Chocolate Mayonnaise Cake

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My tender Chocolate Mayonnaise Cake uses a clever hack to create an incredibly moist, rich cake—mayo takes the place of eggs and oil. Rich chocolate layers and luscious chocolate buttercream make this a celebration cake you’ll want to bake again and again.

• No mayo flavor! The mayonnaise blends seamlessly into the batter, creating an always-moist, never-dry cake with a deep, irresistible chocolate taste.
• Easy elegance: This reliable one-bowl cake is perfect for beginner bakers.
• Only 8 ingredients: You won’t believe this cake, with its extraordinary flavor, has such a short ingredient list.
• Budget-friendly baking: All you need are simple pantry ingredients—no eggs, no butter, no fancy chocolate.
• Ready in about an hour! This impressive cake is surprisingly easy to make.

This foolproof, delectably tender Chocolate Mayonnaise Cake comes from the tradition of vintage baking, where clever techniques and simple pantry staples created unforgettable desserts. As a professional chef, I adore the ingenuity behind these recipes. You don’t need expensive ingredients or fancy techniques to turn out an absolutely delicious frosted chocolate layer cake!

My most important tip for you is to take the time to let the cocoa bloom. This simple step deepens the chocolate flavor and helps the cocoa blend smoothly and evenly into the batter for a richer cake. For more time-tested crowd-pleasing recipes, check out Gooey Butter Cake, Lemon Icebox Cake, and Easy Pineapple Cake.

Table of Contents

• What is Chocolate Mayonnaise Cake?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Chocolate Mayonnaise Cake
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• Recipe Variations and Add-Ins
• FAQs
• More Chocolate Cake Recipes

What is Chocolate Mayonnaise Cake?

Chocolate Mayonnaise Cake is a classic chocolate cake made with mayonnaise instead of separate eggs and oil. The mayonnaise gives the cake moisture and richness, creating a tender cake with deep chocolate flavor. The recipe originated during the Great Depression when home bakers needed economical, reliable recipes.  Today, Chocolate Mayonnaise Cake remains a beloved vintage dessert known for its moist crumb and surprisingly delicious secret ingredient.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 8-inch (20-cm) round cake pans
• Parchment paper
• Whisk
• Spatula
• Wire cooling rack
• Serrated knife

Key Ingredients and Substitutes

All-purpose flour

• All-purpose flour provides enough structure to create layers that can be stacked and frosted, while still having a tender crumb.
• Substitute: You can replace all-purpose flour with an equal amount of a 1:1 gluten-free baking mix. My Easy Almond Baking Mix or another gluten-free flour works well here.

Baking soda

• Baking soda reacts with the acidic ingredients—cocoa and mayonnaise—in the recipe, creating carbon dioxide that makes the cake rise and gives it a lighter texture.

Hot water

• Hot water blooms the cocoa, hydrating it and activating flavor compounds to deepen the chocolate’s flavor.
• Substitute: For a more intense chocolate flavor, use the same amount of hot coffee instead of the hot water. (Don’t worry—your cake won’t taste like coffee.)

Unsweetened cocoa powder

• Unsweetened cocoa powder contributes to the cake’s flavor and color. Use high-quality cocoa for the best taste.
• Sift the cocoa before using to remove any lumps.
• Natural or Dutch process cocoa will both work here. Dutch-process cocoa will give the cake a smoother flavor and a darker color, while natural cocoa will give a brighter flavor.

Store-bought mayonnaise

• Store-bought mayonnaise, the secret ingredient, replaces the eggs and oil or butter typically used in a cake recipe.
• Mayonnaise adds richness and moisture, contributing to a soft, tender crumb.
• I recommend using full-fat mayonnaise to create a cake with the best texture. Reduced-fat mayonnaise contains more water, which will adversely affect its texture.
• Store-bought mayonnaise is specified here because its texture is consistent, smooth, and stable.
• For best results, use a commercial brand like Hellman’s or Duke’s. Do not use a flavored mayonnaise or Miracle Whip, which is tangier and sweeter and will affect the cake’s flavor.

Granulated sugar

• Granulated sugar sweetens the cake.
• Importantly, granulated sugar helps keep the cake moist.
• I don’t recommend using another type of sugar here. This is already a moist cake, and using brown sugar could make it too dense.

Vanilla extract

• Vanilla extract enhances the chocolate and rounds out the flavors.
• Substitutes: Use an equal amount of Vanilla Bean Paste if you prefer.

Salt

• Salt balances the sweetness and intensifies the chocolate flavor.
• Importantly, salt keeps the cake from tasting flat.

1 recipe Best Ever Chocolate Buttercream

• My fudgy whipped, creamy frosting comes together in just 15 minutes.
• The recipe makes enough to fill and frost an 8-inch layer cake with frosting left over for extra swirls on the top.

How to Make Chocolate Mayonnaise Cake

Make the Chocolate Mayonnaise Cake

1. Prepare to bake. Preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) round cake pans with parchment paper. Set aside.
2. Combine flour and baking soda. In a medium bowl, mix together the flour and baking soda. Set aside.

