Name: Chocolate Mayonnaise Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup mayonnaise (regular, not light); 1 cup water; 1 teaspoon vanilla extract

Why You’ll Love This Recipe

This cake is unbelievably moist without being dense, and the flavor is deeply chocolaty. It requires basic pantry ingredients and no fancy techniques, making it accessible for beginner bakers. The mayonnaise may sound unusual, but it replaces both eggs and oil, ensuring the cake stays tender and delicious. It’s versatile, perfect for birthdays, holidays, or just when you need a reliable chocolate cake recipe.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Mayonnaise (regular, not light)
Water
Vanilla extract

Directions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add mayonnaise, water, and vanilla extract to the dry ingredients. Mix until just combined—do not overmix.
Pour the batter into the prepared pan(s) and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting or serving.

Servings and timing

This recipe serves 12–14 people. Preparation takes about 15 minutes, and baking takes 30–35 minutes.

Variations

Frost with classic chocolate buttercream, cream cheese frosting, or whipped ganache.
Add espresso powder to enhance the chocolate flavor.
Stir in chocolate chips or chopped nuts for extra texture.
Top with powdered sugar and fresh berries for a lighter finish.
Make cupcakes instead by dividing the batter into a lined muffin tin (bake 18–20 minutes).

Storage/Reheating

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze unfrosted layers for up to 2 months; thaw overnight in the fridge before frosting. To refresh slices, microwave for 10–15 seconds for a just-baked feel.

FAQs

Why use mayonnaise in cake?

Mayonnaise adds moisture and richness, replacing eggs and oil while keeping the cake soft.

Does the cake taste like mayonnaise?

No, the mayonnaise flavor disappears, leaving only rich chocolate goodness.

Can I use light or low-fat mayonnaise?

It’s best to use full-fat mayonnaise for proper texture and richness.

Can I make this cake ahead of time?

Yes, it stores well and can be made a day or two in advance.

What frosting goes best with this cake?

Chocolate buttercream, cream cheese frosting, or whipped ganache are excellent choices.

Can I bake this in a bundt pan?

Yes, bake in a greased bundt pan for 40–45 minutes, checking for doneness.

How do I prevent the cake from drying out?

Avoid overbaking and store it covered tightly.

Can I make it gluten-free?

Yes, substitute a 1:1 gluten-free flour blend for all-purpose flour.

Can I add mix-ins?

Yes, chocolate chips, nuts, or shredded coconut can be folded into the batter.

How do I make the cake extra rich?

Swap water for brewed coffee to intensify the chocolate flavor.

Conclusion

Chocolate Mayonnaise Cake is a timeless recipe that proves an unexpected ingredient can create an exceptionally moist and flavorful cake. With its simple preparation and rich results, it’s a dependable go-to dessert for any occasion. Whether you frost it lavishly or enjoy it plain, this cake will win over anyone who takes a bite.