This Chocolate Mayonnaise Cake is a rich, moist, and tender dessert that surprises everyone with its secret ingredient—mayonnaise. By replacing the eggs and oil, mayonnaise creates a silky texture and a deep, chocolatey flavor that makes each bite indulgent. It’s a classic recipe that has been loved for generations and is perfect for family gatherings, birthdays, or a simple treat with coffee.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 3/4 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup mayonnaise
1 cup water
1 teaspoon vanilla extract
Directions
I preheat my oven to 350°F (175°C) and grease and flour a 9×9-inch cake pan.
In a large mixing bowl, I combine the flour, sugar, baking soda, baking powder, salt, and cocoa powder.
I add the mayonnaise, water, and vanilla extract to the dry mixture, stirring until smooth and well combined.
I pour the batter into the prepared pan and spread it evenly.
I bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 9
Calories: 275 kcal per serving
Variations
I sometimes add a cup of mini chocolate chips to the batter for extra richness.
I like to top it with a simple chocolate ganache or buttercream frosting for a special occasion.
I have also swapped the water for freshly brewed coffee to intensify the chocolate flavor.
For a lighter twist, I use light mayonnaise and reduce the sugar slightly.
Storage/reheating
I store the cake in an airtight container at room temperature for up to 3 days. For longer storage, I keep it in the refrigerator for up to 5 days. If I want to reheat a slice, I microwave it for about 10–15 seconds to bring back its fresh-from-the-oven softness. The cake can also be frozen for up to 3 months—just wrap it tightly in plastic wrap and foil before freezing.
FAQs
Can I taste the mayonnaise in the cake?
No, I can’t taste the mayonnaise at all. It only adds moisture and tenderness without affecting the flavor.
Can I use low-fat mayonnaise?
Yes, I have made this cake with low-fat mayonnaise, and it still turned out soft and delicious.
Can I make cupcakes instead of a cake?
Absolutely. I bake them in lined muffin tins for about 18–20 minutes instead of 35.
Can I use self-rising flour instead of all-purpose flour?
Yes, but I skip the baking powder and salt, as self-rising flour already contains them.
How can I make the cake even more chocolatey?
I sometimes replace the water with coffee or add extra cocoa powder for a deeper flavor.
Conclusion
I always enjoy making this Chocolate Mayonnaise Cake because it’s fuss-free, incredibly moist, and full of rich chocolate flavor. The fact that it comes together with pantry staples makes it even more appealing. Whether I serve it plain or dress it up with frosting, it’s a crowd-pleaser every single time.
📖 Recipe:
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Chocolate Mayonnaise Cake
- Total Time: 45 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
A rich, moist, and tender chocolate cake made with mayonnaise, replacing eggs and oil to create a silky texture and deep chocolate flavor. Perfect for family gatherings, birthdays, or as a simple treat with coffee.
Ingredients
1 3/4 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup mayonnaise
1 cup water
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease and flour a 9×9-inch cake pan.
- In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, and cocoa powder.
- Add mayonnaise, water, and vanilla extract to the dry mixture. Stir until smooth and well combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Add mini chocolate chips to the batter for extra richness.
Top with chocolate ganache or buttercream frosting for special occasions.
Replace water with coffee for a deeper chocolate flavor.
Use light mayonnaise and slightly less sugar for a lighter version.
Store at room temperature for up to 3 days, refrigerate up to 5 days, or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 21g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
