Mayo Cake Recipe has saved me more times than I can count, especially on those days when I want something sweet but I do not want to run back to the store. Maybe you have been there too. You look in the pantry, you see a box of cocoa, some flour, sugar, and then you spot that jar of mayonnaise in the fridge and think, wait, can that really work in a cake? It can, and it is honestly one of the easiest ways to get a super moist chocolate cake with ingredients you probably already have. This is the kind of recipe I make when company is coming and I want something that feels cozy and homemade without being complicated. 
The Story Behind This Recipe
I’m Alexandraa, the cook behind this Mayo Cake Recipe. After a few test runs, I dialed in the flavors so it’s easy and full of cozy vibes. Mayo Cake Recipe has saved me more times than I can count, especially on those days when I want something sweet but I do not want…
Benefits of the Topic
Let us talk about why this Mayo Cake Recipe is such a keeper. The big surprise is that mayonnaise is basically oil plus eggs, just already blended and stable. That means it can step in for a lot of the usual cake ingredients and still give you a tender crumb.
Here is what I love most about it:
- It stays moist for days, so it is great for make ahead baking.
- No fancy ingredients. If you have mayo, you are halfway there.
- Rich chocolate flavor without needing melted chocolate.
- Simple mixing. You do not need a mixer if you do not want one.
- It is forgiving if you are not a super confident baker yet.
If you are the type who likes browsing other cakes for your weekly baking list, I keep a running stash of ideas on my favorite cake page. You can check it out here: cake recipes. I always end up finding something new to try when I click around there.
One more little benefit, this recipe is a conversation starter. Every time someone asks what makes it so soft and I say mayonnaise, I get the funniest looks, followed by, okay wow, this is actually amazing.
How to Implement the Topic
This is the part where I walk you through my personal, no stress way to make it. I am not here to be fancy. I just want you to get a cake that tastes great and does not dry out.
What you will need
Here is my go to ingredient list. It makes one 9 by 13 cake or two 8 inch rounds.
- 2 cups all purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup mayonnaise (full fat is best for texture)
- 1 1/2 cups warm water or warm coffee (coffee makes the chocolate pop)
- 2 teaspoons vanilla extract
Quick mayo note: use regular mayonnaise, not whipped dressing. You can use olive oil mayo in a pinch, but it may add a tiny bit of flavor. Still good though.
Step by step directions
1) Heat your oven to 350 F. Grease your pan and line it with parchment if you want easy removal.
2) In a big bowl, whisk flour, sugar, cocoa, baking soda, and salt.
3) Add the mayonnaise, warm water or coffee, and vanilla. Stir until you do not see dry flour anymore. Do not overmix. A few small lumps are fine.
4) Pour into the pan and bake. For a 9 by 13, start checking at about 30 minutes. For two 8 inch pans, start checking around 25 minutes. It is done when a toothpick comes out with a few moist crumbs, not wet batter.
5) Cool completely before frosting. If you frost too early, it melts and slides, and nobody wants that mess.
Serving ideas are endless, but I usually keep it simple with chocolate frosting or just a dusting of powdered sugar. If you are in a playful dessert mood, you might also like this fun layered option: punch bowl cake recipe. It is totally different, but it scratches that same crowd pleasing itch.
And here is a real life reaction that made me laugh because it was so honest:
“I did not believe you about the mayo. I took one bite and immediately asked for the recipe. It is ridiculously moist, like bakery cake, but better.”
Common Mistakes to Avoid
I have made this cake enough times to mess it up in a few ways, so you do not have to. This Mayo Cake Recipe is easy, but a couple small things can throw it off.
Mistake 1: Overbaking. This is the number one cake killer. Set a timer and start checking early. Chocolate cakes can look done on top while the center is still finishing up.
Mistake 2: Using low fat mayo. It can work, but you lose some of that plush texture that makes this cake special. If you only have low fat, do it anyway, just expect slightly less richness.
Mistake 3: Overmixing the batter. Once the wet hits the dry, stir just until combined. Overmixing can make it a bit tough.
Mistake 4: Hot cake, cold frosting problems. If the cake is warm, frosting turns into a slippery mess. Let it cool. I know waiting is hard.
