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

There’s something incredibly satisfying about a chocolate cake that’s super moist and easy to pull together. This Moist Chocolate Mayonnaise Cake Recipe hits that sweet spot perfectly—with just seven ingredients, it’s a total game-changer when you want chocolatey goodness without fuss.

This image shows a close-up of a single piece of chocolate cake on a white plate. The cake has two clear layers: the bottom layer is a dense, dark brown cake with a slightly crumbly texture, and the top layer is a smooth, thick frosting of darker chocolate spread evenly with small peaks along the edges. The background is blurred with warm, dark brown tones, and the white plate sits on a white marbled surface, adding contrast to the rich colors of the cake. 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 Mayonnaise Cake Recipe
Top Tip
How to Serve Moist Chocolate Mayonnaise Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Moist Chocolate Mayonnaise Cake Recipe

Why You'll Love This Recipe

I was initially skeptical about using mayonnaise in a chocolate cake, but once I tried it, I was hooked. It’s like this secret ingredient that brings incredible moisture and richness, making the cake feel indulgent yet simple. Plus, it’s one of those recipes that’s so forgiving you really can’t mess it up.

Ridiculously Moist Texture: The mayonnaise keeps the cake tender and soft for days, unlike any other chocolate cake I’ve made.
Minimal Ingredients: Only seven easy-to-find ingredients mean it’s perfect when your pantry is looking sparse.
Simple Prep: No need to separate eggs or melt butter, so it’s a fantastic “last-minute” recipe.
Delicious Flavor: The cocoa and vanilla blend effortlessly, delivering just the right dose of chocolatey satisfaction.

Ingredients & Why They Work

This recipe’s beauty lies in how well these straightforward ingredients come together. Each one plays a role in building flavor and texture, but the magic really happens with the mayonnaise—it’s not about taste, but the silky moisture it delivers.

Flat lay of a small mound of all-purpose flour, a small heap of granulated sugar, a small pile of rich cocoa powder, two teaspoons of baking soda granules neatly placed, a small white bowl filled with clear water, a small white bowl of creamy mayonnaise, and a small white bowl containing golden vanilla extract liquid, all arranged symmetrically with perfect balance, 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: Provides the structure; make sure to measure it properly by spooning it into your cup and leveling off to avoid a dense cake.
Granulated sugar: Sweetens the cake and balances the cocoa’s intensity.
Cocoa powder: Choose a good-quality unsweetened cocoa for that deep chocolate flavor.
Baking soda: Gives the cake a nice rise and light crumb.
Water: Adds moisture and keeps the batter smooth.
Mayonnaise: The star of the show—since it’s made from oil and eggs, it replaces both fat and eggs in this recipe, supercharging moisture.
Vanilla extract: Enhances the chocolate notes and rounds out the flavor.

📝

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 experimenting with this cake by adding a few mix-ins—like a handful of chocolate chips or chopped nuts—to add texture. It's also wonderful if you swap the vanilla for a touch of espresso powder, which jazzes up the chocolate flavor beautifully.

Variation: I once made it dairy-free by replacing mayonnaise with a vegan mayo and it still came out surprisingly moist!
Spices: Adding a pinch of cinnamon or cayenne can offer a fun twist if you want to impress guests.
Frosting Substitutes: While I usually enjoy it plain or dusted with powdered sugar, a light cream cheese frosting works wonders too.

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

The image shows a single square piece of dark chocolate cake on a white plate, sitting on a white marbled surface. The cake has two layers: a dense, moist chocolate base layer with a slightly crumbly texture, and a thick, creamy chocolate frosting layer on top that looks smooth and glossy with some swirled pattern. A silver fork is cutting into the cake from the left side, lifting a small bite. The background is softly blurred, highlighting the rich color and texture of the chocolate cake. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, sugar, cocoa powder, and baking soda in a large bowl. Making sure there's no lumps in the cocoa really improves the texture and appearance of the final cake.

