This chocolate mayonnaise cake is a moist, old-fashioned chocolate cake made from scratch in a 9×13 pan, with a thick layer of chocolate buttercream. A little espresso powder deepens the cocoa flavor, and the mayonnaise gives the cake its tender texture. No cake mix needed!
This mayo cake batter comes together with a whisk and a spoon, and you can frost and serve it right in the pan. If you like simple bakes like this, you'll find more in my collection of old-fashioned cake recipes.
Why Put Mayonnaise in Chocolate Cake?
Mayonnaise contains eggs and oil, so it supplies both without adding them separately to the batter. Once it's mixed with the cocoa, sugar, and vanilla, it belongs in a chocolate cake more than you might expect.
You don't need to crack any eggs for this recipe, but regular mayonnaise contains eggs. If you're looking for a cake batter made without eggs, try my Depression Cake; its chocolate frosting does contain dairy.
Ingredient Notes
See the recipe card below for the full ingredient amounts and instructions.
- Full-fat mayonnaise: Use regular mayonnaise for the cake. Miracle Whip has a different flavor from its added sugar and spices.
- Unsweetened cocoa powder: You'll need ⅓ cup for the cake and another ⅓ cup for the frosting. Measure them separately so the frosting's cocoa doesn't end up in the batter.
- Instant espresso powder: Dissolve the teaspoon of powder in the very hot water before mixing it with the mayonnaise. That small amount brings out the chocolate flavor.
- All-purpose flour: Spoon it into your measuring cup and level the top. Scooping directly from the bag can pack in more flour.
- Butter and heavy cream: The frosting uses softened unsalted butter. Start with ¼ cup cream and add the extra tablespoon or two only if the frosting needs loosening.
You'll also need granulated sugar, baking soda, baking powder, salt, and vanilla for the cake, plus powdered sugar, vanilla, and a pinch of salt for the frosting.
How to Make Mayonnaise Cake
Preheat the oven to 350°F and grease and flour a 9×13-inch baking pan. Get your ingredients measured before you start mixing.
1. Mix the Dry Ingredients
Whisk together the flour, granulated sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Break up any visible cocoa lumps so they don't leave dry pockets in the cake.
2. Combine the Wet Ingredients
Stir the espresso powder into the very hot water until it dissolves. In a separate bowl, whisk the mayonnaise, vanilla, and espresso mixture until smooth.
3. Stir Together and Bake
Pour the wet mixture into the dry ingredients. Stir just until no dry streaks remain, then spread the batter evenly in the prepared pan. Stop mixing once it comes together.
Bake for 35-40 minutes, checking the center with a toothpick at 35 minutes. Look for a few moist crumbs on the toothpick, without wet batter. Let the cake cool completely in the pan before adding the frosting.
Make the Chocolate Buttercream
Beat the softened butter until creamy, then beat in the cocoa powder. Add the powdered sugar gradually, alternating with the ¼ cup heavy cream. Finish with the vanilla and a pinch of salt, and beat until smooth and fluffy.
If the frosting is too stiff to spread, beat in a little more cream, up to 1-2 tablespoons. Add it gradually; you may not need all of it.
Let the cake cool first. This buttercream goes on a completely cooled cake. The warm-frosting method used for my Coca-Cola Cake is a different kind of frosting, so don't use that method here.
Tips for a Moist Cake
- Measure the flour lightly. Too much flour can make the cake dry, even with mayonnaise in the batter.
- Avoid overmixing. Stir the wet and dry ingredients together just until combined.
- Use the toothpick cue. A few moist crumbs are your signal to take the cake out. Keep baking if there's wet batter.
- Plan for cooling. Preparation and baking take about 50-55 minutes, but that does not include the time the cake needs to cool before frosting.
Make Ahead and Storage
You can bake and frost the cake a day ahead. Once it's completely cool and frosted, cover and refrigerate. The 9×13 pan makes it easy to portion alongside other potluck desserts.
Keep the covered cake in the refrigerator for up to 4 days. Let individual slices sit at room temperature for about 20-30 minutes before serving so the cake and buttercream can soften a little.
For longer storage, wrap the unfrosted cake or individual slices tightly and freeze for up to 3 months. If freezing frosted slices, freeze uncovered until the frosting is firm, then wrap and place in a freezer-safe container. Thaw in the refrigerator.
Recipe FAQs
The mayonnaise's job is to add moisture and fat. Cocoa, vanilla, and chocolate frosting give this cake its chocolate flavor.
Use full-fat mayonnaise for this recipe. Miracle Whip has added sugar and spices that change the flavor, and light mayonnaise is not the version called for here.
The teaspoon of espresso powder is there to deepen the chocolate flavor, rather than give the cake a strong coffee taste.
No. This is a from-scratch recipe made with flour, sugar, cocoa, and leavening. Use the ingredient amounts in the recipe card rather than adding them to a box mix.
More Cakes to Try
For another 9×13 cake with a different flavor, try this Strawberry Texas Sheet Cake. It starts with a cake mix and gets its strawberry flavor from Jell-O and preserves.
Or browse these old-fashioned desserts for more cakes, cobblers, and other familiar sweets.
Recipe
Chocolate Mayonnaise Cake
Equipment
- 1 9×13-inch baking pan
- mixing bowls
- Whisk
- electric mixer
- rubber spatula
- Measuring cups and spoons
Ingredients
Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ⅓ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 1 cup full-fat mayonnaise
- 1 teaspoon vanilla extract
- 1 cup very hot water
- 1 teaspoon instant espresso powder
Chocolate Frosting
- ½ cup unsalted butter softened
- ⅓ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ¼ cup heavy cream plus 1-2 tablespoons more if needed
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Cake
- Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan.
- Whisk the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- Dissolve the espresso powder in the very hot water. In a separate bowl, whisk the mayonnaise, vanilla, and hot espresso mixture until smooth.
- Pour the wet mixture into the dry ingredients. Stir just until no dry streaks remain; do not overmix. Spread the batter evenly in the prepared pan.
- Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and no wet batter. Cool completely in the pan before frosting.
Chocolate Frosting
- Beat the softened butter until creamy. Beat in the cocoa powder. Gradually add the powdered sugar, alternating with the ¼ cup heavy cream.
- Add the vanilla and pinch of salt. Beat until smooth and fluffy. If needed, gradually beat in 1-2 tablespoons additional cream until spreadable.
- Spread the frosting over the completely cooled cake. Cut into 12 slices.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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