Moist and rich Chocolate Mayonnaise Cake made without butter. Easy to bake with simple ingredients, this cake is perfect for birthdays, gatherings, or anytime.
Chocolate Mayonnaise Cake is an old-fashioned dessert that surprises everyone with its rich flavor and incredibly moist texture. Instead of butter or oil, mayonnaise provides the fat and moisture, giving this cake a soft crumb and deep chocolate taste.
It’s simple to make, requires pantry staples, and is perfect for birthdays, holidays, or whenever a chocolate craving strikes. We also like Dr Pepper Cake Recipe, Guinness Chocolate Cake and Butterfinger Cake for more family favorites.
Table of contents
Why We Love This Recipe
- Super Moist Texture: The mayonnaise keeps the cake soft and tender without needing butter.
- Rich Chocolate Flavor: Cocoa powder and mayo combine for a deep, indulgent taste.
- Simple Ingredients: Made with pantry staples you likely already have on hand.
- No Fuss Recipe: Easy to mix and bake without complicated steps.
- Versatile Dessert: Perfect plain, dusted with powdered sugar, or topped with your favorite frosting.
Ingredients
Cake
- Mayonnaise: Use full-fat mayonnaise for the best texture and moisture.
- Warm Water: Make sure the water is warm (not hot or cold) to help the batter come together smoothly.
- All-Purpose Flour: Spoon the flour into the measuring cup instead of scooping to avoid using too much.
- Baking Soda: Helps the cake rise; if you’re out, you can try one of the Best Baking Soda Substitutes.
- Vanilla Extract: Always use pure vanilla extract for the best flavor.
Frosting
- Cream Cheese: Softened at room temperature for smooth, creamy frosting.
- Unsalted Butter: Softened at room temperature to blend easily and add richness.
- Confectioners’ Sugar: Sift before using to remove lumps and achieve a silky texture.
- Heavy Whipping Cream: Cold cream helps create a light, fluffy frosting when whipped.
Get the entire ingredients for this recipe at the bottom of the page.
Substitutions and Additions
- Frosting. Swap the homemade frosting for store bought frosting.
- Nuts. Sprinkle chopped pecans or walnuts on top of the frosting.
- Sprinkles. Serve this for special occasions and make it festive with sprinkles.
Step By Step Instructions
- Step 1. Go ahead and preheat the oven to 350 degrees. Then grease a 9×13 baking pan.
Step 2. Use a large mixing bowl to combine together the cake ingredients. Whisk until dry ingredients and wet ingredients are smooth.
Step 3. Next, pour the batter into the pan. Bake for 28-32 minutes. You should be able to insert a toothpick into the center that comes out clean.
Step 4. Let the cake cool completely before adding the frosting.
Step 5. Combine the butter and cream cheese until smooth.
Step 6. Next, add the confectioner’s sugar, cocoa powder, heavy cream, vanilla extract and salt. Mix on low until fully combined. You will need to adjust the heavy cream based on frosting consistency.
Step 7. Finally, spread the chocolate frosting on the cake once cooled. Then slice and enjoy.
Storage
Refrigerator: Keeps fresh for up to 5 days. Let sit at room temperature for 20–30 minutes before serving.
Freezer (Unfrosted): Wrap cake layers tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before frosting.
Pro Tips
- Don’t overbake: Overbaking will dry out the cake. Check doneness with a toothpick. If it comes out clean or with a few moist crumbs, it’s ready.
- Use full-fat mayonnaise: Light versions can alter the texture and richness of the cake. Stick with full-fat for the best results.
- Avoid overmixing: Mix the batter just until the ingredients are combined to keep the cake light and tender.
- Measure flour correctly: Spoon flour into the measuring cup and level it off. Scooping can pack in too much flour, leading to a dense cake.
- Cool before frosting: Make sure the cake is completely cooled before adding frosting, or it will melt and slide off.
Frequently Asked Questions
No, you can’t taste it at all. The mayo just makes the cake moist but does not alter the chocolate flavor.
Overbaking the cake will result in an overly dry texture. Another culprit is too much flour. Make sure to measure it accurately.
Yes, but I suggest freezing without the frosting. Cover the cake with plastic wrap and foil. Freeze up to two months.
Thaw overnight in the fridge when ready to serve. Then make the frosting and spread on the cake as normal.
Sour cream, whole buttermilk and Greek Yogurt can be used instead of mayonnaise.
More Delicious Chocolate Cake Recipes
I’m so excited for you to make this chocolate mayonnaise cake recipe. Please come back and leave a comment once you try it.
Chocolate Mayonnaise Cake
Ingredients
For the Cake:
- 1 cup Mayonnaise
- 1/3 cup Unsweetened Cocoa Powder
- 1 cup warm water
- 2 cups All Purpose Flour
- 1 cup Granulated Sugar
- 2 teaspoons baking soda
- 1/4 teaspoon Salt
- 2 teaspoons Vanilla Extract
For the Frosting:
- 8 ounces Cream Cheese softened
- 5 Tablespoons Unsalted Butter softened
- 3 cups Confectioners Sugar
- 1/2 cup Unsweetened Cocoa Powder
- 3-4 Tablespoons Heavy Whipping Cream
- 2 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
Instructions
For the Cake:
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 baking pan.
- Mix together all the cake ingredients in a large mixing bowl until the ingredients are combined.
- Pour into the prepared pan and bake for 28-32 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before topping with the frosting.
For the Frosting:
- Beat the butter and cream cheese on medium speed with a hand held mixer or stand up mixer until the butter is smooth and creamy (2-3 minutes).
- Add in the confectioner’s sugar, cocoa powder, 3 tablespoons of the heavy cream, vanilla extract and salt. Mix on low speed until fully combined (approximately 1 minute). Check the frosting consistency and add more heavy cream if needed.
- Spread the frosting on the cooled cake.
- Then the cake is ready to slice, serve and enjoy!
So rich and moist!
Wow!!!💖
I first made cake when I was first married 50years ago.
The best chocolate ever, until now.
This Mayo cake slams it out of the park.Truly a keeper!