This Chocolate Mayonnaise Cake is one of those old-fashioned recipes that sounds a little odd at first, but one bite and you'll understand why it's been passed down through generations. The mayonnaise keeps the layers incredibly moist and tender, while cold coffee deepens the chocolate flavor into something truly rich and fudgy. I first tasted this at my neighbor's potluck years ago, and when she told me the secret ingredient, I didn't believe her until I tried it myself.
If you're looking for more classic desserts that never go out of style, you might also love this Easy Vanilla Cinnamon Pie Recipe or these Easy Strawberry Shortcake Cupcakes that always disappear fast at gatherings.
Why You'll Love This Chocolate Mayonnaise Cake
This isn't just another Chocolate Mayonnaise Cake recipe. The mayonnaise creates a texture that stays soft and moist for days, which means you can bake it ahead without worrying about it drying out. The cold coffee doesn't make it taste like coffee at all, it just makes the chocolate flavor richer and more intense, almost like a bakery-style cake.
It's easy enough for beginners but impressive enough to serve at birthdays, holidays, or whenever you need a dessert that looks like you put in way more effort than you actually did. Plus, the frosting is silky, fudgy, and perfectly sweet without being overwhelming. If you enjoy simple recipes that deliver big results, try pairing this with Iced Gingerbread Oatmeal Cookies for a dessert spread everyone will remember.
Jump to:
- Why You'll Love This Chocolate Mayonnaise Cake
- Chocolate Mayonnaise Cake Ingredients
- How to Make Chocolate Mayonnaise Cake
- Substitutions and Variations
- Equipment For Chocolate Mayonnaise Cake
- How to Store Chocolate Mayonnaise Cake
- Serving Suggestions
- Expert Tips
- A Retro Recipe That Never Gets Old
- FAQ
- Related
- Pairing
- Chocolate Mayonnaise Cake
Chocolate Mayonnaise Cake Ingredients
Here's what makes this Chocolate Mayonnaise Cake so tender and delicious.
See Recipe Card Below This Post For Ingredient Quantities
For the Cake:
- All-purpose flour: Forms the structure of the cake and gives it a soft, tender crumb.
- Unsweetened cocoa powder: Provides deep, rich chocolate flavor throughout every bite.
- Baking soda: Works with the acidity in the mayonnaise and coffee to help the cake rise beautifully.
- Baking powder: Adds extra lift and ensures the layers bake up light and fluffy.
- Eggs: Bind everything together and add moisture and structure to the batter.
- Sugar: Sweetens the cake and helps create a tender texture when beaten with the eggs.
- Vanilla extract: Enhances the chocolate flavor and adds warmth to the overall taste.
- Mayonnaise: The secret ingredient that replaces butter and keeps the cake incredibly moist. Use Hellmann's or Best Foods for the richest results, not Miracle Whip.
- Cold coffee: Deepens the chocolate flavor and adds moisture without making the cake taste like coffee.
For the Frosting:
- Semisweet chocolate: Melts into a smooth, glossy frosting base with the perfect balance of sweetness.
- Butter: Adds richness and creates a creamy, spreadable frosting. Make sure it's at room temperature for the best texture.
- Powdered sugar: Sweetens and thickens the frosting while keeping it silky smooth.
- Vanilla extract: Rounds out the chocolate flavor and adds a hint of warmth.
How to Make Chocolate Mayonnaise Cake
Follow these simple steps for a perfect Chocolate Mayonnaise Cake every time.
Preheat and prep: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment too. This keeps the cakes from sticking.
Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and baking powder until everything is evenly combined. Set this aside.
Beat the eggs and sugar: In a large mixing bowl or using a stand mixer, beat the eggs, sugar, and vanilla extract on high speed for about 3 minutes. The mixture should look light, fluffy, and pale yellow.
Add the mayonnaise: Mix in the mayonnaise at low speed until it's fully blended into the egg mixture. Don't worry if it looks a little strange at first, it'll come together.
Combine wet and dry: Alternately add the flour mixture and cold coffee to the batter, starting and ending with the flour mixture. Mix just until everything is combined and smooth. Don't overmix or the cake can turn out dense.
Divide the batter: Pour the batter evenly into your prepared pans, smoothing the tops with a spatula.
Bake: Bake for 26 to 30 minutes, or until a toothpick inserted into the center comes out clean. The tops should look set and spring back lightly when touched.
Cool completely: Let the cakes cool in the pans for about 20 minutes, then carefully turn them out onto cooling racks. Remove the parchment paper if it sticks to the bottoms. Let the cakes cool completely before frosting, or the frosting will melt.
Melt the chocolate: Place the chopped semisweet chocolate in a microwave-safe bowl. Microwave in short bursts, stirring frequently, until the chocolate is smooth and melted. Let it cool to lukewarm so it doesn't melt the butter.
Make the frosting: Beat the room-temperature butter in a large bowl until it's smooth and creamy. Sift the powdered sugar over the butter and beat for about 2 minutes until fully incorporated and fluffy.
Finish the frosting: Add the melted chocolate and vanilla extract to the butter mixture and beat until the frosting is smooth and glossy. Scrape down the sides of the bowl as needed.
Frost and serve: Spread the chocolate frosting generously over the cooled cake layers, stacking them to create a beautiful two-layer cake. Slice and enjoy.
Substitutions and Variations
- No coffee? Use cold water instead. The chocolate flavor won't be quite as deep, but the cake will still be delicious.