Step 2: Combine the Wet Ingredients

In a separate bowl, mix the water, mayonnaise, and vanilla extract until smooth. The mayo might look thick, but don’t worry—stirring it with water helps it incorporate effortlessly.

Step 3: Bring It All Together

Pour the wet mixture into the dry and gently fold them together. The key here is to mix just until combined—overmixing can lead to a denser cake. The batter will be fairly thin, which is totally normal for this recipe.

Step 4: Bake and Cool

Pour batter into a greased 9x9-inch pan (or equivalent) and bake at 350°F (175°C) for about 30 minutes. I always check by inserting a toothpick; it should come out clean or with just a few moist crumbs. Let it cool before slicing to keep the crumb intact.

Top Tip

From my experience, this cake thrives with just a handful of simple tricks that make all the difference. These tips have saved me from common mishaps and helped my cake stay moist and delicious every time.

Don’t Skip the Mayonnaise: It might sound odd, but mayo is where the magic happens—using regular mayo, not low-fat, is crucial for moisture.
Measure Flour Carefully: Spoon into your measuring cup and level off to avoid a dry cake.
Don’t Overmix: Stir until just combined; too much mixing develops gluten and can toughen the cake.
Use Fresh Baking Soda: It helps the cake rise beautifully, so make sure it’s not expired.

How to Serve Moist Chocolate Mayonnaise Cake Recipe

Moist Chocolate Cake - Serving Suggestion

Garnishes

I often keep it simple with a dusting of powdered sugar or a quick drizzle of melted chocolate. For special occasions, fresh raspberries and a dollop of whipped cream provide a lovely contrast to the richness.

Side Dishes

A scoop of vanilla ice cream or a creamy custard pairs beautifully. Sometimes I serve it with a side of fresh fruit salad, which helps lighten the indulgence.

Creative Ways to Present

For birthdays, I like layering the cake with chocolate ganache and chopped nuts for texture. Another fun idea is to cut the cake into small squares and serve as bite-sized treats decorated with colorful sprinkles or edible flowers.

Make Ahead and Storage

Storing Leftovers

I store leftover cake tightly wrapped in plastic wrap or an airtight container at room temperature if I plan to eat it within two days. This keeps it moist and lets the flavors mature beautifully.

Freezing

This cake freezes wonderfully. I slice it into portions, wrap each piece in plastic, then foil, and pop them in a freezer-safe bag. When you’re ready, just thaw at room temperature, and it tastes almost freshly baked.

Reheating

If you want a warm slice, pop it in the microwave for 15–20 seconds or gently warm it in a low oven. Be careful not to overheat—it’s already moist, so a quick warm-up is enough.

Frequently Asked Questions:

Can I use a different type of flour for this recipe?

You can substitute with whole wheat flour for a denser, nuttier cake, but the texture will be less tender. Using all-purpose flour yields the best moist and light crumb for this particular recipe.

Is the mayonnaise flavor noticeable in this cake?

No, the mayonnaise doesn’t add a mayo flavor at all—it simply provides moisture and richness behind the scenes. The chocolate and vanilla completely mask any mayo taste.

Can I bake this cake in loaf pans or muffin tins?

Yes! For loaf pans, reduce baking time to around 25-28 minutes and check doneness with a toothpick. Muffin tins work great, but bake for about 15-18 minutes. Keep an eye on them since smaller portions bake faster.

Can I add frosting to this Moist Chocolate Mayonnaise Cake Recipe?

Absolutely! While this cake is delicious on its own, adding a simple chocolate ganache, cream cheese frosting, or even a dusting of powdered sugar takes it to the next level. Just be sure to let the cake cool completely before frosting.

Final Thoughts

This Moist Chocolate Mayonnaise Cake Recipe has become a go-to in my kitchen for chocolate cravings that require minimal effort but maximum delight. It’s the kind of recipe I trust when I need a quick celebration or a midweek treat. Give it a try—you’ll be amazed how something so simple can taste so wonderfully moist and chocolatey!