Name: Chocolate Mayonnaise Cake
Prep time: 15 min
Cook time: 30 min
Total time: 75 min
Yield: 12 servings
Ingredients: 4 ounces high quality 70% Cacao Bittersweet Chocolate (chopped); 1 cup Cocoa (I used Hershey's Special extra dark); 1 3/4 cups dark coffee or water (boiling); 2 2/3 cups all purpose flour; 1 1/4 teaspoons baking soda; 1/4 teaspoon baking powder; 1 cup sugar; 1 cup dark brown sugar (packed); 1 1/3 cups mayonnaise ((I prefer Hellman's to anything else....but do not use reduced-fat or fat-free)); 2 eggs; 1 egg yolk; 1 teaspoon vanilla; 2 1/4 cups butter (softened); 1 1/2 cups Confectioners' sugar; 3/4 cup dark cocoa powder (I used Hershey's Special extra dark); 1/2 cup coffee (hot and double strength); 1/2 cup sour cream; 1 1/2 teaspoons vanilla; 1 pinch salt; 10 ounces dark chocolate (chopped and melted); 1 tablespoon white corn syrup

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Old fashioned chocolate mayonnaise cake recipe has a luscious mocha buttercream frosting and is 3 layers of moist, fudgy decadence. I’ve adapted it from the original 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! Not quite what you’re looking for? Here’s a classic vanilla layer cake.

First Published: July 5, 2010… Last Updated: July 24, 2019

Recipe Ingredients: bittersweet chocolate, dark cocoa, strong coffee, all-purpose flour, baking soda, baking powder, salt, sugar, brown sugar, mayonnaise (not salad dressing), eggs, vanilla, confectioner’s sugar, sour cream, dark chocolate, white corn syrup,

Slice of three layer chocolate cake with chocolate frosting - title text overlay.

Table of Contents

May 8, 2017

Today would have been my dad’s 100th birthday. That fact was what controlled the decision about updating this chocolate mayonnaise cake recipe – his favorite cake. My father was not the best husband to my mother, he was not the nicest person to other people. Many people despised him. Many people were afraid of him. He was, in many ways, the real life Don Draper. He pulled himself up from an impoverished childhood to become a sought after corporate businessman.

Most importantly, he loved me beyond all reason, beyond all imaginings, beyond anyone else…we were simpatico. I was his sun and moon and stars and he was my hero. I rode on his shoulders, I danced on his feet, he taught me to play poker, to swim, and to mix a perfect extra dry martini. Eventually he taught me to drink like a man while holding my liquor like a lady. He taught me to defend myself physically, intellectually, mentally, and emotionally. He told me I was beautiful and that he believed in me every single day of my life and while he was alive I almost believed it.

He died before I published my first book, wrote my first blog post, or collected my first royalty payment. I wish he was on the earth to share those accomplishments with me, I wish I could talk to him about things just one more time. Yet, his voice is as much in my head as my mother’s and often nullifies her unending criticism with one simple sentence – “You can do this standing on your head – you may not be perfect but you’re close enough for me.”

I dedicate this recipe, this updated post, and this day to my dad. Enjoy.

Origins of Mayonnaise Cake

I couldn’t find a definite answer to my question about the origins of Chocolate Mayonnaise cake but most people believe that Hellman’s came up with it in the early half of the 1900s.

Who knows? The fact of the matter is that mayonnaise cake is fudgey, moist, chocolate Nirvana. There is something about the mayonnaise that reacts with the rest of the ingredients to create a crumb that is unlike anything else.. You can’t taste the mayo at all…and many recipes don’t call for eggs

This cake will go together really quickly for you. There isn’t any separating of the eggs, fancy mixing, or special techniques – just a straight forward cake. You may want to put on a retro style apron and play some Big Band music while you put this together…don’t forget the heels and pearls…

Whole, uncut chocolate cake on a cake plate with an apron next to it.

Tips for Perfect Cake

I’ve never had a problem making this simple layer cake! It just goes together so easily! Still, I wanted to share some of my best tips for making a mayonnaise cake so that it comes out exactly the way you want it to.

Make it exactly like the recipe the first time you make it – don’t make substitutions. After that you can adjust as you desire.
Make sure all ingredients are at room temperature before you begin.
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.
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, or other mayonnaise variation. Use the old fashioned, full fat mayo – I suggest Hellman’s.
Don’t overmix!
Pour the 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 toothpick into the center of the cake. If the toothpick comes out clean with a few crumbs clinging to it the cake is ready..
Let chocolate mayonnaise cake layers rest in the pans about 10 minutes after removing them from the oven.
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.

Need to adjust for high altitude? Check out the instructions from Utah State University.

Uncut chocolate cake with pecans on top - showing garnish suggestion

How to Frost a Layer Cake

Once the chocolate mayonnaise cake layers have completely cooled brush them lightly with your hand to get the loose cocoa and any crumbs off.
Smear some frosting on the cake plate. This will make the cake stick firmly and not slide
Put the first layer on the cake plate, spoon on about 1/4 of the frosting and smooth it out.
Repeat with the second layer and top with the third layer.
Put three or four straws down through the cake in a 3-inch or so circle around the center. These will keep the cake from shifting.
Frost the sides and then the top with the remaining frosting.
To my original cake I added a chocolate drip made with equal amounts of dark chocolate and heavy cream, heated to just a simmer and stirred smooth the poured over the chilled cake. I also added 1/2 cup of chopped pecans to the top. These additions are not reflected in the recipe or nutritional information.

Mayonnaise Cake FAQs

Here are the questions I am most frequently asked about this recipe.

What is mayonnaise cake?

It’s a type of cake that uses mayonnaise in place of butter or oil in the recipe. The mayonnaise gives it an extra tender, extra moist texture.

Why would you put mayonnaise in a cake?

Once you’ve tasted this cake you’ll know why! It helps make the cake super moist and tender plus the acidic component in the mayo really enhances the chocolate flavor.

Does mayonnaise cake need to be refrigerated?

Nope. If it’s very hot in your house then you’ll want to refrigerate it because the icing will melt but other than that you should be good for at least a couple of days.

Can you substitute mayo for oil in cake mix?

You sure can! Use an equal amount of mayo for the oil called for in the recipe.

Can I use cake flour in this recipe instead of all-purpose?

I don’t recommend it. This recipe was developed using all-purpose flour.

Whole chocolate mayonnaise cake cut to show the layers of cake and filling.

More Great Cake Recipes

Omigosh, I love cake! Birthdays, baby showers, holidays, and celebrations of all kinds call for cake! Here are some of my favorites!

Holy Cow Cake is a silly name for a totally addictive poke cake. You may also know it as Butterfinger cake.
Orange Cake is another vintage layer cake recipe made with fresh orange juice and zest. I love it for Easter and other spring occasions.
Coconut Cake is full of coconut flavor and has raspberry jam between the layers.
Buttermilk Pound Cake is a delicately flavored southern classic that works well with fruit, sauces, glazes, and just about anything you want to serve it with – even just a dusting of Confectioner’s sugar.
Pig Pickin’ Cake is another southern classic that’s made with pineapple and mandarin oranges. It’s the best ever for potlucks and church picnics.

Tools You’ll Need…

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Good cake pans are a must. I use high sided 8-inch cake pans for my cakes so if your cake pans have low sides you may need to make it 4 layers. These are my favorites, from Wilton.

Chocolate Mayonnaise Cake Recipe

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