reduce the baking time (typically 18-25 minutes).
- Bundt Cake: Adjust baking time (usually longer than layer cakes, around 50-60 minutes) and ensure the pan is well-greased and floured.
How to Store, Freeze and Use Leftovers
- Store (Unfrosted): Wrap tightly in plastic wrap or place in an airtight container. Room temperature is fine if cool; otherwise, refrigerate. Up to 1 day at room temp, up to 7 days refrigerated.
- Store (Frosted): Store in an airtight container, preferably refrigerated. Let it come to room temperature before serving for the best texture. Up to 3 days refrigerated.
- Freeze: Cool cake completely. Wrap unfrosted layers tightly in plastic wrap, then foil. For frosted cake, freeze uncovered until frosting is firm, then wrap well.Up to 3 months. Thaw overnight in the refrigerator.
- Use Leftovers: Unfrosted/plain cake can be crumbled and used in trifle, made into cake pops or cake balls mixed with frosting, or dried out to make croutons for a dessert salad.
Common Questions About This Vintage Recipe
Sure, but be aware that low-fat or flavored versions can alter the texture and taste.
Typically you won’t find mayonnaise in a cake without the need for eggs or oil. However, the same rich chocolate flavor is still there.
Tips for Making Chocolate Cake Using Mayonnaise
- Temperature Matters: Ensure eggs and mayonnaise are at room temperature for the best incorporation into the batter (if your recipe calls for eggs).
- Don’t Overmix: Mix the batter only until the dry ingredients are just incorporated. Overmixing can develop the gluten and lead to a tough cake.
- Cool Completely: Always let the cake layers cool completely on a wire rack before frosting, or the frosting will melt and slide off.
- Sifting: Sift the dry ingredients, especially the cocoa powder, to avoid lumps and ensure a light crumb.
- Cutting: For clean slices, chill the cake slightly to firm up the frosting, and wipe your knife clean between cuts.
- Serve With: Serve with Vanilla Buttercream Frosting, Fruit Salsa or Vintage Potato Chip Cookies.
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Chocolate Mayonnaise Cake
Equipment
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Ingredients
Cake
- 3 cups All-purpose flour
- 1 cup Granulated sugar
- 6 Tablespoons Unsweetened cocoa powder
- 1 Tablespoon Baking soda
- ¼ teaspoon Salt
- 1 ½ cups Mayonnaise
- 1 ½ teaspoons Vanilla extract
- 1 cup Water
- ½ cup Strongly brewed coffee, cooled
Frosting
- 1 cup Unsalted butter, softened
- 1 cup Unsweetened cocoa powder
- 1 teaspoon Vanilla
- 5 cups Confectioner’s sugar
- 6 Tablespoons Milk
Instructions
CAKE
- Preheat oven to 350°F.
- Grease and flour a 9×13 inch baking dish.
- In a medium bowl, sift together flour, sugar, cocoa powder, baking soda and salt. Set aside.
- In a large bowl, use an electric mixture to mix together mayonnaise, vanilla, water and coffee until combined.
- Slowly add in the dry ingredients until just combined.
- Pour batter into prepared cake pan and bake for 30 minutes until a toothpick inserted into the center comes out clean.
- Allow to cool completely.
FROSTING
- In a large bowl using an electric mixer, mix together butter, cocoa and vanilla until smooth.
- Alternately add in confectioner’s sugar and milk until frosting reaches a spreadable consistency. You may need to add a little more sugar and/or milk to reach the desired consistency.
Christina’s Notes
- Use Full-Fat Mayonnaise (not Miracle Whip): Low-fat or flavored versions can alter the texture and taste.
- Room Temperature Eggs: Even though mayo replaces eggs, some recipes still include them. Room-temp eggs blend better and help the cake rise evenly.
- Sift Dry Ingredients: Sifting flour, cocoa powder, and powdered sugar prevents lumps and ensures a smooth batter and frosting.
- Add Brewed Coffee Instead of Water: Coffee intensifies the chocolate flavor without making the cake taste like coffee. It’s a subtle but powerful upgrade.
- Don’t Overmix the Batter: Mix until just combined. Overmixing can lead to a dense cake instead of a tender crumb.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.