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Chocolate Mayonnaise Cake

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Chocolate Mayonnaise Cake is a timeless classic that promises to elevate your dessert experience to new heights. Bursting with rich cocoa flavor and moistened to perfection, this beloved confection harmoniously combines the velvety richness of chocolate with the unexpected creaminess of mayonnaise. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress with its simplicity and sensational taste. Join us on a culinary journey as we delve into the irresistible allure of Chocolate Mayonnaise Cake, where every bite is a symphony of satisfaction.

Classic Chocolate Mayonnaise Cake

More Dessert Recipes

Dr. Pepper Crockpot Cherry Cake, Reese’s Peanut Butter Slow Cooker Cake, or even Instant Pot Lava Cake might be another amazing cake to try.

What you’ll love about this recipe:

  • Moist and Tender Texture: Thanks to the unique addition of mayonnaise, this cake boasts an incomparable moistness that keeps each bite tender and luscious.
  • Rich Cocoa Flavor: Indulge your senses in the deep, indulgent flavor of cocoa, perfectly balanced to satisfy even the most discerning chocolate lover’s cravings.
  • Surprisingly Light and Fluffy: Despite its decadent taste, Chocolate Mayonnaise Cake surprises with its light and fluffy crumb, making it a delightful treat for any occasion.
  • Easy Preparation: With simple ingredients and straightforward instructions, this recipe is accessible to bakers of all skill levels, ensuring success every time.
  • Versatile: Whether served as a standalone dessert, paired with a scoop of vanilla ice cream, or dressed up with a drizzle of ganache, Chocolate Mayonnaise Cake is endlessly versatile, fitting for any celebration or craving.
  • Timeless Appeal: With a rich history dating back generations, this cake carries a nostalgic charm while remaining a timeless favorite that continues to captivate taste buds today.

Chocolate Mayonnaise Cake Ingredients

  • 2 Cups All Purpose Flour
  • 2/3 Cup unsweetened Cocoa Powder ( I used Dark)
  • 1 1/4 TSP Baking Soda
  • 1/4 tsp Baking Powder
  • 3 Eggs
  • 1 Cup Hellman’s mayonnaise 
  • 1 1/3 cups water
  • 1 2/3 cups sugar

Chocolate Cool Whip Frosting

  • 1 1/2 Cups Heavy Cream
  • 1 1/4 Cup powdered sugar
  • 1/3 Cup unsweetened cocoa
  • 1/2 tsp vanilla
Chocolate Mayonnaise Cake

Chocolate Mayonnaise Cake Recipe

For the Cake:

  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, combine flour, baking soda, baking powder, and cocoa, and set aside.
  3. In a large bowl, beat together sugar, eggs, and vanilla on high speed for 3-4 minutes until the mixture is light and creamy.
  4. Gradually add the mayonnaise to the egg and sugar mixture, continuing to blend on low speed.
  5. Slowly incorporate the flour mixture into the wet ingredients, alternating with water. Ensure that you add the flour mixture last.
  6. Grease a 9×13-inch baking pan.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove the cake from the oven and allow it to cool for about 1 hour.
  • Step 3 Adding Mayonnaise
  • Step 2 Wet ingredients for Mayonnaise cake
  • Pour chocolate Cake Batter

For the Frosting:

  1. In a mixing bowl, combine heavy cream, cocoa powder, granulated sugar, and vanilla extract.
  2. Using an electric mixer, beat the mixture on high speed for about 5 minutes or until it forms stiff peaks.
  3. Once the frosting reaches the desired consistency, spread it evenly over your cake.
  4. Enjoy the rich and creamy topping on your Chocolate Mayonnaise Cake!
  • chocolate Cool Whip Frosting
  • Spread Frosting on Chocolate mayonnaise Cake
Old Fashioned Chocolate Mayonnaise Cake on a fork

Tips & Tricks

  • Use High-Quality Ingredients: Opt for high-quality cocoa powder, mayonnaise, and vanilla extract for the best flavor.
  • Room Temperature Ingredients: Ensure that your eggs and mayonnaise are at room temperature before incorporating them into the batter. This helps achieve a smoother texture and better incorporation with other ingredients.
  • Sift Dry Ingredients: Sift the flour, cocoa powder, baking soda, and baking powder together to remove any lumps and ensure even distribution throughout the batter.
  • Alternate Wet and Dry Ingredients: When mixing the batter, alternate adding the dry ingredients with the water to prevent overmixing and ensure a tender crumb.
  • Don’t Overmix: Mix the batter until just combined after each addition. Overmixing can lead to a tough cake.
  • Grease the Pan Properly: Grease and flour the baking pan or use parchment paper to prevent the cake from sticking.
  • Test for Doneness: Use a toothpick inserted into the center of the cake to check for doneness. It should come out clean or with a few moist crumbs attached.
  • Cool Completely: Allow the cake to cool completely in the pan on a wire rack before removing it. This helps prevent it from breaking apart.
  • Experiment with Frostings: While traditional frostings work well with Chocolate Mayonnaise Cake, don’t hesitate to try different toppings like ganache, cream cheese frosting, or a dusting of powdered sugar.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Bring it to room temperature before serving for the best texture and flavor.
Chocolate Mayonnaise Cake

FAQs Chocolate Mayonnaise Cake

Mayonnaise adds moisture and richness to chocolate cake without altering its flavor. It helps create a tender crumb and contributes to the cake’s overall texture.

