This mayonnaise cake is pure magic, rich, moist, and completely egg-free. It might sound a little quirky, but using mayo instead of eggs and oil creates a tender, chocolatey crumb that’s honestly hard to beat. No fancy ingredients, no weird aftertaste, just an easy, comforting dessert that comes together with pantry basics.
If you’ve ever had an old fashioned chocolate cake that made you go “whoa, what’s in this?”, chances are, it was a mayonnaise cake. This one’s a keeper for egg allergies, last-minute cravings, or anytime you want a crowd-pleasing treat without breaking a sweat.
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Emily’s Thoughts On The Recipe
When I first heard about an old fashioned chocolate mayonnaise cake, I thought, wait, mayonnaise? In a cake?! But after one bite, I was hooked. Mayo is really just eggs and oil, so it totally makes sense once you think about it. This chocolate mayonnaise cake recipe is deeply chocolatey, rich, and unbelievably moist without a single egg in sight. No fancy ingredients, just simple baking magic that works every time.
Now it’s one of my favorite go-to bakes, especially when I’m out of eggs or baking for friends with allergies. If you’re into easy egg-free recipes like this, you’ll definitely want to check out my Cadbury Mini Egg Brownies for springtime fun or these fluffy Chocolate Whoopie Pies for something a little extra. Trust me, once you try this cake, you’ll never look at mayo the same way again!
Why You’ll Love This Mayonnaise Cake
No eggs, no stress! Whether you’re baking for someone with an egg allergy or just ran out (been there!), this cake delivers rich, fudgy flavor without a single egg in sight.
Super chocolatey, super moist. That sneaky scoop of mayo works magic here, giving this cake an old-school depth and softness that rivals any traditional chocolate cake recipe.
Pantry-friendly hero. No fancy ingredients, no complicated steps, just everyday staples like cocoa powder, sugar, and yep… mayonnaise.
Quick, one-bowl recipe. Stir it all together, pour into your favorite pan, and boom, dessert’s in the oven while you clean up.
Make it your own. You can turn it into cupcakes, layer it up for a birthday, or keep it simple and rustic with a dusting of powdered sugar. And if you’re into fun, chocolatey bakes, check out my Cadbury Mini Egg Cookies for another crowd-pleasing treat!
Great with or without frosting. Add a swirl of vegan buttercream or keep it minimal, either way, it’s rich and satisfying.
Mayonnaise Cake Ingredients
Want the full list with exact amounts? You’ll find everything in the recipe card at the bottom of this post. Just scroll when you’re ready!
Here’s what you’ll need to whip up this chocolate mayonnaise cake recipe, no eggs, no fuss. Everything is super simple and easy to find. I’ll also share my favorite swaps to make it fully vegan or gluten-free if needed.
Dry Ingredients
- All-Purpose Flour : This gives structure to the cake. You can sub with a 1:1 gluten-free flour blend if needed.
- Cocoa Powder : Use unsweetened cocoa powder for that rich, deep chocolate flavor. Dutch-processed works great too.
- Baking Soda & Baking Powder : The dynamic duo for a fluffy, well-risen cake.
- Salt : Just a pinch to balance the sweetness and deepen the chocolatey flavor.
- Granulated Sugar : White sugar works fine here. You can also use coconut sugar for a slightly caramel-y twist.
Wet Ingredients
- Mayonnaise : The star of the show! It replaces both eggs and oil, making the cake super moist. For a fully vegan mayonnaise cake, just use a vegan mayo, no eggs, no dairy, and no fuss! I love brands like Hellmann’s Vegan or Vegenaise.
- Water : Keeps the batter light and smooth. You can also use unsweetened plant milk for extra richness.
- Vanilla Extract : Adds that cozy, sweet bakery flavor.
Optional Add-Ins
- Espresso Powder : A tiny bit deepens the chocolate flavor (you won’t taste the coffee, I promise!).
- Chocolate Chips : Toss some in the batter for melty chocolate pockets, or sprinkle on top before baking.
How to Make Mayonnaise Cake
Preheat & Prep Your Pan: Crank your oven to a comfy 350°F (175°C) and grease a square pan. I like using parchment paper too, it makes lifting the cake out way easier (and saves scrubbing later).
Mix the Wet Ingredients: In a big bowl, whisk together the sugar, mayo, vanilla, and water. It’ll look a little strange at first (mayo in a cake?!), but trust me, this combo makes magic.
Whisk the Dry Ingredients: In a second bowl, stir together your flour, cocoa powder, baking soda, and salt. Give it a good mix so everything’s evenly spread and lump-free.
Combine Everything: Now pour the dry mix into the wet and gently fold it all together. Go easy, don’t overdo it! A few tiny lumps are totally fine and help keep things moist.
Bake the Cake: Pour your lovely chocolate batter into the pan, smooth the top, and pop it into the oven. Bake until a toothpick in the middle comes out clean and the top springs back lightly.
