• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Foreign Fork logo

  • Home
  • Recipe Box
    • Search by Interactive Map
    • Africa
      • Algeria
      • Angola
      • Benin
      • Botswana
      • Burkina Faso
      • Burundi
      • Cabo Verde
      • Cameroon
      • Central African Republic
      • Chad
      • Comoros
      • Cote d’Ivoire
      • Democratic Republic of the Congo
      • Djibouti
      • Egypt
      • Equatorial Guinea
      • Eritrea
      • Eswatini
      • Ethiopia
      • Gabon
      • The Gambia
      • Ghana
    • Asia
      • Afghanistan
      • Armenia
      • Azerbaijan
      • Bangladesh
      • Bhutan
      • Brunei
      • Cambodia
      • China
      • East Timor
      • Georgia
      • India
      • Thailand
    • Caribbean
      • Antigua and Barbuda
      • The Bahamas
      • Barbados
      • Cuba
      • Dominica
      • Dominican Republic
      • Grenada
      • Haiti
    • Central America
      • Belize
      • Costa Rica
      • El Salvador
      • Guatemala
      • Honduras
    • Europe
      • Albania
      • Andorra
      • Belarus
      • Bosnia and Herzegovina
      • Croatia
      • Iceland
    • European Union
      • Austria
      • Belgium
      • Bulgaria
      • Cyprus
      • Czech Republic
      • Denmark
      • Estonia
      • Finland
      • France
      • Germany
      • Greece
      • Hungary
    • Middle East
      • Bahrain
    • North America
      • Canada
    • Oceania
      • Australia
      • Fiji
    • South America
      • Argentina
      • Bolivia
      • Brazil
      • Chile
      • Colombia
      • Ecuador
      • Guyana
  • Culture Cookbook
  • Thanksgiving
  • About
  • Press
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Box
  • Spice Cabinet
  • Product Pantry
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Baking » Chocolate Mayonnaise Cake

    Chocolate Mayonnaise Cake

    Published on Sep 10, 2021 Modified: Aug 7, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe
    Chocolate Mayonnaise Cake Pinterest Image middle design banner
    Chocolate Mayonnaise Cake Pinterest Image top design banner
    Chocolate Mayonnaise Cake Pinterest Image bottom design banner
    Chocolate Mayonnaise Cake Pinterest Image top black banner
    Mother's Day Chocolate Cake Recipe Pinterest Image middle design banner
    Mother's Day Chocolate Cake Recipe Pinterest Image top design banner
    Mother's Day Chocolate Cake Recipe Pinterest Image bottom design banner
    Mother's Day Chocolate Cake Recipe Pinterest Image top black banner

    Using mayonnaise in a cake may sound surprising, but this cake is light, decadent, moist, and so delicious. Plus, it’s perfect for when you’re running low on supplies and don’t want to (or can’t) go to the grocery store! 

    Piece of chocolate cake with flowers on the slice

    “Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

    There is never a better way to celebrate a big day than with a cake. I love making cakes on The Foreign Fork! Some of my favorites are Rum Cake from The Bahamas, German Black Forest Cake, or Honey Cake. 

    But longer than any of those, Chocolate Mayonnaise Cake was my first love. Yes, it may have mayonnaise, but don’t knock it till you try it! I promise it’s delicious… if you weren’t the one making the cake, you wouldn’t even know it was there 😉 

    Recipe Origins 

    chocolate cake on a cake stand with lowers around it

    How did mayonnaise cake come to be? During the Great Depression, a lot of Americans didn’t have access to normal perishable items such as milk and eggs.

    The beauty of the human spirit, however, is that it does not let the negativity keep it down. There were still birthdays, anniversaries, and even plain-ole-Saturdays to celebrate. But there needed to be an affordable way to do so!

    Enter: Mayonnaise Cake. The mayonnaise in the cake replaces the need for milk, oil, and eggs! It seems that one of the first recipes for chocolate mayonnaise cake was invented by Hellman’s Mayonnaise to promote their product during The Great Depression. 

    Other versions of the recipe also involve instant coffee.The idea stuck, and to this day America enjoys a good mayonnaise cake. 

