Don’t let the mayonnaise fool you—this Old-Fashioned Chocolate Mayonnaise Cake is one of those classic recipes that turns a humble ingredient into an incredibly moist and tender dessert.
Mayonnaise is made primarily from eggs and oil, two ingredients commonly used in cakes. In this recipe, it helps create a rich crumb while adding moisture without leaving the finished cake tasting like mayonnaise.
The result is a deeply chocolatey, soft cake with an old-fashioned homemade flavor. Cover it with creamy chocolate frosting and you have a dessert that’s perfect for birthdays, family gatherings, potlucks, or simply enjoying with a cup of coffee.
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup mayonnaise
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup hot water or hot coffee
For the Chocolate Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup milk or heavy cream, plus more if needed
- Pinch of salt
Instructions
1. Prepare the Oven and Pans
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
You can also line the bottoms with parchment paper to make removing the cakes easier.
2. Combine the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
Set aside.
Sifting the cocoa powder can help eliminate lumps and create a smoother batter.
3. Mix the Sugar and Wet Ingredients
In a large mixing bowl, beat the sugar and mayonnaise together until well combined.
Add the eggs one at a time, mixing after each addition.
Stir in the vanilla extract.
4. Add the Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the mayonnaise mixture, alternating with the buttermilk.
Begin and finish with the dry ingredients.
Mix just until combined.
5. Add the Hot Liquid
Slowly pour in the hot water or hot coffee while mixing on low speed.
The batter will become relatively thin. Don’t worry—that is normal.
Hot coffee gives the cake a deeper chocolate flavor without making it taste strongly of coffee.
6. Bake the Cakes
Divide the batter evenly between the prepared cake pans.
Bake for approximately 25–32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Avoid overbaking because the cake’s moist texture can quickly become dry if left in the oven too long.
7. Cool Completely
Remove the cakes from the oven and allow them to cool in their pans for about 10 minutes.
Run a thin knife around the edges, then carefully turn the cakes onto wire racks.
Allow them to cool completely before frosting.
Make the Chocolate Frosting
Place the softened butter in a large mixing bowl and beat until creamy.
Add the cocoa powder and approximately half of the powdered sugar.
Mix on low speed until combined.
Add the remaining powdered sugar, vanilla, salt, and milk or cream.
Beat until the frosting becomes smooth and fluffy.
If the frosting is too thick, add milk one teaspoon at a time.
If it is too thin, add a little more powdered sugar.
Assemble the Cake
Place one completely cooled cake layer on a serving plate.
Spread a generous layer of chocolate frosting over the top.
Place the second cake layer on top.
Cover the top and sides with the remaining frosting.
For a rustic appearance, use the back of a spoon or an offset spatula to create soft swirls in the frosting.
Tips for the Best Chocolate Mayonnaise Cake
Use Full-Fat Mayonnaise
Regular full-fat mayonnaise works best for the classic rich texture. Avoid strongly flavored varieties.
Don’t Overmix
Once the flour is incorporated, mix only until the batter is smooth. Overmixing can make the cake tougher.
Don’t Be Concerned About the Batter
The batter is thinner than many traditional cake batters because of the hot liquid. This helps produce a moist, tender crumb.
Use Coffee for Deeper Chocolate Flavor
Hot coffee enhances the flavor of cocoa. If you prefer not to use coffee, simply use hot water.
Cool Before Frosting
Make sure the cake layers are completely cool. Frosting a warm cake can cause the frosting to melt and slide.
Easy Variations
Chocolate Mayonnaise Sheet Cake
Instead of using round cake pans, bake the batter in a greased 9×13-inch baking pan.
Bake for approximately 30–35 minutes, checking with a toothpick for doneness.
Add Chocolate Chips
Fold 1/2 cup semi-sweet chocolate chips into the batter before baking for extra pockets of chocolate.
Add Nuts
Stir in 1/2 cup chopped walnuts or pecans for a little crunch.
Simple Powdered Sugar Finish
If you don’t want frosting, allow the cake to cool completely and dust the top with powdered sugar.
Chocolate Ganache
For an extra-rich finish, replace the buttercream with a simple chocolate ganache made from chocolate and warm heavy cream.
Why Does Mayonnaise Make Cake Moist?
Mayonnaise contains oil and eggs, both of which are commonly used in cake recipes.
The oil helps provide tenderness and moisture, while the eggs contribute structure and richness. The slight acidity in mayonnaise can also complement the leavening ingredients.
Once baked, the mayonnaise flavor isn’t usually noticeable. What you get is simply a soft, rich chocolate cake.
How to Store It
Store the frosted cake in an airtight container at room temperature for up to 2 days if your frosting and kitchen conditions allow.
For longer storage, refrigerate the cake for up to 5 days.
Allow refrigerated slices to sit at room temperature for a short time before serving for the best texture.
Can You Freeze Chocolate Mayonnaise Cake?
Yes.
For the best results, freeze the unfrosted cake layers. Wrap each completely cooled layer tightly in plastic wrap and then aluminum foil.
Freeze for up to 2–3 months.
Thaw the layers in the refrigerator or at room temperature, then frost before serving.
Frequently Asked Questions
Can you taste the mayonnaise?
No. When properly balanced with cocoa, sugar, vanilla, and the other ingredients, the finished cake should taste like a rich chocolate cake rather than mayonnaise.
Can I use Miracle Whip?
Traditional mayonnaise is recommended because Miracle Whip has a different flavor profile and contains additional sweeteners and seasonings.
Can I use oil instead of mayonnaise?
You can make a chocolate cake with oil, but the recipe would need different proportions. For this particular recipe, mayonnaise is an important part of the intended texture and moisture.
What makes this cake old-fashioned?
Mayonnaise cakes became popular as practical home-baking recipes, particularly when cooks wanted a moist chocolate cake using readily available pantry ingredients. The combination of cocoa, mayonnaise, and simple ingredients gives this version its classic homemade character.
Final Thoughts
Old-Fashioned Chocolate Mayonnaise Cake is a wonderful example of how traditional recipes can turn an unexpected ingredient into something delicious. The mayonnaise helps create an exceptionally moist and tender chocolate crumb, while cocoa and hot coffee give the cake a rich chocolate flavor.
Top it with creamy chocolate frosting, slice it generously, and serve it with a glass of cold milk or a warm cup of coffee for a comforting homemade dessert.