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.
YOUR A RED * HEAD *** Should have known ~~~ It was 96 degrees today ~ No I didn’t bake today *** Looking forward to CHOCOLATE CAKE!!!
HAHAHAHHA, enjoy it!
I’m vegan, so what can I use in place of the heavy cream for the fudge sauce?
My apologies, I don’t adhere to a vegan diet so I wouldn’t feel comfortable advising you on this.
@Shannon
You can make a great chocolate sauce with melted coconut oil, cocoa pwd, agave or sugar to taste, bittersweet or sweeter. Or just soften your vegan butter of choice, cocoa pwd, confectioners sugar or sugar of choice, a bit of vanilla extract. Blend, whip all, top the cake. Delish. 18-yr vegan here. Also GF, so I’ll use a one-2-one GF flour, it maybe slightly denser, but gooey, yummy.
Worst cake I have ever made. At its highest point it was about 1″ high, cut in halves and it was just solid. Followed the instructions exactly and checked everything. Will never use mayonnaise again.
Hi Kay! Sorry for your experience. This cake has been around for 60+ years and been tested and retested. You may want to check the quality of your ingredients as well as if your oven is heating correctly.
Your recipe was awesome. I baked this chocolate cake and it was perfect.Thanks for sharing. Take care!
Very bland. Used Droste cocoa and followed recipe as written. Texture was good, though. Wouldn’t make again or recommend.
Shannon,I’ve found a non-dairy whipping cream that was coconut or almond based. I can’t remember.I’m not sure where you’re from but I found it at a local grocery store but I’m sure Whole Foods or Trader Joe’s would have it if you have those stores nearby.
Love this cake. Have made it a few times and am having a problem. First cake turned out great. But now the very center takes forever to fully bake. I have to leave a in at least an extra 10 minutes and it still isn’t quite fully baked. Any suggestions?
Oh no! So sorry. Your oven temperature might be a bit off. Try adding 25° to the baking temp and see if that helps. 🙂
How do I reheat this cake. Baking today but it’s for tomorrow night. Grandsons birthday cake. Thank you.
I remember when my sweet Mama used to make mayonnaise cake for us four girls when we were growing up