Flour, cocoa powder, mayo, and sugar make this easy Chocolate Mayonnaise Cake rich, moist, and surprisingly delicious.
Okay, so the first time I heard the words “Chocolate Mayonnaise Cake”, I thought someone had officially lost it. Like… mayo? In cake? Is this a prank? I almost kept scrolling.
But curiosity got the better of me (as it always does when chocolate’s involved), and one rainy Sunday afternoon, I gave it a try. No butter? No eggs? No problem. I had a jar of mayo chilling in the fridge, and not much else. That cake came out of the oven like a miracle. Moist. Rich. Chocolatey without being too sweet. And the best part? No one could tell what the secret ingredient was.
My husband devoured it. My kid licked the plate. And I just stood there grinning like some kind of kitchen wizard.
Why You’ll Love This Chocolate Mayonnaise Cake Recipe?
This cake is kinda like that quiet kid in class who ends up being hilarious once you get to know them. It seems simple—maybe even odd at first—but one bite and you’re hooked.
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It’s ridiculously easy. Stir, pour, bake. No mixer. No creaming butter.
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It uses pantry staples. No eggs? No butter? Mayo’s got your back.
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It’s insanely moist. Like, “how is this still soft on day three?” kind of moist.
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Zero fuss. It’s the perfect “I need cake and I need it now” solution.
Also, there’s something fun about telling people there’s mayo in the cake and watching them look confused and impressed.
Ingredient Notes:
Here’s what goes into this surprisingly awesome cake:
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All-purpose flour – Basic. Classic. It’s the glue that holds everything together.
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Granulated sugar – Sweetness, because duh.
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Unsweetened cocoa powder – Go for the good stuff here. It’s the star.
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Baking soda – Gives the cake a nice lift.
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Vanilla extract – A splash of warmth and depth.
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Mayonnaise – Yep, this is where the magic happens. Mayo = oil + eggs. So really, it’s not that weird.
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Lukewarm water – Just enough to loosen everything up and get a smooth batter.
Pro tip? Don’t use light mayo. You want the fat. You need the fat. It’s what makes the texture so dreamy.
How To Make Chocolate Mayonnaise Cake?
Step 1: Preheat the Oven
Set it to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish, or just spray the heck out of it and cross your fingers (kidding… mostly).
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Step 2: Mix Everything Together
In one big bowl, toss in your flour, sugar, cocoa powder, baking soda, vanilla, mayo, and water. Grab a whisk or spoon and stir until it’s nice and smooth. No need to overmix—just make sure everything’s well incorporated.
Step 3: Pour and Bake
Pour the batter into your prepared pan and smooth the top. Pop it into the oven for 30 minutes, or until a toothpick comes out clean.
Step 4: Cool and Serve
Let it cool in the pan. Then slice it up and serve as-is, or get fancy with frosting, powdered sugar, or even a scoop of vanilla ice cream.
Storage Options:
This cake will keep on the counter (covered, of course) for about 2–3 days. Want it to last longer? Stick it in the fridge. It gets denser and fudgier the next day—which honestly might be even better. You can also freeze slices individually for emergency chocolate cravings.
Variations and Substitutions:
Here’s where you can play:
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Swap the water for coffee. Makes the chocolate deeper and richer.
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Add chocolate chips. Because more chocolate is never a bad idea.
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Top it with peanut butter frosting. Trust me on this.
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Make cupcakes. Just bake in liners for 18–20 minutes instead.
What to Serve with Chocolate Mayonnaise Cake?
Honestly, it’s great on its own. But if you want to get a little extra:
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A scoop of vanilla ice cream – Classic move.
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Fresh raspberries – The tartness pairs beautifully.
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Espresso or black coffee – Balance the richness.
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Cold milk – Sometimes you just need the old-school combo.
Frequently Asked Questions:
Wait… will it actually taste like mayo?
Nope! I swear on my spatula. It just tastes like a moist, rich chocolate cake.
Can I use light mayo?
You can, but I wouldn’t recommend it. You want that full-fat goodness for the best texture.
Can I frost it?
Heck yes. Chocolate frosting, peanut butter frosting, cream cheese, or just powdered sugar. Go wild.
Look, I know the name sounds suspicious. But if you give this Chocolate Mayonnaise Cake a shot, I promise it’ll become one of those “I can’t believe how easy that was” recipes you come back to again and again.
Have you tried mayo in a cake before? Got a weird-sounding recipe that turned out amazing? Let’s swap stories in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Chocolate Mayonnaise Cake
Ingredients
- 2 c all-purpose flour
- 1 c granulated sugar
- 2 tsp baking soda
- 1 tsp vanilla extract
- ½ c unsweetened cocoa powder
- 1 c creamy salad dressing like Miracle Whip or mayonnaise
- 1 c lukewarm water
Instructions
- Set your temperature to 350°F (175°C).
- Dust a baking dish that measures 9x13 inches.
- In a bowl combine 2 cups of flour 1 cup of sugar 2 teaspoons of baking soda 1 teaspoon of vanilla extract ½ cup of cocoa powder, 1 cup of mayonnaise and 1 cup of water.
- Transfer the batter into the greased and dusted baking dish and ensure that its surface is evenly smoothed.
- Place the dish in the oven. Bake for 30 minutes or, until a toothpick inserted in the center comes out clean.
- Let the cake cool completely while still in the baking dish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
