Chocolate Mayonnaise Cake is an old-fashioned kind of chocolate cake that bakes up ultra moist with a really tender crumb. It’s rich and cocoa-forward, and it slices neatly whether I bake it as a sheet cake or in two rounds.
My take on this mayonnaise chocolate cake recipe is simple and reliable, with a batter that comes together fast and a homemade chocolate frosting that’s thick, classic, and easy to spread. I like it when I want a moist chocolate cake that feels familiar, not fussy.
This one is especially good for weekend baking, potlucks, and birthdays when you want an easy chocolate cake that travels well. It’s also a great “just because” dessert with coffee.
Why You’ll Love This Recipe
One-bowl batter: It’s basically a one bowl chocolate cake situation, which means fewer dishes and less time standing at the counter.
Moist for days: The mayonnaise keeps the cake soft and tender, even after it’s been sitting covered for a bit.
Deep chocolate flavor: Cocoa gives it that classic chocolate cake taste, and coffee instead of water makes it even richer.
Flexible pans: You can make this as a chocolate sheet cake recipe in a 9×13 or bake it as two 9-inch rounds for a simple layer cake.
Classic frosting: The cocoa-butter frosting is easy, fast, and exactly what I want on an old fashioned chocolate cake.
Ingredients You’ll Need
Cake
- All-purpose flour: I use regular all-purpose flour here. Measure it lightly so the cake stays tender.
- Granulated sugar: This is a sweet cake (in a good way), and it helps keep the crumb soft.
- Unsweetened cocoa powder: Natural unsweetened cocoa is my go-to. Dutch-process can work too, but the leavening here is written for standard cocoa.
- Baking soda: Don’t skip it; it’s doing a lot of the lift in this cake.
- Baking powder: A little extra insurance so the cake rises nicely and stays light.
- Fine salt: Chocolate needs salt. It keeps the flavor from tasting flat.
- Mayonnaise: Use regular, full-fat mayo for the best texture. This is what gives you that tender crumb chocolate cake feel without adding anything weird or noticeable.
- Warm water or brewed coffee: Warm liquid helps the cocoa blend in smoothly. I prefer coffee for a stronger chocolate flavor, but water is totally fine.
- Vanilla extract: Just enough to round out the cocoa and make it taste like “cake,” not just sweet chocolate.
Chocolate Frosting
- Unsalted butter: Softened butter makes the frosting smooth right away. If it’s cold, you’ll fight lumps.
- Unsweetened cocoa powder: This keeps the frosting firmly in chocolate territory. If your cocoa is clumpy, sift it quickly.
- Powdered sugar: This is what thickens it up and makes it fluffy. I add it gradually so it doesn’t puff everywhere.
- Milk: Start with a small splash, then add more only if you need it. A little goes a long way.
- Vanilla extract: It makes the frosting taste more finished, even though it’s a simple mix-and-spread situation.
- Salt: Just a pinch helps the chocolate frosting taste less one-note.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Grease a 9×13-inch pan, or grease two 9-inch round pans.
- Mix the dry ingredients: In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt until it looks uniform and you don’t see streaks of cocoa.
- Add the wet ingredients: Add the mayonnaise, warm water (or brewed coffee), and vanilla extract. Whisk until smooth and you don’t see any dry pockets.
- Pour the batter: Pour the batter into the prepared pan(s) and spread it out evenly.
- Bake: Bake for 30 to 38 minutes, until a toothpick comes out with a few moist crumbs (not wet batter).
- Cool the cake: Let the cake cool in the pan for about 15 minutes, then cool completely before frosting.
- Beat the frosting base: Beat the softened butter, cocoa powder, salt, and vanilla until smooth.
- Finish the frosting: Add the powdered sugar and milk, then beat until fluffy. Add a little more milk as needed so it’s easy to spread.