- Make it dairy-free: Use vegan mayonnaise and substitute the butter in the frosting with a plant-based butter alternative.
- Add a filling: Spread raspberry jam or peanut butter between the layers before frosting for a fun twist.
- Turn it into cupcakes: Divide the batter into a lined muffin tin and bake for 18 to 22 minutes.
Equipment For Chocolate Mayonnaise Cake
- Two 9-inch round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Microwave-safe bowl
- Cooling racks
How to Store Chocolate Mayonnaise Cake
Store the frosted Chocolate Mayonnaise Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The cake actually gets even more moist as it sits. You can also freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before frosting.
Serving Suggestions
This Chocolate Mayonnaise Cake is rich enough to stand on its own, but here are a few cozy ways to serve it:
- With vanilla ice cream: A scoop of cold, creamy vanilla balances the deep chocolate flavor beautifully.
- Alongside fresh berries: Strawberries or raspberries add a bright, fruity contrast.
- With a glass of cold milk: Classic and comforting, especially for kids.
- At room temperature with coffee: The cake's moistness shines when it's not chilled, and a hot cup of coffee makes it feel like a special treat.
Expert Tips
- Don't skip the parchment paper. It makes removing the cakes from the pans so much easier and prevents any sticking.
- Check your baking powder. If it's expired, your Chocolate Mayonnaise Cake won't rise properly. Baking soda lasts much longer, but baking powder loses its strength over time.
- Use real mayonnaise. Miracle Whip has added sugar and a tangy flavor that doesn't work as well in this recipe. Stick with Hellmann's or Best Foods.
- Let the chocolate cool before adding it to the frosting. If it's too hot, it can cause the butter to melt and make the frosting greasy.
- Frost a completely cooled cake. Warm cake layers will cause the frosting to slide right off.
A Retro Recipe That Never Gets Old
The chocolate mayonnaise cake has roots going back to the Great Depression era, when resourceful home cooks needed to bake without fresh eggs and butter. Mayonnaise, which is mostly oil and eggs, became the perfect stand-in. What started as a necessity turned into a beloved recipe because the results were simply better than expected. The cake stayed moister, lasted longer, and had a tender crumb that regular chocolate cakes couldn't match.
Over the decades, this recipe became a quiet kitchen legend, shared at church gatherings and family reunions. It's the kind of Chocolate Mayonnaise Cake that grandmas made without fuss, and it always came out perfect.
FAQ
What does adding mayonnaise to a cake do?
Mayonnaise adds moisture and fat to the cake, which keeps it incredibly tender and soft. It also helps the cake stay fresh longer without drying out. You won't taste the mayonnaise at all, just a rich, moist chocolate cake.
What does mayonnaise replace in a cake?
Mayonnaise replaces both the oil (or butter) and part of the eggs in traditional cake recipes. Since mayo is made from oil and eggs, it does the same job while adding extra moisture and a silky texture.
Which is the most delicious cake in the world?
That's totally a matter of taste, but this chocolate mayonnaise cake is definitely a contender. Its moist, fudgy texture and deep chocolate flavor have made it a favorite for generations. If you love rich, classic chocolate cake, this one's hard to beat.
Can you use mayonnaise in a cake mix?
Yes, you can substitute mayonnaise for the oil in a boxed cake mix. Use the same amount the box calls for, and it'll make the cake extra moist and tender. It's a great trick when you want to upgrade a mix.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chocolate Mayonnaise Cake
Chocolate Mayonnaise Cake
Ingredients
Cake:
- 2 cups flour All-purpose flour works best
- ⅔ cup unsweetened cocoa powder Gives the cake a rich chocolate flavor
- 1 ¼ teaspoons baking soda Ensure it's fresh for proper rise
- ¼ teaspoon baking powder Helps the cake rise along with the soda
- 3 eggs Room temperature eggs will blend better
- 1 ⅔ cups sugar White granulated sugar for sweetness
- 2 teaspoons vanilla Use pure vanilla extract for best flavor
- 1 cup mayonnaise Use a high-quality mayonnaise such as Hellmann's or Best Foods not Miracle Whip
- 1 ⅓ cups cold coffee Cold brewed coffee enhances the chocolate flavor
Frosting:
- 10 ounces semisweet chocolate chopped Choose good-quality chocolate for smooth frosting
- 1 ½ cups 3 sticks butter room temperature Softened butter mixes easier
- 3 cups powdered sugar Sifted to avoid lumps
- 1 tablespoon vanilla Adds depth to the frosting flavor
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans, line them with parchment paper, and grease the paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and baking powder. set aside.
- In a large mixing bowl, beat the eggs, sugar, and vanilla at high speed for about 3 minutes, until light and fluffy.
- Reduce the speed to low and beat in the mayonnaise until fully incorporated.
- Alternately add the flour mixture and cold coffee to the bowl, starting and ending with the flour mixture. Divide the batter evenly between the prepared pans.
- Bake for 26-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for about 20 minutes before transferring them to a wire rack to cool completely.
- Place the chopped semisweet chocolate into a microwave-safe bowl and heat in 20-second intervals, stirring in between until fully melted and smooth.
- Allow the melted chocolate to cool to lukewarm while stirring occasionally.
- In a large bowl, beat the softened butter until smooth and creamy.
- Sift the powdered sugar over the butter and beat until fully combined, about 2 minutes.
- Add the cooled melted chocolate to the mixture and beat until smooth, scraping the bowl as necessary.
- Frost the cooled cakes with the chocolate frosting as desired.
Leave a Reply