The Chocolate Mayonnaise Cake is your go-to for chocolate cravings. With nostalgic charm, it offers moist, tender crumbs and indulgent chocolate flavor. Top it with a luscious chocolate ganache for the ultimate irresistible treat, ready in just 40 minutes.
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The secret ingredient of this vintage recipe from the 1930's is mayonnaise. A few years back I found this retro recipe in an old church cookbook that I bought from a thrift store. It has stayed with me ever since.
Although I have shared many chocolate recipes like this Chocolate Cream Sour Pound Cake or this amazing Coca Cola Cake and this all time favorite Dark Chocolate Bundt Cake, this Chocolate cake made with mayonnaise has a special place.
Why You'll Love This Recipe
- Skip the box, indulge homemade. This simple recipe delivers rich, chocolatey bliss without the fuss in just 40 minutes.
- Simple pantry staples and just one bowl - this Mayonnaise Cake is a breeze to make just like this 4-ingredient banana bread.
- This rich chocolate cake is perfect for sharing, potlucks, or enjoying at home.
History & Origin
The Chocolate Mayonnaise Cake, originating from the 1930s Great Depression era, epitomizes culinary resourcefulness. With fresh eggs scarce, inventive bakers utilized mayonnaise as a substitute for butter and eggs, yielding a remarkably decadent cake. Documented in publications from 1937 and often promoted on mayonnaise jars, this cake symbolizes resilience, providing families with a delicious treat during tough times.
Ingredients
Ingredients for Chocolate Mayonnaise Cake.
Ingredients for Chocolate Ganache.
- All-purpose flour provides the base and structure to this cake.
- Mayonnaise is the hero ingredient of this cake. Use full fat for best results.
- Unsweetened Dutch Cocoa Powder is best for taste and a darker chocolate hue.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- Swap Dutch-process cocoa powder with regular cocoa powder in this recipe but know that regular cocoa powder might have a slightly sharper taste compared to the smooth, mellow flavor of Dutch-process cocoa.
- Want to lighten up the recipe? Feel free to substitute full-fat mayonnaise with a low-fat or fat-free option, but be aware it may slightly alter the texture. For the richest flavor and moistest crumb, full-fat mayo remains the best choice.
- For a crunchy twist, incorporate ½ cup of chopped nuts like walnuts or pecans into your cake batter. Choose your favorite nut for a personalized touch.
- Intensify the chocolate flavor. Swap water with an equal amount of boiling brewed coffee, or use instant coffee or espresso for a strong coffee kick.
- Love cream cheese frosting? Let the cake cool, then top with your favorite cream cheese frosting recipe.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Chocolate Mayonnaise Cake
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
- Take a large bowl and combine the dry ingredients together. Whisk.
2. In a medium sized bowl add mayonnaise, vanilla extract and hot water. Whisk.
3. Add the wet ingredients to the dry ingredients and mix until combined.
4. Pour the batter in the 9 x 13 sheet pan. Bake the cake at 350 F in a preheated oven for about 25 minutes. Insert a tooth pick or cake tester in the center of the cake and remove the pan if it comes out clean.
5. Heat the whipping or heavy cream with butter until about to boil. Pour over chocolate chips.
6. Let it sit for a minute or two.
7. Mix until the chocolate is combined with the heavy cream and you get a smooth and silky chocolate ganache.
8. Once the cake has rested and cooled down apply the chocolate ganache.
Serving Suggestions
- Fresh Berries go great with this cake. Serve it with strawberries or raspberries.
- For an extra decadent dessert, consider serving this cake with a scoop of vanilla ice cream.
Expert Tips
- For a richer color and smoother taste, use Dutch-process cocoa, which doesn't affect leavening like baking soda, thanks to its neutral pH.
- Patience is key. Let the cake cool completely before frosting or cutting. The soft crumb needs time to set, or it may crumble when you try to handle it. Trust us, it's worth the wait for a beautifully intact cake.
- For a smooth cake texture, ensure the sugar dissolves completely. Use boiling water to help melt the sugar after combining wet and dry ingredients. Opting for caster sugar, also known as superfine sugar, further aids in quick dissolving and prevents a grainy texture.
