Chocolate Cake With Mayonnaise – Quick And Moist

Chocolate cake with mayonnaise surprised me the first time I baked it. I wasn’t trying to follow a trend I just wanted something rich, moist, and different.

Since then, it’s become a personal favorite, made more times than I can count. The combination of cocoa and mayonnaise creates a soft, melt-in-your-mouth texture that regular cakes just don’t have.

I didn’t copy a bakery recipe; I made it my own with a little more cocoa and a thicker layer of frosting. It’s not fancy, just honest baking. Now I’ll share exactly how I make it step by step, straight from my kitchen.

Chocolate Cake With Mayonnaise

Chocolate cake with mayonnaise is a rich, ultra-moist dessert that surprises most people with how good it tastes. Instead of using eggs and oil, mayonnaise steps in to add both moisture and fat, creating a soft, tender crumb that stays fresh for days.

The flavor is deep and chocolaty, with no trace of mayonnaise in the taste just pure, indulgent goodness. This cake has a smooth texture, holds its shape well, and pairs perfectly with any chocolate frosting.

Chocolate cake with mayonnaise classic recipe with a twist, ideal for home bakers looking for something simple, comforting, and unexpectedly delicious.

How To Make Chocolate Cake With Mayonnaise?

Let’s make this chocolate cake with mayonnaise perfectly by going through each step carefully. I’ll explain everything in simple terms and suggest useful kitchen tools to make baking easier.

You don’t need all the tools just whatever you have on hand will work fine. Follow along, and you’ll end up with a wonderfully moist and flavorful cake that’s sure to impress!

Recipe Overview

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Course: Dessert

Cuisine: American

Difficulty: Easy

Yield: 10 servings

Kitchen Utensils Needed

• 2 mixing bowls
• Measuring cups and spoons
• Whisk or electric mixer
• Spatula
• 9×13 inch baking pan
• Oven

Ingredients

• 1 cup (240g) mayonnaise (use full-fat for best results)
• 1 cup (240ml) water, room temperature
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• ½ cup (45g) unsweetened cocoa powder
• 1½ teaspoons baking soda
• ¼ teaspoon salt
• Chocolate frosting of your choice (store-bought or homemade)

Instructions

1. Preheat and Prep:

First, preheat your oven to 350°F (175°C). Grease a 9×13-inch cake pan and lightly flour it, or line with parchment paper if you prefer easy removal.

2. Mix Wet Ingredients:

In a large bowl, whisk together the mayonnaise, water, and vanilla extract until smooth and well blended. Don’t worry – you won’t taste the mayo, it just makes the cake super moist.

3. Sift and Combine Dry Ingredients:

In another bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. This helps keep the batter lump-free and airy.

4. Combine Wet and Dry:

Gradually add the dry mixture into the wet ingredients, stirring gently with a spatula or whisk. Mix just until everything is combined and you don’t see any dry flour – don’t overmix!

5. Bake:

Pour the batter evenly into the prepared pan(s). Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Start checking around the 30-minute mark.

6. Cool and Frost:

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Once cooled, slather on your favorite chocolate frosting. Homemade or store-bought – your call.

Notes

Full-fat mayo is essential; don’t use reduced-fat or flavored varieties. This cake is naturally egg-free, making it a great option for those with egg allergies. Want to make it extra decadent? Add chocolate chips to the batter before baking.

Nutrition Facts Of Chocolate Cake With Mayonnaise

Nutrition	Amounts
Calories	320
Total Fat	15g
Saturated Fat	3g
Cholesterol	10mg
Sodium	300mg
Carbohydrates	45g
Sugar	25g
Protein	3g

Why My Recipe Works

My chocolate cake with mayonnaise works because it uses simple ingredients in the right balance to create a rich, moist, and deeply flavorful chocolate cake.

The mayonnaise replaces both eggs and oil, bringing moisture and fat without overpowering the flavor. Room temperature water helps blend the batter smoothly, while cocoa powder and vanilla add depth and warmth.

Baking soda ensures the cake rises just right, giving it a light, soft crumb. I’ve tested and adjusted this recipe over time, adding small tweaks like extra cocoa or thicker frosting to get the best texture and flavor. It’s easy to follow and consistently delivers great results.

Why Peoples Like Chocolate Cake With Mayonnaise?

