This easy old-fashioned Chocolate Mayonnaise Cake uses mayonnaise in the batter to replace the eggs and oil for a rich and delicious chocolate cake that's also economical. The very best part of this easy recipe is that it's simple to make and there's no fancy decorating required!
This easy old-fashioned Mayonnaise Cake is popular all year long and is perfect for birthday parties, a special occasion, or any celebration! It pairs well with my Baked Cornish Hens with Rosemary Wine Sauce.
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I was a little surprised when my bestie requested a Chocolate Mayonnaise Cake for her birthday this year. I thought it was a bit of a weird cake request. But then I got to thinking and it started to make sense...
This old-fashioned mayonnaise cake was something we grew up with, and therefore, it's comfort food. It's also a rich, delicious, and decadent cake, so why wouldn't you want it for your birthday? But it made me wonder: why put mayonnaise in a cake?
This cake has been around a long time, long before my childhood. And in my experience, I've noticed it's the good recipes that tend to stick around; it has stood the test of time. I found a copy of the recipe tucked away in my recipe binder from 2002, although this cake has been in existence since at least the 1930s.
I'm not sure where it originally came from (likely someone at work), but the note on it said they got it from their Dad; it was a cake his Mom used to make during the Great Depression.
Chocolate Mayonnaise Cake History
When the Great Depression hit North America, families were forced to stretch their budgets and "make do" with minimal and cheaper ingredients when it came to cooking. Dessert became a luxury for most, and affordability was achieved through ingredient substitution.
For example, shortening was substituted for butter, water was substituted for milk, and baking powder was substituted for eggs. Since mayonnaise replaced several ingredients in a cake, it just made sense! This cake was also very popular during the Second World War, when again, certain foods were scarce due to rationing.
This cake is also known as Chocolate Mayonnaise Cake 1956. The "1956" date likely refers to a specific published or popularized version of the Chocolate Mayonnaise Cake, rather than its original creation. While the recipe originated during the Depression era out of necessity, many such "old-fashioned" recipes were revived, reprinted, or gained renewed popularity in the 1950s. A cookbook or notable version from 1956 may have cemented that year's association with the cake, even though its roots go back much earlier.
🥘 Ingredient Notes
So why put mayonnaise in a cake? Mayonnaise is thick and rich and serves as a great substitute for several ingredients. You'll need the following ingredients for this cake:
- Mayonnaise. I use Hellman's because I think it tastes the best, but you could substitute Miracle Whip and use light/low-fat or full-fat mayonnaise.
- Eggs. Specifically, it does the job of the eggs, which is to hold everything together in a cake.
- Oil. Mayonnaise also replaces the oil, which, like butter, serves to keep the cake tender.
- Salt. Mayonnaise also has salt in it, so there is no need to add salt.
- Water. Water is used in place of milk to make this cake more economical, as milk is obviously more expensive. And since milk's most important role in baking a cake is the part it plays in making the batter wet enough for the chemical reactions to take place, replacing milk with water during hard economic times was a no-brainer.
- Frosting. I recommend using my Whipped Cream Buttercream Frosting (with shortening) (shown in the main photos) or my Chocolate Frosting (without butter) (shown in the process photos). But you could use your favorite frosting or store-bought frosting. My favorite store-bought frosting is Betty Crocker Whipped Chocolate Frosting.
*Please see recipe card for full list of ingredients and quantities
🔪Step-by-Step: How to Make Old-Fashioned Chocolate Mayonnaise Cake
PREP: Preheat oven to 350 degrees F/ 176 degrees C and grease two 9-inch pans (I use Wilton cake release).
MAKE THE CAKE BATTER (STEP 1): In a large bowl, combine flour, baking soda, baking powder, cocoa, and sugar. (IMAGE 1). Stir in mayonnaise (IMAGE 2). Gradually add water and vanilla to the flour mixture and blend with a spoon until smooth (IMAGE 3).
BAKE THE CAKE (STEP 2): Pour cake batter into prepared pans (IMAGE 4). Bake at 350 degrees F/176 degrees C for 30-35 minutes or until cake tester comes out clean (IMAGE 5). Cool, then remove from pans onto a wire rack (IMAGE 6). When the cake is completely cool, cut off the dome with a sharp knife or cake wire cutter (IMAGE 7).
ASSEMBLE & FROST THE CAKE (STEP 3): Place one of the cakes, cut side down, on a serving plate and add frosting to the top of the cake (this is your filling). (IMAGE 8). Place the second cake on top of the filling (cut side down) *If you are doing a crumb coat, do this now. See video on how to level a cake and do a crumb coat HERE: How to level a cake and do a crumb coat (IMAGE 9). Add frosting to the cake in thick dollops, then, using a decorating spatula or butter knife, spread it outwards from the middle of the dollop of frosting (this ensures that you don't get crumbs in your frosting). This video shows you how to frost a cake to avoid getting crumbs in the cake. VIDEO: How to frost a cake. *See tips below for more ways to ensure a crumb-free frosted cake! (IMAGE 10). Keep working away from the middle of the dollops of frosting until the cake is covered, and use a butter knife to make the swirls in the cake. (IMAGE 11).
