Old-Fashioned Chocolate Mayonnaise Cake – Oh Sweet Basil

Chocolate Mayonnaise Cake is one of the most surprisingly decadent, delicious and downright evil cakes I have ever made! And it’s the most quick and easy cake you’ll find on the internet! Simply mix the ingredients in a bow, pour into a pan and bake!  Never use a prepared cake mix again!

If the idea of mayonnaise in a cake sounds strange, stay with me, because this old-fashioned chocolate cake is hands-down one of the most moist, rich chocolate cakes you’ll ever make.

Moist Chocolate Cake

I’m going to say it…the “M” word…this mayonnaise chocolate cake recipe is so moist and so delicious! And it is topped with the most creamy chocolate cream cheese frosting! You’re going to fall in love with this cake that’s the perfect dessert for after a Sunday family dinner.

Ok so this is typical me, but I heard about mayo cake as a kid and swore it off. First of all, I grew up on Miracle Whip. Say whatever you want, it was delicious. And I loved it on a grilled cheese.

Which Chocolate Cake Recipe is Best

I’ll be honest, mom’s chocolate zucchini cake is one of the most moist and wonderful cakes in my humble opinion. And if you’ve tried our best chocolate cake recipe, then you know I do not mess around with dry cake.

Which is why you’re going to love this chocolate mayo cake! I worked out the kinks on this mayo cake and those Southerners that swore I just HAD TO TRY IT were right. It is the most wonderful chocolate cake!

Ingredients for Chocolate Mayonnaise Cake

Mayonnaise replaces the butter and oil in this recipe, adding moisture and tenderness without any mayo flavor at all. It’s a simple, pantry-friendly cake that comes together easily and bakes up soft, chocolatey, and totally irresistible.

Cake

• All-Purpose Flour: Gives the cake structure while keeping the crumb soft and tender.
• Cocoa Powder: Unsweetened cocoa powder adds rich chocolate flavor. We like Hershey’s or Dutch-process cocoa, but any unsweetened cocoa powder will work just fine.
• Sugar: Sugar does more than sweeten. It helps create a moist texture, encourages browning, and gives the cake its soft, tender crumb.
• Baking Soda: This is the leavening that helps the cake rise. Make sure it’s fresh so your cake bakes up light and fluffy.
• Salt: A little salt is essential in baking. It balances the sweetness and enhances the chocolate flavor.
• Vanilla Extract: Adds depth and warmth to both the cake and frosting. Don’t skip it! It makes all the difference!
• Mayonnaise: The secret ingredient! Mayonnaise replaces the oil and eggs, adding moisture and richness without any mayo flavor. Be sure to use full-fat mayonnaise, no light versions here.
• Water: Hot water helps “bloom” the cocoa powder, intensifying the chocolate flavor and making the cake extra rich. Make sure it’s hot, not warm.

Chocolate Frosting

• Cream Cheese: Gives the frosting a subtle tang and creamy texture. Any brand works, just be sure it’s fully softened to avoid lumps.
• Butter: Adds richness and structure to the frosting. Use unsalted butter so you can control the salt level, and make sure it’s at room temperature.
• Cocoa Powder: The same cocoa powder used in the cake works perfectly here, delivering deep chocolate flavor throughout the frosting.
• Powdered Sugar: Sweetens and thickens the frosting for that smooth, spreadable consistency. We typically use C&H confectioners’ sugar.
• Vanilla: Adds a little extra flavor and rounds out the chocolate beautifully.
• Milk or Chocolate Milk: Used to thin the frosting to the perfect consistency. For an extra indulgent touch, chocolate milk takes this frosting over the top.

How to Make Old Fashioned Chocolate Cake

How many times can I say that this cake is easy? Mix everything together, pour in a baking pan, and bake. The frosting is just as simple. Dangerous, I know!

For the Cake

1. Prep: Preheat the oven to 350 degrees F and grease your baking dish.
2. Whisk: Add all the ingredients together and whisk in a large bowl.
   • PRO TIP: Stop stirring as soon as the cake batter comes together. An over-mixed cake is a dry cake.
3. Pour: Pour the batter into your prepared pan and smooth it out so it’s even.
4. Bake: Place the cake in the preheated oven and bake.

For the Frosting

1. Combine: Mix all of the ingredients together.
   • PRO TIP: It is crucial that your butter and cream cheese are both room temperature. If you try to add either of them cold, you’ll have lumpy frosting.
2. Frost: Wait for the cake to cool completely then spread all over the top.

Tips for Perfect Cake

• Use full fat mayonnaise and avoid the avocado one. A fat free or low fat mayo will not give sufficient moisture and tender crumb to the cake.
• Do NOT Measure Flour Wrong! Read this post about how to measure flour and I will literally prove to you that there really is a wrong way.
• Do NOT over-mix!  Don’t worry about a smooth batter, stop as soon as everything is combined.
• Do not over-bake your cake.  Check by inserting a toothpick into the center of the cake.  If the toothpick comes out clean, without crumbs or goo, your cake is done.

FAQs

Chocolate mayonnaise cake…don’t knock it ’til you try it (saying to my younger self)! The mayo makes it so moist! A chocolate cake recipe has never been easier…just mix, bake, devour!

For All Our Chocolate Cake Lovers:

Watch How This Recipe is Made…