This Chocolate Mayonnaise Cake delivers deep, fudgy chocolate flavor with a texture so tender it practically melts on your tongue. I first tried mayonnaise cake at my neighbor Sofia's house years ago, and I couldn't believe how moist it stayed, even days later. The secret? Mayonnaise replaces both eggs and oil, creating an incredibly rich crumb without any fuss. It's one of those recipes that looks impressive but comes together in under 15 minutes of active work.
if you love easy chocolate desserts, you'll want to try my Brown Sugar Shortbread Cookies or Baileys and Coffee Cupcakes next. This cake pairs beautifully with a strong cup of coffee, and honestly, it's become my go-to when I need something that tastes like it came from a bakery but requires barely any effort.
Why This Chocolate Mayonnaise Cake Works
Chocolate Mayonnaise Cake became popular during the Depression era when eggs were scarce, but it's stuck around because it genuinely produces one of the moistest chocolate cakes you'll ever taste. The mayonnaise (which is just oil, eggs, and a bit of acid) keeps the crumb incredibly tender and adds a subtle tang that deepens the chocolate flavor. Strong black coffee enhances the cocoa without making the cake taste like coffee at all. And because you're mixing everything by hand with just a whisk, there's no risk of overbeating or drying out the batter. It's foolproof, deeply chocolatey, and stays fresh for days.
Jump to:
- Why This Chocolate Mayonnaise Cake Works
- Chocolate Mayonnaise Cake Ingredients
- How to Make Chocolate Mayonnaise Cake
- Substitutions and Variations
- Equipment For Chocolate Mayonnaise Cake
- Storage and Make-Ahead Tips
- Expert Tips
- Why You'll Love This Chocolate Mayonnaise Cake
- FAQ
- Related
- Pairing
- Chocolate Mayonnaise Cake
Chocolate Mayonnaise Cake Ingredients
Here's what you'll need to make this rich, tender Chocolate Mayonnaise Cake.
See Recipe Card Below This Post For Ingredient Quantities
For the Cake:
- Nonstick cooking spray: Keeps the cake from sticking to the pan and makes cleanup easier.
- All-purpose flour : Forms the structure of the cake and gives it a tender crumb when mixed gently.
- Unsweetened natural cocoa powder : Provides deep, rich chocolate flavor. Natural cocoa works best here because it reacts with the baking soda to help the cake rise.
- Granulated sugar : Sweetens the cake and keeps it moist by attracting moisture during baking.
- Baking powder : Helps the cake rise and creates a light, fluffy texture.
- Baking soda : Works with the acidity in the mayonnaise and coffee to give the cake extra lift.
- Diamond Crystal kosher salt : Balances the sweetness and enhances the chocolate flavor. If using table salt, use half as much by volume.
- Strong black coffee : Intensifies the chocolate flavor without making the cake taste like coffee. You can use hot water if you prefer, but coffee makes a noticeable difference.
- Mayonnaise : Replaces both eggs and oil, creating an incredibly moist, tender crumb. Use full-fat mayonnaise for the best results.
- Vanilla extract : Adds warmth and rounds out the chocolate flavor.
For the Frosting:
- Unsalted butter : Creates a smooth, creamy base for the frosting. Make sure it's softened to room temperature so it whips up fluffy.
- Cocoa powder : Adds rich chocolate flavor to the frosting. Sifting removes lumps and makes the frosting silky.
- Confectioners' sugar : Sweetens and thickens the frosting. Sifting prevents graininess.
- Whole milk : Thins the frosting to a spreadable consistency.
- Vanilla extract : Enhances the chocolate and adds a subtle sweetness.
How to Make Chocolate Mayonnaise Cake
Here's how to make this tender, fudgy Chocolate Mayonnaise Cake from start to finish.
For the Cake:
Preheat oven: Adjust the oven rack to the middle position and preheat to 350°F (175°C). This ensures even baking throughout.