Mistake 5: Measuring cocoa casually. Cocoa packs down. Spoon it into the measuring cup and level it off if you want consistent results.
If chocolate desserts are your thing and you like having a few reliable recipes in your back pocket, you might also enjoy this one for later: black magic cake. It is bold, deep chocolate, and super popular for a reason.
Expert Tips and Best Practices
I am not a pastry chef, but I bake a lot, and I pay attention to the little habits that make a cake come out right every time. Here are my best tips for your Mayo Cake Recipe so you feel confident before you even preheat the oven.
Use warm coffee instead of water if you want a deeper chocolate flavor. The cake will not taste like coffee, it just tastes more chocolatey.
Grease the pan well, especially the corners. This cake is moist, and moist cakes love to stick.
Cool it fully before slicing. I know it smells good, but if you cut too early, the crumb can fall apart and look messy.
Make it a layer cake without stress. Bake in two round pans, chill the layers for 30 minutes, then frost. Chilling makes it easier to handle and reduces crumbs.
Frosting options that always work: chocolate buttercream, chocolate cream cheese frosting, or even a simple glaze made from powdered sugar, cocoa, and a splash of milk.
On birthdays, I sometimes pair this cake vibe with something fruity on the side, like a quick slice of nostalgia. If that sounds like you, this is a sweet one to bookmark: mama sewards strawberry cake recipe.
Examples or Case Studies
Let me give you a few real ways this cake shows up in my life, because I think that is where recipes become keepers. The first time I made this Mayo Cake Recipe, it was a rainy weekend and I had zero eggs. I was annoyed, then I remembered hearing about mayo cake from an older neighbor years ago. I tried it, and the cake came out shockingly soft, like the kind of texture you usually only get from fancy bakery slices.
Another time, I brought it to a potluck where people were hovering around the dessert table like it was a sport. I did not label it as mayo cake because I did not want anyone to get weird before tasting. After a few compliments, I finally told them, and we all had a good laugh. Two people asked for the recipe on the spot.
It also works great as cupcakes. Fill liners about two thirds full and bake around 18 to 22 minutes. They come out fluffy, and they hold frosting like champs.
If you are baking for someone who likes a little tang or something less heavy, you can frost lightly and serve with berries. Or keep it super casual with a scoop of vanilla ice cream and call it dessert night.
Common Questions
Can I taste the mayonnaise?
Nope. It melts into the batter and disappears. What you taste is chocolate, vanilla, and that rich cake vibe.
What kind of mayonnaise should I use?
Regular full fat mayonnaise is best. Avoid sweet salad dressing style spreads. If you only have a lighter mayo, it will still bake, just slightly less rich.
Can I make this Mayo Cake Recipe without coffee?
Yes. Warm water works perfectly. Coffee just boosts the cocoa flavor a bit.
How do I store it?
Cover it tightly and keep it at room temp for 2 to 3 days. If it is frosted with cream cheese frosting, store it in the fridge and bring slices to room temp before serving.
Can I freeze it?
Absolutely. Wrap unfrosted slices or layers tightly in plastic wrap, then foil. Freeze up to 2 months. Thaw on the counter still wrapped so it stays moist.
A sweet ending and a couple more baking ideas
If you try this Mayo Cake Recipe, I really think you will be surprised by how easy it is and how moist it stays. Keep the mixing simple, do not overbake it, and let it cool before you frost. If you want to compare versions, I have also enjoyed reading Chocolate Mayonnaise Cake – Spend With Pennies and this throwback style take from Vintage Mayonnaise Cake – Reluctant Entertainer for extra inspiration. Now go grab that mayo jar and make the cake that always gets people talking, in the best way.
Mayo Cake
Ingredients
Method
- Heat your oven to 350°F. Grease your pan and line it with parchment for easy removal.
- In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt.
- Add the mayonnaise, warm water or coffee, and vanilla extract. Stir until just combined, leaving a few small lumps.
- Pour the batter into the prepared pan and bake. Start checking for a 9 by 13 pan at about 30 minutes; for two 8-inch pans, check around 25 minutes. The cake is done when a toothpick comes out with a few moist crumbs.
- Cool completely before frosting to avoid melting.
