If you’ve never tried a chocolate mayonnaise cake, don’t let the name fool you. This vintage recipe is one of the moistest, easiest chocolate cakes you’ll ever bake—and a creamy chocolate frosting makes it even more delicious!
I first tried this easy cake last year when egg prices were through the roof. I found it in an old church cookbook that I got from my mom almost forty years ago, and it did not disappoint!
It’s perfectly moist and chocolatey, has a tender crumb, and is perfectly decadent topped with creamy frosting. It’s just about as easy as using a prepared cake mix, but without any artificial flavors.
What Is Chocolate Mayonnaise Cake?
Chocolate mayonnaise cake became popular during the Great Depression when ingredients like eggs and butter were scarce. Since mayonnaise is made from eggs and oil, it served as a convenient substitute, resulting in a soft, moist cake with deep chocolate flavor.
How to make chocolate mayo cake:
- PREP – Spray a 9×13″ cake pan with cooking spray. Preheat your oven to 350 degrees f.
- BATTER – Whisk together the flour, sugar, cocoa powder, and baking soda in a large mixing bowl.
Add the cup of mayonnaise, vanilla, and hot water to the dry ingredients. Whisk again until smooth.
- BAKE – Spread the cake batter in the prepared pan. Bake at 350° for 25-30 minutes, or until the middle is set. (It bakes more evenly in a metal pan.)
- COOL – Cool in the pan for about an hour before adding the frosting.
- FROSTING – Beat the butter and cocoa until smooth. Add the remaining ingredients until smooth, adding milk as needed.
Spread over the top of the cake.
Slice and enjoy!
Mayonnaise Chocolate Cake Recipe Tips:
- Use full-fat mayonnaise for the best texture.
- Sift the cocoa to prevent lumps.
- The hot water helps bring out the rich chocolate flavor.
- Avoid overbaking—this keeps the cake soft and tender.
- I find that this cake works best in a metal cake pan rather than a glass baking pan.
Variations:
- Use peanut butter frosting instead of chocolate.
- Add chocolate chips for an even more decadent cake.
- You can bake it in a Bundt pan, but you will need to increase the baking time by 5-10 minutes.
Serve this chocolatey cake with a scoop of ice cream for a perfect dessert any day of the week!
More Favorite Recipes for Cake :
- Heath Bar Cake
- Strawberry Poke Cake with Pudding
- Miracle Whip Cake
- Homemade Chocolate Cake Recipe
- Yellow Sheet Cake
- Pumpkin Bundt Cake
- Choc Chip Bundt Cake
- White Chocolate Raspberry Bundt Cake
- Butterfinger Poke Cake
Chocolate Mayonnaise Cake Recipe
Ingredients
Cake:
- 2 cups all purpose flour (10 ounces)
- 1 cup sugar
- ⅓ cup unsweetened cocoa powder
- 2 teaspoon baking soda
- 1 cup mayonnaise
- 1 teaspoon vanilla extract
- 1 cup hot water (not boiling, just warm or hot tap water)
Chocolate Buttercream Frosting
- ½ cup salted butter, softened to room temperature
- ⅓ cup cocoa powder
- ⅛ teaspoon salt
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- 5 Tablespoons milk, more or less as needed
Instructions
- Preheat your oven to 350 degrees. Spray a 9×13" pan with cooking spray.
- In a large bowl, whisk together the flour, sugar, cocoa powder, and baking soda. Add the mayo, vanilla, and hot water. Whisk until smooth.
- Pour the cake batter into the prepared pan. Bake at 350° for 25-30 minutes, or until a cake tester or toothpick comes out with no wet batter. (Moist crumbs are fine.)
- Place the pan on a wire rack and let it cool completely.
- For frosting: Beat the butter and cocoa powder until no lumps remain. Add the powdered sugar, vanilla, and 4 tablespoons of the milk. Beat until smooth, adding more milk as needed to get a creamy consistency.
- Spread the frosting on the cooled cake. Cut into slices and serve, or cover with plastic wrap and store at room temperature.
Notes
- For best results, use full-fat mayonnaise. I use Best Foods.
- This cake works best in a metal cake pan; it tends to bake more evenly than when I use a glass pan. But if all you have is a glass pan, it’s fine!
- Leftover cake can be stored in an airtight container at room temperature for 3-4 days.
Nutrition
Whether for birthdays, gatherings, or a simple weeknight treat, this old-fashioned mayonnaise cake recipe is a timeless classic that always delivers.
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