Mayo Cake

Whip up this rich and moist mayo cake with just a handful of pantry-staple ingredients. Top it off with chocolate frosting for a decadent dessert guaranteed to impress.

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This simple mayo cake recipe is a chocolate lover’s dream! Mayo replaces eggs and oil in this cake, leaving you with a delectably rich and moist chocolate cake smothered in chocolate frosting. It comes together with pantry-staple ingredients for a dessert that’s simply satisfying and budget-friendly! 

Mayo Cake Ingredients 

You’ll need:

For the Cake

• 4 cups all-purpose flour
• 2 cups sugar
• ½ cup cocoa powder
• 4 teaspoons baking soda
• 2 cups mayonnaise
• 2 teaspoons vanilla extract
• 2 cups water

For the Chocolate Frosting (optional)

• 1 cup butter, melted
• 1 cup cocoa powder
• 1 teaspoon vanilla extract
• 5 cups powdered sugar
• ½ cup milk or more, if needed

Substitutions and Additions 

COCOA: Any cocoa you have in stock works perfectly in this recipe. 

VANILLA: If you want to make a vanilla mayonnaise cake instead, leave out the cocoa. 

CHOCOLATE CHIPS: To make this cake extra chocolatey, add one cup of chocolate chips to the batter. 

MAYONNAISE: I recommend using full-fat mayonnaise in this chocolate cake recipe. While lighter versions work, the cake’s texture is different and might be chewier. 

FROSTING: You can top this cake with the frosting recipe provided, store-bought, or your own recipe! Caramel or vanilla frosting would also be tasty choices. 

How to Make This Mayonnaise Cake Recipe 

STEP ONE: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.

STEP TWO: In a large bowl, whisk together the flour, sugar, cocoa, and baking soda, ensuring there are no lumps. 

STEP THREE: In a medium bowl, whisk together the mayonnaise, vanilla, and water until smooth.  

STEP FOUR: Slowly add the wet mixture to the dry ingredients and stir just until combined.

PRO TIP: The batter may appear lumpy, but don’t overmix it, as this can lead to a crumbly cake. 

STEP FIVE: Divide the batter between the two prepared pans.

PRO TIP: I like to use a measuring cup or kitchen scale to ensure the batter is divided evenly among the pans. 

STEP SIX: Bake for 30 minutes or until a toothpick or cake tester inserted into the center of the cake comes out clean.

PRO TIP: If your oven tends to run hot, I recommend you check the cake before 30 minutes to ensure it doesn’t overbake. 

STEP SEVEN: Remove from the oven and cool completely.

PRO TIP: When fresh out of the oven, set the cake pans on a cooling rack for 5 to 10 minutes, then carefully flip them out and allow them to fully cool on the rack. 

STEP EIGHT: Spread icing over one of the cakes, smoothing it out to the edges. Leave frosting for the rest of the cake.

STEP NINE: Place the second cake on top, with the top side up.

STEP TEN: Ice the sides and top of the cake with the rest of the frosting.

For the Frosting

STEP ONE: Place the cocoa powder in a large mixing bowl, then add the melted butter.

STEP TWO: Using an electric mixer, mix until combined and smooth.

STEP THREE: Then add the vanilla, powdered sugar, and milk, mixing until smooth, about  2 to 3 minutes.

How To Serve 

There’s never a wrong time to serve this fantastic chocolate cake! Serve it at the end of a meal or with your afternoon coffee or tea, along with a scoop of vanilla ice cream for extra decadence. You can also wash it down with cold milk for a delicious treat. 

Storage 

ON THE COUNTER: Cover this cake with plastic wrap or store it in an airtight container on the counter for up to 3 days. 

IN THE FREEZER: Freeze this cake unfrosted, wrapped in plastic in the freezer for up to 3 months. 

With simple pantry staples, this addicting mayo cake comes together easily, leaving you with a crowd-pleasing dessert!

FAQ:

Q? What does mayo do for cakes?

A: Mayo replaces the need for eggs and oil in cakes, giving you a rich and moist cake that’s budget-friendly and requires fewer ingredients! 

Q? Does this cake need frosting?

A: Mayo cake is wonderfully moist and flavorful, so the frosting isn’t necessary as long you don’t stack the cakes. If you do, you’ll need it to act as glue between them! Otherwise, this cake is delicious on its own or dusted with powdered sugar. 

Q? Can I freeze this cake?

A: This cake freezes best when it’s unfrosted. Wrap each cake in plastic wrap, then store it in a freezer bag for up to 3 months.

Mayo Cake

Whip up this rich and moist mayo cake with just a handful of pantry-staple ingredients. Top it off with chocolate frosting for a decadent dessert guaranteed to impress.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

Cake

• 4 cups flour
• 2 cups sugar
• ½ cup cocoa
• 4 teaspoons baking soda
• 2 cups mayonnaise
• 2 teaspoons vanilla
• 2 cups water

Frosting (optional)

• 1 cup butter melted
• 1 cup cocoa powder
• 1 teaspoon vanilla extract
• 5 cups powdered sugar
• ½ cup milk or more, if needed

Instructions

 

For the Cake:

• Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
• In a large bowl, add the flour, sugar, cocoa powder, and baking soda. Take a whisk and whisk the dry ingredients to remove any lumps.
• In a medium bowl, add the mayonnaise, vanilla, and water, and using a whisk, mix together until smooth.
• Slowly add the wet mixture to the dry mixture and stir just until combined. Do not overmix.
• Divide the batter between the two prepared pans.
• Bake for 30 minutes or until toothpick or cake tester comes out clean.
• Remove from oven and cool completely.
• Spread icing over the first cake, smoothing out to the edges.
• Place the second cake on top, with the top side up.
• Ice with chocolate frosting.

For the Frosting (optional)

• Place the cocoa powder in a large mixing bowl. Add the melted butter.
• Using a mixer mix until combined and smooth.
• Add the vanilla, powdered sugar, and milk, and mix until smooth, beating for 2-3 minutes.

Notes

Note: You could also use parchment paper to line your cake pans. You can buy pre-cut parchment paper rounds to make lining the round pans easier.

Note: Don’t overmix the batter. It may appear slightly lumpy but that is ok.

Note: It’s important to wait until the cakes are completely cool before icing. The icing will melt if spread on warm cakes.

Keyword Mayo Cake Recipe