When I think of a homemade chocolate cake this is the one that comes to mind. It's one of my favorites; tender, moist, and fudgy with a creamy mocha buttercream frosting.
I love this chocolate cake but when it's summer and too hot to cook I'll go for this easy chocolate chip cookie delight! Layers of creamy, chocolaty goodness and just 10 minutes of prep time.
Table of Contents
❤️ Why you'll love it
- Ultra moist chocolate cake recipe.
- Mocha butter cream has a rich texture but holds up well.
- Has been popular since the Great Depression - maybe before.
This old fashioned mayonnaise cake recipe has a luscious mocha chocolate buttercream frosting and is 3 layers of fudgy decadence.
I've adapted it from the original recipe found on the back of the Hellman's Mayonnaise jar in the early half of the 1900s.
Make it today and you'll understand why it's been a favorite for generations - don't wait for special occasions!
You'll definitely want to try this chocolate cake with cookies and cream filling.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
Cake ingredients
Chocolate buttercream frosting ingredients
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Sift dry ingredients into a large bowl and set aside.
- Beat sugar and mayonnaise; add eggs and vanilla.
- Melt chocolate in a medium bowl; add cocoa and coffee (or hot water).
- Add dry ingredients to egg mixture in 4 batches, alternating with chocolate mixture. Bake.
Mayonnaise cake frosting
- Cream the butter with an electric mixer until fluffy.
- Sift the powdered sugar and cocoa together.
- Melt the chocolate.
- Add the cocoa mixture to the butter and mix. Add the remaining ingredients and whip for a delicious chocolate buttercream frosting.
🥫 Storage
Chocolate mayonnaise cake can be stored at room temperature in a cake holder or carefully covered with plastic wrap. It will be fine for up to 4 days or so.
It freezes well for up to 4 months when stored in an airtight container.
📖 Variations
To make a chocolate mayonnaise sheet cake -
- Follow the instructions through creating the batter. Nothing will change.
- Grease and flour a 13x9-inch baking pan.
- Pour batter into the pan and smooth the top with a spatula or knife.
- Hold it about 3 inches off the counter and drop it (don't do this with glass dishes!). It sounds weird but it breaks up and large bubbles.
- Bake it for 30 - 35 minutes, or until a toothpick inserted in the center comes out clean. Start checking it at 25 minutes.
- Cool in the pan until completely cool.
- Frost the top of the cake with a thick layer of your favorite frosting.
- For a special occasion try adding a few of these homemade chocolate covered cherries around the top.
💭 Things to know
Expert Tip: I dust my cake pans for chocolate cake with cocoa. That way any cocoa that clings to the crust of the cake it the same color as the cake. Just do it the same way you do with white flour...spoon a little into a greased pan and shake it around until it covers all surfaces then dump it out.
- For best results make sure all ingredients are at room temperature before you begin.
- If you've had a problem with cakes sticking to the pans in the past then place a round of parchment paper in the bottom of the pans and grease it then dust with cocoa. The bottom will come loose without a problem and you can just peel the parchment paper off after it's done.
- Don't scoop the flour from the container when measuring. Use a spoon and spoon the flour lightly into the measuring cup. Level it off with the flat edge of a butter knife.
- Don't use reduced fat, olive oil, canola oil, fat free, Miracle Whip or other mayonnaise variation. Use the old fashioned, full fat mayonnaise - I suggest Hellman's or Dukes mayonnaise, depending on where you live.
- Pour batter into the pans and bake immediately. Once the leavening is wet it starts to lose strength and your cake won't rise as well.
- Don't over bake your cake. Check it by inserting a wooden pick into the center of the cake. If the toothpick comes out clean with a few crumbs clinging to it the cake is ready..
- Place a couple of thin dowels or straws through the stacked cake when you are frosting the sides and top - this will keep it from sliding around. Just remove them and smooth the top before serving.
👩🍳 FAQs
Adding mayonnaise helps make the cake extra moist and tender plus the acidic component in the mayo really enhances the chocolate flavor. Be sure to use real mayonnaise and not salad dressing (like Miracle Whip).
I don't recommend it. This recipe was developed using all-purpose flour.
📚 Related recipes
- This classic vanilla layer cake is perfect for birthdays!
- You'll love this vintage mile high buttermilk cake.
- This chocolate shadow cake is full of dark chocolate flavor.
- Orange layer cake is another vintage recipe you'll love.
- Red velvet cake with cream cheese frosting is a southern favorite.
- Decadent and moist double chocolate Coca Cola cake is for chocolate lovers only.
🍽️ Serve with...
Cake and ice cream are a classic combination! Serve a thick slice of this cake with:
- homemade vanilla ice cream
- homemade chocolate mint Oreo ice cream
- homemade chocolate chocolate chip ice cream
📞 The last word
In my experience this cake goes fast!
One of the things I like to do is bake this chocolate mayonnaise cake recipe as a sheet cake in a 13x9 inch pan, let it cool, frost it, and then cut it into squares. I flash freeze the squares individually on a cookie sheet then pop them in individual freezer containers.
They're perfect for tucking into school lunches. Be careful though - if you use freezer bags the frosting will be a mess.
This old fashioned recipe results in a moist cake that is perfect at birthday parties and family get-togethers.
Next time try this chocolate spice cake!
