This chocolate mayonnaise cake is made with a decadent, incredibly moist and tender cake that is topped with chocolate fudge frosting.
This mayonnaise chocolate cake is made with a rich, decadent batter that bakes into an incredibly moist and tender cake.
The mayonnaise (which replaces the oil and some of the eggs) adds a surprising depth of moisture without making the cake taste like mayo, just pure, intense chocolate flavor.
It’s topped with a thick, glossy chocolate fudge frosting that takes it over the top, making each bite rich, smooth, and completely satisfying.
This old-fashioned chocolate mayo cake recipe is simple to make and delivers a nostalgic, bakery-style chocolate cake that’s hard to resist that is perfect for any occasion, and is perfect if you are out of eggs!
For more delicious chocolate cake recipes, check out my chocolate cake with chocolate cream cheese frosting, chocolate brooklyn blackout cake, chocolate caramel cake, and Matildas chocolate cake.
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Why this recipe works
- Soft and tender texture- The mayonnaise gives the cake an incredibly moist, delicate crumb that stays soft for days.
- Chocolate fudge frosting- The thick, rich frosting adds a smooth, glossy layer of intense chocolate flavor that complements the cake perfectly.
- Great if you’re out of eggs- Since mayo replaces both eggs and oil, it’s a convenient option when your fridge is low but you’re craving cake.
- One bowl recipe- Everything comes together in a single bowl, making it quick to prep and easy to clean up.
- Single layer simplicity- No need to fuss with stacking or fancy decorating, just bake, frost, and enjoy.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– I used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Dutch cocoa powder– I like to use Dutch-process cocoa powder for my chocolate cake because I like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Baking powder and baking soda – to allow the cake to rise. Make sure that your baking powder and baking soda aren’t expired.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Mayonnaise- mayonnaise replaces the eggs and oil (since it's made with eggs and oil) and gives this cake an incredible texture, and don’t worry, you can taste it in the cake.
Buttermilk- gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Hot coffee- make a strong hot coffee, you can use espresso or instant coffee, both will work.
Vanilla extract- vanilla extract Is an essential ingredient for chocolate cake and adds flavor.
Salt- I used kosher salt for this recipe. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor.
For the chocolate fudge frosting
Chocolate- use the best quality semisweet or dark chocolate bars for the best flavor. Using high-quality dark chocolate is very important in this frosting recipe. I recommend using 60%-70% dark chocolate for this.
Butter-I used unsalted butter for the frosting, but you can use salted butter and skip the salt. Only butter will work for this recipe. No margarine or coconut oil.
Heavy cream- use full-fat heavy cream for this recipe. Room-temperature heavy cream is best for this recipe.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Instructions
Preheat the oven to 180 (350f) and prep a 10 inch springform pan with cooking spray and parchment paper.
In a large mixing bowl add the sugar, vanilla extract, salt, mayonnaise, buttermilk, and sifted cocoa powder, and mix with a whisk until well combined.
Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.
Add the hot coffee and mix until you get a smooth batter without lumps of flour.
Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 40 minutes or until a toothpick inserted into the cake comes out clean with a few moist crumbs.
Allow the cake to cool to room temperature for at least an hour to prevent the frosting from sliding off the cake.
Make the chocolate fudge frosting
Into a saucepan, add the butter, heavy cream, and dark chocolate, and sift the cocoa powder and powdered sugar, and kosher salt.
Heat all the ingredients over medium heat mixing constantly until the mixture is smooth and melted.
Strain the mixture into a large bowl or baking pan to speed up the cooling process.
Cover the top with plastic wrap so that the plastic wrap is directly touching the top of the frosting. This will prevent skin from forming.
Let it cool at room temperature for 30 minutes, and then transfer it to the fridge to cool for another 1-2 hours. (depending on the thickness you are looking for)
Remove the frosting from the fridge and give it a mix with a spoon or a spatula. Spread a thick layer of the frosting on the cooled cake and make swirls using an offset spatula.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and mayonnaise. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Use real mayonnaise. Go for full-fat mayo for the best texture and flavor. Avoid light or flavored versions.
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Serve at room temperature for optimal taste. Bring the chocolate cake to room temperature before serving to ensure that the frosting is creamy and not hard and will melt in your mouth.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.
- Don't cook this frosting on very high heat so the chocolate won't burn. If you are using very high heat, the texture of this frosting will become grainy and not smooth.
- For a thicker frosting, let the frosting chill in the fridge for longer. If you want your frosting to be more loose, chill it in the fridge for less time.
Faq's
Mayonnaise can be used as an egg and oil substitute in cakes. The emulsified oil and egg yolks in mayonnaise provide the necessary fat and binding properties typically provided by eggs and oil in baked goods.
No, you cannot taste mayonnaise in cake, especially in chocolate cakes. The rich flavors of cocoa and other ingredients effectively mask any hint of mayonnaise
The mayonnaise simply blends seamlessly into the batter, providing its benefits without an detectable flavor.
Mayonnaise is an emulsion of egg yolks, oil, and an acid like vinegar or lemon juice. In baked goods, it can add moisture and richness, while also acting as an emulsifier to create a tender texture.
The egg yolks provide structure and richness, while the oil contributes tenderness.
To prevent the cake from cracking, it is important to release it carefully from the pan. Use a butter knife or a thin knife and run it around the edges of the cake to release it from the pan.
Then release the spring from the edges.