Cool Down & Frost (or Not!): Let the cake cool in the pan for a bit, then move it to a wire rack. Once it’s fully cooled, go wild with frosting or just sprinkle on powdered sugar for that old-fashioned chocolate mayonnaise cake charm.
Mayonnaise Cake (No Eggs!)
INGREDIENTS
For the Cake
- 1 cup granulated sugar about 200g – gives that sweet classic base
- 1 cup water 240ml – keeps the batter nice and smooth
- 1 cup mayonnaise 230g – yep, this is our egg replacer AND fat source!
- 1 teaspoon vanilla extract 5g – adds warmth and flavor depth
- 2¼ cups all-purpose flour around 290g – your standard baking base
- 1½ teaspoons baking soda 7g – gives the cake a good rise
- ¼ cup unsweetened cocoa powder 25g – for that rich chocolatey flavor
- ¼ teaspoon salt – balances the sweetness
For the Fluffy Chocolate Frosting (Optional but highly recommended)
- ½ cup unsalted butter softened, 113g – make sure it’s room temp for easy mixing
- ½ teaspoon salt – to cut the sweetness just a bit
- 1 teaspoon lemon juice 5g – a splash of brightness
- 1 teaspoon vanilla extract 5g – for cozy flavor
- ¼ cup unsweetened cocoa powder 25g – for a rich, deep chocolate base
- 3 cups powdered sugar about 390g – makes it smooth and dreamy
- ¼ cup heavy cream 60ml – or swap with plant-based milk to keep it dairy-free
INSTRUCTIONS
- Start by preheating your oven to 350°F (175°C). Lightly grease a 9×9-inch square baking pan, or line it with parchment paper for easy removal later.
- In a large bowl, whisk together the sugar, water, mayonnaise, and vanilla extract until everything is well combined. It might look a bit different, but mayo works beautifully here to keep the cake moist and rich.
- In another bowl, stir the flour, baking soda, cocoa powder, and salt until evenly mixed. This helps prevent clumps and gives the cake an even rise.
- Gradually add the dry ingredients into the wet mixture, gently folding it together until no streaks of flour remain. Be careful not to overmix, the batter should be just combined for the fluffiest texture.
- Pour the batter into the prepared pan and spread it out evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before adding frosting.
- To make the frosting, beat the softened butter with the salt, lemon juice, and vanilla until light and creamy, about 1 minute. Add the cocoa powder, one cup of powdered sugar, and the heavy cream, then mix until smooth. Gradually add the remaining powdered sugar, about ½ cup at a time, scraping down the sides as you go. Once everything is in, turn the mixer to high and beat for 4 to 5 minutes until the frosting is fluffy and spreadable. Frost your cooled cake, slice into squares, and enjoy!
NOTES
- Use a mayo you actually like. Since it replaces eggs and oil, its flavor matters. Go for a neutral-tasting vegan or regular mayo (nothing too tangy or garlicky, ew).
- Don’t skip the cocoa sift. Sifting helps avoid bitter clumps in your batter. Trust me on this, smooth batter = happy cake.
- Want cupcakes? Totally doable! Just divide the batter into a lined muffin tin and bake for a little less time (start checking around the 18-minute mark).
- Make it gluten-free. Swap the regular flour with a 1:1 gluten-free baking blend. I’ve tried it and boom, still moist and dreamy.
- Store it right. This cake stays moist for days! Wrap it up and keep at room temp for 2–3 days, or pop it in the fridge for up to a week. You can also freeze slices (I do!).
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Nutrition :
Baking Tips for the Best Results
- Don’t overmix. When making a mayonnaise cake, a gentle hand goes a long way. Stir just until everything is combined, this keeps your cake soft and fluffy, not dense or chewy.
- Room temp mayo = smoother batter. Cold mayonnaise straight from the fridge can cause uneven mixing. Let it sit out while you prep to help it blend seamlessly.
- Check your cocoa powder. For that classic rich chocolate flavor in a chocolate mayonnaise cake recipe, make sure you’re using unsweetened cocoa powder, not drinking chocolate.
- Toothpick test is your best friend. Stick one into the center, if it comes out clean or with a few crumbs, your cake is done!
- Let it cool before frosting. I know it’s hard to wait, but trust me, frosting a warm cake is a guaranteed recipe for frosting slides.
- Pan matters. Use a light-colored metal pan if you can. Dark or glass pans absorb more heat and can overbake the edges.
Frosting, Variations & Serving Ideas
So you’ve baked your gorgeous chocolate mayonnaise cake, now let’s dress it up! Whether you keep it classic or jazz it up, there’s a delicious option for everyone.
- Frosting Favorites:
This cake pairs beautifully with a rich vegan chocolate buttercream, whipped coconut cream, or even a silky ganache. Want something lighter? Try a simple dusting of powdered sugar and cocoa for a vintage vibe.
- Fun Variations:
➤ Swap some of the cocoa with espresso powder for a mocha twist.
➤ Add vegan chocolate chips or chopped nuts into the batter for extra texture.
