29 Decadent Chocolate Cake Recipes with Mayonnaise

Zesty and surprising as it sounds, mayonnaise is the secret to incredibly moist, rich chocolate cakes that will wow any crowd. We’ve gathered 29 decadent recipes—from classic layers to fudgy bundts—that prove this humble ingredient creates magic. Ready to bake something unforgettable? Dive into these irresistible chocolate cake creations and discover your new favorite treat!

Classic Mayonnaise Chocolate Layer Cake

Growing up, my grandmother swore that mayonnaise was the secret to the most moist chocolate cake you’d ever taste—and she was absolutely right. I was skeptical at first, but this classic mayonnaise chocolate layer cake has become my go-to for birthdays and potlucks ever since. Trust me, once you try it, you’ll never look back.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 ½ cups granulated sugar
– ½ cup unsweetened cocoa powder (natural, not Dutch-process)
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1 cup mayonnaise (full-fat works best for richness)
– 1 cup warm water (about 110°F to help ingredients blend smoothly)
– 1 teaspoon vanilla extract
– ½ teaspoon salt

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until no streaks remain.
3. Add the mayonnaise, warm water, and vanilla extract to the dry ingredients all at once.
4. Use an electric mixer on medium speed to beat the mixture for exactly 2 minutes, scraping down the sides halfway through to ensure everything is fully incorporated.
5. Divide the batter evenly between the prepared cake pans, using a scale if you have one for perfectly even layers.
6. Bake at 350°F for 25–30 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
7. Let the cakes cool in the pans on a wire rack for 10 minutes before turning them out to cool completely.
8. Frost the cooled layers with your favorite chocolate frosting, stacking them carefully.

Rich, fudgy, and incredibly tender, this cake stays moist for days thanks to that surprising mayo magic. I love serving it with a dusting of powdered sugar or a scoop of vanilla ice cream for a simple yet stunning dessert that always earns rave reviews.

Rich Chocolate Mayo Bundt Cake

Haven’t you had those days where you’re craving something decadent but don’t want to fuss with complicated ingredients? I discovered this chocolate mayo cake during a pantry-cleaning session last winter, and it’s become my go-to when I need a rich dessert without running to the store. The mayonnaise might sound unusual, but trust me—it creates the most incredibly moist crumb.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1½ cups granulated sugar
– ¾ cup unsweetened cocoa powder (Dutch-processed for deeper flavor)
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 cup mayonnaise (full-fat works best for moisture)
– 1 cup warm water
– 2 teaspoons vanilla extract
– 1 cup semi-sweet chocolate chips (optional but recommended)

Instructions

1. Preheat your oven to 350°F and generously grease a 10-cup Bundt pan with baking spray, making sure to reach all crevices.
2. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until no streaks remain.
3. Add mayonnaise, warm water, and vanilla extract to the dry ingredients.
4. Mix on medium speed for exactly 2 minutes until the batter is smooth and glossy—don’t overmix.
5. Fold in chocolate chips gently with a spatula to distribute evenly without deflating the batter.
6. Pour the batter into the prepared pan and tap it firmly on the counter 3-4 times to release air bubbles.
7. Bake for 45-50 minutes until a toothpick inserted near the center comes out with just a few moist crumbs.
8. Cool the cake in the pan on a wire rack for 15 minutes before inverting.
9. Run a thin knife around the edges and center tube to ensure clean release before flipping.

Every slice of this cake boasts a tender, fudgy texture that stays moist for days. The chocolate flavor is deep without being overly sweet, and I love serving it warm with a dusting of powdered sugar or alongside vanilla ice cream for contrast.

Double Chocolate Mayonnaise Sheet Cake

Last weekend, I found myself staring at an almost-empty pantry with a serious chocolate craving—that’s when I remembered my grandma’s secret weapon for ultra-moist cakes. This double chocolate mayonnaise sheet cake is my go-to when I need a quick, foolproof dessert that never fails to impress, even with last-minute guests.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 ½ cups granulated sugar
– ¾ cup unsweetened cocoa powder (Dutch-process adds depth)
– 2 tsp baking soda
– 1 tsp baking powder
– ½ tsp salt
– 1 cup mayonnaise (full-fat works best for richness)
– 1 cup whole milk (or buttermilk for tang)
– 2 large eggs, room temperature
– 1 tsp vanilla extract
– 1 cup boiling water (enhances chocolate flavor)
– ½ cup semi-sweet chocolate chips (or chopped dark chocolate)

