Chocolate Mayonnaise Cake - Tastes Better From Scratch (original) (raw)
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This easy Chocolate Mayo Cake recipe only uses shelf stable pantry ingredients (no eggs, butter or oil) so it's quick to make anytime. It's rich and fudgey with a warm chocolate frosting.
Looking for more cake recipes? Try this White Texas Sheet Cake, Butterfinger Cake, or Banana Bundt Cake!
Why I love this recipe:
- Pantry Ingredients – Every ingredient for this old fashioned mayonnaise cake is literally shelf stable! No eggs, butter, or oil; that's where the magic of the mayonnaise comes in. The frosting does use some butter but could be omitted if needed.
- Moist – It's an extra moist, soft, rich cake that's so delicious.
- Quick – Both the cake batter and frosting come together very fast.
How to make Mayonnaise Cake:
Combine Dry Ingredients: In a mixing bowl combine flour, sugar, baking soda, and cocoa powder.
Incorporate Wet Ingredients: Add mayonnaise, water and vanilla extract then stir to combine. Pour the batter into a greased 9x13inch pan.
Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Make Frosting: In a saucepan, mix together milk, butter, and sugar then cook over medium heat until boiling. Boil for just 30 seconds then remove from heat. Stir in chocolate chips and vanilla until smooth.
Frost Cake: Pour warm frosting over cooled chocolate mayo cake. Slice and enjoy!
More Chocolate Desserts:
- Chocolate Brownies
- Chocolate Pudding
- Chocolate Trifle
- Chocolate Cream Pie
- Hershey's Chocolate Cake
- Texas Sheet Cake
- Dark Chocolate Cake
- Chocolate Fudge
- Chocolate Mug Cake
- Chocolate Milkshake
Mayo Cake:
▢ 2 cups all-purpose flour
▢ 1 cup granulated sugar
▢ ½ cup unsweetened cocoa powder
▢ 2 teaspoons baking soda
▢ 1 cup mayonnaise
▢ 1 cup water, , lukewarm
▢ 1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Make Cake Batter: In a mixing bowl combine flour, sugar, baking soda, and cocoa powder. Add mayonnaise, water and vanilla extract and stir to combine. Pour the batter into a greased 9x13inch pan.
Bake in for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Frosting: In a saucepan, mix together milk, butter, and sugar then cook over medium heat until boiling. Boil for just 30 seconds then remove from heat. Stir in chocolate chips and vanilla until smooth. Pour warm frosting over cooled cake.
Freezing Instructions: Cover well with and freeze for up to 3 months. Thaw completely before serving.
Calories: 411kcal, Carbohydrates: 65g, Protein: 4g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 384mg, Potassium: 181mg, Fiber: 3g, Sugar: 44g, Vitamin A: 190IU, Calcium: 29mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Published March 17, 2024
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.