Mayo Cake

 

close up shot of a slice of frosted chocolate cake on a plate
Chocolate Mayonnaise Cake is rich and moist with a deep chocolate flavor. This vintage cake is incredibly easy to make with simple ingredients.
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Table of Contents
  1. Mayo Cake Ingredients
  2. Substitutions and Additions
  3. How to Make This Mayo Cake Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Mayonnaise Cake is a rich chocolate cake that is moist and delicious. This simple cake uses the secret ingredient of mayonnaise in place of oil and eggs to make a decadent dessert that is also one of the easiest homemade cakes you can make. 

Want to make more vintage cake recipes? Try making Crazy Cake, Oatmeal Cake, or Chocolate Swiss Roll

close up shot of a slice of frosted chocolate cake on a plate

Mayo Cake Ingredients

Mayo Cake raw ingredients that are labeled

You will need:

  • 4 cups flour
  • 2 cups sugar
  • ½ cup cocoa (dark Dutch cocoa used for photos but regular cocoa is fine too)
  • 4 teaspoons baking soda
  • 2 cups mayonnaise
  • 2 teaspoons vanilla
  • 2 cups water

Chocolate Frosting (optional)

  • 1 cup butter, melted
  • 1 cup cocoa
  • 1 teaspoon vanilla
  • 5 cups powdered sugar
  • ½ cup milk or more if neede

Substitutions and Additions

COCOA: This recipe works well with any type of cocoa you might have on hand. Dark dutch cocoa or regular cocoa will both create delicious results.  

VANILLA: Omit the cocoa for a vanilla mayonnaise cake or try adding other ingredients such as bananas, brown sugar, or coffee for a different dessert experience. 

CHOCOLATE CHIPS: Add one cup of chocolate chips to your batter for a tasty addition to this already amazing cake.

MAYONNAISE: Using full-fat mayonnaise produces the best results in this chocolate cake recipe. Light versions work but it will change the texture of the cake and may make it chewier.

FROSTING: Top this chocolate mayo cake with your frosting of choice. Chocolate or caramel frosting would both be delicious choices. You can use your favorite one from scratch or any can of frosting you have on hand. 

How to Make This Mayo Cake Recipe

STEP ONE: Preheat the oven to 350 degrees. Grease and flour two 9 inch cake pans.

PRO TIP: You could also use parchment paper to line your cake pans. You can buy pre-cut parchment paper rounds to make lining the round pans easier.

STEP TWO: In a large bowl add the flour, sugar, cocoa, and baking soda. Take a whisk and whisk the dry ingredients to remove any lumps.

dry ingredients whisked together in a bowl

STEP THREE: In a medium bowl add the mayonnaise, vanilla, and water, and using a whisk mix together until smooth.

mayo, vanilla, and water whisked together in a bowl

STEP FOUR: Slowly add the wet mixture to the dry mixture and stir just until combined. Do not overmix.

PRO TIP: Don’t overmix the batter. It may appear slightly lumpy but that is ok.

dry ingredients combined with the wet ingredients

STEP FIVE: Divide the batter between the two prepared pans.

cake batter divided between two pans

STEP SIX: Bake for 30 minutes or until a toothpick or cake tester comes out clean.

cakes after being baked in pans

STEP SEVEN: Remove from the oven and cool completely.

PRO TIP: It’s important to wait until the cakes are completely cool before icing. The icing will melt if spread on warm cakes.

STEP EIGHT: Spread icing over the first cake, smoothing out to the edges.

frosting spread over the top of one of the chocolate cakes

STEP NINE: Place the second cake on top, with the top side up.

second cake placed on top of the first frosted cake

STEP TEN: Ice with chocolate frosting.

whole cake frosted on the top and sides

Chocolate Frosting (optional)

STEP ELEVEN: Place the cocoa in a large mixing bowl. Add the melted butter. Using a mixer mix until combined and smooth.

