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Chocolate Mayonnaise Cake is one of my favorite cakes.  This one will surely satisfy your chocolate craving and you cannot taste the mayonnaise in the cake.  The mayonnaise takes the place of the eggs and oil and just makes a rich, moist chocolate cake.   Just add some ice cream or whipped cream on top for a treat your family and friends will love. This chocolate mayonnaise cake is wonderful with coffee or milk that’s why it is called a snackin’ cake!  You could double the recipe and make this cake in a 9 x 13 pan to feed more people.  It keeps well in a cool place or refrigerated for several days.


2 cups all-purpose flour

3/4 cup white granulated sugar

1/4 cup 100% cocoa

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 cup buttermilk

1 cup mayonnaise (can use Miracle Whip, too)

1 teaspoon vanilla extract

1/2 cup chocolate chips

Whisk together the flour, sugar, cocoa, baking soda and salt in a large mixing bowl until well mixed.  Add the buttermilk, mayonnaise, vanilla extract and chocolate chips.  Stir well to blend with a spoon.  Spray a 9 x 9 baking dish with cooking spray and bake in a preheated 350 degree oven for 40 to 45 minutes until center tests done as ovens vary. Remove from oven and let cool.


4 tablespoons butter

1/4 cup milk

1/2 cup white granulated sugar

1/2 cup chocolate chips

1/4 cup 100% cocoa

1 teaspoon vanilla extract

1 cup nut pieces (walnuts or pecans)

Combine butter, milk, sugar, chocolate chips and cocoa in a sauce pan on top of the stove.  Bring to a boil and boil one minute stirring often to keep from burning. If you think it is burning turn down the heat and slide to the edge of the burner.  Remove and spread on top of cooled cake.  Sprinkle nuts on top or you can stir nuts into the frosting before putting on the cake.   Makes about 8 to 9 servings. Enjoy!


Don’t Forget to Pin Chocolate Mayonnaise Cake! 

If you like this recipe, you might also like my recipe for Applesauce Snackin’ Cake.

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  1. Patty Herman says:

    If you double the cake and use a 13 x9 pan does how long you bake the cake for change? Thank you!

    • The Southern Lady says:

      It would probably be about the same time. Try testing the center at around 45 minutes, if not done go another 10 minutes. Sorry, I misread the question the first time.

  2. Marilyn p Grant says:

    Had a recipe for “Astoria Hotel” chocolate cake years ago. It used mayo instead of the oil+eggs found in most cakes. A layer cake with a whipped chocolate frosting. Used cocoa and liquid chocolate in the cake.

  3. hi! can i maybe not let the cake cool, poke it, pour the frosting over and eat it hot? 😛 or is it crucial to let the cake set? thanks!

  4. chocolate cake is a family favorite

  5. my family has been eating this chocolate cake for 30 years

  6. The Southern Lady says:

    The recipe is correct as written.

  7. I like it plain with whip cream on top

  8. Always made this cake from my Grandmother’s recipe but didn’t have the icing recipe you have, sounds wonderful. Can’t wait to try the incing on the cake. We usually eat it without icing or use peanut butter icing on the cake. Thanks for sharing this.

  9. Does using the “light mayo” change the taste or consistency?

  10. Made this today. Didn’t put chocolate chips in the cake, but made the frosting using chocolate milk. Came out perfect. My husband likes peanuts so I used them on top of the cake. I will make this again. Good just for two people.

  11. Using the Mayo the cake should be kept in Fridge ?

  12. Could this cake be made a day ahead or is it best to eat the day it’s made?

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