Prepare pan: Grease a 9- by 13-inch baking pan with nonstick spray, then dust lightly with flour, shaking out the excess. This prevents sticking and makes it easy to remove slices cleanly.
Sift dry ingredients: In a large bowl, sift together the flour and cocoa powder. Add the sugar, baking powder, baking soda, and salt, then whisk everything together until well combined. Sifting removes lumps and helps the cocoa distribute evenly.
Mix wet ingredients: In another large bowl, whisk the brewed coffee, mayonnaise, and vanilla extract together until the mixture becomes foamy and milky, about 20 seconds. It'll look a bit odd at first, but it comes together quickly.
Combine wet and dry: Add the dry ingredients to the wet mixture and whisk until just combined. Don't overmix-the batter should be slightly lumpy, which is totally normal. Overmixing can make the cake dense.
Bake: Scrape the batter into the prepared pan and spread it evenly. Bake for 35 to 38 minutes, or until a cake tester inserted in the center comes out clean and the cake pulls slightly away from the pan's edges. The top should look set and smell deeply chocolatey.
Cool: Allow the cake to cool completely on a wire rack, about 1 ½ to 2 hours. Don't frost it while it's warm, or the frosting will melt and slide right off.
For the Frosting:
Beat butter: In a stand mixer with a paddle attachment or using a hand mixer, beat the softened butter on medium-high speed until creamy, about 30 seconds. This creates a light, fluffy base.
Add dry ingredients: Add the sifted cocoa powder and confectioners' sugar, then mix on low speed until incorporated. Start slow to avoid a cloud of powdered sugar in your kitchen.
Add milk and vanilla: Add the milk and vanilla extract, then increase the speed to medium-high and beat for 3 minutes until smooth and fluffy. The frosting should be creamy and spreadable.
Frost cake: Once the cake is completely cooled, spread the frosting over the top with a small offset spatula or flexible rubber spatula. Slice into 15 squares and serve!
Substitutions and Variations
Coffee: If you don't drink coffee or don't have any on hand, you can use hot water instead. The cake will still be delicious, though the chocolate flavor won't be quite as deep.
Mayonnaise: Stick with full-fat mayonnaise for the best texture. Light or reduced-fat versions have more water and less fat, which can make the cake less tender.
Cocoa powder: Natural cocoa powder works best here because it reacts with the baking soda. Dutch-process cocoa is more neutral, so the cake may not rise as well.
Frosting: If you want a lighter frosting, try a simple whipped cream topping instead of buttercream. Or dust the cake with powdered sugar for a no-fuss finish.
Add-ins: Fold in ½ cup of chocolate chips or chopped nuts for extra texture and flavor.
Equipment For Chocolate Mayonnaise Cake
- 9x13-inch baking pan: A standard metal or glass pan works perfectly for this cake.
- Whisk: For mixing the batter by hand no mixer needed for the cake itself.
- Flexible rubber spatula: Helps you scrape down the bowl and spread the frosting smoothly.
- Stand mixer or hand mixer: Makes the frosting light and fluffy. A hand mixer works just as well as a stand mixer here.
Storage and Make-Ahead Tips
Room temperature: Store the frosted Chocolate Mayonnaise Cake covered at room temperature for up to 3 days. The mayonnaise keeps it incredibly moist.
Refrigerator: If your kitchen is warm or you want to keep it longer, refrigerate the cake covered for up to 5 days. Let it sit at room temperature for 20 minutes before serving for the best texture.
Freezer: Wrap individual slices tightly in plastic wrap, then place them in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours.
Make-ahead: You can bake the cake a day ahead, leave it unfrosted, and cover it tightly. Frost it the next day before serving.
Expert Tips
Use room temperature mayonnaise: Cold mayonnaise doesn't mix as smoothly into the coffee. Let it sit out for 15 minutes before you start.
Don't skip the coffee: Hot water works in a pinch, but brewed coffee brings out the chocolate in a way nothing else does. Even if you're not a coffee drinker, you won't taste it in the finished cake.
