Mayonnaise Cake

Why You’ll Love This Recipe

Mayonnaise Cake is a rich, moist, and deeply chocolatey dessert that dates back to the Great Depression when ingredients like eggs and oil were scarce. The mayonnaise replaces both, adding moisture and tenderness without imparting any tangy flavor. This cake is perfect for chocolate lovers looking for an easy and surprisingly delicious twist on a classic treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsweetened cocoa powderbaking sodasaltmayonnaise (not salad dressing)watervanilla extract

directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Add the mayonnaise and mix until the dry ingredients are moistened.

Gradually stir in the water and vanilla extract until the batter is smooth and well combined.

Pour the batter into the prepared pan(s) and spread evenly.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frost with your favorite chocolate or cream cheese frosting, or simply dust with powdered sugar.

Servings and timing

This recipe yields one 9×13-inch cake or two 9-inch round cakes.Servings: 12-16 slicesPreparation time: 15 minutesBaking time: 30-35 minutesCooling time: 30 minutesTotal time: 1 hour 15 minutes

Variations

Add a teaspoon of instant coffee to enhance the chocolate flavor.

Stir in chocolate chips or chopped nuts for added texture.

Replace water with brewed coffee or milk for a richer taste.

Top with fruit preserves or a ganache glaze for a decadent finish.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days.Refrigerate for up to 5 days if frosted with perishable toppings like cream cheese.Freeze unfrosted cake layers for up to 2 months; thaw at room temperature before serving.

FAQs

Why use mayonnaise in a cake?

Mayonnaise contains eggs and oil, which help make the cake incredibly moist and tender.

Does it taste like mayonnaise?

Not at all. The mayonnaise blends in completely and enhances the texture without affecting the flavor.

Can I make this cake without cocoa?

You can, but it will become a plain mayonnaise cake—similar to a vanilla or spice cake, depending on added flavors.

Can I use light mayonnaise?

Yes, but it may slightly affect the texture. Avoid fat-free versions as they often include added sugars and stabilizers.

What frosting pairs best?

Chocolate buttercream, cream cheese frosting, or a simple dusting of powdered sugar work well.

Is this cake good for layering?

Yes, it’s sturdy enough to be layered and frosted for special occasions.

Can I make cupcakes with this batter?

Absolutely—fill cupcake liners 2/3 full and bake for 18–22 minutes.

Is this a vintage recipe?

Yes, it became popular in the 1930s and remains a beloved classic.

Can I reduce the sugar?

You can reduce it slightly, but it may affect the texture and sweetness.

Is it suitable for birthdays?

Definitely—it’s moist, crowd-pleasing, and easy to decorate.

Conclusion

Mayonnaise Cake proves that an unexpected ingredient can produce delicious results. With a rich, chocolatey crumb and incredible moistness, it’s a foolproof dessert that’s perfect for everyday indulgence or special occasions. Give it a try, and you might find yourself turning to this vintage favorite again and again.

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