If you’re searching for a dessert that’s both incredibly moist and delightfully decadent, let me introduce you to my all-time favorite: Chocolate Mayonnaise Cake. Don’t let the secret ingredient surprise you—mayonnaise delivers insanely rich flavor and the softest crumb you’ve ever tasted in a homemade chocolate cake. This retro masterpiece deserves a spot in every baker’s rotation and is just as easy to make as it is to love. Perfect for celebrations, weeknight treats, or when you need a chocolate fix that wows with little fuss, this one-bowl wonder never lets me down.
Ingredients You’ll Need
-
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
Wet Ingredients:
- 1 teaspoon vanilla extract
- 1 cup mayonnaise
- 1 cup water
- 1 large egg
How to Make Chocolate Mayonnaise Cake
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or two 9-inch round cake pans. This little bit of prep ensures your Chocolate Mayonnaise Cake releases easily and bakes evenly every single time.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, and baking soda. This helps to evenly distribute the cocoa and leavening, preventing any dry pockets of flavor or texture in the finished cake.
Step 3: Mix Up the Wet Ingredients
In a separate bowl, whisk together the mayonnaise, water, vanilla extract, and egg until totally smooth. The mayo might seem unconventional, but trust me—it’s the secret to ultra-moist Chocolate Mayonnaise Cake and makes the batter silky and luxurious.
Step 4: Combine and Mix the Batter
Pour the wet mixture into the bowl with your dry ingredients. Stir gently until just combined—overmixing can make the cake a little dense, so keep it tender by stopping as soon as you see a smooth batter.
Step 5: Bake
Pour that luscious batter into your prepared pan and smooth the top for an even bake. Pop it into the oven and let it transform for 30 to 35 minutes, or until a toothpick comes out clean from the center. The aroma will tell you when it’s nearly ready!
Step 6: Cool and Enjoy
Let the Chocolate Mayonnaise Cake cool completely in the pan. If you’re frosting it (highly recommended!), wait until it’s cool to prevent melting. Slice, serve, and get ready for rave reviews from everyone lucky enough to grab a piece.
How to Serve Chocolate Mayonnaise Cake
Garnishes
A dusting of powdered sugar is both simple and elegant, but you can elevate every slice with a swoosh of rich chocolate frosting or a decadent cream cheese icing. Fresh berries, shaved chocolate, or even a handful of chopped nuts add a pop of color and flavor that make each bite extra-special.
Side Dishes
Pair your Chocolate Mayonnaise Cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a dreamy finish. For those who want to double-down on chocolate, a drizzle of warm chocolate sauce or a glass of cold milk makes for pure nostalgia.
Creative Ways to Present
Dress things up for parties by cutting the cake into mini squares and topping each with a swirl of frosting and a raspberry. Or, try layering slices with whipped cream and strawberries in a trifle dish for a playful, show-stopping dessert.
Make Ahead and Storage
Storing Leftovers
Your Chocolate Mayonnaise Cake will stay fresh and impossibly moist when stored tightly covered at room temperature for up to 3 days. If you’ve added a dairy-based frosting, it’s safer to keep it in the fridge, but let it come to room temperature before serving for the best texture.
Freezing
Want to save some for later? You absolutely can! Wrap individual slices or the whole cake (unfrosted works best) in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
Reheating
If you love warm cake, a quick 10–15 seconds in the microwave brings each piece back to just-baked softness. Take care not to overheat, especially if you’ve added frosting—just enough to revive that irresistible texture.
FAQs
Can I really taste the mayonnaise?
Nope! Mayonnaise disappears into the batter, leaving behind only incredible moisture. Even the biggest skeptics won’t be able to detect it—it just tastes like the best chocolate cake ever.
Is it suitable for kids or picky eaters?
Absolutely! Chocolate Mayonnaise Cake has a classic chocolate flavor and velvety texture that entices everyone. Kids won’t notice the secret ingredient at all, so don’t hesitate to share.
Can I use low-fat or olive oil mayonnaise?
Classic full-fat mayonnaise is best for richness and moisture, but low-fat versions will work in a pinch. Avoid strongly flavored mayonnaise like olive oil varieties, as it could change the taste.
Do I need to refrigerate it if it’s not frosted?
If left unfrosted, you can store the cake at room temperature in a tightly covered container for three days. The mayonnaise acts as a preservative, so it stays fresh and moist.
What frosting goes best with Chocolate Mayonnaise Cake?
My top picks are classic chocolate buttercream or silky cream cheese frosting, but this cake’s deep cocoa flavor also complements mocha, peanut butter, or raspberry frostings beautifully.
Final Thoughts
If you’ve never tried Chocolate Mayonnaise Cake, you’re in for an absolute treat. It’s fuss-free, always delivers on taste and texture, and is sure to become a favorite at your table too. Don’t be surprised if it quickly climbs to legendary status among your family and friends—give it a try and savor every rich, chocolatey bite!
Print
Chocolate Mayonnaise Cake Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadently rich and moist Chocolate Mayonnaise Cake, a classic vintage recipe that’s surprisingly delightful. The secret ingredient, mayonnaise, adds a unique texture and flavor to this easy-to-make dessert.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
Wet Ingredients:
- 1 teaspoon vanilla extract
- 1 cup mayonnaise
- 1 cup water
- 1 large egg
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or two 9-inch round cake pans.
- Prepare dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, and baking soda.
- Mix wet ingredients: In a separate bowl, combine the mayonnaise, water, vanilla extract, and egg until smooth.
- Combine and bake: Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared pan and bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool completely in the pan before frosting or serving.
Notes
- This cake is incredibly moist and rich thanks to the mayonnaise, which replaces oil and dairy.
- Pairs beautifully with chocolate or cream cheese frosting.
- Can be made ahead and stored tightly covered at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
