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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


  • 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


  • 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.



  • 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.