My friend Ryan almost walked out of my kitchen when I told him there was mayo in this Chocolate Mayonnaise Cake. But one bite changed his mind completely. The cake is soft, fudgy, and stays moist for days no weird mayo taste, just pure chocolate. The frosting is silky and rich, and honestly, this has become the chocolate cake I make more than any other.
I didn't believe in this recipe either until I tried it at my neighbor Mia's house years ago. She handed me a slice, and I couldn't get over how tender it was. When she finally told me her secret ingredient, I laughed. But now I'm a total convert. It's easier than most chocolate cakes and turns out better every time. If you're into simple recipes that deliver big flavor, you'll also love my Buttermilk Chess Pie Recipe | 8 Simple Ingredients and Black and White Cookies | Easy Homemade Recipe Guide. And if you need a pretty garnish for any dessert, my Sugared Cranberries Recipe | 3-Ingredient Easy Guide works beautifully.
Why You'll Love This Chocolate Mayonnaise Cake
This Chocolate Mayonnaise Cake is ridiculously easy. You don't need a mixer for the batter, just a whisk and a bowl. Everything comes together in minutes, and the results taste like you spent hours in the kitchen. The texture is soft and moist, never dry or crumbly. And because mayonnaise is an emulsion of oil and eggs, it does double duty in this recipe, keeping the cake tender and rich.
The frosting is perfectly balanced. It's sweet but not overly so, with a deep chocolate flavor that complements the cake beautifully. You can spread it thick or thin, depending on how much frosting you like. And if you chill the frosted cake for a bit, the frosting sets up nicely and makes slicing super clean.
It stays fresh for days. Thanks to all that moisture from the mayonnaise, this Chocolate Mayonnaise Cake doesn't dry out quickly. You can make it ahead for a party or enjoy it throughout the week. Just cover it well and store it in the fridge.
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Chocolate Mayonnaise Cake Ingredients
Here's everything you need to make this moist Chocolate Mayonnaise Cake with creamy frosting.
See Recipe Card Below This Post For Ingredient Quantities
For the Cake:
Mayonnaise: This is the secret ingredient that makes the cake incredibly moist and tender. It replaces both oil and eggs in traditional recipes, creating a soft crumb that stays fresh for days.
Warm coffee: Deepens the chocolate flavor and makes it richer without adding any coffee taste. You can use brewed coffee or instant coffee dissolved in hot water.
Eggs: Add structure and help bind everything together. Make sure they're at room temperature so they mix in smoothly.
Vanilla extract: Enhances all the other flavors and adds warmth to the cake.
All-purpose flour: Forms the base structure of the cake and keeps it from being too dense.
Granulated sugar: Sweetens the cake and helps create a tender texture.
Unsweetened cocoa powder: Use regular cocoa powder, not Dutch process, for the best flavor and rise. It gives the cake its deep chocolate taste.
Baking soda: Works with the acidity in the mayonnaise and coffee to help the cake rise and stay light.
Baking powder: Adds extra lift and ensures the cake bakes up fluffy.
Salt: Balances the sweetness and brings out the chocolate flavor.
For the Chocolate Buttercream Frosting:
Unsalted butter: Creates a smooth, creamy frosting. Make sure it's softened to room temperature so it whips up light and fluffy.
Powdered sugar: Sweetens and thickens the frosting while keeping it smooth.
Unsweetened cocoa powder: Gives the frosting its rich chocolate flavor.
Milk: Thins the frosting to a spreadable consistency. You can add more or less depending on how thick you want it.
Vanilla extract: Adds depth and warmth to the frosting.
Salt: Keeps the frosting from being too sweet and enhances the chocolate.
How to Make Chocolate Mayonnaise Cake
This Chocolate Mayonnaise Cake comes together quickly and doesn't require any special techniques.
Preheat and prep: Preheat your oven to 350°F (175°C). Grease a 9 x 13 x 2-inch cake pan with nonstick cooking spray so the cake releases easily after baking.
