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If you’ve never tried chocolate mayonnaise cake, you’re missing out on one of the richest, most indulgent desserts ever. While the idea of adding mayo to cake might sound gross or weird to you, but this old-fashioned baking hack has been around since the Depression—and for good reason. Eggs are expensive right now, and wildly enough, its actually cheaper to use a jar of mayo instead! Mayo is just oil and eggs, which actually works as a egg AND fat replacement in this cake! This hack makes a chocolate cake that’s incredibly moist, tender, and packed with chocolatey flavor!
What Is Chocolate Mayonnaise Cake?
A chocolate mayonnaise cake is exactly what it sounds like—a classic chocolate cake that uses mayonnaise in place of eggs and oil/butter. Since mayonnaise is essentially made from eggs, oil, and a little vinegar, it provides the perfect balance of moisture and richness. This secret ingredient keeps the cake soft while enhancing its chocolatey flavor.
Why Use Mayonnaise in Chocolate Cake?
- Unmatched Moisture: The oil in mayonnaise adds a silky, soft texture that keeps the cake from drying out. Think Devil’s food cake level of richness!
- No Need for Eggs or Extra Fat: Since mayo contains both oil and eggs,you don’t need either of them!
- Time-Tested Baking Hack: This technique dates back to the Great Depression when bakers had to get creative with ingredient substitutions and it’s been perfected over time!
- One bowl recipe, no stand mixer needed! – You can make this cake by hand without any appliances and all in one bowl!
Can You Use Vegan Mayonnaise in Chocolate Mayonnaise Cake?
Absolutely! If you’re looking for a plant-based version of chocolate mayonnaise cake, simply swap in vegan mayo. It works just as well as traditional mayonnaise, giving you the same ultra-moist texture without any eggs! to make this cake completely vegan, you can swap out the milk with your choice of plant-based milk. I suggest using soy or oat milk!
Tips for the Best Chocolate Mayonnaise Cake
- Use Quality Cocoa Powder: Since the mayo enhances the chocolate, using a high-quality cocoa powder will make a noticeable difference. I used black cocoa powder mixed with Guittard Cacao Rouge Unsweetened cocoa powder.
- Add the liquid in three additions: Adding in the liquid in three additions helps prevent you from overmixing the batter. I like to use a whisk at the end to make sure my batter is super smooth.
- Let It Cool Before Frosting: This cake is incredibly tender, so allowing it to cool completely prevents breakage when frosting.
- Pair It with the Right Frosting: A classic chocolate buttercream or a rich chocolate ganache frosting would be ideal!
- Sift your ingredients!: This will help break up any clumps and prevents you from overmixing the batter! I know it sounds tedious but I promise it makes a difference!
The History Behind Chocolate Mayonnaise Cake
This clever cake hack became popular during the 1930s and 1940s when rationing made fresh ingredients like eggs and butter scarce. Since mayo was more readily available, home bakers discovered that it worked really well in cakes. Over the years, it has remained a beloved baking trick, proving that sometimes, the simplest swaps create the most delicious results.
I’ve learned over time and through trial and error that you can actually substitute 1/4 cup of mayo for one egg in any cake recipe that has less than 4 eggs. The moment you have more than 4 eggs that you’re substituting, it starts getting a bit dicey.
Why Chocolate Mayonnaise Cake Is Still Trending
With the rising cost of eggs and a growing interest in unique baking substitutions, chocolate mayonnaise cake is making a comeback! It’s an easy, foolproof way to create a moist, flavorful cake with ingredients you probably already have in your kitchen. Whether you’re looking bake on a budget or just want to bake a simple cake , this cake is sure to impress.
Have you tried chocolate mayonnaise cake before? Let me know your thoughts in the comments!
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Chocolate Mayo Cake
- Total Time: 50
- Yield: one 8 inch square cake 1x
- Diet: Vegetarian
Description
This Chocolate Mayonnaise Cake is incredibly moist, rich, and packed with deep cocoa flavor, thanks to a secret ingredient- mayo! This classic baking trick creates a soft, tender crumb without the need for eggs or extra oil, making it a foolproof dessert for any occasion.
Makes one 8 inch square pan, or two 9 inch round cakes
Ingredients
Chocolate Mayo Cake
- 2/3 cup hot water
- 1/2 tsp instant coffee or espresso powder
- 2/3 cup whole milk
- 2 3/4 cup (330 g) all-purpose flour
- 1/2 cup (30 g) unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cup (270 g) granulated sugar
- 1 1/2 cup (282 g) mayonnaise (vegan or regular)
- 1 tbsp vanilla extract
Chocolate Buttercream
- 1/2 cup (113 g) unsalted butter, softened
- 2 cups (227 g) powdered sugar
- 1/4 cup (21 g) unsweetened cocoa powder
- 3 tbsp heavy cream or whole milk
- 1/2 tsp salt
- 1 tbsp vanilla extract
Instructions
Chocolate Mayo Cake
- Preheat oven to 350°F and grease an 8×8 square pan with cooking spray and set aside.
- In a large cup, att hot water and instant coffee powder and stir well. Add milks and set aside.
- In a large mixing bowl, sift in flour, cocoa powder, baking powder, baking soda, and salt. Add sugar and whisk until well combined. Add mayonnaise and vanilla extract and mix with a spatula until it’s slightly shaggy.
- Pour the milk mixture in three additions, mixing between each addition with a spatula. After the milk is incorporated, use a whisk to whisk the mixture into a smooth batter. Try not to overmix!
- Pour the batter into the prepared pan and tap it on the counter to remove any air bubbles. Bake on the center rack for 35-40 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool for 10 minutes.
- Invert the cake onto a rack to cool completely.
- While the cake cools, make the butter cream. Add butter to a stand mixer bowl and mix for 2 minutes. Sift in powdered sugar and cocoa powder and add cream, salt, and vanilla. Mix on high speed for 3 minutes, scraping the bowl down halfway through.
- Once the cake has cooled, spread the frosting on top and decorate with sprinkles or fruit and enjoy!
Notes
I used a 50/50 mix of unsweetened black cocoa powder and regular unsweetened cocoa powder for the cake and buttercream! Your cake might be lighter or darker based on the cocoa powder you use.
- Prep Time: 15
- Cook Time: 35
- Category: dessert
