Rich & Moist Chocolate Mayonnaise Cake Recipe | Easy & Delicious
Delightfully Creamy Chocolate Mayo Cake
Ever thought mayonnaise could make a cake so irresistibly moist and tender? This easy-to-follow recipe uses mayo in place of traditional fats to deliver a rich, deep chocolate flavor and a surprisingly creamy texture. If you love cakes that stay soft and flavorful for days, this is the one for you!
Why You’ll Adore This Recipe
- Moist, Velvety Crumb: Using mayo ensures the cake stays soft and fluffy without adding any extra heft.
- Deep Chocolate Intensity: A heavenly combination of cocoa and a touch of coffee creates a bold, irresistible flavor.
- No-Fuss Preparation: Just two bowls, one whisk, and you’re set. Perfect for beginner bakers or quick dessert fixes.
Yes, Mayonnaise!
Mayonnaise is made primarily of eggs and oil, both essential for a moist cake. Don’t worry—there’s no strange flavor after baking. Instead, you get a soft crumb without needing extra dairy or oil. Trust me, once you try it, you’ll be hooked!
Essential Ingredients
- All-Purpose Flour: Forms the structure of the cake.
- Granulated Sugar: Sweetens and helps the cake retain moisture.
- Unsweetened Cocoa Powder: Use a regular (non-Dutch) cocoa powder to get the perfect rise.
- Mayonnaise: The star ingredient ensuring extra moisture.
- Warm Coffee: Enhances and deepens the chocolate flavor (can substitute hot water or buttermilk if preferred).
- Eggs: Helps set the cake’s structure.
- Vanilla Extract: Adds a nice aromatic sweetness.
- Baking Soda and Baking Powder: For that perfect, light lift.
- Salt: Balances and brightens the sweetness.
How to Prepare Your Chocolate Mayo Cake
This recipe is designed for ease: mix wet ingredients, blend in the dry, and bake. You’ll have a decadent chocolate cake ready to cool in no time.
- Combine the Wet Ingredients: Preheat the oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking pan with nonstick spray. In a large bowl, whisk together the mayonnaise, warm coffee, eggs, and vanilla extract.
- Mix the Dry Ingredients: In a separate bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt until well-blended.
- Bring It All Together: Gently fold the dry mixture into the wet mixture until just combined, taking care not to overmix.
- Bake and Cool: Pour the batter into the prepared pan. Bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake rest in the pan for 5 minutes before transferring it to a rack to cool completely.
Tips and Toppings
- Switch Out the Coffee: If you prefer a milder taste, hot water or buttermilk can replace the coffee.
- Avoid Dutch Process Cocoa: It’s been neutralized and can affect the cake’s rise.
- Fabulous Frostings: Top with chocolate buttercream, cream cheese frosting, or sifted powdered sugar. Fresh berries are also divine!
- Try Flavored Mayo: Miracle Whip or a light mayonnaise works fine if that’s what you have on hand.
Special Tips & Tricks
- Quick Chill for Easy Frosting: Pop your cake in the freezer for 15–20 minutes before applying any frosting to get a clean, crumb-free finish.
- Enhance Flavor with Espresso Powder: If you’re a coffee enthusiast, consider dissolving a spoonful of espresso powder in your liquid for an extra mocha twist.
Storing Your Cake
- Room Temperature: Cover the cake with plastic wrap or store in an airtight container on the counter for up to 5 days.
- Refrigerator: Keep it chilled for up to 7 days in a sealed container to maintain freshness.
- Freezing: Freeze the unfrosted cake for up to 3 months. Wrap tightly in plastic wrap and thaw at room temperature before frosting.
More Cakes to Satisfy Your Chocolate Cravings
Can’t get enough? Try these other chocolatey delights next:
Be sure to bookmark or pin this recipe so you can find it whenever that chocolate craving hits!