Mix the wet ingredients: In a large mixing bowl, whisk together the mayonnaise, warm coffee, eggs, and vanilla extract until everything is smooth and well combined. The mixture might look a little thin, but that's normal.
Combine the dry ingredients: In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps in the cocoa powder.
Bring it all together: Gradually add the dry ingredients to the wet ingredients, whisking gently until the batter is fully combined and smooth. Don't overmix—just stir until you don't see any dry streaks.
Bake the cake: Pour the batter into your prepared cake pan and smooth the top. Bake for 30-35 minutes, or until the center springs back lightly when you press it or a toothpick inserted in the middle comes out clean. The edges will pull away slightly from the pan.
Cool completely: Let the cake cool in the pan on a wire rack. This is important—if you frost a warm cake, the frosting will melt and slide right off.
Beat the butter: In a stand mixer, beat the softened butter on medium speed until it's light and fluffy, about 2-3 minutes.
Add the sugar: Gradually add the powdered sugar, starting on low speed so it doesn't puff up everywhere. Once it's mostly incorporated, increase the speed to medium-high and beat until smooth.
Mix in the chocolate: Scrape down the sides and bottom of the bowl. Add the cocoa powder, milk, vanilla extract, and salt. Mix on medium-high speed until the frosting is smooth and creamy. If it's too thick, add another tablespoon of milk until you get a nice spreadable texture.
Frost the cake: Once the cake is completely cool, dollop the frosting over the top and spread it evenly with a spatula. For the cleanest cuts and the best texture, chill the frosted cake in the fridge or freezer for about an hour before slicing.
Smart Substitutions
No coffee? Use warm water instead. The cake will still be delicious, just with a slightly less intense chocolate flavor.
Different size pan? You can bake this in two 8-inch or 9-inch round pans for a layer cake. Reduce the baking time to about 25-28 minutes and check for doneness.
Make it dairy-free: Use dairy-free mayonnaise and substitute the butter in the frosting with vegan butter. Use a non-dairy milk like almond or oat milk.
Lighter frosting: You can use half the frosting recipe if you prefer a thinner layer. Or swap it out for a simple dusting of powdered sugar or a chocolate ganache.
Equipment For Chocolate Mayonnaise Cake
You don't need much to make this Chocolate Mayonnaise Cake, and you probably already have everything on hand.
9 x 13 x 2-inch cake pan: This is the standard sheet cake size and works perfectly for this recipe.
Stand mixer: Makes quick work of the frosting. You can also use a hand mixer if that's what you have.
Mixing bowls: One large bowl for the wet ingredients and one medium bowl for the dry.
Whisk: For mixing the batter smoothly.
Spatula: For spreading the frosting evenly over the cooled cake.
Toothpick: The easiest way to check if the cake is done baking.
How to Store This Chocolate Mayonnaise Cake
Store the frosted cake covered in the refrigerator for up to 5 days. The mayonnaise keeps it incredibly moist, so it won't dry out like other cakes might. You can also cover individual slices with plastic wrap for easy grab-and-go treats.
If you want to freeze the cake, wrap unfrosted cake layers tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
The frosting also freezes well. Store it in an airtight container for up to 3 months. Thaw in the fridge and re-whip it before using.
Expert Tips
Use room temperature eggs. They blend into the batter more easily and create a smoother texture.
Don't skip the cooling step. If you frost the cake while it's still warm, the frosting will melt and become a mess. Let it cool completely, or even chill it in the fridge for 30 minutes before frosting.
Sift the cocoa powder if it's lumpy. This prevents clumps in your batter and frosting.
Adjust the frosting consistency. If your frosting is too thick, add milk one tablespoon at a time. If it's too thin, add a bit more powdered sugar.
Chill before slicing. A chilled cake cuts much cleaner, with neat slices and no crumbling.