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan with non-stick spray.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and ½ tsp salt until no lumps remain.
3. Add 1 cup mayonnaise, 1 cup whole milk, 2 large eggs, and 1 tsp vanilla extract to the dry ingredients.
4. Use an electric mixer on medium speed to combine the wet and dry ingredients for 2 minutes, scraping the bowl halfway—this ensures a smooth batter without overmixing.
5. Gradually pour in 1 cup boiling water while mixing on low speed; the batter will thin out, which is normal for a tender crumb.
6. Fold in ½ cup semi-sweet chocolate chips with a spatula to distribute them evenly.
7. Pour the batter into the prepared pan and spread it evenly with a spatula.
8. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean (avoid overbaking to keep it fudgy).
9. Cool the cake in the pan on a wire rack for 1 hour before slicing.

Craving a slice? This cake bakes up with a dense, fudgy texture and rich chocolate flavor that’s surprisingly light thanks to the mayonnaise. Serve it warm with a dusting of powdered sugar or topped with vanilla ice cream for an indulgent twist—it’s so moist, it doesn’t even need frosting.

Moist Dark Chocolate Mayonnaise Cupcakes

Zesty as it sounds, I first discovered these surprisingly decadent cupcakes during a desperate pantry raid when I was out of eggs and butter—now they’re my go-to when I want to impress without stress. Moist Dark Chocolate Mayonnaise Cupcakes might raise eyebrows, but trust me, the mayo creates an unbelievably tender crumb that melts in your mouth. I love how this recipe turns a simple ingredient swap into pure magic, perfect for last-minute bake sales or cozy weekend treats.

Ingredients

• 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
• 1 cup granulated sugar (or substitute with coconut sugar for deeper flavor)
• ⅓ cup unsweetened cocoa powder (use Dutch-process for richer color)
• 1 tsp baking soda
• ½ tsp salt
• 1 cup mayonnaise (full-fat works best for moisture)
• 1 cup warm water (about 110°F to help ingredients blend smoothly)
• 1 tsp vanilla extract (pure vanilla enhances the chocolate flavor)

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large bowl until no streaks remain.
3. Add the mayonnaise, warm water, and vanilla extract to the dry ingredients.
4. Mix on medium speed with an electric mixer for exactly 2 minutes, scraping the bowl once halfway through to ensure even blending.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with no wet batter.
7. Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack.
8. Let the cupcakes cool completely for at least 1 hour before frosting or serving.

Velvety and rich, these cupcakes boast a deep chocolate flavor with an impossibly moist texture that stays tender for days. I love serving them slightly warm with a dusting of powdered sugar, or for a festive twist, top them with espresso buttercream to highlight the cocoa notes.

Chocolate Mayonnaise Pound Cake

Crafting this chocolate mayonnaise pound cake recipe took me back to my grandma’s kitchen, where she swore by the secret ingredient that makes this cake incredibly moist and rich. I was skeptical at first, but one bite of this tender crumb changed my mind forever.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup unsweetened cocoa powder (Dutch-processed for deeper flavor)
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup mayonnaise (full-fat works best for moisture)
– 1 1/2 cups granulated sugar
– 2 large eggs, room temperature
– 1 teaspoon vanilla extract
– 1 cup buttermilk, room temperature
– 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and generously grease a 9×5 inch loaf pan.
2. Whisk together 2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl until no streaks remain.
3. In a separate large bowl, beat 1 cup mayonnaise and 1 1/2 cups granulated sugar with an electric mixer on medium speed for 2 minutes until pale and fluffy.
4. Add 2 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in 1 teaspoon vanilla extract until just combined.
6. Alternate adding the dry ingredients and 1 cup buttermilk to the wet ingredients, beginning and ending with dry ingredients, mixing on low speed until just combined after each addition.
7. Fold in 1 cup semi-sweet chocolate chips using a spatula until evenly distributed throughout the batter.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake at 350°F for 55-65 minutes until a toothpick inserted into the center comes out with just a few moist crumbs attached.
10. Cool the cake in the pan on a wire rack for 15 minutes before turning it out to cool completely.

