Chocolate Mayonnaise Cake is a moist and rich chocolate cake with mayonnaise as a key ingredient. Then, it’s topped with chocolate ganache, walnuts, and ice cream for a decadent dessert! If you love cake, be sure to try my Perfect Chocolate Cake with Chocolate Buttercream, too.

Chocolate Mayonnaise Cake Recipe

Why Add Mayonnaise to Chocolate Cake?

Chocolate Cake is a popular favorite but have you ever tried a chocolate cake made with mayonnaise? Well, you are in for a real treat. The mayonnaise cake originated during the Great Depression when people didn’t have as much access to eggs and oil. Brands who made mayonnaise even added the recipe right to the jar! 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. Basically, using mayonnaise is just taking a shortcut by combining multiple ingredients into one. You will not even know it is in the cake, but you will notice a more velvety texture.

Mayonnaise Cake with Fudge Sauce

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.

Ganache: The chocolate ganache is made with just two ingredients (heavy cream and chocolate chips) and adds more chocolate flavor to every bite. You could also make chocolate ganache with butter.

Optional Toppings: I love adding walnuts and vanilla ice cream on top of each piece of cake, but it is your preference if you add the toppings or not.

You can see there is no added salt in this recipe and that is because there is salt already in the mayonnaise.

How to Make a Mayonnaise Cake

How to Store Chocolate 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.

Easy Fudge Sauce

Can I Freeze 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 frost it when it is at room temperature as well. Freezing the cake may change the texture a bit, so keep that in mind.

Chocolate Mayonnaise Cake

More Chocolate Cakes

4.67 from 15 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. 



  • 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


  • ¾ cup (179 g) heavy cream
  • 1 cup semi-sweet chocolate chips

Additional Toppings



  • 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.

Chocolate Ganache

  • In a microwave-safe bowl, add heavy cream. Heat for about 2 minutes, or until the cream is just boiling.
  • Carefully pour the chocolate morsels into the boiling cream; it may rise up and bubble, but this is okay.
  • Let sit for 5 minutes. After five minutes, whisk the chocolate and cream until shiny and smooth, about 1 minute.
  • Spoon ganache over the warm cake. Sprinkle with walnuts and top with ice cream (if using). Serve immediately.


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Written by Melanie from Garnish and Glaze.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. YOUR A RED * HEAD *** Should have known ~~~ It was 96 degrees today ~ No I didn’t bake today *** Looking forward to CHOCOLATE CAKE!!!

    1. My apologies, I don’t adhere to a vegan diet so I wouldn’t feel comfortable advising you on this.

  2. @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.

  3. 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.

    1. 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.

  4. Your recipe was awesome. I baked this chocolate cake and it was perfect.Thanks for sharing. Take care!

  5. Very bland. Used Droste cocoa and followed recipe as written. Texture was good, though. Wouldn’t make again or recommend.

  6. 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.

  7. 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?

    1. Oh no! So sorry. Your oven temperature might be a bit off. Try adding 25° to the baking temp and see if that helps. 🙂

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