Chocolate mayonnaise cake is a moist and fudgy chocolate cake made with mayonnaise. This old fashioned chocolate mayo cake is quick and easy to make using a mixing bowl and a whisk. Top this cake with a light and fluffy chocolate frosting for a simple, but wonderfully decadent chocolate cake.
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Why Should You Make This Recipe
I absolutely adore a delicious and simple chocolate cake that comes together quickly and easily. My Buttermilk Chocolate Cake, Chocolate Ganache Cake, Chocolate Fudge Cake and Chocolate Pound Cake are just a few I love from the blog. I know you’ll love this easy fudge cake as much as I do because:
- Layers of flavors and textures. From the rich, fudgy and moist chocolate cake to the light, fluffy and creamy ganache frosting, this old fashioned chocolate cake will have you going back for seconds.
- Easy to make. This moist mayonnaise and chocolate cake is so simple to make and comes together quickly. Simply sift and whisk the dry ingredients together. Then whisk in the mayo, vanilla and coffee. Pour the chocolate cake batter into the pan, bake, cool, top and enjoy.
- You’re out of eggs. This simple chocolate cake recipe uses mayonnaise instead of eggs. No need to worry the next time your sweet tooth strikes and you don’t have any eggs.
Ingredients
This moist and fudgy mayonnaise cake requires a handful of simple ingredients to make and you probably already have them in your pantry and fridge.
Chocolate Mayonnaise Cake
- Dry Ingredients: Gather all purpose flour, sugar, unsweetened cocoa powder, baking soda and salt.
- Wet Ingredients: Gather mayonnaise, vanilla extract and warm coffee or water.
Chocolate Buttercream Frosting
Gather butter, powdered sugar, cocoa powder, vanilla extract, milk and salt.
Substitutions
This easy chocolate mayonnaise cake uses ingredients that are simple and basic, but you may need to make a substitution here and there. Here are my recommended substitutions to make this cake if you need them.
- All purpose flour: To make this gooey chocolate cake gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based on weight (240 g) rather than cup for cup.
- Baking Soda: This cake hasn’t been tested with baking powder.
- Salt: Like with savory foods, adding a little salt to anything enhances the flavors in the dish. Make sure to add the salt.
- Unsweetened Cocoa Powder: This is the recommended cocoa powder for this chocolate and mayonnaise cake.
- Granulated Sugar: This mayo chocolate cake calls for granulated sugar, but maple sugar would also work well to make the cake refined sugar free.
- Mayonnaise: I prefer to use Duke’s mayonnaise for this cake. However, use a full fat version of your preferred mayonnaise.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Warm coffee: Use an equal amount of warm water.
Variations
- Chocolate Mayonnaise Cake Bundt Cake: Generously grease and dust with cocoa powder, a 10 - 12 cup capacity bundt pan. Prepare the cake according to the recipe directions. Make sure the cake fills no more than ¾ of the pan. Bake at 350 F (177 C) for 30 - 40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then inverted onto a serving plate to cool to room temperature. Heat ¾ cup (180 ml) heavy cream to a simmer. Pour over a bowl filled with 1 cup (170 g) chocolate chips or chopped chocolate. Allow the chocolate to melt for 3 - 4 minutes. Stir well to combine the chocolate and cream. Pour the ganache over the cooled cake.
- 9 - inch springform pan: Prepare the recipe as written, but rather than use a 9 inch square pan, use a 9 inch (23 cm) springform pan. Bake for 30 - 35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Make sure the cake fills no more than ¾ of the pan.
How To Make
Learn how to make chocolate mayonnaise cake in a few easy steps.
Make and Bake the Chocolate Mayo Cake
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and two sides of a 9 x 9 inch (23 cm) cake pan with parchment paper. Place a larger mesh strainer over a mixing bowls. Add the all purpose flour, sugar unsweetened cocoa powder, baking soda and salt. Sift the dry ingredients into the bowl. Then whisk the dry ingredients together until well combined.
- Add the mayonnaise, vanilla and very warm coffee or water into the dry ingredients.Whisk the ingredients together to combine. Then whisk more vigorously to fully combine the wet and dry ingredients. Evenly spread the chocolate cake batter into the prepared pan. Bake the mayonnaise chocolate cake for 30 - 35 minutes or until a toothpick inserted into the center of the chocolate cake comes out clean with a few moist crumbs. If the wet batter comes out coating the toothpick, bake an additional 3 - 5 minutes before checking again. Cool the cake in the pan for 20 minutes. Run a butter knife around the edges of the cake that touch the pan. Gently lift the chocolate cake out of the pan using the parchment paper. Transfer to a cooling rack or serving plate to cool to room temperature.
Make the Chocolate Buttercream
3. While the cake cools, make the chocolate frosting. Cream the butter on medium speed until smooth and creamy. Mix in the cocoa powder, powdered sugar, vanilla extract, 1 teaspoon milk and salt. Mix on low until mostly combined. Increase the speed to medium for 1 minute. If needed, mix in up to 1 teaspoon additional milk. Mix well to combine. Evenly spread the fluffy chocolate buttercream on top of the cooled chocolate cake. Use the back of a small spoon to create some decorative swirls and swoops if you like! Slice and enjoy.
How To Store, Freeze and Thaw
- Store: Once the chocolate mayonnaise cake has cooled completely to room temperature, it can be stored in an airtight container at room temperature if unfrosted or topped with a buttercream frosting. Once the mayo chocolate cake is topped with a topping such as ganache or cream cheese frosting, store the cake in an airtight container in the fridge for 4 - 5 days.
- Freeze: Make sure the cake is completely cooled to room temperature. Cut the cake into your preferred amount of pieces or store as an entire cake. Wrap the cake in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months. Do not top the cake with the frosting if you plan on freezing the cake. Depending on the frosting or topping, it’s better to wait until the cake has thawed before topping.