You’ll love how the mayonnaise creates an unbelievably tender crumb that stays moist for days. The deep chocolate flavor pairs perfectly with the melty chocolate chips, making this cake ideal for serving warm with vanilla ice cream or enjoying as an afternoon treat with coffee.

Ultimate Fudge Mayonnaise Cake

Sometimes the most unexpected ingredients create the most magical desserts. I first discovered this mayonnaise cake at my grandmother’s church potluck years ago and was shocked when she revealed the secret ingredient—now it’s my go-to for moist, fudgy cakes that never fail to impress. Seriously, don’t knock it ’til you’ve tried it!

Ingredients

– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 ½ cups granulated sugar
– ¾ cup unsweetened cocoa powder (natural works best here)
– 2 tsp baking soda
– 1 tsp baking powder
– ½ tsp salt
– 1 cup mayonnaise (full-fat for best texture)
– 1 cup warm water
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until no streaks remain.
3. Add mayonnaise, warm water, and vanilla extract to the dry ingredients.
4. Mix with an electric mixer on medium speed for exactly 2 minutes, scraping the bowl halfway through—this ensures proper emulsion.
5. Pour the batter into your prepared pan and smooth the top with a spatula.
6. Bake at 350°F for 30-35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs attached.
7. Cool the cake in the pan on a wire rack for 15 minutes before serving.

The result is incredibly moist with a tight, fudgy crumb that melts in your mouth. I love serving it slightly warm with a dusting of powdered sugar, or for extra indulgence, top with chocolate ganache and fresh berries to cut through the richness.

Chocolate Mayonnaise Marble Cake

Funnily enough, the first time I heard about adding mayonnaise to cake, I was skeptical—until my grandma handed me her stained recipe card and insisted it creates the most tender crumb imaginable. Years later, this chocolate marble version has become my go-to for potlucks, where its retro charm and surprising moisture win over even the pickiest eaters. Trust me, once you try it, you’ll never look back!

Ingredients

– 2 cups all-purpose flour (spooned and leveled to avoid dense cake)
– 1 ½ cups granulated sugar
– 3 large eggs, at room temperature (for better emulsion)
– 1 cup mayonnaise (full-fat works best for richness)
– 1 cup whole milk
– 2 tsp baking powder
– 1 tsp vanilla extract
– ½ cup unsweetened cocoa powder (sifted to prevent lumps)
– ½ cup boiling water (to bloom the cocoa for intense flavor)

Instructions

1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a large bowl, whisk together the flour, sugar, and baking powder until no lumps remain.
3. Add the eggs, mayonnaise, milk, and vanilla extract to the dry ingredients, then mix on medium speed for 2 minutes until the batter is smooth and creamy.
4. Transfer one-third of the vanilla batter to a separate medium bowl and set aside.
5. In a small bowl, combine the cocoa powder and boiling water, stirring vigorously until it forms a glossy, lump-free paste.
6. Fold the cocoa mixture into the reserved one-third of batter until fully incorporated and dark in color.
7. Alternate spoonfuls of the vanilla and chocolate batters into the prepared pan, layering them randomly for a marbled effect.
8. Drag a butter knife through the batters in a zigzag pattern 4–5 times to swirl them together—avoid overmixing to preserve distinct streaks.
9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean with no wet crumbs.
10. Cool the cake in the pan on a wire rack for 15 minutes, then invert it to release and cool completely before slicing.
You’ll love how the crumb stays impossibly soft for days, with pockets of fudgy chocolate weaving through the vanilla base. For a playful twist, I sometimes drizzle it with salted caramel or crumble it over vanilla ice cream—it’s a humble showstopper that always sparks conversation.

Gluten-Free Chocolate Mayo Cake

Believe it or not, the first time I heard about adding mayo to chocolate cake, I was as skeptical as anyone—until my gluten-free friend served this incredibly moist version at her birthday party. Now it’s my go-to when I want a fuss-free dessert that doesn’t scream “gluten-free,” and I love how the mayo keeps it tender without any weird aftertaste. Honestly, it’s the kind of recipe that makes you wonder why you ever bothered with complicated substitutes.