No, you cannot taste the mayonnaise in the finished cake. The mayonnaise blends seamlessly with the other ingredients, enhancing the cake’s texture and moistness without leaving any discernible flavor.

While it’s possible to use low-fat or light mayonnaise, it may affect the texture and moistness of the cake. For best results, it’s recommended to use regular full-fat mayonnaise.

Mayonnaise is a unique ingredient in chocolate cake recipes due to its moisture content and emulsifiers. While you may experiment with substitutions such as sour cream or Greek yogurt, it may alter the texture and flavor of the cake.

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Allow it to come to room temperature before serving for the best taste and texture.

Yes, you can freeze Chocolate Mayonnaise Cake. Wrap the cooled cake tightly in plastic wrap and then aluminum foil before placing it in a freezer-safe container. Thaw it overnight in the refrigerator before serving.

Yes, you can use the same batter to make cupcakes. Simply line a muffin tin with cupcake liners and fill each liner about two-thirds full with batter. Bake at the same temperature specified for the cake, but reduce the baking time to approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Yes, you can add nuts, chocolate chips, or other mix-ins to the cake batter for added flavor and texture. Fold them into the batter gently just before pouring it into the baking pan.

Classic Chocolate Mayonnaise Cake

Old Fashioned Chocolate Mayonnaise Cake Recipe

Yield: 1
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Craving that old fashioned chocolate mayonnaise cake? This is the recipe my grandma used to make. Moist, rich chocolate cake topped with a chocolate whipped cream frosting.

Ingredients

  • 2 Cups All Purpose Flour
  • 2/3 Cup unsweetened Coco Powder ( I used Dark)
  • 1 1/4 TSP Baking Soda
  • 1/4 tsp Baking Powder
  • 3 Eggs
  • 1 Cup Hellman's mayonnaise 
  • 1 1/3 cups water
  • 1 2/3 cups sugar

Chocolate Cool Whip Frosting

  • 1 1/2 Cups Heavy Cream
  • 1 1/4 Cup powdered sugar
  • 1/3 Cup unsweetened cocoa
  • 1/2 tsp vanilla

Instructions

    For the Cake:

    1. Preheat your oven to 350°F (175°C).
    2. In a small bowl, combine flour, baking soda, baking powder, and cocoa, and set aside.
    3. In a large bowl, beat together sugar, eggs, and vanilla on high speed for 3-4 minutes until the mixture is light and creamy.
    4. Gradually add the mayonnaise to the egg and sugar mixture, continuing to blend on low speed.
    5. Slowly incorporate the flour mixture into the wet ingredients, alternating with water. Ensure that you add the flour mixture last.
    6. Grease a 9×13-inch baking pan.
    7. Pour the batter into the prepared pan and smooth the top.
    8. Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
    9. Remove the cake from the oven and allow it to cool for about 1 hour.

    For the Frosting:

    1. In a mixing bowl, combine heavy cream, cocoa powder, granulated sugar, and vanilla extract.
    2. Using an electric mixer, beat the mixture on high speed for about 5 minutes or until it forms stiff peaks.
    3. Once the frosting reaches the desired consistency, spread it evenly over your cake.
    4. Enjoy the rich and creamy topping on your Chocolate Mayonnaise Cake!

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    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 500Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 88mgSodium: 285mgCarbohydrates: 60gFiber: 2gSugar: 40gProtein: 6g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    © Adventures of a Nurse
    Cuisine: American / Category: Dessert

    Pin This Recipe!

    Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

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    8 Comments

    1. Hello,

      The mayonnaise chocolate cake is my family cake. A family gathering is not a true party if it doesn’t include a mayonnaise cake, and poor man’s pudding (pouding au chômeur) of course. Nowadays, the cake is often prepared using mayonnaise, but at the time it was usually prepared with Miracle Whip.

      Reply

    2. Made this today and boy was it good! I was a bit worried with how thin the batter was but it rose beautifully. I made the cake with Bob’s Red Mill 1 to 1 gluten free flour because my daughter in law is gluten intolerant. I let the cake sit while the oven preheated to allow the flour some time to soak up some of the moisture and ….. you can’t tell its gluten free! It’s definitely going to be my go-to recipe from now on!

      Reply

    4. I became a bit confused. The main ingredients listed for the cake do not include vanilla, but in the instructions we are told to add vanilla? The only vanilla listed In ingredients is 1/2 tsp in the frosting. I added 1/2 tsp in cake anyway. Perhaps you could clarify?

      Reply

    5. I have made this recipe several times over the years, and every time the middle of the cake sinks. Should there be some baking powder in the recipe??

      Reply

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