This chocolate mayonnaise cake is a not-too-sweet, moist chocolate cake that’s made from scratch! This dense chocolate cake is perfect with a sweet chocolate or vanilla frosting.
This chocolate mayonnaise cake is a great basic cake. It’s moist and chocolatey but not too sweet.
Mayonnaise may seem like a strange ingredient for cake, but the mayonnaise is the secret ingredient in this delicious chocolate cake.
It adds richness and moisture without making the cake greasy. Give this old fashioned chocolate mayonnaise cake recipe a try, and you’ll find out why it’s been a favorite for so many years!
Ingredient notes and substitutions
- Hot water: Mixing hot water and cocoa powder together is called “blooming”, and it increases the rich chocolate flavor without having to use more cocoa powder. Hot coffee could also be used in place of the hot water.
- Mayonnaise: I’ve used both lighter (olive oil) mayonnaise and full-fat mayonnaise in this cake. Both have worked equally well.
- I like to use real mayonnaise, not Miracle Whip, as Miracle Whip has a stronger flavor.
- Buttermilk: To make your own homemade buttermilk substitute, you can use this recipe.
How to make chocolate mayonnaise cake
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Preheat oven to 350F. Grease and flour a 9×13-inch baking pan. Set aside.
Step 2: Stir hot water and cocoa powder together in a small bowl. Set aside.
Step 3: Using an electric mixer (or stand mixer), beat eggs, sugar, and vanilla in a large bowl on high speed until thick and very light yellow in color; about 5-6 minutes.
Step 4: Add the mayonnaise, and beat on medium speed until combined.
Step 5: Add the cocoa mixture, flour, baking powder, baking soda, and salt, and mix in until combined. The mixture will look thick and fudgy.
Step 6: Add the buttermilk, and mix on low speed just until it’s incorporated.
Step 7: Pour batter into the prepared pan. Smooth the cake batter with a rubber spatula, as needed.
Step 8: Bake for about 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9: Allow the cake to cool in the pan on wire racks until it reaches room temperature.
Step 10: Frost with desired frosting.
Frostings that pair well with this cake
This cake is rich and dense and isn’t too sweet. It’s a great chocolate cake recipe that pairs well with a number of different frostings. Here are some ideas:
Recipe Tips!
- This cake is moist and is a little more dense than a fluffy chocolate cake.
- The cake can also be baked in 2 9-inch round cake pans for about 20-25 minutes if you prefer a layer cake to a chocolate mayonnaise sheet cake.
- Chocolate mayo cake freezes well. Simply bake the cake and let it cool to room temperature before wrapping in plastic wrap and freezing.
Storage
Storage for this cake will depend on the type of frosting used. The cake itself can be stored in an airtight container at room temperature for up to 4 days. However, the frosting you use my necessitate storing the cake in the refrigerator.
More chocolate cake recipes!
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Chocolate Mayonnaise Cake
Ingredients
- 2/3 cup unsweetened cocoa powder
- 1 cup hot water not boiling
- 3 large eggs
- 1 ⅔ cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup mayonnaise
- 2 cups all-purpose flour
- 1 ¼ teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup buttermilk
Instructions
- Preheat oven to 350F. Grease and flour a 9×13-inch baking pan.
- Stir hot water and cocoa powder together in a small bowl. Set aside.
- Using an electric hand or stand mixer, beat the eggs, sugar, and vanilla in a large bowl on high speed until thick and very light yellow in color; about 5-6 minutes.
- Add the mayonnaise, and beat on medium speed until combined.
- Add the cocoa mixture, flour, baking powder, baking soda, and salt, and mix in until combined. The mixture will look thick and fudgy.
- Add the buttermilk, and mix on low speed just until it’s incorporated.
- Pour the batter into the prepared pan.
- Bake for about 30-40 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool in the pan until it reaches room temperature.
- Frost with desired frosting.
Notes
- Hot water: Hot coffee can also be used in place of the hot water.
- Mayonnaise: I’ve used both lighter (olive oil) mayonnaise and full-fat mayonnaise in this cake. Both have worked equally well.
- I like to use real mayonnaise, not Miracle Whip, as Miracle Whip has a stronger flavor.
- Buttermilk: To make your own homemade buttermilk substitute, you can use this recipe.
- Nutrition values are estimates.
Nutrition
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Originally published 6/11/12.
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Comments & Reviews
Lola Sherrill says
I made this recently for a gathering and topped with the whipped buttercream frosting. What a hit! I used strong hot coffee instead of the water to enhance the chocolate flavor. No one could believe that it had mayonnaise in it. I was so excited when I saw this as I had lost my mother’s mayonnaise cake recipe and it was always a family favorite. Thank you X1000.
Kate says
Thank you! I’m glad that it was a hit!
TCloud says
I hadn’t tried this but have heard about recipe from my aunt.It sounds good!
Kate says
Thanks!
Maria phelan says
Hi Kate many thanks for this lovely recipe and the recipe for chocolate muffin brownies. These are just what I needed to take to a “chocoholic family (there will be 40 of us for Christmas) I may have to make 2 batches!
Kate says
Thank you! I’m glad that you like the cake and the brownies! =) I hope everyone enjoys them, and thanks for commenting!
Jen says
Yum!! The cake is just as described. It is very moist and that’s what I wanted. Thank you for the recipe!