Let’s just address it right away.
Yes… there’s mayonnaise in this cake.
And no—you won’t taste it.
What you will notice is how incredibly soft, rich and moist this Chocolate Mayonnaise Cake turns out. It’s the kind of cake people take one bite of and immediately ask, “What did you do to this?”
The answer is simple—and a little surprising. This old fashioned chocolate cake recipe is a vintage cake recipe that has been around for almost 100 years.
If you love old-fashioned cake recipes, you might also like to try our recipes for Tunnel of Fudge Cake and Chocolate Pudding Cake.
Does Mayonnaise Make Cake More Moist?
Yes—and that’s exactly why this recipe works so well.
Mayonnaise is made from eggs and oil, which are two key ingredients in cake baking.
When used in a cake, mayonnaise:
• Adds richness without heaviness
• Creates a soft, tender crumb
• Helps the cake stay moist for longer
👉 The result is a moist chocolate cake that stays soft and fresh—even the next day.
And don’t worry—you won’t taste the mayonnaise at all.
What Makes This Version Stand Out
There are a lot of chocolate cakes with mayonnaise out there—but this one leans into having a deep chocolate flavor (hello, double cocoa), a soft, fluffy texture that still feels rich and a classic, nostalgic feel—but with really good results
And that frosting? It’s bold, chocolatey and just thick enough to spread beautifully.
Ingredients That Do the Work
- Cocoa Powder (in cake and frosting): Gives the cake a rich, deep chocolate flavor.
- Mayonnaise: The secret ingredient that makes everything incredibly moist.
- Cold Water: Helps bloom the cocoa and create a smooth batter.
- Butter & Cocoa Frosting: Classic, rich and perfectly spreadable.
How to make Chocolate Mayonnaise Cake
- You’ll mix the dry ingredients, then combine the mayonnaise, vanilla and water separately.
- Once everything is blended together, the batter comes together quickly—no complicated steps.
- After baking, the cake layers are cooled and topped with a rich chocolate frosting that finishes everything off perfectly.
Recipe Tips
- Don’t overmix the batter: Mix just until combined to keep it tender.
- Use a good-quality mayonnaise: Brands like Hellmann’s or Duke’s work best.
- Sift the cocoa and flour: Prevents lumps and gives a smoother batter.
- Let the cake cool completely before frosting: So the chocolate frosting spreads evenly.
A Few Easy Variations
• Turn it into a chocolate sheet cake instead of layers
• Add chocolate chips for extra richness
• Use a cream cheese frosting instead
• Add espresso powder to enhance the chocolate flavor
When to Make This Easy Chocolate Cake
This is a great go-to for birthdays, potlucks, family gatherings or anytime you want a dependable chocolate cake. Serve slices with a generous scoop of vanilla ice cream.
Storage Tips
• Store covered at room temperature for 1 to 2 days
• Refrigerate for longer storage (up to 4 days)
• Bring to room temperature before serving
This homemade chocolate cake is one of those recipes that surprises people every time. It sounds unusual, but once you try it, it just makes sense. It’s easy, reliable and always turns out incredibly good- just like Hershey’s Chocolate Cake.
Chocolate Mayonnaise Cake
Video
Ingredients
CAKE:
- 6 tablespoons unsweetened cocoa powder
- 3 cups all purpose flour
- 1 tablespoon baking soda
- 1½ cups granulated white sugar
- ¼ teaspoon salt
- 1½ cups mayonnaise
- 1½ teaspoons vanilla extract
- 1½ cups cold water
FROSTING:
- 1 cup (2 sticks) salted butter, at room temperature
- 1⅓ cups unsweetened cocoa powder
- 6 cups powdered sugar
- ⅔ cup milk
- 2 teaspoons vanilla extract
Instructions
PREPARE THE CAKE:
- Preheat the oven to 350℉. Grease and flour two 8-inch cake pans.
- Sift the cocoa, flour and baking soda into a medium bowl. Stir in the sugar and salt.
- In a large bowl, use an electric mixer to combine the mayonnaise, vanilla and water and mix until smooth. Add in the dry ingredients a little at a time, just until all is combined. Don’t over-mix.
- Divide the batter between the two cake pans; bake for 30 minutes, or until a tester inserted into the center of the cake comes out clean. Cool on wire racks.
FROST THE CAKE:
- Melt the butter in a large saucepan. Stir in the cocoa. Use an electric mixer to alternately add the powdered sugar and milk, beating to spreading consistency. Mix in the vanilla. Frost as you would traditionally frost a 2-layer cake.
Notes
- Use full-fat mayonnaise for best results (I recommend Hellmans/Best Foods).
- Don’t overmix batter
- Sift dry ingredients for smoother texture
- Cool completely before frosting
- Great for make-ahead baking
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
