Name: Moist Chocolate Mayo 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 wonderfully surprising about a cake made with mayonnaise—it makes this Moist Chocolate Mayo Cake Recipe incredibly rich and tender, without a hint of mayo flavor. Trust me, this cake is a game-changer for anyone who loves chocolatey goodness with minimal fuss.

A close-up view of a single square piece of chocolate cake with two layers: the bottom layer is a rich, dark brown, soft, and moist cake, and the top layer is a thick, smooth, creamy chocolate frosting with slightly wavy texture. The cake sits on a white plate against a blurred brown background that blends softly with the cake's dark color. The edges of the cake are slightly uneven, showing the softness of the frosting on top. The surface beneath the plate is white marble texture. 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’ve made plenty of chocolate cakes, but this Moist Chocolate Mayo Cake Recipe stands out for how simple it is—just seven ingredients! It’s also reliably moist and tender every single time, which makes it a go-to when I want a fuss-free dessert that feels special.

No butter or eggs needed: The mayonnaise adds just the right amount of fat and moisture, so you can skip the usual suspects.
Super easy to throw together: With ingredients you probably already have at home, it’s perfect for busy weeknights or last-minute treats.
Incredibly moist texture: The secret ingredient really works—this cake stays soft for days without drying out.
Deliciously rich cocoa flavor: Using good quality cocoa powder makes all the difference here, giving the cake a deep chocolate taste.

Ingredients & Why They Work

Each ingredient in this cake plays a unique role in creating its magic. The combination is simple but effective, and using mayonnaise instead of butter or oil gives that dreamy moistness we’re after. Here’s what I love about each one:

Flat lay of a small mound of all-purpose flour, a neat pile of granulated sugar, a small heap of rich cocoa powder, two teaspoons of baking soda in a small white bowl, a small white bowl filled with clear water, a small white bowl with creamy mayonnaise, another small white bowl containing pale vanilla extract, all arranged symmetrically 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 structure but keeps the crumb soft when balanced with the moisture from mayo.
Granulated sugar: Sweetens and helps with tenderness. I sometimes swap half for brown sugar for extra depth.
Cocoa powder: The backbone of chocolate flavor—opt for unsweetened natural cocoa for vibrant richness.
Baking soda: Reacts with the acidic mayo to help the cake rise and stay light.
Water: Adds extra moisture and thins the batter just enough for a smooth mix.
Mayonnaise: The surprising MVP; it’s made mostly of oil and eggs, so your cake stays moist, tender, and velvety.
Vanilla extract: Enhances all the flavors and adds a lovely aromatic note.

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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

This cake is a fantastic blank canvas for your own creative touches, so don’t hesitate to make it your own. I’ve found a few fun ways to switch it up depending on the occasion or mood.

Variation: Adding a handful of chocolate chips or chopped nuts gives a lovely texture contrast—my family loves walnuts in this cake.
Dietary modification: For a dairy-free version, mayo usually works fine, but check the label to be sure; use coconut water instead of plain water for a subtle twist.
Flavor twist: A teaspoon of instant espresso powder added to the mix amp up the chocolate flavor without tasting like coffee at all.
Serving tweak: Try a dusting of powdered sugar or a drizzle of melted chocolate instead of frosting for a lighter finish.

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

A single square piece of dark chocolate cake with a thick, smooth layer of rich chocolate frosting on top is placed on a white plate. The cake looks moist and soft with small air holes visible in the crumb. A silver fork holds a bite-sized piece of the cake in front of the plate, showing the dense texture of the cake underneath the creamy frosting. The background features a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Gather Your Ingredients and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease or line an 8-inch square baking pan with parchment paper to make sure the cake comes out cleanly. Having everything measured out makes the process smooth, so grab your flour, sugar, cocoa powder, baking soda, water, mayonnaise, and vanilla.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together the flour, sugar, cocoa powder, and baking soda. Sifting helps avoid lumps and ensures everything’s evenly combined, which gives you a nice uniform crumb.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the water, mayonnaise, and vanilla extract until smooth. This part is pretty quick—make sure the mayo is well blended so the batter is silky.

Step 4: Bring Wet and Dry Ingredients Together

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don’t overmix—stop as soon as you see no more dry spots. Overmixing can make the cake dense instead of fluffy.

Step 5: Bake and Cool

Pour the batter into your prepared pan and smooth the top. Bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean. Let the cake cool completely in the pan before slicing—it sets better and won’t crumble.

Top Tip

My experience making this Moist Chocolate Mayo Cake Recipe has taught me a few key tricks that make all the difference between a good cake and a great one—here’s what works for me:

Use room temperature mayo: It blends better and helps keep the batter smooth, which means a more even crumb.
Sift your dry ingredients: This simple step prevents lumps and helps your cake rise nicely.
Don’t overmix: Gently fold everything together until combined to avoid a tough cake texture.
Check early and often: Ovens vary—start checking your cake around 25 minutes to make sure it doesn’t overbake.

How to Serve Moist Chocolate Mayo Cake Recipe

Chocolate Mayo Cake - Serving Suggestion

Garnishes

I love keeping it simple with a light dusting of powdered sugar or a few delightful swirls of whipped cream and fresh berries. Sometimes, I’ll sprinkle shaved dark chocolate on top for that extra wow factor. These garnishes keep the focus on the cake’s rich texture while adding a little freshness and elegance.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of Greek yogurt to balance its sweetness. For drinks, I’m a fan of strong coffee or a glass of cold milk—the contrast just makes the moist chocolate flavor pop even more.

Creative Ways to Present

For birthdays or special gatherings, I’ve layered two of these cakes with a chocolate ganache or cream cheese frosting in between for a show-stopping dessert. You can also cut the cake into small squares and dust with cocoa powder for elegant little bites at a party.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store the cake in an airtight container at room temperature for up to 3 days. It actually stays moist and delicious without refrigeration, but if your kitchen is warm, I pop it into the fridge and let it come back to room temp before serving.

Freezing

This cake freezes beautifully. I wrap it tightly in plastic wrap and then in foil before freezing. When I want a slice, I thaw it overnight in the fridge or at room temperature for a few hours. The texture remains wonderfully tender after thawing.

Reheating

If you prefer your cake warm, I heat individual slices in the microwave for about 15-20 seconds, just enough to bring back that fresh-baked feel without drying it out.

Frequently Asked Questions:

Does the mayo taste in the cake?

Not at all! The mayonnaise simply adds moisture and richness because of its oil and egg content, but the chocolate and vanilla mask its flavor completely. Even skeptics have been won over by this cake.

Can I use a different pan size?

Yes, you can adjust baking times slightly if using a different pan size. For example, a 9x9 inch pan will work but might need a few extra minutes to bake. Just keep an eye on the toothpick test for doneness.

Is this recipe vegan?

No, traditional mayonnaise contains eggs, so this recipe isn’t vegan. However, you could experiment with vegan mayo alternatives, but the texture and taste might vary.

How do I store the cake to keep it fresh?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigeration or freezing is best, but be sure to bring it back to room temperature for the best texture before eating.

Final Thoughts

This Moist Chocolate Mayo Cake Recipe holds a special spot in my kitchen rotation because it’s so foolproof and delicious every time. It’s the kind of cake that surprises people with its rich texture and simplicity. I hope you enjoy making it just as much as I do—it’s the kind of recipe you'll find yourself coming back to again and again, especially when you need a quick chocolate fix without the fuss.