People like chocolate cake with mayonnaise because it’s incredibly moist, rich, and easy to make. The mayonnaise acts as both the fat and egg, giving the cake a soft, tender texture without needing extra ingredients.

It surprises many because you don’t taste the mayo at all just a deep, chocolatey flavor that feels indulgent and satisfying. This cake also stays fresh longer than regular cakes, making it great for parties, holidays, or anytime baking.

Some people grew up with it as a family recipe, while others love how simple it is to whip up without fancy tools or hard-to-find ingredients.

Recipe Tips And Techniques

Here are some helpful recipe tips and techniques to get the best results when making chocolate cake with mayonnaise:

➤ Use Full-Fat Mayonnaise: The fat content in mayonnaise is key for moisture and texture. Low-fat versions won’t give the same richness or softness.

➤ Sift Dry Ingredients: Cocoa powder, flour, baking soda, and salt should be sifted together to avoid lumps and ensure even mixing.

➤ Room Temperature Water: Using water at room temperature helps the batter blend smoothly with the mayo, preventing clumps or separation.

➤ Combine Wet and Dry Gently: When mixing the dry ingredients into the wet, stir just until everything is combined. Overmixing can make the cake dense or tough.

➤ Don’t Skip the Vanilla Extract: It enhances the chocolate flavor and balances the richness of the mayonnaise.

➤ Check Cake Doneness Early: Oven temperatures vary, so start checking your cake with a toothpick around 28 minutes to avoid overbaking.

➤ Cool Before Frosting: Let the cake cool completely on a wire rack to ensure the frosting sticks and doesn’t melt.

Variations Of Chocolate Cake With Mayonnaise

1. Classic Chocolate Mayonnaise Cake

This version stays true to the original recipe, relying on mayonnaise to replace eggs and butter, which results in an incredibly moist and tender cake. The flavor is deeply chocolatey and balanced, making it a great base for any frosting or decoration.

2. Double Chocolate Mayonnaise Cake

For chocolate lovers, adding semi-sweet or dark chocolate chips into the batter creates pockets of melted chocolate in every bite. The combination of smooth cake and gooey chocolate pieces makes this version extra decadent and satisfying.

3. Chocolate Mayonnaise Cake with Espresso

By stirring a teaspoon of instant espresso powder into the water, the chocolate flavor becomes richer and more intense. The espresso doesn’t overpower the cake but enhances the cocoa notes, perfect for those who enjoy a slightly deeper, coffee-infused chocolate taste.

4. Spiced Chocolate Mayonnaise Cake

Incorporating warm spices like cinnamon, nutmeg, or even a small pinch of cayenne pepper adds complexity and warmth to the cake. These spices complement the chocolate beautifully, making this variation ideal for fall or winter gatherings.

How To Make With More Delicious

To make your chocolate cake with mayonnaise even more delicious, try a few simple tricks. First, use high-quality cocoa powder it really boosts the chocolate flavor.

Adding a teaspoon of espresso powder enhances the richness without tasting like coffee. Swap regular water for buttermilk or milk for extra creaminess and tenderness.

Incorporate a touch of vanilla extract or even a splash of almond extract to deepen the flavor. When mixing, be gentle to keep the cake light and fluffy.

Finally, top the chocolate cake with mayonnaise with a rich, creamy frosting homemade ganache or cream cheese frosting pairs beautifully and adds indulgence. These little tweaks take the cake up a notch.

Storage & Make Ahead

From my experience, chocolate cake with mayonnaise stores really well and actually tastes even better the next day. I usually wrap the cooled cake tightly with plastic wrap or store it in an airtight container to keep it moist.

If I’m making it ahead for a party or special occasion, I bake it a day or two in advance and refrigerate it once frosted. Before serving, I let it sit at room temperature for about 30 minutes so the flavors come through and the frosting softens.

This chocolate cake with mayonnaise holds up nicely without drying out, which makes it perfect for planning ahead without stress.

FAQs About Chocolate Cake With Mayonnaise

Conclusion

This chocolate cake with mayonnaise is truly amazing and delicious, a recipe I always enjoy making and sharing. Every time I bake it, the rich, moist texture and deep chocolate flavor bring smiles to everyone at the table.

It’s simple to prepare, yet feels special enough for any occasion. I love how easy the method is, which makes baking fun and stress-free.

I’m excited to share this recipe so you can enjoy it just like I do fresh from the oven, with loved ones, every single time.

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