Warm, chocolatey, and oddly simple — Chocolate Mayonnaise Cake is the kind of dessert that makes a weeknight feel special. This cake stays moist and has a deep chocolate smell that fills the kitchen as it bakes. If you want an easy, no-fuss cake that guests and kids both love, this recipe fits the bill. For another cozy treat, try an apple cinnamon German pancake for a weekend breakfast.
Why Make This Recipe
- Quick & Easy: simple pantry ingredients and one bowl to mix.
- Family Favorite: soft, tender crumb kids ask for seconds of.
- Budget-Friendly: mayonnaise replaces eggs and extra butter, saving money.
- Comforting: the warm cocoa aroma and moist texture feel like home.
This cake stands out because mayonnaise keeps it extra tender while staying simple to make. It brings comfort and a little nostalgia — like a warm slice after school or a calm dessert after a long day. If you like very moist chocolate desserts, you might also enjoy a classic German chocolate poke cake.
Ingredients
For the cake:
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 3/4 cup (75 g) unsweetened cocoa powder, sifted if lumpy
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240 g) mayonnaise (regular or light) — not whipped
- 1 cup (240 ml) warm water or hot coffee (coffee deepens the chocolate flavor)
- 1 tablespoon vanilla extract
For the simple chocolate glaze (optional):
- 1/2 cup (90 g) semi-sweet chocolate chips
- 2 tablespoons butter
- 2 tablespoons milk
Notes: Measure flour by spooning into the cup and leveling. Use regular mayonnaise for best richness; light works fine but makes the cake slightly less rich.
How to Make Chocolate Mayonnaise Cake
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch (23×33 cm) baking pan. Preheating ensures even rise.
- Whisk the flour, sugar, cocoa powder, baking soda, and salt in a large bowl until well blended. This distributes the leavening and cocoa so the cake bakes evenly.
- Add the mayonnaise, warm water (or hot coffee), and vanilla to the dry mix. Stir with a spatula until the batter is smooth and glossy, scraping the sides. Do not overmix — stop when no dry streaks remain. A few small bubbles are fine.
- Pour the batter into the prepared pan and smooth the top with a spatula. Tapping the pan gently on the counter removes large air pockets.
- Bake for 30–35 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Oven times vary, so start checking at 25 minutes.
- Let the cake cool in the pan on a wire rack for 10–15 minutes, then loosen the edges and transfer to the rack to cool completely or serve warm. Cooling a bit helps the glaze set if you add it.
- (Optional) For the glaze: melt the chocolate chips, butter, and milk in a small heatproof bowl over simmering water or in 15-second bursts in the microwave, stirring until smooth. Pour over the slightly cooled cake and spread gently.
Why this step matters: letting the cake rest a little before slicing keeps it from tearing, and the short bake time keeps it very moist.
How to Serve Chocolate Mayonnaise Cake
- Serve warm with a scoop of vanilla ice cream and a drizzle of chocolate glaze for contrast of hot and cold.
- Dust with powdered sugar and add fresh berries for a bright, pretty plate.
- Pair slices with hot coffee or milk for a cozy afternoon snack.
How to Store Chocolate Mayonnaise Cake
- At room temp: keep in an airtight container for up to 2 days. Seal well to keep moisture in.
- In the fridge: store covered for up to 5 days; let slices come to room temp before serving for best texture.
- Freezing: wrap individual slices tightly in plastic wrap and place in a freezer bag up to 3 months. Thaw overnight in the fridge and warm gently in the microwave.
- Reheat: microwave a slice for 12–20 seconds to warm, or reheat in a 325°F (160°C) oven for 8–10 minutes.
Tips to Make Chocolate Mayonnaise Cake
- Use hot coffee instead of water to deepen the chocolate flavor.
- Don’t overmix the batter — stir until it’s just smooth to keep the cake tender.
- Measure cocoa and flour properly (spoon and level) to avoid a dry cake.
- Let the cake cool slightly before slicing so it holds together.
- Use fresh baking soda for the best rise.
Variation
- Gluten-free: swap the flour for a 1-to-1 gluten-free flour blend and check doneness earlier.
- Cocoa boost: stir 1/4 teaspoon instant espresso powder into the hot water for richer chocolate notes.
- Vegan-ish: use vegan mayonnaise to make a dairy-free, egg-free version (check glaze ingredients).
FAQ — Can I use low-fat mayonnaise?
Yes. Low-fat mayonnaise will work but the cake will be a touch less rich. It still stays moist because mayo provides oil and moisture.
FAQ — Can I substitute eggs instead of mayonnaise?
You can use eggs, but that changes the texture. Mayonnaise replaces both fat and some emulsifiers; if you add eggs, you’ll need oil or butter and a different recipe ratio.
FAQ — Why did my cake turn out dense?
Dense cake often means overmixing or too much flour. Also check your baking soda freshness and oven temperature — an underheated oven can cause a heavy texture.
Conclusion
This Chocolate Mayonnaise Cake is a simple, homey dessert that gives a rich chocolate flavor with a very soft, moist crumb. It’s perfect for busy nights, bake sales, or when you want something that fills the room with warm cocoa scent. If you want to see another take on this classic idea, check this detailed Chocolate Mayonnaise Cake for tips and photos. For a tried-and-true community-tested version, read the Chocolate Mayo Cake Recipe. Please leave a comment and a star rating if you tried it, and share this post on Pinterest or Facebook. What twist did you try? Let us know below!
Print
Chocolate Mayonnaise Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A warm and chocolatey cake that combines mayonnaise for a moist, tender texture, perfect for a weeknight treat.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 3/4 cup (75 g) unsweetened cocoa powder, sifted
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240 g) mayonnaise
- 1 cup (240 ml) warm water or hot coffee
- 1 tablespoon vanilla extract
- 1/2 cup (90 g) semi-sweet chocolate chips (optional)
- 2 tablespoons butter (optional)
- 2 tablespoons milk (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Whisk the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- Add the mayonnaise, warm water (or hot coffee), and vanilla to the dry ingredients and mix until smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Let cool for 10-15 minutes, then transfer to a wire rack to cool completely.
- For the optional glaze, melt the chocolate chips, butter, and milk together and pour over the cooled cake.
Notes
Use regular mayonnaise for best results; light mayonnaise works fine but makes it slightly less rich.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg