This easy Chocolate Mayo Cake recipe only uses shelf stable pantry ingredients (no eggs, butter or oil) so it’s quick to make anytime. It’s rich and fudgey with a warm chocolate frosting.
Looking for more cake recipes? Try this White Texas Sheet Cake, Butterfinger Cake, or Banana Bundt Cake!
Why I love this recipe:
- Pantry Ingredients – Every ingredient for this old fashioned mayonnaise cake is literally shelf stable! No eggs, butter, or oil; that’s where the magic of the mayonnaise comes in. The frosting does use some butter but could be omitted if needed.
- Moist – It’s an extra moist, soft, rich cake that’s so delicious.
- Quick – Both the cake batter and frosting come together very fast.
How to make Mayonnaise Cake:
Combine Dry Ingredients: In a mixing bowl combine flour, sugar, baking soda, and cocoa powder.
Incorporate Wet Ingredients: Add mayonnaise, water and vanilla extract then stir to combine. Pour the batter into a greased 9x13inch pan.
Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Make Frosting: In a saucepan, mix together milk, butter, and sugar then cook over medium heat until boiling. Boil for just 30 seconds then remove from heat. Stir in chocolate chips and vanilla until smooth.
Frost Cake: Pour warm frosting over cooled chocolate mayo cake. Slice and enjoy!
More Chocolate Desserts:
- Chocolate Brownies
- Chocolate Pudding
- Chocolate Trifle
- Chocolate Cream Pie
- Hershey’s Chocolate Cake
- Texas Sheet Cake
- Dark Chocolate Cake
- Chocolate Fudge
- Chocolate Mug Cake
- Chocolate Milkshake
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Recipe
Chocolate Mayonnaise Cake
Ingredients
Mayo Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 cup mayonnaise
- 1 cup water , lukewarm
- 1 teaspoon vanilla extract
Chocolate Frosting:
- 1/3 cup milk
- 1/3 cup butter
- 1 1/4 cups granulated sugar
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Make Cake Batter: In a mixing bowl combine flour, sugar, baking soda, and cocoa powder. Add mayonnaise, water and vanilla extract and stir to combine. Pour the batter into a greased 9x13inch pan.
- Bake in for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Frosting: In a saucepan, mix together milk, butter, and sugar then cook over medium heat until boiling. Boil for just 30 seconds then remove from heat. Stir in chocolate chips and vanilla until smooth. Pour warm frosting over cooled cake.
Notes
Nutrition
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I love all your recipes, and your cookbook! So when this cake popped up, I had to include for Easter! It was delish, truly the frosting was to die for- however, the cake itself was so crumbly, it was hard to get out of my pan. There was no piece in tact, as being served. I’m not sure if that has happened to someone else? Or you have ideas? I’d really like to make again, but I’ll have to swap out the cake, or figure out what I may have done wrong 🤷♀️
Thanks and keep up the great recipes!!!!
So good! Be sure to use Dukes mayonnaise for best results!
I have never heard of Mayonnaise cake. I do have a recipe for Mayonnaise rolls. I get request to make them often. I’m going to try your recipe for the mayonnaise cake. Thank you.
I was familiar with mayonnaise cake from a friend telling me about it, and I decided to make this one for our Easter dessert. I’ve never tried mayonnaise cake. I’m floored by how easy and delicious this recipe is! The cake is moist, and the frosting reminds me of how I make my fudge. This was a huge hit with my family, and I already have requests to bake it again!
Candace, what brand mayonnaise did you use? thanks
My family LOVED this cake! Fair warning- it is very rich and dense. I used vegan mayo because of an egg allergy and it worked perfectly! We will definitely make this again- especially when we have a crowd to feed! ☺️