Chocolate Mayonnaise Cake is a beloved American dessert that rose to popularity during the Great Depression and World War II, when eggs and butter were scarce. Home bakers found mayonnaise, a combination of eggs and oil, to be a clever substitute that kept cakes moist and tender. This recipe reflects the resourcefulness of that era, transforming pantry staples into a decadent treat. Its simplicity, rich chocolate flavor, and incredibly soft texture have helped it stand the test of time. Whether served plain or frosted, it remains a nostalgic favorite across generations.
Ingredients
- 2 cups all-purpose flour
- 17 tbsp sugar
- 1 ½ tsp baking soda
- ½ tsp baking powder
- 4 tbsp cocoa
- 1 cup mayonnaise
- 1 cup cold water
- 1 tsp vanilla
Instructions
Step 1: Prepare Dry Ingredients
- Sift together the flour, sugar, baking soda, baking powder, and cocoa powder in a large bowl.
Step 2: Mix Wet Ingredients
- In another bowl, combine mayonnaise, cold water, and vanilla extract.
Step 3: Combine Mixtures
- Add the wet ingredients to the dry mixture and stir until there are no lumps. Do not overmix.
Step 4: Bake
- Pour batter into a greased and floured pan (8×8 or 9×9 inches).
- Bake at 350°F (175°C) for 30–45 minutes or until a toothpick inserted in the center comes out clean.
Step 5: Cool and Frost
- Allow to cool completely before frosting as desired.
- (Editor's note: A buttercream frosting works beautifully.)https://salvagedrecipes.com/basic-buttercream-frosting/
Step 6: Storage
- If not overbaked, the cake will stay light and moist for several days when stored covered at room temperature.
Tips
- Use hot coffee instead of water for a deeper chocolate flavor.
- Add ½ cup mini chocolate chips for texture and extra richness.
- For a lighter version, use reduced-fat mayonnaise.
- Top with chocolate ganache or whipped cream for an elegant finish.
- Add a teaspoon of espresso powder to enhance chocolate depth.
Transcription of the Original Recipe
Read or copy the transcription
Chocolate Mayonnaise Cake (M Dougherty) Sift together: 2 Cups flour 1 Cup (less 1 Tablesp. sugar) 1½ tsp baking soda 1½ tsp baking powder 4 Tablesp. cocoa Mix these well - then add - 1 cup Mayonnaise 1 cup cold water 1 tsp. vanilla (over) Add to dry mixture and mix until there are no lumps. (in shallow pan) Bake at 350° for 30-45 minutes. When cool frost as desired. If cake is not overbaked it will be light and moist and will keep well for a few days - I usually use a butter cream frosting - (Editor's Note!!)
From Transcription to Instructions
The original recipe is a brisk little note: sift the dry, add a cup of mayonnaise, cold water and vanilla, bake in a “shallow pan” at 350° for 30–45 minutes and frost when cool. Our instructions simply unpack that into easy steps: sift the dry in one bowl, mix the mayo, water and vanilla in another, stir until lump-free (don’t overmix), and bake in a greased-and-floured 8×8 or 9×9 pan. We also call out a doneness check and let it cool completely before you frost.
Nutrition
Calories: 290kcalCarbohydrates: 42gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 290mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 10IUCalcium: 20mgIron: 1.3mg