3. Bloom cocoa. In a large bowl, whisk together the hot water and cocoa powder. Let sit for 5 minutes to bloom the cocoa.

4. Mix remaining ingredients. Mix in the mayonnaise, sugar, vanilla extract, and salt until smooth.

5. Combine dry and wet ingredients. Fold the dry ingredients into the wet until just combined.

6. Add batter to pans. Divide the batter evenly between the prepared pans and smooth the tops.

7. Bake cake layers: Bake for 35-40 minutes, or until the cakes spring back lightly and a skewer inserted into the center comes out clean.

8. Cool cake: Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Frost the Chocolate Mayonnaise Cake

9. Make frosting: Make my Best Ever Chocolate Buttercream following the recipe instructions.
10. Trim layers: Level the cake layers with a large serrated knife.
11. Frost first layer: Place one layer on a serving plate and spread about ¾ cup (6 oz/170 g) of frosting evenly over the top.

12. Finish stacking and frosting: Top with the second layer and use the remaining frosting to cover the top and sides of the cake.

12. Serve: Enjoy with a cup of coffee!

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Bloom the cocoa. Mix the hot water and cocoa and let sit for 5 minutes.
• Do not overmix once the flour is added. Mixing the ingredients gently and stopping when they’re just combined keeps the cake tender.
• Why is mayo the magic ingredient? Mayonnaise replaces both fat and eggs, creating a very moist crumb.
• Intensify the chocolate: Use hot coffee instead of hot water during blooming to enhance the cocoa. 
• Be sure not to overbake.  The cake is done when the top springs back lightly when touched, and a toothpick inserted in the center comes out clean.
• Cool the cake completely before frosting. Even a slightly warm cake can cause the buttercream to soften and slide.
• Use room-temperature buttercream. If you have made the buttercream in advance, be sure to bring it to room temperature before frosting so it’s easy to work with.
• Pick your favorite frosting. Instead of chocolate buttercream, try frosting this with Chocolate Ganache, Peanut Butter Buttercream, Salted Caramel Buttercream, or Cream Cheese Frosting.
• Crumb coat first. For a nicely finished cake without crumbs, do a crumb coat:
  • After filling and layering the cake, spread a very thin layer of frosting over the entire cake
  • Refrigerate for 30 minutes, until firm.
  • Add a top decorative layer of frosting over the chilled cake.

Make-Ahead and Storage Instructions

Make-ahead tips

• You can make cake layers ahead of time and store them in an airtight container for up to two days.
  • Frost cake before serving.
• You can also make the cake layers ahead and freeze them.
  • Wrap cooled, unfrosted cake layers well and place in an airtight container or freezer bag.
  • Store in the freezer for up to two months—no need to defrost the cake before frosting.

How to store leftovers

• Store leftovers in an airtight container at room temperature for up to two days.

Recipe Variations and Add-Ins

• Make a mocha chocolate cake by dissolving 2 teaspoons of instant espresso powder into the hot water before blooming the cocoa.
• Mix 1 tablespoon of finely grated orange zest into the batter for a citrus twist.
• Add juicy berry flavor by filling the cake layers with raspberry jam before frosting.
• For a lighter layer cake, fill and frost with lightly whipped cream, and top with fresh berries.
• Top the cake with sprinkles, mini chocolate chips, chocolate curls, or chopped, toasted walnuts, hazelnuts, or pecans.

FAQs

What mayonnaise should I use in this cake?

• Use a full-fat mayonnaise. 
  • Since lower-fat mayos contain more water, the cake won’t have the same rich, moist texture.
• It’s best to use a store-bought mayo here, since its texture is consistent. Go for a brand like Hellman’s or Duke’s.
  • Homemade mayos generally contain more lemon juice or vinegar, and will affect the cake’s flavor and texture.
  • Do not use a flavored mayonnaise or Miracle Whip (it’s too tangy for this recipe).

How do I make this recipe gluten-free?

• To make this recipe gluten-free, simply replace the regular flour with an equal amount of a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix, or another gluten-free flour.

Can I make this layer cake vegan?

• Yes, you can make this layer cake vegan.
• In place of regular mayonnaise, use the same amount of store-bought vegan mayonnaise.
• In place of the Chocolate Buttercream, use my Vegan Chocolate Fudge Frosting.

Can I make this chocolate cake using other pans? 

Yes, you can make this cake using other pans.

• Use 9-inch (23-cm) round pans to make a slightly larger, shorter cake.
  • Since the layers are thinner, start checking for doneness at 28 minutes.
• Make a single-layer sheet cake in a 9×13-inch (23×33 cm) pan.
  • A sheet cake is an easy alternative to a layer cake. You can frost the top only and serve it right from the pan.
  • My One-Bowl Microwave Easy Chocolate Frosting would work well here.
  • Start checking for doneness at 35 minutes.
• Use this recipe to make 24 cupcakes.
  • Start checking for doneness at 16 minutes. 

More Chocolate Cake Recipes

• Microwave Chocolate Cake
• Vegan Chocolate Cake 
• Gluten-Free Chocolate Sheet Cake
• Flourless Chocolate Cake
• Stovetop Chocolate Cake

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