Let the cake cool completely: Frosting a warm cake will turn into a melty mess. Be patient and wait the full 2 hours.
Sift the cocoa and powdered sugar: This removes lumps and makes both the batter and frosting smoother.
Test for doneness: The Chocolate Mayonnaise Cake is done when a toothpick inserted in the center comes out clean and the edges pull away slightly from the pan. Don't overbake, or it'll dry out.
Use full-fat mayonnaise: Light versions have more water and less fat, which changes the texture. Stick with the real stuff.
Why You'll Love This Chocolate Mayonnaise Cake
This Chocolate Mayonnaise Cake checks all the boxes if you want a no-fuss chocolate dessert that tastes like you spent hours on it. The batter comes together in one bowl with ingredients you probably already have. There's no creaming butter, no separating eggs, no complicated techniques. You whisk everything together, pour it into a pan, and bake. The result is a deep, fudgy chocolate cake with a tender crumb that stays moist for days. It's rich enough to feel indulgent but not so heavy that you can't have a second slice. And because it uses mayonnaise instead of eggs, it's a great option when you're running low on basics or need a dessert that holds up well at room temperature.
If you're looking for more crowd-pleasing chocolate recipes, my Peanut Butter Chocolate Swirl Cookies and Giant Cinnamon Roll Cake are always hits too.
FAQ
What does adding mayonnaise to a cake do?
Mayonnaise replaces both eggs and oil in this Chocolate Mayonnaise Cake, adding moisture and fat that keep the cake incredibly tender. The acidity in the mayonnaise also reacts with the baking soda, helping the cake rise and giving it a light crumb. You won't taste the mayonnaise at all-it just makes the cake unbelievably moist.
What is the easiest Chocolate Mayonnaise Cake to make?
This Chocolate Mayonnaise Cake is one of the easiest cakes you'll ever make. There's no creaming butter, no separating eggs, and no complicated techniques. You just whisk everything together in two bowls and bake. It's beginner-friendly and nearly foolproof.
What does mayonnaise replace in a cake mix?
Mayonnaise replaces both the eggs and the oil (or butter) in most cake recipes. Since mayonnaise is made from oil, eggs, and a bit of acid, it does the job of both ingredients at once, making the cake moist and rich without any extra steps.
Does a chocolate mayonnaise cake need to be refrigerated?
Not necessarily. This Chocolate Mayonnaise Cake stays fresh at room temperature for up to 3 days because the mayonnaise keeps it moist. If your kitchen is very warm or you want to store it longer, you can refrigerate it for up to 5 days. Just let it come to room temperature before serving for the best flavor and texture.
Related
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Pairing
These are my favorite dishes to serve with Chocolate Mayonnaise Cake
Chocolate Mayonnaise Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9- by 13-inch pan with nonstick spray. Dust with flour and shake off any excess.
- Sift together the flour and cocoa powder into a large bowl. Add sugar, baking powder, baking soda, and salt, and whisk everything together.
- In a separate bowl, whisk together coffee, mayonnaise, and vanilla extract until the mixture becomes foamy and well combined.
- Pour the wet ingredients into the dry ingredients and whisk gently until the batter comes together, with a few small lumps remaining. Be careful not to overmix.
- Scrape the batter into the prepared pan and smooth the top. Bake for 35 to 38 minutes, or until a cake tester comes out clean and the cake pulls away slightly from the sides of the pan.
- Let the cake cool in the pan on a wire rack for 1 ½ to 2 hours, until completely cool.
- Beat the softened butter on medium-high speed for about 30 seconds until creamy.
- Add sifted confectioners' sugar and cocoa powder, followed by milk and vanilla. Mix on low speed to incorporate, then increase speed and beat for 3 minutes until smooth and fluffy.
- Once the cake has cooled, spread the frosting evenly over the top using a spatula.
- Slice and serve.
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