- Frost and set: Spread the frosting over the cooled cake, then let it set for about 15 minutes before slicing.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use coffee if you have it. Hot brewed coffee makes the cocoa taste deeper and more “chocolate cake” to me. It won’t make the cake taste like coffee.
Whisk the dry ingredients well. Cocoa likes to cling in little pockets, so take a minute here. It helps the cake bake up evenly without bitter spots.
Stop mixing once it’s smooth. You don’t need to beat the batter for long; just whisk until there are no dry streaks left.
Check the cake a little early. Every oven runs a bit different, and a 9×13 can bake faster than you think. Pull it when the toothpick shows moist crumbs.
Cool completely before frosting. If the cake is even slightly warm, the frosting will slide and get glossy in a way that’s harder to slice cleanly.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Cold milk: A cold glass of milk is classic with chocolate cake. It’s especially nice if you serve the cake at room temp.
- Coffee: This cake is really good with coffee, especially if you used brewed coffee in the batter. I usually keep it simple with plain drip coffee or an americano.
- Ice cream: Vanilla ice cream on the side is great if you want it a little more dessert-y. A small scoop is plenty with the frosting.
- Fresh berries: Strawberries or raspberries are nice on the plate. They cut through the richness without turning it into a whole project.
- Extra cocoa on top: A light dusting of cocoa powder (or even powdered sugar) looks nice if you’re serving it to guests. It also hides messy frosting swirls.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the cake covered at room temperature for up to 2 days. I keep it in the pan with a tight cover or wrap. It stays soft and easy to slice.
For longer storage, refrigerate it for up to 5 days. The frosting will firm up in the fridge, so I like to let slices sit at room temp for a bit before serving.
You can make this recipe ahead by baking the cake the day before, then frosting it the next day. Just keep the cooled cake covered so it doesn’t dry out.
If you want it longer-term, freeze individual portions or freeze the whole cake (wrapped well). Thaw in the fridge overnight, then bring to room temperature before serving.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Does mayonnaise make the cake taste like mayo?
No. You don’t taste mayonnaise at all once it’s baked. It just makes the cake moist and tender, kind of like using oil and eggs in one ingredient.
Can I use coffee instead of water?
Yes, and I recommend it if you like a deeper chocolate flavor. Use brewed coffee that’s warm/hot, the same amount as the water.
Can I make this into cupcakes?
You can. Divide the batter into lined muffin cups and bake for about 18 to 22 minutes, then start checking early since cupcakes can go from done to dry pretty fast.
What pans work best for this cake?
A 9×13-inch pan is the easiest, and it turns this into a simple chocolate sheet cake. Two 9-inch rounds also work well if you want a layer cake; just keep an eye on bake time since it can vary by pan and oven.
How do I know when the cake is done?
I look for the top to be set and a toothpick to come out with a few moist crumbs. If you see wet batter, give it a few more minutes and check again.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Chocolate Mayonnaise Cake
INGREDIENTS
Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine salt
- 1.5 cups mayonnaise
- 1.5 cups warm water or brewed coffee
- 2 teaspoons vanilla extract.
Chocolate Frosting
- ½ cup unsalted butter softened
- ½ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ¼ cup milk plus more as needed
- 1 teaspoon vanilla extract
- pinch of salt.
INSTRUCTIONS
Bake Cake
- heat oven to 350 F and grease a 9 inch by 13 inch pan or two 9 inch round pans
- whisk flour sugar cocoa baking soda baking powder and salt until uniform
- add mayonnaise warm water or coffee and vanilla and whisk until smooth with no dry pockets
- pour batter into prepared pan and bake until a toothpick comes out with a few moist crumbs 30 to 38 minutes
- cool in pan 15 minutes then cool completely before frosting.
Make Frosting and Finish
- beat butter cocoa salt and vanilla until smooth
- add powdered sugar and milk and beat until fluffy adjusting milk for spreadable consistency
- spread frosting over cooled cake and let set 15 minutes before slicing.