    Though this cake is made with mayonnaise, you can’t taste the mayo in the final product at all. The cake is light and moist and chocolate-y and all the things that you want your chocolate cake to be. It’s just made with mayonnaise!

    Why Make this Recipe

    1. No Grocery Store Trips: Okay, well you might have to make one… But because this recipe is made entirely with non-perishable ingredients, you’re more likely to have everything that you need in your pantry right now. 
    2. Moist Cake: The use of mayo doesn’t take away from the fact that this cake is moist and delicious! 
    3. Fast: Making a cake has literally never been easier! Simply add the ingredients to a mixing bowl and combine. You can make the batter for this cake in less than 10 minutes! 

    What Do I Need to Make this Recipe? 

    Ingredients 

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    Labeled ingredient shot
    1. Mayonnaise: Full fat mayonnaise. Light versions will change the texture of the cake.
    2. Flour: All-purpose flour. 
    3. Cocoa: Natural, unsweetened.
    4. Water: Use room temperature water for best results.

    Tools 

    1. 9” Round Nonstick Pans or 9×13 Glass Pan
    2. Sifter 
    3. Electric Hand Mixer
    4. Wooden Spoon or Rubber Spatula

    Watch the Recipe Video

    How to Make this Recipe

    Step 1: Prepare the Pans

    Buttered and floured round cake tins

    Preheat the  oven to 350 degrees Fahrenheit.

    Rub butter on 2 (9”) round nonstick pans or 1 (9×13) nonstick pan. Add the 2 tbsp all purpose flour to the center of the pan(s) and tip the pan(s) until the bottom and sides are completely coated in a light layer of flour. Set aside.

    Step 2: Make the Cake Batter

    Sift flour, sugar, cocoa, baking powder, and baking soda together in a large bowl.

    Dry ingredients sifted together

    Use an electric hand mixer to mix in mayonnaise.

    Cake batter with water added

    Use a wooden spoon or rubber spatula to mix in water by hand.

    Add vanilla and mix by hand again.

    Cake batter in a mixing bowl

    Step 3: Bake the Cakes 

    Pour into prepared pan(s). Bake for 25-30 minutes for 9” pan or 40 minutes for 9×13, until a toothpick comes out clean.

    Cake batter poured into floured cake pans

    Stack your cakes on top of each other with chocolate frosting between the layers, and then frost with Chocolate Buttercream frosting. My favorite chocolate frosting recipe is linked in the “notes” section at the bottom of the recipe card. Use these instructions to learn How to Stack a Two Tier Cake.

    Enjoy! Leave a comment on this post letting me know what you thought!

    Expert Tips 

    Piece of cake next to cake pans
    • See video for an example of how to prepare your pan.
    • When measuring your flour, scoop the flour into the measuring cup and use a knife to level off the cup. Scooping the flour with your measuring spoon will result in too much flour.
    • Use a toothpick to check if your cake is done. If a toothpick inserted into the center of the cake comes out clean, then you can remove the cake from the oven! 
    • Use fresh flowers to decorate your cake like I did! Wrap the stems in plastic wrap so that you don’t get pollen/dirt in your cake
    • Do not over mix the batter. If there are a few lumps in the batter, that is okay!
    • I love this Chocolate Frosting recipe.

    Storing Leftovers

    Refrigerating vs Countertop

    Your mayonnaise cake should be fine to stay unrefrigerated, unless you have cream cheese frosting (or Honey Cream Cheese Frosting!) on top (not recommended). 

    Buttercream frosting is okay to stay out of the fridge. You also can refrigerate the cake if you’d like, depending on if you like cold or room temperature cake. 

    Freezing

    Mayonnaise does not change the cake’s ability to be frozen. Once the cake is baked, it acts exactly like a cake made with oil and eggs! Because of this, you can freeze the cake just like you would any other cake. 

    Wrap your unfrosted cake in cling wrap. Then, wrap the cling wrap layer in aluminum foil. Both of these layers will keep your cake fresh for up to 3 months. 

    What Frosting Should I Use? 

    Top of cake decorated with flowers

    What a good question. The frosting is important! Some good frosting choices for your Chocolate Mayonnaise Cake are: 

    • Chocolate Buttercream 
    • Vanilla Frosting 
    • Strawberry Frosting
    • Raspberry Frosting
    • Chocolate Ganache
    • Salted Peanut Butter Frosting
    • Marshmallow Fluff Frosting (If you’re looking for another great cake, I love this Chocolate Orange Cake with Marshmallow Frosting!)

