Chocolate Mayonnaise Cake
This moist, scrumptious Chocolate Mayonnaise Cake was popular when I was growing up. It’s tender and out of this world! It’s seriously one amazing Homemade Chocolate Cake!
It could be the Best Chocolate Cake Recipe you’ll ever taste, making it perfect for all the chocoholics in your life. The unusual ingredient can be our little secret!
Hands down the most delicious chocolate cake! I made it for someone’s birthday, everyone there agreed it was the best.
Why You Must Make
- The magic “mayo” helps add the moisture that many chocolate cakes are lacking.
- Even though I thought overbaked it by a couple of minutes, it was moist and delicious!
- The frosting is just as yummy as the cake!
This cake was declared a hit by the whole family and the neighborhood chocoholic relayed that it was the best chocolate cake recipe he had ever had (via his wife who left me a glowing review via voice mail). Not a single soul thought it was dry, despite that it could have come out of the oven at the 28-minute mark.
- Flour – All-Purpose.
- Cocoa powder – I use Ghirardelli brand
- Baking Soda and Baking Powder – check expiration dates as baking powder often expires before you can put a dent in it!
- Granulated sugar
- Real vanilla extract – Never use imitation vanilla. The taste of real vanilla is so much better.
- Full fat Hellmann’s Mayonnaise – (or Best Foods), do not use a salad dressing, like Miracle Whip
- Eggs – I always use large eggs unless otherwise specified
- Brewed coffee – Coffee helps accentuate the chocolate flavor without adding a coffee taste, so don’t worry about adding this ingredient if you don’t like coffee. You will not taste it.
- Semisweet chocolate – I prefer Ghirardelli bars over chocolate chips for better quality
- Butter – I use salted butter in most of my recipes
- Powdered sugar – Sift whenever using for frosting so there won’t be lumps
- Read through the recipe first to see if you have all the ingredients needed before starting.
- PRO-Tip: Get your eggs out of the refrigerator to take the chill off. Room temperature eggs incorporate better than cold ones.
- PRO-Tip: Measure properly. Using dry measuring cups for flour and sugar, and liquid measuring cups for the coffee help with accuracy. One of my friends did not know there was a difference, so it’s worth mentioning.
- Scoop up the flour from your bin, bag or container with your measuring cup, then use a flat spatula to cleanly scrape off the excess from the top. The scoop and swipe method is used universally by bakers for consistency.
- Though measuring by weight is definitely the most accurate method, many home cooks do not own kitchen scales.
- The mayonnaise can be measured in a dry cup.
Tips for Cutting the Perfect Slice of Cake
I’m frequently asked how to cut a perfect slice of cake. Today, I’ll reveal all my secrets for cutting this chocolate cake recipe!
- I popped this layer cake into the refrigerator for a few hours to help firm up the frosting. When I was ready to cut a wedge, I grabbed a wide serrated knife and ran it under very hot water.
- PRO-Tip: Cut chilled, and serve at room temperature.
- Next, I wiped the knife dry with a clean cloth or paper towel and cut the cake with a sawing motion. I reheated and dried the knife for the second cut, making sure both cuts met at the center.
- I used a metal spatula (affiliate link) to remove the slice. Voila! Note that the cake will taste better served at room temperature, but slices better cold.
Frequently Asked Questions
You must remember that mayonnaise is made of oil, vinegar, and egg. Each of these components offers its own benefits to the texture of a cake. No wonder this chocolate mayonnaise cake recipe is so incredible!!
The oil makes the cake moist and tender. Check. We want that! The vinegar helps accentuate the chocolate flavor. Check. Who wouldn’t want that in a chocolate cake??? And, finally, the egg helps the batter retain moisture. Yes, no dry cakes are wanted!
PRO-Tip: Plus, all of the above (moisture, tenderness, and intensified chocolate flavor!) can be obtained with just a measuring cup full of mayo. Please use a good name brand, like Hellmann’s, for the best results when making this homemade chocolate cake! Do not use reduced-fat mayonnaise as the results will not be the same.
Well, if you’ve read this far, you know the answer is yes. Though I have never tried it, I’ve read that you can substitute 3 tablespoons of mayonnaise for every egg in a cake recipe. A great tip if you’re out of eggs and desperately need to bake a cake!
Though real mayonnaise contains eggs, the eggs and mayonnaise are cooked in this cake. Therefore, there is no need to refrigerate this cake. If you live in a hot climate or make this cake in the middle of the summer, the frosting will do better if it is kept cool. Just make sure to cover well as there’s less moisture/humidity in your fridge, which will dry out your cake faster, then bring the cake to room temperature before serving.
Yes, this cake freezes well. Cool and wrap the unfrosted layers in plastic wrap, then foil, and freeze for up to 3 months. If you’d like to freeze the frosted cake, first freeze the cake uncovered to allow the frosting to firm up. Then wrap well in plastic wrap. Remove the plastic while the cake is frozen and let the cake defrost overnight in the refrigerator.
This cake recipe came about during the Great Depression. With the shortage of many items, using mayonnaise instead of eggs and oil for cake became popular. In fact, the recipe started appearing on mayonnaise jars!
No. You’d never guess there was mayonnaise in this cake recipe unless someone tells you!
