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Southern Chocolate Mayonnaise Cake is a hidden gem of Southern baking. This incredibly moist, deeply chocolatey cake uses mayonnaise instead of eggs and butter, resulting in a tender, velvety texture that stays fresh for days. Don’t let the name fool you — it’s rich, decadent, and absolutely delicious.
This old-fashioned recipe has been a Southern favorite for generations because it’s easy, budget-friendly, and produces one of the moistest chocolate cakes you’ll ever taste.
Prep Time: 15 minutes Cook Time: 30–35 minutes Total Time: 50 minutes (plus cooling) Servings: 12–16
Why This Recipe Works
- Mayonnaise replaces eggs and butter, creating incredible moisture and tenderness
- Simple one-bowl method with pantry staples
- Rich chocolate flavor enhanced by coffee or hot water
- Pairs perfectly with chocolate or vanilla frosting
Ingredients
For the Cake:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup mayonnaise (full-fat, not light)
- 1 cup hot coffee or hot water
- 2 teaspoons vanilla extract
- ½ teaspoon salt
For the Frosting (Chocolate or Vanilla):
- ½ cup unsalted butter, softened
- 3½ cups powdered sugar
- ½ cup unsweetened cocoa powder (for chocolate frosting)
- 4–5 tablespoons milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Pans Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking pan.
Step 2: Mix Dry Ingredients In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, granulated sugar, and brown sugar.
Step 3: Add Wet Ingredients Add mayonnaise, hot coffee (or hot water), and vanilla extract to the dry ingredients. Mix until smooth and well combined. The batter will be thin — this is normal.
Step 4: Bake Pour batter evenly into prepared pans. Bake for 30–35 minutes (round pans) or 35–40 minutes (9×13 pan) until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 5: Cool Cool in pans for 10 minutes, then remove and cool completely on wire racks.
Step 6: Make the Frosting Beat softened butter until creamy. Gradually add powdered sugar, cocoa powder (if making chocolate frosting), milk, vanilla, and salt. Beat until smooth and spreadable. Adjust consistency with more milk if needed.
Step 7: Assemble Frost the cooled cake. For a layer cake, spread frosting between layers and on top and sides. For a sheet cake, frost the top generously.
Pro Tips for Perfect Chocolate Mayonnaise Cake
- Use full-fat mayonnaise — it’s the secret to the incredible moisture.
- Hot coffee enhances the chocolate flavor (you won’t taste the coffee).
- Don’t overmix the batter — mix just until combined.
- This cake tastes even better the next day as the flavors meld.
- Add ½ cup chocolate chips to the batter for extra decadence.
What to Serve with Southern Chocolate Mayonnaise Cake
- Cold glass of milk
- Vanilla ice cream
- Fresh berries
- Sweet tea
Storage & Reheating
- Room Temperature: Up to 3 days covered.
- Refrigerator: Up to 6 days.
- Freezer: Up to 3 months (frosted or unfrosted). Thaw overnight in the fridge.
- Best served at room temperature.
Frequently Asked Questions
Can you really not taste the mayonnaise? No, you cannot taste it at all. It simply makes the cake incredibly moist.
Can I use this recipe for cupcakes? Yes! It makes 24 cupcakes. Bake for 18–22 minutes.
Is this cake very sweet? It has a nice balance. The mayonnaise cuts some of the sweetness while keeping it rich.
This Decadent Southern Chocolate Mayonnaise Cake is unbelievably moist, rich, and full of deep chocolate flavor. It’s a Southern classic that continues to surprise and delight everyone who tries it.
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