➤ For a nostalgic touch, try a peanut butter frosting, trust me, it’s dreamy.
- Serving Ideas:
Slice it up with fresh berries and a dollop of dairy-free whipped cream for a dessert-worthy moment. Or serve it warm with a scoop of vegan vanilla ice cream and boom, comfort food perfection.
- Want cupcakes instead?
This batter works great as cupcakes too! Just reduce the baking time to about 18–20 minutes and keep an eye on them.
- Gluten-free friends?
You can absolutely make this a gluten-free chocolate mayonnaise cake using a 1:1 all-purpose gluten-free flour blend. I’ve done it, it still turns out rich and fudgy!
Storage, Shelf Life & Make-Ahead Tips
Got leftovers of this chocolate mayonnaise cake? Lucky you! Here’s how to keep every slice just as moist and delicious as the first.
- Room Temp:
If your kitchen isn’t too warm, you can store the unfrosted cake in an airtight container on the counter for up to 3 days.
- Fridge:
Frosted or not, it stays fresh in the fridge for about 5–6 days. Just make sure it’s well covered so it doesn’t dry out. A slice straight from the fridge is extra fudgy—yum.
- Freezer Friendly:
Want to make it ahead? You can freeze the whole cake (unfrosted is best!) or individual slices. Wrap them tightly in plastic wrap and pop into a freezer-safe bag or container. It’ll keep for up to 2 months. Thaw overnight in the fridge or for a couple of hours at room temp.
- Make-Ahead Tip:
You can totally bake this the night before a party or potluck. It gets even better the next day as the flavors deepen and the crumb settles in. Just frost and decorate the day you serve!
Dietary Notes & Allergy-Friendly Swaps
Whether you’re baking for allergies, preferences, or pantry limitations, this mayonnaise cake recipe is super flexible. Here’s how to make it work for everyone:
- Egg-Free (of course!):
This cake skips the eggs entirely and uses mayo instead for richness and structure. No flax eggs or complicated swaps needed. Boom!
- Dairy-Free:
Use a vegan mayo and pair it with a dairy-free frosting like coconut whipped cream, vegan ganache, or even my go-to from the Cadbury Mini Egg Cookies post.
- Nut-Free:
There are no nuts in this cake at all, but always double-check your mayo and chocolate labels to be safe.
- Gluten-Free:
Swap the all-purpose flour with a 1:1 gluten-free baking blend. I’ve tried it with great results, just make sure your mix includes xanthan gum.
- Vegan Option:
Just use vegan mayo and plant-based milk (if your recipe includes it). This chocolate mayonnaise cake turns fully vegan without skipping a beat. You won’t even know it’s vegan!
Frequently Asked Questions:
What does mayonnaise do in a cake?
Totally fair question. Mayonnaise might sound a little weird in a dessert, but it’s basically just oil + egg + vinegar. That combo adds richness, moisture, and a super tender crumb. So nope—your chocolate mayonnaise cake won’t taste like a sandwich. Promise. 😉
Can you use mayonnaise in place of eggs for a cake?
Oh yes, you can—and it works like a dream. In this mayo cake, you’re skipping the eggs and the oil, because mayo handles both roles like a pro. Just make sure you’re using an egg-free or vegan mayo if you’re going completely eggless.
Does mayonnaise cake have to be refrigerated?
Only if it’s frosted with something perishable (like whipped cream or buttercream). If it’s plain or topped with a shelf-stable glaze, it’ll hang out just fine on the counter for 2–3 days. Just keep it sealed so it doesn’t dry out!
Does mayonnaise make a cake moist?
You got it! It’s one of the oldest baking hacks for a reason. The blend of fat and acidity keeps the cake soft, fluffy, and moist without needing eggs. Trust me, this old fashioned chocolate mayonnaise cake is moist magic.
Can I use mayonnaise in any cake recipe?
Mostly, yes! Mayo works best in denser or richer cakes—like chocolate or spice cakes. I wouldn’t use it for something like angel food or chiffon cakes though. Those need eggs for volume. But for the classics? Say goodbye to dry cake forever.
How much mayonnaise should I add to a cake mix?
If you’re skipping eggs in a boxed mix, swap in about ½ cup of mayo to replace 2 eggs. Some folks go all-in with a full cup for that ultra-moist vibe, but half a cup usually nails it. Perfect for a last-minute dessert win!
Final Thoughts on This Mayonnaise Cake
If you’re still side-eyeing that jar of mayo on your counter, trust me, this Mayonnaise Cake is the real deal. It’s rich, chocolatey, ridiculously moist, and totally egg-free without any fancy substitutions or extra steps. Whether you’re baking for someone with allergies, forgot to grab eggs (guilty!), or just want to try something new, this chocolate mayonnaise cake recipe is your delicious solution.
So go ahead, grab a spoon, frost it if you like, and dig in. One bite, and you’ll be saying, “Wait… this has mayo in it?” Boom.
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