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.
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.
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 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.
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.
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
Ganache
- ¾ cup (179 g) heavy cream
- 1 cup semi-sweet chocolate chips
Additional Toppings
- toasted walnuts, optional
- vanilla ice cream, optional
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.
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.
Video
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Written by Melanie from Garnish and Glaze.
I’ve followed you recipe exactly, but my cake always sinks in the middle. I’ve tried this a few time snow and seems to happen every time.
What am I doing wrong? How do I fix this??
Hi, Aaron! I work with iambaker and am happy to help with questions. Check your oven temperature for accuracy with an oven thermometer. An oven that is too hot or too cold will have negative effects on baking. In addition, make sure all your measurements are accurate (specifically, not using too much baking soda). I hope this helps, and have a great day!
Has anyone tried this cake in three 9 in round pans? If so how long did you bake them?
I grew up eating this cake and we used miracle whip because that is what mom bought and it is GREAT. Also never had fudge sauce on it, had Mocha Frosting on it. Much better!! and this was the go to birthday cake for all us kids.
I grew up eating this cake, always a favorite. We always liked peanut butter icing on ours
This is the best love it sooo yummy den making this cake go over 60 years
Love all your recipes, especially the chocolate cakes. I am a lover of chocolate. I will try the mayonnaise cake. Thank you for sharing your recipes with us.
I wanna learn how to be the Best baker
How do you think this cake will work for a petit four? I need a recipe that mayo is a prominent ingredient. Should anything be added/taken away to make a more sponge like cake?