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? Jarred mayonnaise - it keeps the cake unbelievably soft and contributes perfect moisture without overpowering flavor.
Featured Review
"Absolutely beautiful moist chocolate cake! This is now my go to cake from now on!"
Diana
When I made this cake I took it to a group of friends and they all gushed over how delicious this 2 layer 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
This two layer cake recipe calls for hot coffee which helps bloom the cocoa powder creating an intensely chocolate flavor. You don't taste the coffee. You cannot swap it out, trust me it makes this cake stunning!
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
The Magic of Mayos Moisture
For the top layer use the back of a spoon to swirl the frosting and add sprinkles if desired. Store this 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.
When I serve this chocolate mayo cake the frosting I most prefer is this glossy chocolate frosting. The easy chocolate cake layers also go well with Peanut Butter Frosting or Oreo Frosting and of course a classic Vanilla Buttercream.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
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.
- Total Time: 1 Hour 45 Minutes
- Yield: 8-10 Slices 1x
Ingredients
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
Instructions
Moist Chocolate Cake
- Preheat oven to 350F/180C and grease two 8-inch round pans. Set aside.
- 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.
- 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.
- While the cakes are cooling prepare chocolate frosting. When cakes are fully cooled begin frosting.
Assembly
- 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.
- 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.
- 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.
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!
- Prep Time: 15 Minutes
- Assembly Time: 1 Hour
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Janice says
This cake is so moist and chocolaty! Love it!!
Elizabeth Waterson says
Thank you so much for the lovely review Janice!! So happy you enjoyed the cake!! Take care. XX Liz
Diana Laguzza says
Absolutely beautiful moist chocolate cake! This is now my go to cake from now on!
Elizabeth Waterson says
Thank you so much for the lovely 5-star review Diana!! And so happy you loved this cake and plan to make it again!! Take care. XX Liz
Judy Jacobi says
I made the chocolate mayo cake according to directions. It came out perfect! I made a ganache frosting between the layers (I made 3) with a ganache glaze. 5 stars
Elizabeth Waterson says
Hi Judy, so happy to hear that you enjoyed the cake! The ganache sounds perfect in between!! Take care xx Liz