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 incredibly comforting about a chocolate cake that’s irresistibly moist without needing a dozen ingredients or complicated steps. This Moist Chocolate Mayo Cake Recipe is exactly that—a simple, surprisingly rich cake where mayonnaise is the secret to keep it tender and soft. Trust me, once you try it, you’ll be hooked!

A close-up image of a single square piece of chocolate cake on a white plate, placed on a white marbled surface. The cake has two layers: the bottom layer is thick, moist, and dark brown chocolate sponge with a crumbly texture, while the top layer is a smooth, thick, rich chocolate frosting with slight swirls and soft peaks. The background is softly blurred in warm brown tones, focusing all attention on the cake itself. 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

Honestly, I was skeptical the first time I heard about using mayonnaise in a chocolate cake. But it’s such a game-changer! This cake has the perfect blend of deep cocoa flavor without feeling dry or heavy.

Simple Ingredients: Only 7 easy ingredients you likely already have in your pantry.
Amazing Moistness: Mayonnaise adds moisture without that typical 'mayo taste'—it just melts into the cake's texture.
Quick and Easy: Prep time is around 10 minutes, so you can throw it together whenever a chocolate craving hits.
Versatile: Great on its own or dressed up with frosting, fresh fruit, or even a dusting of powdered sugar.

Ingredients & Why They Work

Each element in this Moist Chocolate Mayo Cake Recipe plays a key role. The flour and sugar create the base, cocoa powder adds that rich chocolate punch, and baking soda helps it rise beautifully. But the star of the show? Mayo, which keeps the crumb soft and tender.

Flat lay of a small mound of all-purpose flour, a small heap of granulated sugar, a small pile of rich cocoa powder, a small white ceramic bowl of water, a small white ceramic bowl of creamy mayonnaise, a small white ceramic bowl with a light amber vanilla extract liquid, and a small white ceramic bowl holding fine light brown baking soda powder, 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, so make sure it’s fresh for the best results.
Granulated sugar: Adds sweetness and helps with caramelization on the cake’s edges.
Cocoa powder: I prefer Dutch-process for a deeper chocolate flavor, but natural works just fine.
Baking soda: Our leavening agent, essential for a fluffy cake crumb.
Water: Hydrates the batter; you can even use cold coffee for a subtle mocha twist.
Mayonnaise: Yep, mayo! It's basically oil and eggs in disguise, ensuring moistness.
Vanilla extract: Enhances the chocolate flavor and rounds out the taste.

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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

What I love about this cake is how forgiving it is to personal tweaks. I often swap the water for brewed coffee to amplify the chocolate notes, and sometimes I fold in a handful of chocolate chips for extra bursts of melty goodness!

Variation: Adding a teaspoon of instant espresso powder really brightens up the cake’s chocolate depth without overpowering it.
Dietary Swap: To make this dairy-free, use vegan mayo and make sure your cocoa powder is plant-based.
Seasonal Flavor: Toss in some orange zest or cinnamon for a cozy holiday twist.

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

A close-up view of a single square piece of rich chocolate cake on a white plate, with two layers visible: the bottom layer is a dark, moist chocolate sponge, and the top layer is a thick, smooth, and creamy chocolate frosting spread evenly with small swirls and textured peaks. A silver fork is gently lifting a small portion from the bottom left corner of the cake. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix All Your Dry Ingredients

Start with your flour, sugar, cocoa powder, and baking soda in a large bowl. I like to whisk them together really well — it helps distribute everything evenly and avoids any bitter cocoa clumps sneaking in. You’ll want a smooth base before adding the wet stuff.

Step 2: Combine the Wet Ingredients

In a separate bowl, stir together your mayonnaise, water, and vanilla extract until smooth. I find it easier if the mayo is at room temperature. It combines nicely and creates a silky texture that’s key to the cake’s moist crumb.

Step 3: Bring It All Together

Pour the wet mixture into the bowl of dry ingredients, folding gently until just combined. Overmixing is a common mistake — it can toughen the crumb — so stop once you don’t see any flour streaks. The batter will be slightly thick but pourable.