- For clean, smooth cake slices, dip a sharp knife completely in the hot water for a few seconds. Wipe the blade dry with a clean cloth or paper towel. While the blade is still warm, cut through the cake. Repeat the steps before each cut.
Recipe FAQs
Simply put, no, you don't need to worry about the mayonnaise. Truth be told, once you taste this cake, you won't even detect a hint of mayonnaise. That's what makes this cake so incredible.
Certainly, opt for a 12'' Bundt pan of your preference to bake this cake. Ensure to monitor the oven closely, as the baking time might differ.
Indeed, prepare the batter for the old-fashioned chocolate mayonnaise cake and evenly divide it between two 9'' round pans. Be attentive to the baking time, as it may differ, and the cakes might be ready sooner compared to baking in a 9 x 13 inch pan.
How to Store
Note: For longer storage, hold off on icing the cake until serving. This helps prevent the icing from softening or melting.
Room Temperature
This cake will stay fresh on the counter for up to 2 days. Store in an airtight container.
Refrigerate
Place the cake pieces in an air tight jar and store it in the refrigerator for up to 4 days.
Freezing Instructions
Place cake pieces on a baking sheet for 1 hour, or until firm. Individually wrap each piece in plastic wrap, then add foil for extra protection. Store in an airtight container or zip-lock bag for up to 3 months.
Related Chocolate Cake Recipes
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Recipe
Chocolate Mayonnaise Cake
Equipment
- 1 9 x 13 cake pan or sheet pan
- 1 large bowl
- 1 medium bowl
- Measuring Cups and Spoons
- Digital Scale
- Rubber Spatula
- Electric Mixer
- tooth pick or cake tester
Ingredients
Chocolate Mayonnaise Cake
- 2 cups All-purpose flour (240 g)
- 1 teaspoon baking powder (5 g)
- 1 teaspoon baking soda (5 g)
- ½ cup unsweetened cocoa powder (50 g)
- 1 ½ cup castor sugar (300 g)
- 1 cup full fat mayonnaise (220 g) room temperature
- 1 teaspoon vanilla essence (5 ml)
- ¼ teaspoon salt
Chocolate Ganache
- 1 cup semisweet chocolate chips (225 g/8 oz)
- ¾ cup heavy whipping cream (180 ml)
- 1 tablespoon butter (14 g) cut into small pieces
Instructions
Chocolate Mayonnaise Cake
- Preheat the oven to 350 F and grease a 13 x 9 inch pan with baking spray.
- In a large bowl mix flour, baking powder, baking soda, cocoa powder, castor sugar and salt together. Whisk well and set aside.
- In another bowl, add mayonnaise and whisk it. Add boiling water and vanilla essence to mayonnaise and mix until combined.
- Add the wet mixture to the dry ingredients. Incorporate until combined.
- Pour the cake batter in the sheet pan and place the cake pan in the middle rack of the preheated oven.
- Bake the cake for 25 – 30 minute or until a skewer or tooth pick inserted in the middle of the cake comes out clean. The sides of the pan will start to pull away or shrink a little.
Chocolate Ganache
- Add the semisweet chocolate chips to a bowl and set aside.
- Add butter to the heavy cream and place in the microwave and warm it up in 30 seconds interval until the butter has melted and the heavy cream is about to boil with simmering bubbles on the top of the cream.
- Pour this cream mixture over the chocolate chips and let it sit for a minute or two. Then whisk it until the ganache is smooth and silky.
- Let the cake cool down completely and then pour over the ganache.
Notes
- For a richer color and smoother taste, use Dutch-process cocoa, which doesn't affect leavening like baking soda, thanks to its neutral pH.
- Patience is key. Let the cake cool completely before frosting or cutting. The soft crumb needs time to set, or it may crumble when you try to handle it. Trust us, it's worth the wait for a beautifully intact cake.
- For a smooth cake texture, ensure the sugar dissolves completely. Use boiling water to help melt the sugar after combining wet and dry ingredients. Opting for caster sugar, also known as superfine sugar, further aids in quick dissolving and prevents a grainy texture.
- For clean, smooth cake slices, dip a sharp knife completely in the hot water for a few seconds. Wipe the blade dry with a clean cloth or paper towel. While the blade is still warm, cut through the cake. Repeat the steps before each cut.
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