You May Also Like:
- Salted Caramel Chocolate Cheesecake Cake from Aimee at Shugary Sweets
- Flourless Double Chocolate Cake
- La Bete Noire
- Chocolate Bundt Cake Recipe
- Flourless Chocolate Cake with Marshmallow Frosting
- Frozen Chocolate Mousse Cake
- More Chocolate Desserts
- More Best Cake Recipes
Chocolate Mayonnaise Cake Recipe
A retro chocolate layer cake that has stood the test of time!
- 2 cups flour
- 2/3 cup unsweetened cocoa powder
- 1-1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 3 eggs
- 1 2/3 cups sugar
- 2 teaspoons vanilla
- 1 cup mayonnaise (I recommend using Hellmann's or Best Foods and not Miracle Whip)
- 1-1/3 cups cold coffee
- 10 ounces semisweet chocolate, chopped
- 1 1/2 cups (3 sticks) butter, room temperature
- 3 cups powdered sugar
- 1 tablespoon vanilla
- Preheat oven to 350°. Grease two 9-inch cake pans, line with rounds of parchment and grease the parchment; set aside.
- In medium bowl, whisk together the flour, cocoa, baking soda and baking powder; set aside.
- In large bowl or mixer, beat eggs, sugar and vanilla on high for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with coffee, beginning and ending with flour mixture. Divide evenly between prepared pans. Bake for 26-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Let cakes cool about 20 minutes, then remove to cooling racks (remove parchment if it's stuck to the cakes) to cool completely.
- Place chopped chocolate into a microwave safe bowl. Microwave, stopping to stir frequently, until chocolate is melted and smooth. Let the chocolate cool until lukewarm, stirring occasionally.
- Beat butter in large bowl until smooth and creamy (I used my stand mixer with the paddle attachment). Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended, scraping down sides of bowl as needed.
- Frost as desired.
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Amount Per Serving: Calories: 571Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 54mgSodium: 569mgCarbohydrates: 89gFiber: 3gSugar: 68gProtein: 6g
69 Comments on “Chocolate Mayonnaise Cake”
Just watched your video and now having a huge craving for chocolate! I should know better than to come to your site– cravings are bound to happen. (smiling) So moist and delicious and that photo angle or your hero shot is stunning. Wishing you a super weekend.
cake looks good but the only thing I would do is omit the coffee for water or hot chocolate cuz I not a coffee drinker and do not like the taste of it
Hi, Doris! My husband feels the same way. If I don’t overdo it, he doesn’t seem to mind, but it has to be a light touch 🙂
Recipe for Mayo Chocolate Cake
In your instructions, you state to use Hellmans Mayo, not Miracle Whip. Would this cake not be as good? Have you ever tried Miracle Whip? Thanks
It has a different proportion of ingredients. It’s the eggs and oil in the mayo that are key to adding moisture, so not sure if Miracle Whip would work as it’s lower fat/lower calorie than Hellmann’s. I would guess that it wouldn’t be as good, though. Hope that helps!
Hi another great recipe. Please can you show weights instead of cups. Uk recipes don’t use cups and USA and Australian cups differ. Makes a recipe hard to use in the uk.
I hope to someday, Cath. Not all converters are the same so it makes me nervous to post in weights without retesting 🙂
I am handicapped and can’t stand for long time’s, would I be able to use a Dunkin Hiens’ box cake and add the mayo? When would I add the Mayo, and would it still taste the same?
thank you Liz for all the wonderful food.
Good question—and I don’t think I can give you a definitive answer without a lot of testing. I’m not sure it would taste any better than following the box instructions if you’d use mayo instead of the eggs and oil. I think I’d just make the DH cake using the box instructions and maybe make the frosting from the recipe. Wish I could be more help!
P.S. Thanks for your kind words 🙂
This cake is so dreamy, Liz! It would disappear so fast at our house!
This is such an elegant implementation of this traditional recipe! Looks delicious!
such a sensationally recipe for me, really appriciate some great stuff i tried this so many times and its the best recipe because i can add stuff from my thoughts too 🙂 happy women’s day btw
My grandma would make a chocolate mayonnaise cake. When I was younger I thought it was strange but now it brings back some pretty special memories.
I made this while in Belgium for my in-laws and family. Using Belgian chocolate! It was a hit! The best chocolate cake I’ve ever made or eaten.
Oh, I can only imagine how delicious this was with Belgian chocolate! Lucky you! Thanks so much for your lovely review.
Hands down the most delicious chocolate cake! I made it for someone’s birthday, everyone there agreed it was the best. I am planning on making another this week just for us! Great job Liz as always xoxo
SO glad it was a hit, Joanne! It’s one of our favorites, too. xo
I am not going to lie, I was skeptical at first. But this cake is so delicious! It’s unbelievably moist, thanks to mayonnaise!
I would love to try it! How long would you bake for cupcakes?
I have not tested this recipe with cupcakes, but usually they take approximately 20 minutes. You can always bake just one cupcake as a test to see how long it takes, and how full to fill the cupcake liner. Let me know how it goes!
It’s amazing how well the mayo works in this cake! Yum!
This is everything you want in a chocolate cake!
All I can say is. YUM!!
This cake was really amazing! I made it for my son’s birthday and everyone loved it!
Mayonnaise cake is a retro dessert worth preserving. SO chocolaty and delicious!
This cake is so moist and delicious! My kids request this all the time!
That is one gorgeous looking chocolate cake!
I have never heard of mayo in a cake before but I am definitely curious about it. I imagine it knocks the moisture of this cake out of the park!