    Recipe FAQs

    3 pieces of cake laid out with a serving utensil
    Why Use Mayonnaise in Your Cake? 

    Mayonnaise cake is popular because it’s delicious, but it’s also popular because it’s simple. The mayonnaise acts as the fat supplement in the cake, meaning that you can make a perfectly wonderful chocolate cake with just flour, sugar, cocoa, and some mayonnaise. 

    The special ingredient eliminates the need for milk, butter, or even eggs! A simple water and mayonnaise will do the trick.

    This is helpful for a few reasons. If you don’t have access to or can’t keep normal perishable ingredients (such as milk and eggs), mayonnaise is a long-term substitute.

    For example, during 2020 when the grocery stores were empty, I made my boyfriend this cake for his birthday because it is made entirely with non-perishable ingredients (just like these 6 Recipes You Can Make with Non-Perishable Ingredients). It’s beautifully versatile and resilient. 

    How Long Will Leftovers Last? 

    If there are leftovers of your Chocolate Mayonnaise Cake, they should last for about a week. Make sure that they stay wrapped up or in a completely airtight container. You’ll know your cake is ready to throw out when it starts to get dry and crumbly. 

    If you liked this recipe, be sure to leave a comment letting me know! And don’t forget to post a photo of your cake on Facebook or Instagram with the #TheForeignFork and tag @TheForeignFork. 

    If you liked this cake recipe, you might also like these recipes I’ve picked out just for you: 

    • Raspberry Roll 
    • Sacher Torte
    • Banana Cake with Cream Cheese Frosting
    • Chocolate Molten Lava Cake 
    • Canadian Christmas Fruit Cake

    If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

    And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

    Chocolate Mayonnaise Cake

    Chocolate Mayonnaise Cake

    The name Chocolate Mayonnaise Cake may sound unappealing, but this cake is decadent, moist, and so delicious. Plus, it’s perfect for when you’re running low on supplies and don’t want to (or can’t) go to the grocery store!
    4.84 from 6 votes
    Print Pin Rate
    Course: cake, Dessert
    Cuisine: north american
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Total Time: 50 minutes
    Servings: 15 servings
    Calories: 327kcal
    Author: The Foreign Fork

    Equipment

    • 9” Round Nonstick Pans or 9×13 Glass Pan
    • Sifter 
    • Electric Hand Mixer
    • Wooden Spoon or Rubber Spatula

    Ingredients

    • 2 tbsp unsalted butter (or vegetable lard), for flouring
    • 3 cups + 2 tbsp all purpose flour, divided
    • 1 ½ cups granulated sugar
    • ⅓ cup cocoa powder, unsweetened
    • 2 ¼ teaspoon baking powder
    • 1 ½ teaspoon baking soda
    • 1 ½ cups mayonnaise
    • 1 ½ cups water
    • 1 ½ teaspoons vanilla

    Instructions

    • Preheat oven to 350 degrees Fahrenheit.
    • Rub 2 tbsp butter on 2 (9”) round nonstick pans or 1 (9×13) nonstick pan. Add 2 tbsp all purpose flour to the center of the pan(s) and tip the pan(s) until the bottom and sides are completely coated in a light layer of flour. Set aside.
    • Sift 3 cups flour, 1 ½ cups granulated sugar, ⅓ cup cocoa powder, 2 ¼ teaspoon baking powder, and 1 ½ teaspoon baking soda together in a large bowl.
    • Use an electric hand mixer to mix in 1 ½ cups mayonnaise.
    • Use a wooden spoon or rubber spatula to mix in 1 ½ cups water by hand.
    • Add 1 ½ teaspoons vanilla and mix by hand again.
    • Pour into prepared pan(s). Bake for 25-30 minutes for 9” pan or 40 minutes for 9×13, until a toothpick comes out clean.
    • Frost with Chocolate Buttercream frosting. My favorite recipe is linked in the “notes” section at the bottom of the recipe card.
    • Enjoy! Leave a comment on this post letting me know what you thought!