Ingredients

– 1 ½ cups gluten-free all-purpose flour blend (I like ones with xanthan gum already added)
– 1 cup granulated sugar (or coconut sugar for a deeper flavor)
– ½ cup unsweetened cocoa powder (use Dutch-process for richer color)
– 1 tsp baking soda
– ½ tsp salt
– 1 cup mayonnaise (full-fat works best for moisture)
– 1 cup warm water (around 110°F to help ingredients blend smoothly)
– 1 tsp vanilla extract
– ½ cup semi-sweet chocolate chips (optional, for extra pockets of melty chocolate)

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan thoroughly, then line the bottom with parchment paper to prevent sticking.
2. In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, cocoa powder, baking soda, and salt until no lumps remain.
3. Add the mayonnaise, warm water, and vanilla extract to the dry ingredients all at once.
4. Use an electric mixer on medium speed to beat the mixture for exactly 2 minutes, scraping down the sides halfway through—this ensures the batter is smooth and well-aerated.
5. Fold in the semi-sweet chocolate chips gently with a spatula if using, distributing them evenly without overmixing.
6. Pour the batter into the prepared cake pan and spread it into an even layer with the spatula.
7. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
8. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.

Decadently fudgy and surprisingly light, this cake stays moist for days thanks to the mayo—I’ve even enjoyed it straight from the fridge when a midnight craving strikes. For a fun twist, try topping slices with a dusting of powdered sugar and fresh berries, or crumble it over vanilla ice cream for an easy sundae upgrade.

Vegan Chocolate Mayonnaise Loaf

Perfecting vegan baking can be tricky, but this chocolate mayonnaise loaf has become my go-to recipe when I want something rich and moist without any dairy or eggs. I first tried this during a holiday baking marathon when I ran out of eggs, and now it’s the chocolate cake I make most often for family gatherings.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup vegan mayonnaise
• 1 cup water
• 1 tsp vanilla extract
• ½ cup vegan chocolate chips (optional, for extra richness)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl until well combined.
3. Add the vegan mayonnaise, water, and vanilla extract to the dry ingredients.
4. Mix everything together until just combined, being careful not to overmix the batter.
5. Fold in the vegan chocolate chips if using them, distributing them evenly throughout the batter.
6. Pour the batter into your prepared loaf pan and spread it evenly with a spatula.
7. Bake for 45-50 minutes at 350°F until a toothpick inserted into the center comes out clean.
8. Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack.
9. Allow the loaf to cool completely before slicing, about 1 hour.

Gloriously moist and deeply chocolatey, this loaf has a tender crumb that stays fresh for days. The vegan mayonnaise creates an incredible richness that makes this perfect for afternoon tea or as an indulgent breakfast treat with a cup of coffee.

Espresso-Infused Chocolate Mayonnaise Cake

You know those days when you need a chocolate fix but want something a little more sophisticated than your usual box mix? Yesterday, after my morning espresso, I had a brilliant idea—why not combine my two favorite things? This espresso-infused chocolate mayonnaise cake is the surprisingly elegant result that’s become my new go-to for impromptu gatherings.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder (Dutch-processed for deeper flavor)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup mayonnaise (full-fat works best for moisture)
• 1 cup strongly brewed espresso, cooled to room temperature
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until no streaks remain.
3. Add mayonnaise, cooled espresso, eggs, and vanilla extract to the dry ingredients.
4. Mix on medium speed for exactly 2 minutes until the batter is smooth and glossy.
5. Pour the batter into your prepared pan and spread evenly with a spatula.
6. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean with just a few moist crumbs.
7. Cool the cake in the pan on a wire rack for 15 minutes before serving.

Moist doesn’t even begin to describe this cake’s tender crumb, which stays incredibly soft for days thanks to the mayonnaise. The espresso doesn’t scream “coffee” but rather deepens the chocolate flavor into something almost bittersweet and sophisticated. I love serving thick slices slightly warm with a dusting of powdered sugar or alongside a scoop of vanilla bean ice cream for the ultimate comfort dessert.

Spicy Chocolate Mayonnaise Cake with Chili

Remember that time I ran out of butter mid-bake and discovered mayonnaise makes the most unbelievably moist chocolate cake? This spicy chocolate mayonnaise cake with chili has been my secret weapon ever since—it’s rich, decadent, and has just enough heat to keep things interesting. I love serving this unexpected dessert at dinner parties and watching guests’ surprised reactions when they learn the secret ingredient.