DECORATE THE CAKE (STEP 4): Decorate with colorful celebration pearls or any type of sprinkles or jimmies you like! (IMAGE 12).
Expert Recipe Tips
- Use real mayonnaise (not salad dressing) - Stick with a true mayonnaise like Hellmann's or Best Foods for the best texture and flavor. Miracle Whip has added sugar and spices, which can slightly alter the taste and sweetness of the cake.
- Don't overmix the batter - Once the ingredients are combined and smooth, stop mixing. Overmixing can lead to a dense cake instead of a soft, tender crumb.
- Use room temperature ingredients - Room temperature mayonnaise blends more easily with the other ingredients and helps create a smoother batter.
- Check for doneness early - Every oven is different. Start checking your cakes around the 28-minute mark with a toothpick or cake tester; it should come out clean or with just a few crumbs attached.
- Level the cake layers before frosting - Trim off any domed tops so your cake stacks evenly and doesn't shift when frosted.
- Chill before frosting - Once baked and cooled, refrigerate or freeze the layers for about 20 minutes before frosting. This helps minimize crumbs and makes spreading the frosting much easier.
- Use generous dollops of frosting - Applying thick dollops before spreading helps prevent crumbs from mixing into the frosting and gives the cake that beautiful, swirled texture.
- Enhance flavor with coffee - For an even richer chocolate flavor, substitute half of the water with cooled brewed coffee. It deepens the chocolate taste without adding any coffee flavor.
- Make ahead for better flavor - Like many chocolate cakes, this one tastes even better the next day once the flavors have had time to meld.
When I first mentioned chocolate cake using mayonnaise to my family, honestly, they weren't all that keen on it. Yet the mayonnaise gives the cake such an unexpected, decadent, rich, and moist texture that when my family tasted this cake, all their negative preconceived notions dissipated -they LOVED this cake!
🌡️Storage
Store this chocolate mayonnaise cake recipe at room temperature in an airtight container for up to 3 days (if it lasts that long), if you are using a non-perishable frosting. Store it in the fridge if you're using perishable frosting.
Freezing: You can freeze this cake completely frosted (IF you use either one of my chocolate frosting recipes) in a sealed container for up to 3 months.
👪 Serving Size
This homemade chocolate mayonnaise cake makes 12 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll just need additional cake pans.
❔ Recipe FAQs
Absolutely! Simply pour all the batter into a greased 9x13-inch pan and bake for 35-40 minutes or until a cake tester comes out clean. This version is great for a casual dessert or potluck.
Definitely. You can bake the cakes a day ahead, wrap them tightly once cooled, and frost them the next day. The flavor actually improves after resting overnight. You could also frost it 1-2 days in advance, as long as you keep it in an airtight cake container.
Avoid overbaking - check for doneness a few minutes early. Also, store it covered at room temperature rather than in the fridge unless your frosting is perishable. The fridge tends to dry out cakes
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So why do we still eat chocolate mayonnaise cake today if we aren't dealing with scarcity, rationing, and severe poverty? Well, because not only is this cake pure comfort food for those of us who grew up with it, it's rich, moist, delicious, easy, and budget-friendly! In other words, why wouldn't we eat chocolate mayonnaise cake?!
If you're looking for more vintage cake recipes, check out my Old Fashioned Sour Cream Chocolate Cake and my Strawberry Jello Angel Food Cake Dessert.
🍰 More Chocolate Cake Recipes!
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📋 Chocolate Mayonnaise Cake Recipe
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoon baking soda
- 1 ½ cups white granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 ½ cups mayonnaise
- 1 ½ cups water
- 2 ¼ teaspoons baking powder
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F/176 degrees C and grease two 9-inch pans (I use Wilton cake release)
MAKE THE CAKE
- In a large bowl, combine flour, baking soda, baking powder, cocoa, and sugar.3 cups all-purpose flour, 1 ½ teaspoon baking soda, 1 ½ cups white granulated sugar, 2 ¼ teaspoons baking powder, ⅓ cup unsweetened cocoa powder
- Stir in mayonnaise.1 ½ cups mayonnaise
- Gradually add water and vanilla to flour mixture and blend until smooth.1 ½ cups water, 1 ½ teaspoons vanilla extract
- Pour cake batter into prepared pans.
- Bake at 350 degrees F/176 degrees C for 30-35 minutes or until cake tester comes out clean.
