Name: Moist Chocolate Mayo Cake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups (256 g) all-purpose flour; 1 cup (200 g) granulated sugar; 6 tablespoons (44 g) cocoa powder; 2 teaspoons baking soda; 1 cup (237 g) water; 1 cup (232 g) mayonnaise; 1 teaspoon vanilla extract

There’s something wonderfully surprising about a cake made with mayonnaise, isn’t there? That’s exactly why I’m excited to share this Moist Chocolate Mayo Cake Recipe—it’s incredibly simple yet wildly rich and tender, with a texture that almost melts in your mouth. Once you try it, you might find yourself wondering why you haven’t baked with mayo before.

The image shows a close-up of a single square piece of chocolate cake on a white plate, placed on a white marbled surface. The cake has two main layers: a thick, moist dark brown chocolate base with a soft, crumbly texture, and a smooth, thick layer of darker chocolate frosting spread evenly on top. The frosting has a glossy and creamy look with small swirls and peaks around the edges, adding texture. In the background, the image is blurred but has a warm, dark brown color. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Moist Chocolate Mayo Cake Recipe
Top Tip
How to Serve Moist Chocolate Mayo Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Moist Chocolate Mayo Cake Recipe

Why You'll Love This Recipe

I still remember the first time I made this cake; I was skeptical about the mayo at first, but the result blew me away! It’s moist, chocolaty, and unbelievably easy to whip up—perfect for those moments when you want a fuss-free dessert that doesn’t skimp on flavor.

Simple Ingredients: You only need seven pantry staples that you probably already have on hand.
Moist Texture: Mayonnaise keeps this cake incredibly tender without adding extra heaviness.
Easy to Make: There's no fancy equipment or complicated steps, making it beginner-friendly.
Delicious Flavor: Rich chocolate taste with a subtle depth you wouldn’t expect from such a simple recipe.

Ingredients & Why They Work

Each ingredient in this recipe plays a key role to give you that perfect balance of flavor and texture. Mayonnaise, surprisingly, acts as a secret weapon that replaces oil and eggs, making the cake moist without adding greasy heaviness.

Flat lay of a small bowl of all-purpose flour, a small bowl of granulated sugar, a small bowl of dark brown cocoa powder, two teaspoons of baking soda in a small white ceramic dish, a small white bowl filled with clear water, a small white bowl with creamy mayonnaise, a small white bowl holding golden vanilla extract, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base of the cake, providing structure and crumb.
Granulated sugar: Sweetens while helping to tenderize the crumb.
Cocoa powder: Brings rich, deep chocolate flavor — I recommend using Dutch-processed for smoother taste.
Baking soda: Ensures the cake rises nicely and stays light.
Water: Keeps the batter hydrated and thin enough to mix well.
Mayonnaise: Adds moisture and richness — made of eggs and oil, it’s a perfect egg substitute.
Vanilla extract: Enhances all the other flavors with warm, sweet notes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Moist Chocolate Mayo Cake Recipe is. You can easily tweak it to fit your mood, dietary preferences, or whatever you have available in the pantry. Let me share a couple ways I’ve played around with it.

Variation: Sometimes, I swap half the water for brewed coffee—trust me, the coffee lifts the chocolate notes to a whole new level.
Gluten-free twist: Try using a 1:1 gluten-free baking flour blend if you need a gluten-free option; the texture remains pleasantly moist.
Added texture: Chopped nuts or chocolate chips stirred into the batter add a delightful crunch or gooey bursts.

Step-by-Step: How I Make Moist Chocolate Mayo Cake Recipe

A single square piece of chocolate cake with one thick, smooth layer of dark chocolate frosting on top sits on a white plate. The cake layer is dark brown and looks soft and moist with a slightly crumbly texture at the edges. A silver fork is lifting a small bite of cake from the front left side, showing the rich frosting bending slightly as it pulls away. The background is a white marbled surface and the lighting highlights the glossy shine on the frosting. photo taken with an iphone --ar 2:3 --v 7

Step 1: Combine the Dry Ingredients

Start by whisking together the flour, sugar, cocoa powder, and baking soda in a large bowl. This helps distribute everything evenly and avoids any clumps of cocoa powder sneaking into your batter. I like to sift the cocoa powder first for an extra smooth texture.

Step 2: Mix the Wet Ingredients

In a separate bowl, stir together the water, mayonnaise, and vanilla extract. The mayo will look a bit thick, but don’t worry—it blends beautifully into the water.

Step 3: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing or you risk losing that tender crumb we’re aiming for. The batter should be smooth and slightly thin.

Step 4: Bake and Test for Doneness

Pour your batter into a greased or parchment-lined pan and bake at 350°F (175°C) for about 30 minutes. Start checking around 25 minutes by inserting a toothpick; when it comes out clean or with just a few moist crumbs, your cake is ready. Don’t overbake—it dries out the magic mayo moisture!

Top Tip

I learned that baking this cake at the right temperature and not overmixing the batter made all the difference in keeping it super moist and tender. Here’s what works best for me every time:

Don’t over-mix: Fold just until the flour disappears to avoid a tough cake.
Room temperature ingredients: Make sure your mayonnaise isn’t too cold—it blends better when closer to room temp.
Check early: Use a toothpick to check doneness before the timer goes off; ovens vary!
Rest before slicing: Let the cake cool in the pan for at least 10 minutes to settle and hold moisture.

How to Serve Moist Chocolate Mayo Cake Recipe

Chocolate Mayo Cake - Serving Suggestion

Garnishes

I usually dust this cake with a thin layer of powdered sugar or cocoa powder for a simple elegant touch. When I’m craving decadence, a dollop of whipped cream or a scoop of vanilla ice cream on the side makes it irresistible.

Side Dishes

Fresh berries or a drizzle of raspberry sauce on the plate pairs beautifully, adding a bit of acidity to balance the richness. A hot cup of coffee or a creamy latte is my go-to drink companion.

Creative Ways to Present

For parties, I slice the cake into small cubes and serve them on pretty skewers with a fresh strawberry on top. It’s an easy to eat, visually appealing dessert that guests always ask about.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. Staying covered is key to preserving that moist texture.

Freezing

I’ve frozen this cake many times by wrapping individual slices in foil and placing them in a freezer bag. When you’re ready, thaw overnight in the fridge for a perfect make-ahead dessert option without sacrificing flavor.

Reheating

To warm up leftovers, I pop slices in the microwave for about 15–20 seconds—it refreshes the cake’s softness without drying it out. You could also warm them gently in a low oven wrapped in foil.

Frequently Asked Questions:

Can I use light mayonnaise for this cake?

Yes, you can substitute light or reduced-fat mayonnaise, but keep in mind that full-fat mayo adds more richness and moisture, which greatly contributes to this cake's texture and flavor.

Why use mayonnaise instead of oil or eggs?

Mayonnaise contains both oil and eggs, making it a clever one-stop substitute that keeps the cake extra moist and tender, often more so than traditional oil or eggs alone.

How do I know when the cake is done baking?

Insert a toothpick or skewer into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Baking times can vary, so start checking a few minutes early.

Can I make this cake vegan?

Unfortunately, because mayonnaise contains eggs, this recipe isn’t naturally vegan. However, if you find a vegan mayo substitute, you could experiment, but results may vary.

Final Thoughts

This Moist Chocolate Mayo Cake Recipe holds a special place in my baking repertoire because it’s proof that simple ingredients can create something unexpectedly fantastic. It’s the kind of cake you’ll find yourself making again and again—whether it’s a casual weeknight treat or a last-minute dessert for friends. I hope you enjoy the ease and deliciousness as much as I do!