Chocolate May Cake is a moist and rich chocolate cake with mayonnaise as a key ingredient. This unexpected twist on a classic favorite is sure to delight your taste buds. And, this recipe is made with only seven ingredients that you probably already have on hand! If you love cake, be sure to try my Perfect Chocolate Cake with Chocolate Buttercream, too.
Why Add Mayonnaise to Chocolate Cake?
The mayonnaise cake originated during the Great Depression when eggs and oil were scarce. Mayonnaise, which is essentially an emulsion of egg yolk, oil, and vinegar, was a convenient substitute for these ingredients. In fact, some mayonnaise brands even included the recipe on the jar. Using mayo in a cake recipe simplifies the process by combining multiple ingredients into one, resulting in a velvety texture that’s difficult to resist. And no, you will not taste the mayonnaise.
Ingredients & Substitutions
Mayonnaise: I do recommend using full-fat mayonnaise* for this recipe. However, you could substitute light or reduced-fat mayonnaise if that is what you have. Or, make your own! Do not substitute miracle whip. Miracle Whip is different than mayonnaise and has a different taste, some would even say seasoned. So, for a sweet baked good like chocolate cake, it is best to stick to traditional mayonnaise.
Cocoa: Look for high-quality cocoa powder to use in this recipe. Dutch-processed cocoa can also be used for an even darker and richer cake.
*You can see there is no added salt in this recipe and that is because there is salt already in the mayonnaise.
How to Store Mayonnaise Cake
This cake can be stored in an airtight container at room temperature. It will last up to 3 days. For a little longer shelf-life, you could also store it in the refrigerator for up to a week.
Can I Freeze Chocolate Mayo Cake?
Yes, you can! It can be treated just like a traditional cake recipe. Make sure that the cake has fully cooled then wrap it tightly in a layer of plastic wrap and then a layer of foil. Place in your freezer for up to 3 months. To thaw cakes, unwrap them and put them on a wire rack at room temperature. They should thaw out in 2-3 hours.
More Chocolate Cakes
Chocolate Mayonnaise Cake
Ingredients
Cake
- 2 cups (256 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 6 tablespoons (44 g) cocoa powder
- 2 teaspoons baking soda
- 1 cup (237 g) water
- 1 cup (232 g) mayonnaise
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat oven to 350°F. Spray a 9×9-inch baking dish with nonstick cooking spray.
- In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, and baking soda.
- Add the water, mayonnaise, and vanilla. Mix until evenly combined.
- Pour the batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick comes out mostly clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Video
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Can you make this as cup cakes ?
Yes. I’ve made cupcakes and I’ve added semi sweet chocolate chips as well.
Thank you for all your divine recipes.will be making your chocolate cake.
I make this for friends often.
One devil’s food cake mix, with everything else you listed, makes it easier.
I do add a fudge instant pudding as well to the mix.
It’s the Portilo’s famous cake too.
Can you do it has gluten free?
This cake was awesome!!
I used Dutch processed cocoa and Espresso instead of water. Used your brownie icing recipe and it lasted 1 day lol
🤎🤎🤎🤎🤎🤎🤎🤎🤎🤎🤎🤎🤎🤎
So many of your recipes are in my repertoire, and this one did not disappoint! I DID substitute coffee with water, because there was leftover coffee in the pot. I also used natural cocoa because the recipe called for baking soda. Question — why would dutch processed cocoa work here? Is the mayo acidic enough to cancel out the 2t of baking soda (my first instinct was that the recipe called for A LOT of baking soda for a 9×9 cake)?? So curious!
I have to say this was really moist!
I compared various recipes with mayonnaise and they were pretty much the same. Disappointed though that if I close my eyes, I wouldn’t know that it was chocolate.
I guess I have to increase the Coco and the sugar.
But definitely a 👍🏼 it was very easy!
I want to use a 13 x 9… what do I need to change to do this? Thank you.
Recipe for icing?
Sure – it is the first link in the first paragraph of the blog post, but here it is again:
https://iambaker.net/the-perfect-chocolate-cake/
Looks delicious, Thanks for sharing