Ultra-Moist Chocolate Mayonnaise Cake

This chocolate mayonnaise cake is a retro delight with moist, tender chocolate layers and a fudgy frosting that makes every bite rich but never heavy. The secret to its irresistible texture? Mayonnaise - it keeps the cake unbelievably soft and contributes perfect moisture without overpowering flavor. Easy to mix and bake with pantry staple ingredients, this cake pairs classic chocolate with a deeply satisfying, plush crumb that's hard to resist. Whether you're celebrating a birthday or craving a chocolate classic, this cake delivers comforting flavor and everyday elegance

When I made this cake I took it to a group of friends and they all gushed over how delicious this cake was. I then asked them if they could guess the secret ingredient. No one guessed right, when I told them it was mayonnaise I got some grossed-out looks. But if you think about it mayo is mostly egg and oil, two of the main cake ingredients.

Trust me your friends and family will love this secret ingredient chocolate cake. You'll find all my cake recipes here.

Pantry-Friendly Chocolate Cake Ingredients

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

• Mayonnaise: Adds moisture and richness without flavor, keeping the cake soft and tender.
• Cocoa + hot coffee: Develops deep chocolate flavor without heaviness.
• Sugar: Sweetens and balances the chocolate.
• Eggs: Provide structure and help the cake rise evenly.
• Flour + leavening: Create body and lift for a tender crumb.
• Fudge frosting: A rich, glossy topping that ties the whole cake together.

Mayonnaise Magic & Chocolate Delight

For the top layer use the back of a spoon to swirl the frosting and add sprinkles if desired. Store the cake in an airtight container at room temperature, if you live in a warm environment you might want to store the cake in the refrigerator. 

Other frosting ideas to try are

• Peanut Butter Frosting
• Chocolate Buttercream
• Vanilla Buttercream
• Oreo Frosting
• Cream Cheese Frosting

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

Recipe Card

Ultra-Moist Chocolate Mayonnaise Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Print Recipe

Pin Recipe

This chocolate mayonnaise cake is a retro delight with moist, tender chocolate layers and a fudgy frosting that makes every bite rich but never heavy. The secret to its irresistible texture? Mayonnaise - it keeps the cake unbelievably soft and contributes perfect moisture without overpowering flavor. Easy to mix and bake with pantry staple ingredients, this cake pairs classic chocolate with a deeply satisfying, plush crumb that's hard to resist. Whether you're celebrating a birthday or craving a chocolate classic, this cake delivers comforting flavor and everyday elegance.

• Yield: 8-10 Slices 1x

Ingredients

Units USM Scale 1x2x3x

Chocolate Mayo Cake

• 200 grams (1 Cup) Granulated Sugar/ Caster Sugar
• 200 grams (1 Cup) Light Brown Sugar
• 2 Large Eggs, at room temperature
• 6oz (¾ Cup) Mayonnaise
• 2 ½ Teaspoons Pure Vanilla Extract
• 6oz (¾ Cup) Whole Milk or Buttermilk
• 250 grams (2 Cups) All-Purpose/ Plain Flour
• 90 grams (¾ Cup) Dutch Process Cocoa Powder ( I use Bensdorp Dutch Cocoa Powder)
• 2 Teaspoons Baking Soda
• ½ Teaspoon Salt
• 1 Teaspoon Baking Powder
• 8oz (1 Cup) Hot Coffee*

Frosting

• 1 Batch Chocolate Frosting
• Sprinkles

Cook Mode Prevent your screen from going dark

Instructions

Moist Chocolate Cake

1. Preheat oven to 350F/180C and grease two 8-inch round pans. Set aside.
2. In the bowl of an electric mixer or large bowl with a whisk combine the eggs, vanilla, mayonnaise, and buttermilk mix until fully combined. Place a large fine mesh sieve on top and add all of the dry ingredients. Sift into the wet ingredients then use a spatula to fold in to combine. Once just combined add the hot coffee and mix carefully not to splash yourself. The cake batter will be very thin. Pour evenly into prepared pans.
3. Bake for 25-30 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely.
4. While the cakes are cooling prepare chocolate frosting. When cakes are fully cooled begin frosting.

Assembly

1. Add about 1 heaping cup of frosting to the center and use an angled spatula to spread it into an even layer, bend down to eye level with the cake to make sure the frosting is in an even layer.
2. Add the second cake layer bottom side up, the bottom side of the cake is generally straighter than the top so this helps create an even top of the cake.
3. Using a straight icing spatula press and gently spread chunks of frosting on the side, about 8 times, then you can evenly spread the frosting together creating a crumb-free coat of frosting. For the top layer use the back of a spoon to swirl the frosting and add sprinkles if desired. Store the cake in an airtight container at room temperature, if you live in a warm environment you might want to store the cake in the refrigerator. 

Equipment

Cordless Hand Mixer

Buy Now →

Small Angled Spatula

Buy Now →

Straight Icing Spatula

Buy Now →

Cake Pans

Buy Now →

OXO Kitchen Scale

Buy Now →

Notes

• You can freeze the cake layers unfrosted by following these steps:  Let the chocolate cake layers cool completely. Once cooled wrap tightly in plastic wrap, then wrap the cake in a second layer. Two layers of plastic wrap helps prevent any freezer burn. Store the cakes on a flat surface for the first few hours of freezing, this initial time ensures the cakes freeze in the proper shape. After frozen feel free to store the cakes on top of each other or on their side. Take the cake layers out of the freezer and place on the counter at room temperature for a couple of hours. The cake will thaw a lot quicker than you think.
• You can also freeze the frosted cake by following these steps:  Frost the cake then place it in the freezer to flash freeze for one hour. After one hour wrap it in plastic wrap tightly, twice, to help prevent freezer burn. Take the cake out of the freezer and place it in the refrigerator to thaw overnight. You can do the same process with slices of cake too!

• Author: Elizabeth Waterson
• Category: Dessert
• Method: Bake
• Cuisine: American

Recipe Card powered by