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Homestyle Chocolate Cake

(48 Votes)
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25 Min

This decadent, easy-to-make chocolate cake beats store-bought cake hands down! What's the secret ingredient that gives it such a rich, to-die-for texture? You won't believe it, but it's mayonnaise, and it's probably in your fridge right now!

What You'll Need:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking soda
  • 1/4 cup unsweetened cocoa
  • 1 cup mayonnaise
  • 1 cup water
  • 1 1/2 teaspoons vanilla extract, divided
  • 1/4 cup (1/2 stick) butter, softened
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
What To Do:
  1. Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray, and flour lightly.
  2. In a large bowl, combine the flour, granulated sugar, baking soda, cocoa, mayonnaise, water, and 1 teaspoon vanilla extract; blend with an electric beater on medium speed until well combined.
  3. Pour the batter into the baking dish. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool completely.
  4. Meanwhile, in a medium bowl, beat the butter until creamy. Add the confectioners' sugar, milk, and the remaining 1/2 teaspoon vanilla extract; blend until smooth. Frost cooled cake.

Ratings & Comments

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I have been making a chocolate mayonnaise cake for years. Sometime I frost it and other times I just sprinkle with powered sugar. Either way the cake is delicious.

I also meant to say even if you aren't a fan of mayonnaise like my late husband you will still love this cake.

I have one comment for you this sounds absolutely delicious and moist thanks for sharing this beautiful cake sincerely CookieWoman 3 3

Whatever happened to shortening in cakes instead of butter?

Hey there! In this specific recipe the butter is actually for the frosting, not the cake. But we mainly use butter in cakes because it adds flavor, unlike shortening.

The similar cake we've made for a thousand years, never fails Quickie Cake for a Picnic 2 cups all-purpose flour 1 1/2 cups granulated sugar 1 tsp baking powder 1 tsp baking soda 1/3 cup unsweetened cocoa 1/2 tsp salt 1 large egg 1 large egg yolk 1 1/2 cup mayonnaise 1 tsp vanilla 1 cup hot coffee 1/2 cup butter, softened 2 1/2 cups confectioners' sugar, sifted 2 Tbsp milk or cream 1/2 tsp vanilla 1/4 tsp salt Preheat the oven to 350 F. Generously butter a 9 X 13 baking pan. Double sift together the first six ingredients. Combine the egg, yolk, mayonnaise and vanilla, add to the dry ingredients, beat just to incorporate, then add the hot coffee, mix it in by hand, scrape the bowl well, then beat on medium high for 30 seconds. Deposit the batter into the prepared pan, bake for 25 to 30 minutes, just until a tester comes out clean. When the cake has completely cooled, beat the butter until light and fluffy, add the confectioners sugar, milk, vanilla and salt, whip on high speed for two minutes, frost the cake.

Loved it! Hubby wants one every week...

this cake sucked... Tasting to much like baking soda.. Gross.... Awfullll

I loved this cake as is. I used Hellman's light mayo and it was delicious. Thought it was going to be too sweet with the icing but it was delicious.

I tried this recipe. It has been so long since i made a mayonaise cake. Heck i forgot how good they are. I did change one thing ,instead of hot water i added coffee,i would encourage people to try this cake with the coffee,delishous!

Can both baking soda and baking powder be used or must it be one or the other?

I have made this cake twice. Once w. Hellman's mayo and my own icing. It was very good. The seond time I made it, I used Duke's mayo and it was not as goo. It was dry. I will make this cake again using Hellman,s mayo

of mayo and the cake was not as moist. Used my own icing and not the recipe's. I will be making this cake again!

This is a "brownie style" dense cake, which could use a little more oil (to moisten), sugar (to sweeten) and and egg (to help rise a bit better). I agree that baking powder works better in the recipe than soda. Another suggestion might include experimenting with instant pudding mix in place of the cocoa for moistness, sweetness and flavor. Many store bought mayo brands contain sufficient oil and sugar. You might want to make your own: Mayonaise (similar to Hellmann's) 2 Large Egg Yolk 1/4 tsp salt 1/2 tsp Dijon Mustard 1 1/2 tsp lemon juice 1 tsp white vinegar 3/4 cup macadamia nut, olive, coconut, grapeseed, sesame or avacado oil Whisk all but the oil 30 seconds, until yolk thickens. Add the oil in a thin stream while whisking vigorously, for about two minutes. This works well with an immersion blender or food processor Miracle Whip (Kraft knock-off) 2 egg yolks 1/2 tsp salt 1 tBSP powdered sugar 1 1/2 TBSP lemon juice 1 1/2 TBSP white vinegar 1 1/2 cup grapeseed or olive oil 1 1/2 TBSP cornstarch 1 tsp dry mustard 1/2 cup boiling water 1/8 tsp salt Using an immersion blender, or food processor, blend egg yolks, salt, sugar and 1 TBSP of the lemon juice. Slowly drizzle in the oil and remaining lemon juice, a few tsp at a time, mixing thoroughly. In a small saucepan, boil the water, remove from heat. Add the corn starch, mustard, and vinegar, mix well, until smooth, then heat over medium to thicken until smooth and paste-like. Slowly spoon and mix this hot mixture to the mayonnaise and blend well. (If you add the cold to the hot, you'll cook the eggs.) Pour in a container and refrigerate 30 minutes before using. For white icing, make sure you use the unsalted white cream butter, not margarine. You could also use Coconut oil instead of butter. As mayzee suggested, peanut butter could also replace the butter for a nice alternative topping.