Ingredients

– 2 cups all-purpose flour (spoon and level for accuracy)
– 1¾ cups granulated sugar
– ¾ cup unsweetened cocoa powder (Dutch-processed preferred)
– 1½ tsp baking soda
– 1 tsp baking powder
– 1 tsp salt
– 1 cup mayonnaise (full-fat works best for moisture)
– 2 large eggs, room temperature
– 1 tsp vanilla extract
– 1 cup hot coffee (enhances chocolate flavor, water works too)
– 1–2 tsp chili powder (adjust for heat preference)
– ½ tsp cayenne pepper (optional for extra kick)

Instructions

1. Preheat your oven to 350°F and generously grease a 9×13-inch baking pan.
2. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, salt, chili powder, and cayenne in a large bowl until no streaks remain.
3. Add mayonnaise, eggs, and vanilla to the dry ingredients.
4. Mix on medium speed for 2 minutes until the batter is smooth and well-combined.
5. Gradually pour in hot coffee while mixing on low speed; the batter will be thin.
6. Pour the batter into your prepared pan and tap it gently on the counter to release air bubbles.
7. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
8. Cool the cake in the pan on a wire rack for 15 minutes before slicing.

Let this cake cool completely to allow the spicy notes to meld with the deep chocolate flavor. The mayonnaise creates an incredibly tender crumb that stays moist for days, while the chili provides a warm, lingering heat that pairs perfectly with the richness. I love dusting slices with powdered sugar and serving with a dollop of cinnamon-spiced whipped cream for contrast.

Mint Chocolate Mayonnaise Icebox Cake

Haven’t we all had those moments when we need an impressive dessert but don’t want to turn on the oven? Recently, my neighbor surprised me with this mint chocolate mayonnaise icebox cake during our weekly potluck, and I’ve been making it ever since. It’s the perfect solution for hot summer days when baking feels impossible, yet you still want something decadent and refreshing.

Ingredients

• 2 cups heavy whipping cream (chilled for at least 4 hours)
• 1/2 cup mayonnaise (use full-fat for best texture)
• 1/4 cup granulated sugar
• 1 teaspoon peppermint extract (add more for stronger mint flavor)
• 8 drops green food coloring (optional, for visual appeal)
• 1 (9-ounce) package chocolate wafer cookies
• 1/2 cup mini chocolate chips (plus extra for garnish)

Instructions

1. Place a large metal mixing bowl and beaters in the freezer for 15 minutes to chill thoroughly before whipping cream.
2. Pour 2 cups chilled heavy whipping cream into the cold bowl and beat on medium-high speed until soft peaks form, about 3-4 minutes.
3. Add 1/2 cup mayonnaise, 1/4 cup granulated sugar, 1 teaspoon peppermint extract, and 8 drops green food coloring to the whipped cream.
4. Continue beating the mixture on medium speed until stiff peaks form and the color is evenly distributed, about 2 more minutes.
5. Line the bottom of a 9×13-inch baking dish with a single layer of chocolate wafer cookies, breaking cookies to fill gaps if needed.
6. Spread one-third of the mint cream mixture evenly over the cookie layer using a spatula.
7. Sprinkle 2 tablespoons of mini chocolate chips over the cream layer.
8. Repeat the layering process two more times: cookies, mint cream, and chocolate chips, ending with a final layer of mint cream.
9. Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight until cookies have softened completely.
10. Garnish the top with remaining mini chocolate chips before serving.

Remarkably creamy and cool, this cake develops a soft, almost brownie-like texture from the soaked wafers that contrasts beautifully with the occasional crunch of chocolate chips. The mint flavor becomes more pronounced after chilling, making it wonderfully refreshing served straight from the fridge on a warm evening. For a festive twist, try layering it in individual glasses with crushed candy canes during the holidays.

Conclusion

Remarkable how mayonnaise creates such moist, tender chocolate cakes! These 29 recipes prove that pantry staples can yield extraordinary desserts. We hope you’ll bake one (or several!), share your favorite in the comments below, and pin this article to your Pinterest boards for future baking inspiration. Happy baking!