    Notes

    Recipe copyright The Foreign Fork. For educational or personal use only. 
    • Mayonnaise: Full fat mayonnaise. Light versions will change the texture of the cake.
    • Flour: All-purpose flour. 
    • Cocoa: Natural, unsweetened.
    • Water: Use room temperature water for best results.
    • See video for an example of how to prepare your pan.
    • When measuring your flour, scoop the flour into the measuring cup and use a knife to level off the cup. Scooping the flour with your measuring spoon will result in too much flour.
    • Use a toothpick to check if your cake is done. If a toothpick inserted into the center of the cake comes out clean, then you can remove the cake from the oven! 
    • Use fresh flowers to decorate your cake like I did! Wrap the stems in plastic wrap so that you don’t get pollen/dirt in your cake
    • I love this Chocolate Frosting recipe.
    •  

    Nutrition

    Serving: 1piece | Calories: 327kcal | Carbohydrates: 41g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 318mg | Potassium: 61mg | Fiber: 1g | Sugar: 21g | Vitamin A: 15IU | Calcium: 44mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

    Related Recipes

    • Honey Cream Cheese Frosting
      Honey Cream Cheese Frosting
    • Rum Cake Recipe from The Bahamas
      Rum Cake Recipe from The Bahamas
    • Honey Cake Recipe
      Honey Cake Recipe
    • Custard Cake Recipe (Kremsnita Cake from Croatia)
      Custard Cake Recipe (Kremsnita Cake from Croatia)
    « Homemade Pistachio Baklava Recipe
    Grenada: History, Background, Culture, and Food »

    Sharing is caring!

    126 shares

    Baking, Cake, Chocolate, Dessert, United States

    Reader Interactions

    Comments

    1. P. Zajac says

      May 20, 2022 at 11:31 am

      4 stars
      Where’s the link to Chocolate Butter Cream Frosting you said was “linked” in the notes section?

      Reply
      • The Foreign Fork says

        May 20, 2022 at 11:34 am

        It was in the Expert Tips section and I just added it to the notes section! Thanks for pointing that out.

        Reply
    2. Jo Ann says

      May 19, 2022 at 6:37 pm

      5 stars
      I found this recipe in an old cookbook many years ago, it is a family favorite. I have used miracle whip in place of the mayo.. it does indeed give it zip.

      Reply
      • The Foreign Fork says

        May 20, 2022 at 10:04 am

        I will need to try that one day Jo Ann!!

        Reply
    3. Sharron Rogers says

      May 19, 2022 at 1:02 pm

      Going try this one

      Reply
      • The Foreign Fork says

        May 19, 2022 at 1:35 pm

        Enjoy it Sharron!

        Reply
    4. Allie says

      December 27, 2021 at 7:17 pm

      5 stars
      I love Mayo, but I’ve never put it in a cake before. This is amazing!

      Reply
      • The Foreign Fork says

        December 28, 2021 at 2:14 am

        It’s a super unique ingredient but you truly can’t taste it! So glad you agree 🙂 Thank you for the review!

        Reply
    5. Mary Nolan says

      April 02, 2020 at 11:10 pm

      What type of mayonnaise please

      Reply
      • The Foreign Fork says

        April 03, 2020 at 12:20 am

        Hi Mary! I use Hellmann’s Real Mayonnaise in my cake 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    What are you looking for?

    About the Head Chef

    Foreign Fork Founder Alexandria
    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    My Latest Recipes

    Jamaican Rasta Pasta Recipe

    What To Eat with Jerk Chicken

    Jamaican Sweet Potato Recipe

    Bowl of Jamaican chicken curry with a fork resting in it.

    Original Jamaican Curry Chicken Recipe

    Jamaican Coffee Brands

    Jamaican Curry Powder vs Indian

    Vegetable Recipes

    Yu Choy Sum

    Lima Beans and Corn Succotash Recipe

    Instant Pot Rutabaga Mash (+ Stovetop Instructions!)

    Pikliz Recipe from Haiti

    Creamed Peas Recipe (Stovetop & Instant Pot)

    Instant Pot Beets

    Footer

    • Home
    • About
    • Contact
    • Press
    • Privacy Policy
    • Accessibility Statement

    Copyright © 2023 The Foreign Fork

    126 shares