This chocolate mayonnaise cake recipe was featured in Mashed.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Chocolate Mayonnaise Cake
Print Pin Recipe Save Recipe Rate RecipeIngredients
Cake
- 4 ounces bittersweet chocolate, high quality 70% cacao, chopped or chocolate chips
- 1 cup dark unsweetened cocoa powder, I used Hershey's Special extra dark
- 1 ¾ cups dark coffee or water, boiling
- 2 ⅔ cups all purpose flour
- 1 ¼ teaspoons baking soda
- ¼ teaspoon baking powder
- 1 cup sugar
- 1 cup dark brown sugar, packed
- 1 ⅓ cups mayonnaise, (I prefer Hellman's or Dukes to anything else....but do not use reduced-fat or fat-free)
- 2 eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
Fudge Frosting
- 2 ¼ cups butter, softened
- 1 ½ cups confectioners' sugar
- ¾ cup unsweetened dark cocoa powder, I used Hershey's Special extra dark
- ½ cup coffee, hot and double strength
- ½ cup sour cream
- 1 ½ teaspoons vanilla extract
- 1 pinch kosher salt
- 10 ounces dark chocolate, chopped and melted
- 1 tablespoon white corn syrup
Instructions
Cake
- Preheat oven to 350°F
- Grease three 8 -inch cake pans and dust with cocoa.
- Melt the chocolate in the microwave just until softened and you can stir it smooth - about 1 minute.
- Combine melted chocolate and cocoa in a bowl. Whisk in boiling coffee (or water) and stir until the mixture is smooth. Set aside.
- Sift the flour, baking soda, baking powder, and salt into a bowl. Set aside.
- With an electric mixer on medium-high speed beat the sugar and the mayonnaise until blended.
- Add eggs one at a time, beating well after each. Add the egg yolk.
- Beat in the vanilla.
- Change to low speed. Add the dry ingredients in four additions, alternating with the chocolate mixture.
- Beat well after each addition.
- Divide cake batter evenly among the cake pans.
- Bake about 30 minutes or until a cake tester comes out clean.
- Cool cake for 10 minutes in pans.
- Loosen cakes from sides of pans, turn out, and cool completely before frosting.
Frosting
- In a bowl of stand mixer fitted with paddle attachment beat the butter on medium speed about 6 minutes or until pale and fluffy.
- Sift together the confectioners' sugar and cocoa powder.
- Reduce mixer speed to low.
- Add the confectioners' sugar mixture, beating until well blended.
- Continue beating on low and add the coffee, sour cream, vanilla, and salt.
- Beat 1 minute.
- Increase the speed to medium and whip for 2 minutes.
- Add the melted chocolate and beat until smooth, about 2 minutes more.
For sheet cake
- Follow instructions for mixing the batter.
- Grease and flour a 13x9-inch baking dish.
- Pour the batter in the baking dish and smooth top.
- Bake for 30 to 35 minutes at 350°. Start checking for doneness at 25 minutes just to be on the safe side.
- Cool completely in pan and frost with your favorite frosting.
Notes
- Make sure all ingredients are at room temperature before you begin.
- I dust my cake pans for chocolate cake with cocoa.
- If you've had a problem with cakes sticking to the pans in the past then place a round of parchment paper in the bottom of the pans and grease it then dust with cocoa. The bottom will come loose without a problem and you can just peel the parchment paper off after it's done
- Don't use reduced fat, olive oil, canola oil, fat free, or other mayonnaise variation. Use the old fashioned, full fat mayo - I suggest Hellman's.
- Place a couple of thin dowels or straws through the stacked cake when you are frosting the sides and top - this will keep it from sliding around. Just remove them and smooth the top before serving.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published July 2010. Last updated with step by step images and editorial changes March 8, 2022.
Old Images:
DON says
Never had a cake with Mayonnaise in it! Little hesitant
Lou says
Hi, this cake looks amazing. Could I please ask how you make the glaze for the outside of the fudge frosting in the photo? Thank you kindly.
Marye says
There isn't a glaze on it, Lou - it's just the frosting.
Barbe says
This cake was delicious. I gave it only 4 stars due to recipe errors. The cake batter does not state how much salt to use (I used a pinch). The frosting instruction does not state to put in corn syrup (I added it and all was well)… great cake- needs recipe corrections c 2.
Janice says
Do you think I can substitute canola Mayo in for butter in the frosting. I can’t eat butter due to the saturated fat.
Marye says
I've never tried. Im sure you could substitute some sort of margarine?
Kim A says
Did anyone have frosting that turned out like a wet ganache, rather than a fluffy buttercream frosting? I found the hot coffee melted the creamed butter, making it a very wet frosting that did not hold up between layers.
Mary says
Can we use milk chocolate instead of dark chocolate? Thank you
Marye says
Yes, or semi sweet. But it will have less of a chocolate flavor.
Marye Audet says
No
Marye Audet says
Nope. It's correct.
Hayley says
Wow, the new photos of the cakes look AMAZING! Such huge progress (the old photos do also look quite delicious too FYI).
Marye Audet says
Thank yoU!
Austin Cook says
i love to eat cakes and bake them too that is why i am always on the lookout for cake recipes,`:
Neé Neé says
Mary - how much salt should we use?
maryeaudet says
Just a fourth teaspoon