Serving Ideas
This Chocolate Mayonnaise Cake is wonderful on its own, but here are a few ways to make it even more special.
With a scoop of vanilla ice cream: The cold, creamy ice cream pairs beautifully with the rich chocolate cake, especially if the cake is slightly warm.
Alongside fresh berries: Strawberries or raspberries add a bright, fruity contrast to the deep chocolate flavor.
With a drizzle of caramel sauce: If you love sweet and salty combinations, a little caramel sauce and a sprinkle of flaky sea salt takes this cake over the top.
As a birthday cake: This cake is sturdy enough to hold birthday candles and feeds a crowd, making it perfect for celebrations.
FAQ
What does adding mayonnaise to a cake do?
Chocolate Mayonnaise Cake adds incredible moisture and creates a tender crumb. Since it's made from oil and eggs, it replaces those ingredients and helps the cake stay soft for days. You won't taste the mayo at all just a rich, moist chocolate cake.
What does mayonnaise replace in a cake?
Chocolate Mayonnaise Cake replaces both the oil and some of the eggs in traditional cake recipes. It's an emulsion, so it does the job of both ingredients at once, making the cake super moist without being heavy.
Which is the most delicious cake in the world?
That's totally a matter of personal taste, but Chocolate Mayonnaise Cake is definitely a top contender for a lot of people. This chocolate mayonnaise cake is incredibly moist and rich, and the homemade frosting makes it even better. If you're a chocolate lover, this might just become your favorite.
Can you use mayonnaise in a cake mix?
Yes, you can add Chocolate Mayonnaise Cake to a boxed cake mix to make it more moist. Usually, people add about ½ cup of mayo along with the other wet ingredients. It's a simple trick that makes store-bought cake taste more homemade.
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Pairing
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Chocolate Mayonnaise Cake
Ingredients
- ¾ cup mayonnaise Adds moisture and richness
- 1 ¼ cups warm coffee Enhances chocolate flavor
- 2 large eggs room temperature (Helps with even mixing)
- 2 teaspoons vanilla extract Adds flavor
- 2 cups all-purpose flour Provides structure
- 1 ½ cups granulated sugar Sweetens the cake
- ¾ cup unsweetened cocoa powder not Dutch process (For deep chocolate flavor)
- 2 teaspoons baking soda Helps the cake rise
- ½ teaspoon baking powder Leavening agent
- 1 teaspoon salt Balances sweetness
Chocolate Buttercream Frosting:
- 1 cup unsalted butter softened (Forms the base of the frosting)
- 3 cups powdered sugar Sweetens and thickens frosting
- ½ cup unsweetened cocoa powder For chocolate richness
- 3 tablespoons milk Adjusts frosting consistency
- 1 teaspoon vanilla extract Adds flavor
- ¼ teaspoon salt Balances sweetness
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9x13-inch cake pan by spraying it with non-stick cooking spray.
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In a large mixing bowl, combine ¾ cup mayonnaise, 1 ¼ cups warm coffee, 2 eggs, and 2 teaspoons vanilla extract. Whisk together until smooth.
- In another bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup cocoa powder, 2 teaspoons baking soda, ½ teaspoon baking powder, and 1 teaspoon salt.
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Gradually add the dry ingredients into the wet ingredients. Whisk gently until fully combined.
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Pour the batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back lightly when pressed.
- Let the cake cool completely before frosting.
- For the frosting, beat 1 cup softened butter in a stand mixer until fluffy. Add 3 cups powdered sugar, and beat on low speed until incorporated, then increase speed to fully combine.
- Scrape the sides and bottom of the bowl, and add ½ cup cocoa powder, 3 tablespoons milk, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Beat on medium-high until smooth and creamy. If too thick, add more milk, one tablespoon at a time.
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Once the cake has cooled, apply the frosting by dolloping spoonfuls across the surface and spreading it evenly. It's best to chill the cake for an hour before frosting to ensure the frosting sets better.
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