Name: Moist Chocolate Mayo Cake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups (256 g) all-purpose flour; 1 cup (200 g) granulated sugar; 6 tablespoons (44 g) cocoa powder; 2 teaspoons baking soda; 1 cup (237 g) water; 1 cup (232 g) mayonnaise; 1 teaspoon vanilla extract

There’s nothing quite like a rich, luscious chocolate cake that’s unbelievably moist and easy to make. This Moist Chocolate Mayo Cake Recipe has been a favorite in my kitchen for years because it’s surprisingly simple and yields a texture that’s just dreamy—thanks to the mayonnaise! Let me walk you through why it’s worth a spot in your baking rotation.

A single piece of chocolate cake with one thick bottom layer of moist, dark brown cake textured with small air holes, topped with one thick layer of smooth, creamy, medium brown chocolate frosting that is slightly swirled and glossy, served on a white plate against a blurred dark brown background with a white marbled surface below. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Moist Chocolate Mayo Cake Recipe
Top Tip
How to Serve Moist Chocolate Mayo Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Moist Chocolate Mayo Cake Recipe

Why You'll Love This Recipe

I remember the first time I heard about a chocolate cake made with mayonnaise and was skeptical. But after baking this Moist Chocolate Mayo Cake Recipe, I was hooked—the cake stays moist for days, without feeling heavy or greasy, and it’s so easy you’ll want to make it whenever you need a quick chocolate fix.

Unexpected Moisture: The mayonnaise adds incredible moisture and tenderness without tasting like mayo at all.
Simple Ingredients: You probably have everything already—no fancy or hard-to-find items needed.
Effortless Prep: Mixing this cake is a breeze with no need for creaming butter or breaking out the stand mixer.
Deliciously Chocolatey: Using cocoa powder keeps the flavor rich yet light, perfect for both casual and special occasions.

Ingredients & Why They Work

Every ingredient in this Moist Chocolate Mayo Cake Recipe plays a role in creating the ideal texture and flavor. Here’s why I trust each one and some tips on picking the best versions for your cake.

Flat lay of a small bowl of all-purpose flour, a small bowl of granulated sugar, a small bowl of rich cocoa powder, a small bowl of baking soda powder, a small bowl of clear water, a small bowl of creamy mayonnaise, and a small bowl of golden vanilla extract placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure; I sift mine for a lighter crumb but it’s not required.
Granulated sugar: Sweetens and helps keep moisture in the crumb.
Cocoa powder: Use unsweetened for true chocolate flavor; Dutch-processed gives a milder taste, but either works.
Baking soda: The leavening agent that makes the cake rise; make sure it’s fresh for best results.
Water: Keeps the batter loose enough and hydrates the flour for tenderness.
Mayonnaise: The secret star! It adds fat and moisture; I find regular mayo works best, but light or olive oil varieties can be used too.
Vanilla extract: Adds depth and rounds out the chocolate flavor beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Moist Chocolate Mayo Cake Recipe is how easy it is to mix into your own style. I love experimenting with toppings or slight tweaks that change the vibe without much effort.

Variation: I sometimes swap half the water for brewed coffee—it amps up the chocolate flavor and makes the cake even richer.
Dietary tweak: For a dairy-free version, just be sure to use vegan mayonnaise and double-check your cocoa powder is allergy-friendly.
Add-ins: Chocolate chips or chopped nuts stirred in before baking add a nice texture surprise.
Frosting options: Whether it’s a simple dusting of powdered sugar or a glossy ganache, this cake pairs beautifully with lots of toppings.

Step-by-Step: How I Make Moist Chocolate Mayo Cake Recipe

A rich chocolate cake slice with two visible layers rests on a white plate placed on a white marbled surface. The bottom layer is a dark brown, soft, moist cake with a slightly porous texture. The top layer is a thick, smooth, and creamy chocolate frosting spread evenly with some gentle swirls and peaks. A fork with a shining silver tip holds a small piece of the cake, breaking through the frosting and cake layers diagonally from the lower left corner toward the center of the slice. The lighting highlights the shininess of the frosting and the softness of the cake. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Gather & Prep Everything

I always start by preheating my oven to 350°F (175°C) and greasing my cake pan or lining it with parchment paper—this prevents any sticking and helps the cake come out cleanly. Then, I measure all my dry ingredients into one bowl and the wet ingredients in another. Having everything ready helps keep the process smooth.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, sugar, cocoa powder, and baking soda. I like to whisk them together to get everything well-distributed and to break up any lumps in the cocoa powder. This helps the cake rise evenly and cook perfectly.

