Chocolate Mayonnaise Cake Recipe
Chocolate Mayonnaise Cake is sometimes touted as “cake without eggs,” which I find to be hilarious. Mayonnaise made with eggs. It’s primary ingredient is egg. This cake is made with eggs, just in a different form.
Chocolate Mayonnaise Cake is a moist chocolate cake in a sheet pan with chocolate buttercream frosting. One of my favorite recipes from Grandma!
But wait until you hear about my mistake. While making the video for this amazingly moist chocolate cake, I accidentally added two eggs.
I guess I’m so accustomed to cake needing eggs that I didn’t even think about and in they went!
The good news is that it didn’t screw up the cake at all. It was still light, fluffy and perfectly soft, just a sat a little higher. Ha!
Make sure to PIN Chocolate Mayonnaise Cake!
As a child I hated mayonnaise. Despised it. I would get SO upset if accidentally came on my food. So imagine my surprise when I caught a glimpse of my most beloved cake being made and it contained, gasp, mayonnaise!!!
For whatever reason, it was years until I had it again. Seeing an article on nostalgic recipes jogged my memory, so I requested the recipe from my mother.
Only seven simple ingredients make a splendid basic chocolate cake. A sheet cake made in a 9×13 pan. No messing around with parchment paper, spring form pans and leveling layers.
Just an easy cake made with ingredients you probably already have.
Use whatever frosting you prefer on chocolate cake. My favorite is chocolate on chocolate, just a basic Chocolate Buttercream.
I’m finally posting Grandma’s Chocolate Mayonnaise Cake along with several other bloggers sharing their favorite recipes from Grandma’s recipe box.
Make sure you scroll on down to see them all!
But first, some tips on how to make moist cake- boxed or from scratch!
ONE. Do not overmix the batter. The most commonly made mistake in making a cake is overworking the batter.
This is actually made easier when you are using a stand mixer because we overestimate how long the batter has been beaten. Pay attention or set a timer.
TWO. Sift the dry ingredients. Even if you are using a boxed cake mix, sift the cake mix to get out any clumps. This will make it blend better, but also make it less likely that you will over mix.
THREE. Eggs. Eggs make a cake moist and yolks make them even more moist. Try adding one or two extra yolks to your favorite cake recipe and watch the crumb get even crumblier. Yes, I made that word up!
This is also why mayo cake is so super moist, mayo is egg and oil!
FOUR. Don’t over bake your cake! This might seem like it is super apparent, but many folks wait too long before taking the cake out of the oven and presto, dry cake. Whomp, whomp.
FIVE. Measure your flour. You might think you measure your flour, but are you doing it correct? Scoop flour into the measuring cup and level it off with a flat spatula or butter knife.
Don’t pack it down, just let is sit how it did when you scooped it. Additional flour makes cake dry and even have a slight heap on your measuring cup could be the culprit.
Tools for making homemade chocolate cake:
9 x 13 Glass Baking Dish– an absolute essential for any kitchen! Use it for baking, marinating or storing. Get one with a lid, you’ll thank me later.
Stand Mixer– I lived for years without one and I can tell you with 100% confidence that life with one is easier and it is worth the investment.
Sifter– Sifting makes all of your baked goods smooth and fluffy. No more lumps! I prefer a hand crank so I can switch directions and get more sifted through faster.
If you like this chocolate cake recipe, check these out:
- Naked Chocolate Cake with Raspberry Buttercream
- No Bake Strawberry Chocolate Cake
- Brown Butter Caramel Cake
Questions you might have about how to make a chocolate mayonnaise cake:
Do I have to use a 9×13 pan? Nope- you can use whatever pan you choose, however baking times will vary and since there are so many sizes, I can’t really give you a guide.
I will say that if you use two circular pans, reduce cooking time to about 22-25 minutes. Use the toothpick test and make sure it lightly springs back. To make sure both cakes are even, use a kitchen scale and weigh them.
Can I freeze chocolate cake? This is a tricky one. You can freeze chocolate cake, but I do not recommend freezing the frosting.
How far in advance can I make cake? I wouldn’t make it longer than 24 hours in advance. Regardless of how you store it, cakes start to lose moisture the moment you take them out of the oven.
Do I need to refrigerate chocolate mayonnaise cake? No, you do not need to keep it chilled. In fact, chilling cakes can dry them out faster. I recommend storing covered at room temperature and then eating them up fast.
If you are looking for even more dessert recipes, snag a copy of my Easy Dessert Recipes Mini-Cookbook. Available here for only $0.99, these easy dessert recipes are ready with less than 30 minutes hands-on time and are sure to please all your family friends. From no-bake to make-ahead, you are sure to find something you love!
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- Preheat oven to 375 degrees. Coat a 9×13 baking pan with cooking spray. Set aside.
Sift or whisk together flour, baking soda and cocoa powder. Set aside.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together water, sugar, mayonnaise, eggs (optional) and vanilla.
- Slowly add dry ingredients, mixing well after each addition.
- Mix dry ingredients and wet ingredients in separate bowls. Slowly add the dry ingredients to the wet, mixing while you add them.
- Pour into prepared 9×13 baking dish.
- Bake for 30 minutes or until it passes the toothpick test. Allow to cool completely.
- Frost with Best Chocolate Frosting.
If you’ve tried this recipe, come back and let us know how it was!
Check out all the delicious recipes from our Grandmas:
- Grandma’s War Time Peanut Drop Cookies from Lovefoodies
- Grandma’s Lemon Custard Pie from Life Currents
- Grandma’s Light-as-a-Feather Doughnut Recipe from Blessed Beyond Crazy
- Granny’s Ooey Gooey Oatmeal Bars from Who Needs A Cape?
- Granny Gertrude’s Blueberry Rice Pudding from Hot Eats and Cool Reads
- Grandma’s Chocolate Mayonnaise Cake from Savory Experiments