The Best Chocolate Mayonnaise Cake Recipe (Moist & Fudgy)

Chocolate mayonnaise cake is an old-fashioned dessert with a soft, tender crumb and deep chocolate flavor. Mayonnaise might seem like an unusual cake ingredient, but it adds fat and moisture that help keep the cake soft without adding eggs separately. Combined with unsweetened cocoa powder and strong black coffee, it creates a rich chocolate cake that tastes homemade and satisfying.

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This easy chocolate mayonnaise cake uses everyday pantry ingredients and bakes in a 9-by-13-inch pan, making it a practical choice for family gatherings, potlucks, birthdays, or a weekend dessert. A layer of fluffy chocolate buttercream frosting finishes the cake beautifully.

The batter takes about 10 minutes to prepare, and the cake is easy to mix by hand with a whisk. Allow enough time for cooling before adding the frosting so it spreads smoothly without melting.

Prep Time and Recipe Details

• Prep Time: 10 minutes
• Cook Time: 35–38 minutes, according to the detailed baking instructions
• Cooling Time: 1½–2 hours
• Total Time: Approximately 2 hours 40 minutes or longer, depending on baking and cooling time
• Servings: 15

Ingredients

For the Cake

• Nonstick cooking spray
• 320 g all-purpose flour (2½ cups), plus extra for dusting
• 60 g unsweetened natural cocoa powder (¾ cup)
• 250 g granulated sugar (1¼ cups)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon Diamond Crystal kosher salt (use half as much table salt by volume)
• 300 ml strong black coffee (1¼ cups), at about 170°F (77°C)
• 300 g mayonnaise (1¼ cups)
• 1 teaspoon vanilla extract

For the Frosting

• 200 g unsalted butter (about 14 tablespoons), softened
• 40 g cocoa powder (½ cup), sifted
• 420 g confectioners’ sugar (3¾ cups), sifted
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract

How to Make Chocolate Mayonnaise Cake

Step 1: Prepare the Baking Pan

Preheat your oven to 350°F (175°C), positioning the oven rack in the middle. Spray a 9-by-13-inch baking pan with nonstick cooking spray. Dust it lightly with all-purpose flour, then shake out the excess. Preparing the pan this way helps the cake release more easily after baking.

Step 2: Mix the Dry Ingredients

Sift the flour and cocoa powder through a fine-mesh sieve into a large mixing bowl. Add the granulated sugar, baking powder, baking soda, and salt. Whisk everything together until evenly combined.

Sifting helps remove cocoa lumps and distributes the leavening ingredients throughout the flour, giving the cake a more consistent texture.

Step 3: Combine the Wet Ingredients

In a separate large bowl, whisk together the warm black coffee, mayonnaise, and vanilla extract for about 20 seconds. The mixture should look smooth and slightly foamy, similar to milky coffee.

The coffee enhances the chocolate flavor without making the finished cake taste strongly of coffee. If you prefer to avoid caffeine, you can use decaffeinated coffee.

Step 4: Make the Cake Batter

Add the dry ingredients to the wet mixture. Whisk for about 30 seconds, just until the batter comes together and no dry patches remain.

The batter may have a few small lumps, which is normal. Avoid overmixing because excessive mixing can make the cake tougher than intended.

Use a flexible rubber spatula to scrape the batter into the prepared baking pan. Spread it evenly into the corners.

Step 5: Bake the Cake

Place the pan in the preheated oven and bake until a cake tester inserted into the center comes out clean and the cake begins to pull slightly away from the sides of the pan. The detailed recipe instructions specify approximately 35–38 minutes.

Start checking around the 30-minute mark, particularly if your oven tends to bake quickly. Avoid opening the oven repeatedly during the early baking stage, as temperature changes can affect the cake’s rise.

Transfer the pan to a wire rack and let the cake cool completely for approximately 1½–2 hours before frosting.

Step 6: Prepare the Chocolate Buttercream Frosting

Place the softened butter in the bowl of a stand mixer fitted with a paddle attachment, or use a large bowl and an electric hand mixer. Beat on medium-high speed for about 30 seconds, until creamy.

Add the sifted confectioners’ sugar and cocoa powder, followed by the milk and vanilla extract. Begin mixing on low speed to prevent the powdered ingredients from scattering. Once combined, increase the speed to medium-high and beat for approximately 3 minutes, until the frosting is smooth and fluffy.

If the frosting seems too thick to spread, add a little milk at a time. If it seems too soft, allow it to chill briefly before using.

Step 7: Frost and Serve

Once the cake has cooled completely, spread the chocolate buttercream over the top with a small offset spatula or flexible rubber spatula.

Cut the cake into 15 portions, or slice it into smaller squares if serving a crowd. Serve at room temperature for the softest cake texture and a creamy frosting.