Chocolate Mayonnaise Cake

Recipe by David Turner
9 Reviews 4.4 out of 5 stars

Set any preconceived notions about mayonnaise aside and be open-minded: If you're craving chocolate cake but have no eggs in the refrigerator, this quick, one-bowl chocolate mayonnaise cake is here to save the day. As the cake’s secret ingredient, mayo takes the place of both eggs and oil, allowing you to have a rich, super moist chocolate cake out of the oven in less than an hour. Not to worry — mayo flavor is not detectable in the cake, so it’s a solid choice even for those who aren’t fans of the classic condiment.  

Prep
10 mins
Bake
30 to 35 mins
Total
40 mins
Yield
one 9" x 13" cake
Save Recipe
Secret Ingredient Chocolate Cake - select to zoom
Secret Ingredient Chocolate Cake - select to zoom
Secret Ingredient Chocolate Cake - select to zoom
Secret Ingredient Chocolate Cake - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 350°F with a rack in the center. Lightly grease a 9" x 13" pan. 

  2. In a large bowl, whisk together the mayonnaise, water, and vanilla to dissolve the mayonnaise and form a thin, homogeneous mixture. 

  3. Sift in the flour, sugar, cocoa, baking soda, espresso powder, and salt. Whisk to combine. Pour the thick batter into the prepared pan and spread it into an even layer.   

  4. Bake the cake for 30 to 35 minutes, until a toothpick or thin knife inserted into the center comes out clean, or with a few moist crumbs clinging to it.   

  5. Remove the cake from the oven and let it cool in the pan on a wire rack. 

  6. Once completely cool, finish the chocolate mayonnaise cake with your frosting of choice (see “tips,” below, for ideas).

  7. Store leftover cake, well covered, at room temperature for several days; freeze for longer storage. 

Tips from our Bakers

  • Keeping things plant-based? Swap vegan mayonnaise for conventional mayonnaise, leaving all other ingredients the same. 

  • Want to make chocolate mayonnaise cupcakes? Line 2 standard muffin pans with baking cups and prepare the batter as described. Portion the batter evenly into the cups (about 1/4 cup or 59g each). Bake the cupcakes for 20 to 23 minutes at 350°F on the center rack, or until a toothpick or thin knife inserted into the center of a cupcake comes out clean or with a few moist crumbs sticking to it. Remove the cupcakes from the oven and let them cool in the pan for a few minutes, or until just cool enough to handle. Transfer to a wire rack to cool completely before frosting. 

  • Need half this much cake? Halve all ingredients and bake in an 8" square pan for 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. 

  • This cake pairs well with any number of other flavors and frostings. Keep it simple with a batch of our Super Simple Chocolate Frosting (pictured above). For a s’mores-inspired cake, finish with our marshmallowy Seven-Minute Frosting and top with crumbled graham crackers. If you're a peanut butter lover, borrow the toppings from our Chocolate Peanut Butter Poke Cake. 

Baker’s Resources