Mayonnaise turns chocolate cake into the most moist, tender cake ever! For this Easy Chocolate Mayonnaise Cake, we’ll use boxed cake mix and mayo to create the best chocolate cake you’ve ever eaten.
Chocolate lovers, hang onto your hats. Because this is seriously the best Chocolate Mayonnaise Cake I’ve ever tried.
And it’s truly easy! We’re going to use a boxed cake mix to make this recipe quick and simple. Since we’re taking a shortcut on the cake, we’ll make a homemade chocolate fudge frosting for the top.
It’s over-the-top delicious, and perfect for birthdays, holidays, events, potlucks, and more.
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Why put mayonnaise in chocolate cake?
First things first. Why are we putting a whole cup of mayonnaise in chocolate cake? Mayonnaise is made with eggs and oil—two things that cake mixes already call for, so this idea isn’t as crazy as it sounds.
Mayonnaise adds richness to the cake, keeps it moist and tender, and creates a light and velvety crumb to the cake.
And no, you cannot taste the mayonnaise in the cake.
Top tips
- This cake is baked at 325°F. The lower oven temperature prevents the cake from forming a large dome on top.
- Use full-fat (regular) mayonnaise here. I used Duke’s but that’s just a personal preference. Low-fat mayonnaise won’t create the same moist, tender cake.
- You can find unsweetened chocolate (for the frosting) in the baking aisle of your local grocery store. One popular brand is called Baker’s and it comes in a brown and orange box.
How to make Easy Chocolate Mayonnaise Cake
Place the chocolate cake mix, mayonnaise, eggs, and water in a large bowl. Use a hand mixer to mix on high for 2 minutes.
Pour the batter into a greased 13×9 inch pan, and bake for 30–35 minutes at 325°F.
Allow the cake to cool completely before making the frosting. I’ll often put the cake near an open window with a cool breeze, or even in the refrigerator to cool if I’m in a hurry.
For the frosting, melt 4 ounces of unsweetened chocolate in the microwave in 20 second increments. Stir until it’s completely melted.
Place the melted chocolate in a large bowl with softened butter, powdered sugar, milk and vanilla. Beat on high with a hand mixer until creamy.
You may need to add more milk if it’s too thick, or more powdered sugar if it seems thin. The goal is to create a spreadable consistency.
Spread the frosting over the cooled cake. I like using an offset spatula to create nice lines and swirls in the frosting.
That’s it! That’s all there is to this Easy Chocolate Mayonnaise Cake.
Make it ahead
Chocolate Mayonnaise Cake can be made up to 2 days in advance of serving it. Keep it covered tightly and store at room temperature, or in the refrigerator.
If you choose to refrigerate it, let it come to room temperature before serving it.
Frequently Asked Questions
To freeze the cake, make it as directed, cover tightly, and freeze for up to 2 months. Defrost it overnight at room temperature. You can freeze it with or without the frosting.
You can leave the cake at room temperature or refrigerate it. It’ll last several more days if refrigerated.
The cake will keep for 3–4 days at room temperature or up to 1 week in the refrigerator. Make sure it is tightly covered before storing it.
More chocolate cake recipes
These three cakes are also made with a box of chocolate cake mix. I love a good shortcut!
- Mississippi Mud Cake
- Turtle Cake (SO gooey!)
- Ding Dong Cake (a reader favorite!)
Lastly, if you have a little more time on your hands, Chocolate Delight is an old fashioned favorite!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
📖 Recipe
Easy Chocolate Mayonnaise Cake
Ingredients
For the cake:
- 1 box chocolate cake mix
- 1 cup water
- 1 cup mayonnaise
- 3 eggs
For the frosting:
- 4 oz unsweetened chocolate
- 6 tablespoons butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 2–3 tablespoons milk
Instructions
- Preheat oven to 325°F. Grease a 13×9 inch baking dish.
- Place the cake mix, water, mayonnaise, and eggs in a large bowl. Beat with an electric mixer for 3 minutes. Pour into the prepared pan.
- Bake for 30–32 minutes, or until a toothpick comes out clean. Let cool completely.
- For the frosting, place the unsweetened chocolate in a microwave-safe bowl. Microwave in 20 second increments until melted.
- Place the softened butter, melted chocolate, powdered sugar, vanilla, and 2 tablespoons milk in a large bowl. Use a handheld mixer to mix until it reaches frosting-like consistency and the powdered sugar is incorporated. Add an additional tablespoon of milk if the mixture looks too stiff.
- Spread the frosting over the cooled cake. Cut into slices and serve.
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