- Thaw: The easiest way to thaw the fudgy mayo cake with is to let it sit overnight in the fridge. It can also sit out at room temperature depending on the topping.
M’s Expert Tips
- Prepare the pan. Use a non-stick spray and line the bottom and two sides of the cake pan with parchment paper to prevent the cake from sticking to the pan.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly, resulting in a softer cake.
- Use a good quality ingredients. This old fashioned mayo chocolate cake uses only a handful of ingredients. Make sure the ingredients are fresh and good quality.
- Measure the ingredients properly. I highly recommend using a food scale.
- Don’t overmix the cake batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the cake becomes very fragrant, it’s a good idea to start checking. Begin checking on the the mayo cake at the minimum baking time. A toothpick inserted into the center of the cake should come out with a few moist crumbs, but not streaks of wet batter. If the toothpick comes out with wet batter, bake an additional 3 -5 minutes before checking again. Repeat as often as needed until the cake is baked through.
FAQs
What does mayonnaise do in cakes?
Mayonnaise is essentially an emulsion of eggs, oil, vinegar and water. Making a cake with mayonnaise acts as an easy replacement of the eggs and adds more fat to the cake. The result is an exceptionally fudgy and moist chocolate cake.
Does mayo change the taste of the cake?
Mayo doesn’t change the taste of the cakes when used in cakes with another strong flavor such as chocolate cakes. The mayonnaise does create a velvety texture with a moist crumb of the cake by adding moisture and fat.
How much mayonnaise equals one egg in a cake?
Replace each egg with 4 tablespoons (¼ cup, 45 ml) mayonnaise.
Other Chocolate Cake Recipes to Try
If you try this Chocolate Mayonnaise Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Chocolate Mayonnaise Cake Recipe
Chocolate mayonnaise cake is a moist and fudgy chocolate cake made with mayonnaise. This old fashioned chocolate mayo cake is quick and easy to make using a mixing bowl and a whisk. Top this cake with a light and fluffy chocolate frosting for a simple, but wonderfully decadent chocolate cake.
Equipment
- 1 mixing bowl
- 1 fine mesh strainer or sifter optional
- 1 9 x 9 (23 cm) pan
- 1 sheet parchment paper
- 1 stand mixer with paddle attachment or electric hand mixer with beaters optional, to make the frosting
Ingredients
Chocolate Mayonnaise Cake
- 2 cups (240 g) all purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking soda
- ½ cup (40 g) unsweetend cocoa powder
- 1 cup (224 g) mayonnaise, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (240 ml) very warm coffee or water
Chocolate Buttercream Frosting
- 12 tablespoons (170 g) unsalted butter, room temperature
- ¼ cup (20 g) cocoa powder
- 1½ cups (180 g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 - 2 teaspoons milk, as needed
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and two sides of a 9 x 9 inch (23 cm) cake pan with parchment paper.
- Place a larger mesh strainer over a mixing bowls. Add the all purpose flour, sugar unsweetened cocoa powder, baking soda and salt. Sift the dry ingredients into the bowl. Then whisk the dry ingredients together until well combined.2 cups (240 g) all purpose flour, 1 cup (200 g) granulated sugar, 2 teaspoons baking soda, ½ cup (40 g) unsweetend cocoa powder
- Add the mayonnaise, vanilla and very warm coffee or water into the dry ingredients. Whisk the ingredients together to combine. Then whisk more vigorously to fully combine the wet and dry ingredients. The chocolate mayo cake batter should be smooth, slightly thick and glossy. Evenly spread the chocolate cake batter into the prepared pan.1 cup (224 g) mayonnaise, room temperature, 2 teaspoons (10 ml) vanilla extract , 1 cup (240 ml) very warm coffee or water
- Bake the mayonnaise chocolate cake for 30 - 35 minutes or until a toothpick inserted into the center of the chocolate cake comes out clean with a few moist crumbs. If the wet batter comes out coating the toothpick, bake an additional 3 - 5 minutes before checking again.
- Cool the cake in the pan for 20 minutes. Run a butter knife around the edges of the cake that touch the pan. Gently lift the chocolate cake out of the pan using the parchment paper. Transfer to a cooling rack or serving plate to cool to room temperature.
- While the cake cools, make the chocolate frosting. Cream the butter on medium speed until smooth and creamy. Mix in the cocoa powder, powdered sugar, vanilla extract, 1 teaspoon milk and salt. Mix on low until mostly combined. Increase the speed to medium for 1 minute. If needed, mix in up to 1 teaspoon additional milk. Mix well to combine.12 tablespoons (170 g) unsalted butter, room temperature, ¼ cup (20 g) cocoa powder, 1½ cups (180 g) powdered sugar, 1 teaspoon vanilla extract , ¼ teaspoon salt , 1 - 2 teaspoons milk, as needed
- Evenly spread the fluffy chocolate buttercream on top of the cooled chocolate cake. Use the back of a small spoon to create some decorative swirls and swoops if you like! Slice and enjoy.
Notes
Store: Once the chocolate mayonnaise cake has cooled completely to room temperature, it can be stored in an airtight container at room temperature if unfrosted or topped with a buttercream frosting. Once the mayo chocolate cake is topped with a topping such as ganache or cream cheese frosting, store the cake in an airtight container in the fridge for 4 - 5 days.
See the Variations section of the blog post to make this Chocolate Mayonnaise Cake in a springform pan or in a bundt pan.
Other Frostings Ideas: Mascarpone Frosting (serve with mixed berries), Strawberry Cream Cheese Frosting, Oreo Frosting, Coffee Buttercream and Funfetti Vanilla Frosting.
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