Chocolate Mayonnaise Cake Seven Ingredients

This Chocolate Mayonnaise Cake is proof that a rich, fluffy, and moist chocolate cake does not require eggs or oil—just a jar of mayonnaise and a handful of pantry basics. It comes together quickly with just seven simple ingredients and always bakes up perfectly soft with deep chocolate flavor. The whipped chocolate frosting takes it over the top and no one ever guesses the secret.

This cake has saved dessert night in my house more than once when I realized halfway into baking I was out of eggs. Now my family requests it for birthdays and lazy Sunday afternoons. I could not believe how well mayonnaise stood in for the usual cake ingredients and you would never know by taste alone.

Ingredients

• All purpose flour: gives the cake its structure look for unbleached flour for the best crumb
• Granulated sugar: sweetens every bite and helps the cake stay soft use fresh cane sugar for the cleanest flavor
• Unsweetened cocoa powder: brings real chocolate depth I prefer Dutch process for a milder taste but any high quality cocoa works
• Baking soda: ensures the cake rises evenly and keeps the crumb light always double check it is fresh
• Whole milk: adds richness and tender texture room temperature milk helps everything blend smoothly
• Mayonnaise: provides moisture and richness choose a good quality full fat mayo for classic results
• Vanilla extract: rounds out all the flavors pure extract brings the best warmth to the base
• Optional instant espresso powder: deepens the chocolate flavor without turning the cake into mocha look for a pure blend

Step-by-Step Instructions

Make the Chocolate Batter:

In a large bowl whisk flour sugar cocoa powder and baking soda until blended This prevents lumps and ensures every bite is chocolatey

Combine Wet Ingredients:

In a separate bowl whisk together mayonnaise milk and vanilla until completely smooth The mayo gives a silky base do not skimp on blending

Mix Wet with Dry:

Pour the wet mixture into the dry bowl gently fold everything until just combined Overmixing can make the cake dense so stop as soon as you see no flour streaks

Bake the Cake:

Pour batter into a greased and floured cake pan smooth the top with a spatula Bake in a preheated oven at three hundred fifty degrees Fahrenheit for about twenty five to thirty minutes or until a toothpick inserted in the center comes out clean

Cool Completely:

Set the cake on a wire rack to cool in its pan for ten minutes then turn out and let cool fully Before frosting make sure the cake is totally cool to keep the icing thick and swirly

Whip the Chocolate Frosting:

Beat softened unsalted butter until creamy Add sifted cocoa powder vanilla salt powdered sugar and milk or evaporated milk Beat everything together until fluffy and light Add more milk if the frosting feels dense

Frost Generously:

Spread the whipped chocolate frosting over the cooled cake using big swirls The generous layer makes this cake irresistible

Save Pin

My favorite part is licking the whisk after making the frosting It always takes me back to being a kid baking with my grandmother who used to tell me the secret to great cake was love and good mayo

Storage Tips

This cake keeps well covered at room temperature for up to three days If you use evaporated milk in the frosting you do not need to refrigerate The texture actually improves after a day

Ingredient Substitutions

You can swap the whole milk for any plant based milk to make this cake dairy free If you do not have instant espresso powder just leave it out the cake will still taste amazing For gluten free baking try your favorite cup for cup flour blend

Serving Suggestions

Serve this cake topped with extra whipped cream a dusting of powdered sugar or a scoop of vanilla ice cream It makes a fantastic base for layered cakes or cupcakes too

Save Pin

A Bit of History

Mayonnaise cake recipes date back to the Great Depression when people had to be clever with limited ingredients The blend of mayonnaise oil and eggs made for an unexpectedly wonderful substitute that became a classic in American baking

Commonly Asked Questions

→ Why use mayonnaise in chocolate cake?

Mayonnaise adds moisture and richness, substituting for both eggs and oil, resulting in a tender, fluffy crumb.

→ Does the cake taste like mayonnaise?

No, the bold chocolate flavor shines through, and the mayonnaise is undetectable in the finished cake.

→ What kind of mayonnaise works best?

Use full-fat, traditional mayonnaise for best texture. Avoid lite or flavored versions.

→ Can I make the cake ahead of time?

Yes, this cake stays moist for several days. Store covered at room temperature, especially if using evaporated milk in the frosting.

→ What enhances the chocolate flavor?

A pinch of instant espresso powder intensifies the chocolate taste without adding coffee notes.

→ Which frosting pairs best?

Classic whipped chocolate buttercream made with cocoa powder, butter, and evaporated milk matches the cake perfectly.