Chocolate Mayonnaise Cake

filed under: Cakes on September 25, 2018

This 7 ingredient Chocolate Mayonnaise Cake is moist, simple, and tastes divine! Enjoy it warm with a rich chocolate fudge sauce, chopped walnuts, and vanilla ice cream. If you are looking for a more traditional chocolate cake I recommend my Chocolate Craving Cake or Best Chocolate Sheet Cake!


4.88 from 8 votes
Chocolate Mayonnaise Cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

This 7 ingredient Chocolate Mayonnaise Cake is moist, simple, and tastes divine! Enjoy it warm with a rich chocolate fudge sauce, chopped walnuts, and vanilla ice cream. 

Course: Dessert
Cuisine: American
Keyword: mayonnaise cake
Servings: 9
Calories: 605 kcal
Author: Amanda Rettke
  • 2 cups (256g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (44g) cocoa powder
  • 2 teaspoons baking soda
  • 1 cup (237g) water
  • 1 cup (232g) mayonnaise
  • 1 teaspoon vanilla extract
Fudge Sauce:
  • 3/4 cup (179g) heavy cream
  • 1 cup semi-sweet chocolate chips 6 ounces
  • toasted walnuts optional
  • vanilla ice cream optional
  1. Preheat oven to 350°F. Grease a 9x9 inch baking pan.

  2. Whisk the flour, sugar, cocoa powder, and baking soda together in medium mixing bowl. Add the water, mayonnaise, and vanilla and mix until evenly combined. 

  3. Pour batter into the prepared baking pan. Bake for 25-30 minutes or until toothpick comes out mostly clean.

Fudge Sauce:
  1. Place chocolate chips in a bowl. Heat whipping cream, pour over chocolate chips, and cover. Let sit for 5 minutes and then whisk until smooth.
  2. Serve cake warm or reheat. Spoon fudge sauce on top of cake, sprinkle with walnuts, top with ice cream. Serve immediately.

Recipe Video



Chocolate Mayonnaise Cake Recipe

Chocolate Mayonnaise Cake

Chocolate Cake is a popular favorite but have you ever tried a Mayonnaise Chocolate Cake? You are in for a real treat. Never have you tasted such a rich moist cake and you’d never guess it has mayonnaise in it.

Mayonnaise is actually just an emulsion of egg yolk, oil, and a little vinegar. Typical cake recipes call for eggs, oil, and even sometimes buttermilk which has vinegar in it and makes the most amazing Double Chocolate Cupcakes. Basically, using mayonnaise is just taking a shortcut by combining multiple ingredients into one.

Mayonnaise Cake with Fudge Sauce

The mayonnaise cake originated during the Great Depression when people didn’t have as much access to eggs and oil. Brands who made mayo even added the recipe right to the jar! You can see there is no added salt in this recipe and that is because there is salt already in the mayonnaise.

Mayonnaise vs. Miracle Whip

I do recommend using a full-fat mayonnaise for this recipe. Miracle Whip is different than mayo 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.

How to Make a Mayonnaise Cake

How to Make Chocolate Mayonnaise Cake:

This cake is so simple to make! It will become your new go-to dessert.

Mix all the dry ingredients together: flour, granulated sugar, cocoa powder, and baking soda. Next, you’ll add in the mayonnaise, water, and vanilla and beat until smooth.

Pour the batter into a 9×9 inch greased baking pan and bake for 30 minutes or until toothpick comes out clean.

Easy Fudge Sauce

After pulling the cake out of the oven you can make the fudge sauce. Just place a cup of chocolate chips in a bowl and pour hot cream over them and cover for 2 minutes. Whisk the chocolate and cream together until smooth and then serve over the top of the warm cake and top with a scoop of ice cream and sprinkle with roughly chopped walnuts.

Chocolate Mayonnaise Cake

Can You Freeze a Chocolate Mayonnaise 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. I prefer to ice my cakes when they are slightly chilled, but you can frosting it when it is at room temperature as well.

This cake tastes amazing warm but you can definitely eat it at room temperature, but we love ours warm so that the ice cream can melt and the fudge sauce and soak into every nook and cranny.

This cake is the perfect ending to a dinner party with friends. No one can resist a piece of warm chocolate mayonnaise cake topped with fudge and ice cream… at least, I can’t!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • April Aronoff says:

    Hi Amanda, can u use a 9 inch round? Can u double the recipe and do two 9 inch rounds?

  • Ruth Killian says:

    I enjoy your recipes. Sooooo easy to read! And I make many of them in my kitchen!

  • Robin says:

    Can you put less cocoa?? Like maybe 3 tbsp’s less? I’m allergic to dark chocolate so all has to be made with very little cocoa.

  • Nancy Harper says:

    I just couldn’t make this cake your Best Chocolate Cake Recipe is too good to try anything else!!

  • Aldine says:

    Thank you for sharing this recipe!
    Look forward to trying it..

    Just to ask- why are the qty in grams differing for the cup measurements for the different ingredients?
    Eg. 2 cups flour is 256g but 1 cup sugar is 200g.

    • Brenda-Lee says:

      I think the only way to look at it is…It is similar to comparing the weight of 2 cups of feathers to 2 cups of water. See the difference now?

  • Amna Zaka says:


  • Linda Phipps says:

    I. Love the easy shortcuts and the infotprovided

  • Alina N. says:

    Hello! Please tell me, what can be used instead of buttermilk in the recipes.
    Thanks, Alina.

  • Anjali says:

    Which mayonnaise we can use for this recipe

  • Mish says:

    Amazing chocolate cake with a secret ingredient that is hard to detect once the cake is done! Will definitely bake this again! Thanks for the recipe!

  • Nondini says:

    Can I bake this in a Bundt pan ?

  • Gayle says:

    Could these be made into cupcakes?

    • Andy says:

      I made cupcakes and baked them for 15-18 minutes. They turned out great!

  • Nadia says:

    Maravilhosa receita

  • Nadia says:

    Sou brasileira e as vezes aqui não tem alguns ingredientes…mas acho suas receitas maravilhosas!

  • Debbie Sellars says:

    My Grandmother made this cake, every year, for my Birthday. I’m 62 years old. My favorite. I teach cooking class at the Boys and Girls Club where we’ve made it in the past, and recently, we made it as cupcakes. A hit!!

  • Ruth Yeaton says:

    I have a recipe that calls for 2 eggs and a half-cup of oil. How much mayo should/can I use? What’s the ratio for eggs/or oil? I really would like to try the substitution!

  • Robbie Jones says:

    On the pumpkin earthquake cake is there a sunsitute ing i could use for the choc chips or simply leave out.. im sure it taste great however i perfer the taste of the pumpkin spice, as my family loves my home made pumpkin bread. I just don’t want choc in my pumpkin recipe..

  • Sarah says:

    Love you dear Amanda❤️❤️❤️You are as awesome and sweet as your desserts and cakes ..Your chocolate mayonnaise cake is just perfect 👌🏼 and I’m baking it every other day on my kids’ demand.Loads of love and respect from all of us.Stay blessed forever ❤️❤️❤️❤️

  • Nancy Au says:

    I grew up eating this cake. So simple to make and so delicious. My mom did not frost hers. I will try your frosting recipe. Thanks for the memory

  • Melinda says:

    No eggs in this choc mayo cake recipe? I enjoy your recipes. Also, I’d like your Best Chocolate Cake Recipe. Thanks.

  • Don't Pass on Dessert!