This classic Chocolate Mayonnaise Cake recipe replaces the oil and eggs with mayo for a moist, rich, and irresistible crumb. Finish it off with our homemade chocolate buttercream frosting and it’ll be the first dessert to disappear at your next get together!
Craving more chocolate cake recipes? Don’t miss our Texas Sheet Cake with the most addictive icing or our Swiss Roll Cake that’s always a show stopper!
Easy Moist Chocolate Cake
With so many different chocolate cake recipes out there, varying in taste, texture, thin, tall, frosted or plain, it can be hard to choose one. But even though there are a ton of ways to make a chocolate cake, most would agree that the best ones are moist with a tender crumb – so moist that it sticks to your fork when you take a bite. The kind that requires it be served with a tall glass of cold milk. Nobody wants dry cake! This Chocolate Mayonnaise Cake fits the bill on all levels. It’s consistently moist and rich, with a wonderful deep cocoa flavor.
Old Fashioned Chocolate Mayonnaise Cake
Mayonnaise in cake??? Ya, I know. It might sound weird. People always scrunch up their nose when I tell them it’s chocolate cake made with mayonnaise. Then they take a bite and immediately ask for the recipe. If I didn’t tell you it includes mayo, you wouldn’t even know!
This classic cake actually dates back to the Great Depression when many fresh ingredients weren’t readily available or affordable. Mayonnaise is made from oil and eggs, so someone had the smart idea of swapping it in for the usual oil and eggs used to make chocolate cake. The cake was a success with a moist and airy crumb and has remained popular today. Give it a chance!
Chocolate Mayonnaise Cake Recipe
Here’s what you’ll need to make it:
(Scroll below to the printable recipe card for details and measurements.)
- Mayonnaise: You need full fat mayonnaise. This is non-negotiable for proper results. Low fat or light mayo will not give you the moisture you need. We prefer Hellman’s or Dukes.
- Whole milk: Whole, full fat milk will provide the most moisture and best results.
- Flour: Just regular all-purpose flour. Make sure it’s spooned and leveled, not scooped. Too much flour will make the cake dry.
- Granulated sugar: For sweetness.
- Unsweetened cocoa powder: This is what makes the cake chocolatey. We love Ghirardelli or Hershey’s.
- Baking soda: This is the leavening agent that will help the cake rise.
- Salt: Just a pinch
- Vanilla: For flavor.
- Chocolate Mayonnaise Cake Frosting: Our homemade chocolate buttercream frosting recipe is smooth, creamy, decadent, and perfect for this cake.
How to Make Chocolate Mayonnaise Cake
To make this chocolate cake recipe, follow the steps below in the complete printable recipe card. Refer back to the full article for more ingredient information and helpful tips.
Tips for Success
- Use full fat mayonnaise: Full fat mayo will provide the proper moisture needed for best results. Do not use light or low fat.
- Spoon and level the flour when measuring: Scooping the flour can result in measuring too much, which can make a dry baked cake. Spoon and level the flour for accuracy.
- Don’t over-bake the cake: Start checking earlier to make sure the cake isn’t over-baking, which will result in a dry crumb.
How to Store Chocolate Cake
To store: Frosted cake can sit out at room temperature, tightly covered in an airtight container, for 3 days (unless your kitchen is too warm, then you should refrigerate or freeze it.)
To freeze: Let cool completely, then wrap (unfrosted) in plastic wrap and then again in foil. Freeze for up to 3 months. Thaw in the fridge overnight and then frost.
More Chocolate Recipes:
- Chocolate Mousse Pie
- Easy Chocolate Pie
- Chocolate Sugar Cookies
- Homemade Chocolate Pudding
- Homemade Chocolate Sauce
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Chocolate Mayonnaise Cake
Ingredients
For the Cake
- 1 cup whole milk
- 1 cup full fat mayonnaise
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour , spooned and leveled
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- pinch of salt
For the Frosting
- 1/2 cup unsalted butter , softened to room temperature
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups powdered sugar
- 2 to 4 tablespoons heavy cream
Instructions
For the Cake
- Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with nonstick spray.
- In a large bowl, combine the milk, mayonnaise, and vanilla until well blended and smooth.
- In a large bowl, whisk together the flour, sugar, cocoa powder and baking soda; gradually beat into the mayonnaise mixture until blended.
- Pour into the prepare baking dish in an even layer.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Don't over-bake. (Start checking at 25 minutes. All ovens run differently.)
- Remove from oven and cool completely before frosting.
For the Frosting
- With a handheld mixer (or stand mixer fitted with a whisk or paddle attachment), beat butter on medium speed for about 2 minutes or until creamy and lightened in color, scraping down the bowl as needed.
- Add cocoa powder, vanilla extract, and salt until combined and smooth.
- Add in powdered sugar, 1 cup at a time, until sugar is incorporated, scraping down the bowl several times to ensure everything is well blended.
- Slowly beat in 2 tablespoons heavy cream, increasing speed to high and beating for 1 more minute until frosting reaches desired consistency.
- Add in more heavy cream, 1 tablespoon at a time, ONLY if necessary. Frosting should hold its shape, but be light and fluffy, and easily spreadable.
- Using an offset spatula, frost the cake, cut into squares, and enjoy!
Nutrition
Other Notes
May I use different baking pan sizes
Hi BB – for optimal results, bake in a 9×13 as instructed. That’s how the recipe has been tested.