Storing
This cake will last up to 4 in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
Without frosting
Let the cake cool completely, then wrap it tightly in plastic wrap and a layer of foil. Place it in a freezer-safe bag or container and freeze for up to 2 months.
With frosting
Chill the frosted cake in the fridge for 1–2 hours until the frosting firms up. Then wrap it gently but tightly in plastic wrap and foil. Freeze whole or in slices, stored in an airtight container or freezer bag.
To thaw
Unwrap the cake and let it thaw in the fridge overnight. Bring it to room temperature for about 30 minutes before serving. If it’s unfrosted, you can frost it once fully thawed.
Make it ahead of time
To make this cake ahead of time, bake and cool the cake completely. Wrap the unfrosted cake in plastic wrap and store at room temperature for up to 2 days, or in the fridge for up to 4 days.
If frosted, keep it covered in the fridge for up to 3 days. Let the cake sit at room temperature for 30 minutes before serving.
You can also make the frosting ahead and refrigerate it for up to 3 days, just let it soften before using.
Substitutions
Heavy cream- if you don't have heavy cream or don't consume it, you can swap it with coconut milk or vegan heavy cream for the frosting.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Vegan- you can make this recipe vegan by swapping the butter with vegan butter and swapping the heavy cream with coconut milk.
Variations
Frosting- use your favorite chocolate frosting like dark chocolate frosting, chocolate whipped cream frosting, stabilized chocolate whipped cream frosting, chocolate cream cheese frosting, etc.
Add-ins- make this recipe your own by adding your favorite add-ins like chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, etc.
Fruit- add your favorite fruit to the batter of the cake, like strawberries, raspberries, blueberries, oranges, etc.
Zest- for those who enjoy the unique orange-chocolate flavor combo, consider adding 1 tablespoon of orange zest to this cake recipe.
Raspberry- serve with fresh raspberries or a layer of raspberry jam between the cake and frosting for a fruity contrast.
Equipment
- Mixing bowl set
- Saucepan
- Rubber spatula
- Whisk Set (pack of 3) to whisk the ingredients together
- Strainer basket
- Offset spatula
- You will need a 10-inch springform pan for this cake. I love this set from Amazon.
More chocolate cake recipes
Chocolate Oreo Cake- This decadent and moist chocolate Oreo cake features rich chocolate cake layers frosted in luscious Oreo buttercream frosting.
Chocolate Coffee Cake- This incredibly moist chocolate coffee cake is made with chocolate cake layers infused with coffee, and frosted with chocolate and coffee frosting.
Mexican Chocolate Cake- This Mexican chocolate cake is made with chocolate cake that is spiced with cinnamon and cayenne pepper and is topped with cinnamon frosting.
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If you liked this recipe
📖 Recipe
Chocolate Mayonnaise Cake w/ Chocolate Fudge Frosting
Ingredients
For the chocolate cake
- 1 ⅔ cups Granulated sugar
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- ⅔ cup Cocoa powder Dutch processed cocoa powder
- ¾ cup Mayonnaise
- ½ cup Buttermilk
- 2 cups Flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 cup Coffee Hot!
For the chocolate fudge frosting
- 1 cup Butter
- 10.5 oz Dark chocolate 60%-70%
- ¼ cup Cocoa powder Dutch processed cocoa powder
- 1 cup Heavy cream
- 1 cup Powdered sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 180 (350f) and prep a 10 inch springform pan with cooking spray and parchment paper.
- In a large mixing bowl add the sugar, vanilla extract, salt, mayonnaise, buttermilk, and sifted cocoa powder, and mix with a whisk until well combined.
- Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.
- Add the hot coffee and mix until you get a smooth batter without lumps of flour.
- Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 40 minutes or until a toothpick inserted into the cake comes out clean with a few moist crumbs.
- Allow the cake to cool to room temperature for at least an hour to prevent the frosting from sliding off the cake.
Make the chocolate fudge frosting
- Into a saucepan, add the butter, heavy cream, and dark chocolate, and sift the cocoa powder and powdered sugar, and kosher salt.
- Heat all the ingredients over medium heat mixing constantly until the mixture is smooth and melted.
- Strain the mixture into a large bowl or baking pan to speed up the cooling process.
- Cover the top with plastic wrap so that the plastic wrap is directly touching the top of the frosting. This will prevent skin from forming.
- Let it cool at room temperature for 30 minutes, and then transfer it to the fridge to cool for another 1-2 hours. (depending on the thickness you are looking for)
- Remove the frosting from the fridge and give it a mix with a spoon or a spatula. Spread a thick layer of the frosting on the cooled cake and make swirls using an offset spatula.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and mayonnaise. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Use real mayonnaise. Go for full-fat mayo for the best texture and flavor. Avoid light or flavored versions.
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Serve at room temperature for optimal taste. Bring the chocolate cake to room temperature before serving to ensure that the frosting is creamy and not hard and will melt in your mouth.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.
- Don't cook this frosting on very high heat so the chocolate won't burn. If you are using very high heat, the texture of this frosting will become grainy and not smooth.
- For a thicker frosting, let the frosting chill in the fridge for longer. If you want your frosting to be more loose, chill it in the fridge for less time.
Jackie says
Hi I don't have a 10 inch cake pan I was wondering could I use a square 9 inch pan? It's not a snap pan but I can line it with parchment. I know it wouldn't hold all the batter but that is ok. Would that work? Any tips? Thank you
RichandDelish says
Hi! Yes, it can work.
Simona says
Incredible cake!