STEP TWELVE: Add the vanilla, powdered sugar, and milk. Mix until smooth beating for 2 to 3 minutes.

How to Serve

Homemade chocolate cake is always a welcome sight, whether you serve it for a special occasion or a simple dessert at home. Serve your Chocolate Mayo Cake with a scoop of ice cream and a warm cup of coffee or hot chocolate. 

Storage

IN THE FRIDGE: Store leftovers of this cake covered with plastic wrap or in an airtight container for up to three days. 

IN THE FREEZER: You can store the entire cake, unfrosted and wrapped in plastic wrap in the freezer for up to three months.

close up shot of a frosted chocolate cake on a cake stand

Chocolate Mayonnaise Cake is a rich, moist cake that is the perfect addition to your dessert table. While it might have mayo in the name, you won’t taste the mayo in this cake, all you’ll taste is a fluffy chocolate cake that was incredibly easy to make. This delicious Depression-era cake has stood the test of time thanks to its simple ingredients and deep chocolate flavor. 

Frequently Asked Questions

Can I make this rich chocolate cake in a 9×13-inch pan? 

While we haven’t tried it this way, others have had success with using a rectangular pan. You may need to adjust the cooking time slightly.

Can I keep this cake on the counter? 

This cake can be kept on the counter at room temperature for up to three days.

What is mayonnaise cake? 

Mayonnaise cake draws its name by using mayo instead of eggs and butter or oil in the cake batter. Since mayonnaise consists mostly of eggs and oil, it works great as a substitute for those ingredients typically found in cake recipes.

It became a popular dessert dish during the Great Depression when families were forced to find more economical ways to recreate their favorite foods when they were unable to afford or find more expensive ingredients like eggs, milk, and butter. It continues to be a popular Southern comfort food today as well as a great choice for families looking for a rich dessert on a budget.

More Recipes You’ll Love

close up shot of a slice of frosted chocolate cake on a plate

Mayo Cake

Chocolate Mayonnaise Cake is rich and moist with a deep chocolate flavor. This vintage cake is incredibly easy to make with simple ingredients.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 4 cups flour
  • 2 cups sugar
  • ½ cup cocoa, dark Dutch cocoa used for photos but regular cocoa is fine too
  • 4 teaspoons baking soda
  • 2 cups mayonnaise
  • 2 teaspoons vanilla
  • 2 cups water

Chocolate Frosting (optional)

  • 1 cup butter, melted
  • 1 cup cocoa
  • 1 teaspoon vanilla
  • 5 cups powdered sugar
  • ½ cup milk or more if needed

Instructions
 

  • Preheat the oven to 350 degrees. Grease and flour two 9 inch cake pans.
  • In a large bowl add the flour, sugar, cocoa, and baking soda. Take a whisk and whisk the dry ingredients to remove any lumps.
  • In a medium bowl add the mayonnaise, vanilla, and water, and using a whisk mix together until smooth.
  • Slowly add the wet mixture to the dry mixture and stir just until combined. Do not overmix.
  • Divide the batter between the two prepared pans.
  • Bake for 30 minutes or until a toothpick or cake tester comes out clean.
  • Remove from the oven and cool completely.
  • Spread icing over the first cake, smoothing out to the edges.
  • Place the second cake on top, with the top side up.
  • Ice with chocolate frosting.

Chocolate Frosting (optional)

  • Place the cocoa in a large mixing bowl. Add the melted butter. Using a mixer mix until combined and smooth.
  • Add the vanilla, powdered sugar, and milk. Mix until smooth beating for 2 to 3 minutes.

Video

Notes

  • You could also use parchment paper to line your cake pans. You can buy pre-cut parchment paper rounds to make lining the round pans easier.
  • Don’t overmix the batter. It may appear slightly lumpy but that is ok.
  • It’s important to wait until the cakes are completely cool before icing. The icing will melt if spread on warm cakes.

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