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.
Shopping List
Nothing unexpected here – other than maybe the mayonnaise! Do get a high quality chocolate – the flavor will be better and you’ll be so glad you did.
- Bittersweet chocolate chips
- Extra dark cocoa
- Strongly brewed coffee
- All purpose flour
- Baking soda
- Baking powder
- Salt
- Sugar
- Brown sugar – I prefer light brown sugar for this recipe
- Mayonnaise – be sure to get mayonnaise and not salad dressing.
- Eggs – large eggs were used
- Vanilla
- Confectioner’s sugar – we usually call it powdered sugar
- Sour cream
- Dark chocolate chips
- White corn syrup
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 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 it together…don’t forget the heels and pearls…
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.
High Altitude
Need to adjust for high altitude? Check out the instructions from Utah State University.
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.
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
When you think of a chocolate cake this is the one that comes to mind. Tender, moist, and fudgy with a rich, creamy frosting.
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.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Chocolate Mayonnaise Cake
Print Add to CollectionEquipment Needed
Ingredients
Cake
- 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
Fudge Frosting
- 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
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 a mixer beat the sugar and the mayonnaise until blended.
- Add eggs one at a time, and finally the egg yolk.
- Beat in the vanilla.
- Add the flour in four additions, alternately with the chocolate mixture.
- Beat well after each addition.
- Divide 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.
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.
Notes
- Make the cake 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.
Marye Audet
No
Marye Audet
Nope. It’s correct.
Hayley
Wow, the new photos of the cakes look AMAZING! Such huge progress (the old photos do also look quite delicious too FYI).
Marye Audet
Thank yoU!
Austin Cook
i love to eat cakes and bake them too that is why i am always on the lookout for cake recipes,`:
Neé Neé
Mary – how much salt should we use?
maryeaudet
Just a fourth teaspoon