- Cool, then remove from pans onto a wire rack.
- When the cake is completely cool, cut off the dome with a sharp knife or cake wire cutter.
FROSTING
- I recommend using my Chocolate Buttercream Frosting Whipped (used in main images) or my Chocolate Frosting without Butter (used in process images)1 Chocolate Frosting
ASSEMBLE & FROST THE CAKE
- Place one of the cakes, cut side down, on a serving plate and add frosting to the top of the cake (this is your filling).
- Place the second cake on top of the filling (cut side down) *If you are doing a crumb coat, do this now.
- Add frosting to the cake in thick dollops, then, using a decorating spatula or butter knife, spread it outwards from the middle of the dollop of frosting (this ensures that you don't get crumbs in your frosting).
- Keep working away from the middle of the dollops of frosting until the cake is covered, and use a butter knife to make the swirls.
DECORATE THE CAKE
- Decorate with colored celebration candy pearls or sprinklesColored Celebration Candy Pearls
Notes
- Use real mayonnaise (not salad dressing) - Stick with a true mayonnaise like Hellmann's or Best Foods for the best texture and flavor. Miracle Whip has added sugar and spices, which can slightly alter the taste and sweetness of the cake.
- Don't overmix the batter - Once the ingredients are combined and smooth, stop mixing. Overmixing can lead to a dense cake instead of a soft, tender crumb.
- Weigh your dry ingredients for accuracy - If you have a kitchen scale, weighing flour and cocoa powder ensures consistent results and prevents a dry cake.
- Use room temperature ingredients - Room temperature mayonnaise blends more easily with the other ingredients and helps create a smoother batter.
- Check for doneness early - Every oven is different. Start checking your cakes around the 28-minute mark with a toothpick or cake tester; it should come out clean or with just a few crumbs attached.
- Level the cake layers before frosting - Trim off any domed tops so your cake stacks evenly and doesn't shift when frosted.
- Chill before frosting - Once baked and cooled, refrigerate or freeze the layers for about 20 minutes before frosting. This helps minimize crumbs and makes spreading the frosting much easier.
- Use generous dollops of frosting - Applying thick dollops before spreading helps prevent crumbs from mixing into the frosting and gives the cake that beautiful, swirled texture.
- Enhance flavor with coffee - For an even richer chocolate flavor, substitute half of the water with cooled brewed coffee. It deepens the chocolate taste without adding any coffee flavor.
- Make ahead for better flavor - Like many chocolate cakes, this one tastes even better the next day once the flavors have had time to meld.
Kelly Neil
I've never even heard of mayonnaise cake until right now but I can see how it makes sense! It looks so moist and chocolatey - yum! Great, now I want cake. lol
Terri Gilson
haha Kelly so true. See cake want cake!
Addie
Does this recipe work for cupcakes?
Terri Gilson
Hi Addie: Yes, just bake them for half the amount of time you would the cake (15 minutes) and test them to see if the tester or toothpick comes out clean. They should work perfectly!
Enjoy 🙂
Terri
Addie
Thanks! I will try that and let you know 🙂
Philip - Chef Sous Chef
My mom used to make Chocolate Mayonnaise Cake on my birthday and it was my absolute favourite. Such a great recipe!
Terri Gilson
Thanks, Phillip! Glad it brings back happy birthday memories for you!
Katherine | Love In My Oven
Mayonnaise is the perfect secret ingredient to a moist cake! This one looks super moist! And the sprinkles are just perfection! I'd be happy with this as a birthday cake 😉
Terri Gilson
Thanks, Katherine. Yes, I'm thinking I'll be making this for more birthdays!
Isabelle @ Crumb
This is one of my favourite old fashioned cakes, mostly because no one can ever guess the secret ingredient!
Then again, I have a soft spot for weird cake recipes... mayonnaise cake is one of the tamer ones I've tried over the years, especially compared to chocolate sauerkraut cake or tomato soup cake. 🙂
Terri Gilson
Thanks, Isabelle. I also have a soft spot for weird cakes and I've yet to try the sauerkraut, but am super intrigued by it!
Sharon
I've never tried mayonnaise cake but have definitely used it for baked chicken so I know how versatile of an ingredient it can be! Your photos are so good too. I am seriously craving chocolate cake now! lol Thanks for the inspiration! I think I'll try this out for the holidays and maybe sub in spelt flour and coconut sugar. 🙂
Terri Gilson
I've heard of using mayonnaise for chicken too, but never tried it! Thanks re: photos- it's a work in progress :). I hope you enjoy it and it works with the spelt flour and coconut sugar!
Colleen
I had forgotten all about mayonnaise cake! My grandmother used to make it a lot, and we loved it. This one looks so rich and moist, and I'm pinning to try. Thanks for sharing.
Terri Gilson
Thanks, Colleen!