I think it should have been baking powder instead of Soda!!!!! I have made one similiar for 60 years and it calls for baking powder!! I think the soda made it salty and ruined the taste of the cake.

I just checked out similar recipes at different sites. Only one called for baking powder (1/4 tsp) while each did include either 1 3/4 - 2 tsp. baking soda. Maybe the brand of mayonaise used was saltier than some.

I made this cake because it seemed so easy to make. However, when I added all the ingredients yogether, it was very difficult to beat. It does not pour - you have to spoon it into the baking dish. The result: very salty tasting and it hardly rose. I wonder if there is a missing ingredient.

one of my favorite cakes and we love it with peanut butter icing.

My grandmother made this cake when I was a young child and my cousins and I always looked forward to grandma's cake. This cake is wonderful. She used miracle whip instead of mayo though.

Really bad cake. Did not taste like a cake. Not at all sweet. No chocolate taste. The frosting was yellow and glaze consistency, as well as, not nearly enough to cover the cake. It was soooo sweet and runny, not white like the picture. The pic is white, stiff and looks like cool whip. I didn't put the icing on and started to toss the cake. Instead, I made some chocolate icing to salvage. Because the cake taste so bad, I think I wasted my cocoa. I went back to the recipe and checked to see what I had done wrong. Nothing I could see. How was everyone else's cake?

This comment is a joke - false statements-

Hi - I agree with everything you said about this cake! I usually take a little piece of the cake before I frost it and it was really salty (baking soda and mayonaise are both salty and so much of both!). I also checked the recipe over again and I did everything right. What a waste of ingredients!!

Can use Lite mayo?

Does it make any difference if unsalted or salted butter is used in recipes.

Yes, it does make a difference.

I want to try this but have a question. Can I use 2-9 inch. round pans in stead of a 9 x13?


I have been making this Mayonnaise Cak since a teen in 1954. Good with no icing, just ice cream!

good cake

very easy to make and great tasting also....mixed a little cream cheese in icing and was really tasty

i live in high altitude is there any change in the recipe i use high altitude flour

I'd like to know this, too

my mom made a 'scratch' apple cake using mayo, 1 tsp bkng soda & 1 tsp bkng powder. NO COCOA, flour, sugar, water, vanilla all the same. add 2 cps peeled, diced apple &, of course mayo. super with cream cheese icing. this cake will be our weekend dessert.

The cake is soooogood. My mother inlaw gave me the recipe. Very moist. Sometimes I use Dark cocoa. For chocolate Lovers indeed. Kathleen

I've made this cake for thirty years for my family, it can't be beat for being moist. Just a hint for the icing put a 1/2 block of cream cheese in it , it makes it taste so much better.

Sounds like the old fashion choc. mayo cake. Has anyone used mayo when making mashed potatoes? Very good!

I ALWAYS put mayo in my "smashed taters" .... Its the best !!!!

This has been a family favorite of our for over 60 yrs but we know it as Miracle Whip Cake and is the best chocolate cake ever!! And that comes from a chocoholic!

I know this is not about this cake, the question I am going to ask, but my Mom used to make a pineapple cake from scratch and I have been looking for this recipe since my Mom past away 1991 so I can make it for my brothers birthday he will be 74 yrs old next year and that was his favorite cake. Can someone please help me with this?

@ marthaluvsbaskets, this is a recipe for "Hummingbird cake" sounds like what you may be looking to make your brother? hope it is, and it's by Mr Food, so you know it will be "Sooo Goood!" hoping this is what was your brother's favorite was, and it rekindles memories between you two. PS, sorry about your mom passing , exspecially without leaving you her recipes! xo kc (if the link doesnt work, type in hummingbird cake in the search bar of this page on Mr Food, and it will come up. enjoy, and Happy birthday brother! @ MarthaLuvsBaskets, is this what your looking for, it mentions that it is from the 1950's? so i thought i would give it to you to look at? hoping this helps.

I have made this cake for over 50 years and just gave it to my 12 year old granddaugher for her first from scratch cake. She loves to bake and does a wonderful job. She made this cake in the form of cupcakes and they were wonderful with her homemade butter cream frosting

Have used this recipe for over 50 yrs. and my Mother before that. We always used Miracle Whip - this makes it really moist . Try using angle food pan, cook for 50 mins. No need for the frosting

Is this cake recipe moist? I would love to make it!!!!

Do you regular mayo or can you use light?

This is a "Delicious"cake made just this way !! My girlfriend growing up Mother use to make this cake all the time and gave me the recipe some 40+ years ago. I still make it often and I have even used Red Food Coloring in it to make my Red Velvet Cake this way. Yum !!

how much food coloring do you use? thanks so much gkelly57

This recipe has no egg in it. Does the baking soda and mayonnaise substitute for the egg??

yes The mayo is made with eggs. can use Miracle Whip also. It was called Depression Cake years ago. Also saw a recipe calling it 1924 Cake. Good with either Chocolate Frosting or no frosting with Ice cream! Enjoy!

Yes, I have used coffee and it's wonderful.

What about using cold left over coffee in place of the water would that work?

Thanks for the idea.....

Yes, coffee adds a wonderful depth of flavor to a choc. cake. Every time I use a Devil's Food cake mix I add a little coffee. Sometimes I will put coffee in my choc. frosting when I make a yellow cake. My grown kids love that. They don't like choc. cake and choc. frosting together, they say that's too much chocolate. As if there could be such a thing!!!


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