Step 3: Incorporate the Wet Ingredients

In a separate bowl, stir together the water, mayonnaise, and vanilla extract until smooth. This looks a bit strange at first, but don’t worry—the mayo blends right in and adds magic to the texture. Then, pour the wet ingredients into your dry mix and stir just until everything is combined. Avoid over-mixing to keep the cake tender.

Step 4: Bake with Patience

Pour the batter into your prepared pan and smooth the top. Pop it into the oven for about 30 minutes—start checking at 25 minutes by inserting a toothpick in the center. It should come out with a few moist crumbs but no wet batter. Let it cool in the pan for 10 minutes before turning it out to cool completely.

Top Tip

After baking a few times, I learned some neat tricks to get this Moist Chocolate Mayo Cake Recipe perfect every time—these will save you frustration and make your baking smoother.

Room Temperature Ingredients: I always use mayo and water at room temp to help everything mix together nicely and create an even crumb.
Don't Over-mix: Stir just until combined—overworking the batter can make the cake dense instead of light and fluffy.
Baking Soda Freshness: Fresh baking soda is crucial for rise—if you’re unsure, test it by adding a pinch to vinegar and checking for fizz.
Cooling Time: Let the cake cool in the pan briefly before transferring; this helps it set and prevents cracking or breaking.

How to Serve Moist Chocolate Mayo Cake Recipe

moist chocolate cake - Serving Suggestion

Garnishes

I love a simple powdered sugar dusting for elegant everyday servings. For parties, I often top it with fresh berries and a dollop of whipped cream or a drizzle of chocolate ganache. The combo brings freshness and richness that pairs wonderfully with the moist crumb.

Side Dishes

Pair it with vanilla ice cream or a scoop of creamy mascarpone for a delightful contrast. A cup of strong coffee or milk is perfect to wash down this chocolaty treat, especially after dinner.

Creative Ways to Present

For birthdays or celebrations, I’ve layered this cake with cream cheese frosting and sprinkled toasted coconut or chopped nuts on top. Another fun option is to turn it into cupcakes—just adjust baking time to 18-20 minutes and frost individually for a charming presentation.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers wrapped tightly in plastic wrap or stored in an airtight container at room temperature. It stays moist and delicious for 3-4 days—sometimes I’m surprised by how well it holds up compared to other cakes.

Freezing

This cake freezes beautifully. I slice it first, wrap each piece in plastic wrap, then place slices in a freezer bag. When you want a treat, just thaw overnight in the fridge or for a few hours at room temp.

Reheating

To warm it up, I pop a slice in the microwave for about 15-20 seconds. It revives the moist texture and softens the chocolate in a way that feels freshly baked. Just be careful not to overheat, or it can dry out.

Frequently Asked Questions:

Is the mayonnaise taste noticeable in this Moist Chocolate Mayo Cake Recipe?

Not at all! The mayonnaise adds moisture and fat, but the chocolate and vanilla completely mask its flavor. It’s a clever way to keep the cake tender without any savory taste.

Can I use any type of mayonnaise for this cake?

Yes, regular mayonnaise works best because of its balance of oil, eggs, and vinegar, but you can try light or olive oil-based mayo. Just keep in mind it might slightly change the texture or flavor.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs (but no wet batter), your cake is ready. Overbaking can dry it out, so check a little early if you’re unsure.

Can I make this recipe into cupcakes?

Absolutely! Just divide the batter into a lined muffin tin and bake at the same temperature for about 18–20 minutes. Keep an eye on them to avoid overbaking.

Final Thoughts

Honestly, this Moist Chocolate Mayo Cake Recipe holds a special place in my heart because it’s saved me more than once when I needed a quick, crowd-pleasing chocolate cake without fuss. I encourage you to try it as your next baking project—you’ll love how moist, tender, and chocolaty it turns out, and maybe you’ll be telling your own baking story about it soon!