Mayonnaise Cake

Chocolate mayonnaise cake is an old-fashioned way of making a soft, fluffy, moisture-rich cake without oil and butter and is the ultimate vehicle for a thick and sweet layer of chocolate frosting.

Why this recipe works

Say goodbye to crumbly, dense cakes with a simple sub-in of mayonnaise. Moist, rich, and full of decadent chocolate flavor, this mayonnaise cake is one of the best ways to make chocolate cake! Using mayonnaise in cake adds loads of moisture and deepens the richness factor when used in place of oil or butter. It’s a well-known “secret ingredient” for an ultra-moist cake that dates back to the 1930s.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CAKE – If you do not have eggs, you can simply leave them out of the recipe. Keep everything else as is. The cake will turn out moist and delicious but slightly recessed through the middle. Some mayonnaise cakes skip the eggs, oil, and milk. I found this version to be more crumbly. The milk really does add some binding to hold the cake together with a nice moist crumb. You can substitute buttermilk or 2% milk. We used whole milk.

FROSTING – The frosting is technically a doubled recipe, which gives you that nice, thick luscious layer of frosting. You can halve the frosting recipe and still have plenty to cover the top of the cake, you’ll just have a thinner layer of frosting. Not a fan of chocolate on chocolate cake? You can try a cream cheese frosting, vanilla buttercream, or peanut butter frosting from our fudge brownies recipe in its place.

How to Make Mayonnaise Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350F. Spray a 13×9 baking dish with nonstick spray and set aside.
2. Whisk together the flour, 1⁄2 cup cocoa powder, granulated sugar, baking soda, and salt.
3. In a separate bowl, combine the milk, eggs, mayonnaise, and vanilla extract.
4. Begin stirring the wet ingredients into the dry ingredients (the mixture will be very thick). Gradually pour the hot water over the mixture and continue stirring to form a smooth batter.
   
   EXPERT TIP – Hot water is a traditional technique used to help break down dry ingredients in a cake batter. It also helps to break down the cocoa powder and develop the chocolate flavor – you’ll often see this technique specifically in chocolate cake recipes.
   
   
5. Transfer cake batter into the prepared baking dish.
6. Bake for 40-45 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbles.
7. Allow the cake to cool completely.
8. To make the frosting, beat together the butter, vanilla, and cocoa powder until smooth and glossy. Rotate adding the powdered sugar and heavy cream until all ingredients have been incorporated and the frosting is smooth and fluffy.
9. Spread the frosting over the cooled cake. Cut into squares and serve.

Frequently Asked Questions & Expert Tips

No, you do not have to use eggs for mayonnaise cake. However, through our testing, we’ve found that the eggs help keep the cake fluffy and even throughout. When we tried leaving out the eggs, the cake was recessed in the middle. You can leave the eggs out if desired and still end up with a moist and delicious cake with a slightly recessed middle.

Mayonnaise adds incredible moisture to a cake when substituted for oil or butter. It also adds richness and extends the duration of freshness, but don’t worry, the cake will not taste like mayonnaise in the slightest bit. Be sure to use real mayonnaise as the low-fat and light versions just don’t compare moisture-wise.

Store mayonnaise cake covered with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for up to 7 days. You can also leave the cake covered on the countertop for up to 3 days.

Yes. To freeze mayonnaise cake, allow it to fully cool then wrap it tightly with plastic wrap. Freeze frosted or unfrosted for up to 3 months.

Serving Suggestions

Mayonnaise cake is best topped with a thick layer of fluffy chocolate frosting, but just about any kind of frosting can be used here! Cream cheese frosting, vanilla buttercream, chocolate fudge frosting, peanut butter frosting, or even a ganache are all great options. Serve with a tall glass of milk. Enjoy at room temperature or chilled. It’s up to you!

More Chocolate Recipes

• Chocolate Lasagna
• Chocolate Poke Cake
• Chocolate Mint Brownies
• German Chocolate Cake
• Double Chocolate Cupcakes
• Chocolate Cheesecake Brownies

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