Chocolate Mayonnaise Cake is a retro chocolate cake recipe that is super moist, dense, and rich. This delicious chocolate cake is so good, even without frosting!
Chocolate Mayonnaise Cake
Chocolate Mayonnaise Cake is a retro chocolate cake recipe that first appeared in the era of the Great Depression when certain ingredients were scarce, so the story goes.
I remember this chocolate cake as one my nana made when I was little. I even have her original cake pans to make it in!
I have updated this recipe through the years as I wanted a bolder chocolate flavor.
Why Use Mayonnaise in a Cake?
I think initially it was to replace eggs and oil when they may have been scarce (though this version does have eggs).
The reason I add mayo to a cake is to make it dense and moist. This is for when you want a more substantial chocolate cake.
If I want a light and airy cake, I would use a different cake recipe.
Does it Have to be a Layer Cake?
No, not at all. You can make this cake in a 9″x13″ baking dish (increase bake time to about 35-40 minutes).
As the recipe is written, it will make 2 single-layer 9″ cakes.
The steps to make this awesome Chocolate Mayonnaise Cake are easy. Here they are:
Bake until a toothpick inserted into the center of the cake comes out clean.
Try not to over bake so the cake stays moist and as light as this dense cake can be (I hope that makes sense!).
Does This Cake Need to be Refrigerated?
Not as is. Just store in an air-tight container.
Depending on the frosting you use, you may need to refrigerate it. Check the frosting recipe.
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Did you make this yummy retro chocolate cake recipe? Please leave a comment with a star rating below. I’d like to know how you liked it!
Chocolate Mayonnaise Cake
- 2 Tbsp Butter for greasing cake pans
- 2 cups Cake Flour
- 3/4 cup Cocoa Powder plus extra for dusting (I use half dark cocoa and half regular)
- 1 1/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Instant Espresso Powder optional
- 1/4 tsp Salt
- 3 Eggs room temperature
- 1 3/4 cups Sugar
- 1 cup Real Mayonnaise not low fat
- 2 tsp Vanilla
- 1 cup Water room temp.
- 1/3 cup Brewed Coffee or just use water
- Heat oven to 350° F. Grease two 9" round cake pans* with butter, and dust with cocoa powder.
- In a mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Set aside.
- In a stand mixer, or using a hand mixer, in a large mixing bowl, beat together the eggs and sugar on medium speed (no faster).
- Add the mayonnaise and vanilla. Mix in.
- Alternate adding the dry ingredients and water, with mixer on low speed.
- Mix in the coffee, if using, otherwise just add more water.
- Mix on low speed until combined, about 1 minute.
- Pour batter into the cake pans equally.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Don't over bake.
- Cool on a rack for about 15 minutes, then remove from the pans and finish cooling cakes on a wire rack.
- When completely cooled, you can frost the cakes, if desired.
- To make a 2 layer cake, set one of the cakes upside down on a plate and frost the top. Then place the second cake on top of it and finish frosting the entire cake.
- You can also frost 2 1-layer cakes.
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