Step 4: Bake and Test

Pour the batter into a greased 8-inch cake pan and pop it into a preheated 350°F (175°C) oven. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. I like to start checking at 28 minutes to avoid a dry edge.

Step 5: Cool and Enjoy

Once out of the oven, let the cake cool in the pan for 15 minutes before transferring to a wire rack. This step helps the cake set and prevents it from breaking apart. After cooling, slice and enjoy or dress it up with your favorite toppings.

Top Tip

After making this cake multiple times, I realized a few things can make or break its amazing texture. Here are the tips I wish I knew from the start!

Room Temperature Mayo: Cold mayo can cause your batter to curdle slightly and affect the texture, so let it sit out for 15 minutes before mixing.
Don’t Overmix: When combining wet and dry ingredients, fold gently until just combined to keep the crumb tender and soft.
Check Baking Time Early: Ovens vary, so start testing with a toothpick a few minutes before the 30-minute mark to prevent overbaking.
Grease Your Pan Well: This cake can stick if you’re not careful, so line the bottom with parchment paper or use a non-stick spray and a light dusting of cocoa powder.

How to Serve Moist Chocolate Mayo Cake Recipe

moist chocolate cake - Serving Suggestion

Garnishes

For me, a dusting of powdered sugar and a few fresh raspberries work wonders — they add just enough sweetness and a fresh tang without overpowering the chocolate. On special occasions, a dollop of whipped cream or a drizzle of chocolate ganache really elevates the experience.

Side Dishes

I often serve this cake alongside a scoop of vanilla or coffee ice cream. The cold creaminess contrasts beautifully with the rich, soft cake. It’s also great with a cup of strong black coffee or a robust cup of black tea to balance the sweetness.

Creative Ways to Present

For birthday parties or celebrations, I sometimes slice the cake into layers and spread a thin layer of raspberry jam or cream cheese frosting between them. Topped with chocolate shavings and edible flowers, it looks stunning and tastes indulgent without being fussy.

Make Ahead and Storage

Storing Leftovers

I wrap leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This cake maintains its moistness surprisingly well without refrigeration, but if you live in a warm climate, refrigerate it to keep it fresh.

Freezing

I freeze leftover slices wrapped in plastic and then foil for up to 2 months. When I want to enjoy some later, I thaw it overnight in the fridge. Freezing doesn’t affect the texture much, which is a big win for a cake that’s otherwise best fresh.

Reheating

A quick zap in the microwave for about 15 seconds revives the cake wonderfully, making it feel freshly baked again. Just be careful not to overheat or it might dry out — the goal is a warm, soft bite!

Frequently Asked Questions:

Does this cake actually taste like mayonnaise?

Nope! The mayonnaise acts as a moisture and fat substitute without imparting a mayonnaise flavor. It blends seamlessly into the batter, leaving you with a rich, tender chocolate cake that’s all about the cocoa.

Can I use any kind of mayonnaise?

Yes, you can use regular or light mayonnaise, but regular tends to give a richer texture. If you’re vegan or dairy-free, you can try plant-based mayo, though the cake’s texture might vary slightly.

Is this recipe good for beginners?

Absolutely! This Moist Chocolate Mayo Cake Recipe is straightforward and foolproof, making it perfect for even beginner bakers. Just follow the steps, don’t overmix, and you’ll have a great cake.

Can I make this cake gluten-free?

You can swap the all-purpose flour for a gluten-free flour blend, but be sure it contains xanthan gum or another binder to keep the cake’s structure intact. Baking times may also vary slightly.

Final Thoughts

This Moist Chocolate Mayo Cake Recipe has become my go-to when I want something quick yet absolutely satisfying. It’s proof that sometimes the simplest ingredients, with a small twist, make the biggest impact. I can’t wait for you to try it—and see for yourself how mayo makes your chocolate cake uniquely moist and delicious. Your friends will be amazed, and you’ll be smiling with every bite!