Looking for more cake recipes? Try this White Texas Sheet Cake, Butterfinger Cake, or Banana Bundt Cake!
Why I love this recipe:
Pantry Ingredients – Every ingredient for this old fashioned mayonnaise cake is literally shelf stable! No eggs, butter, or oil; that’s where the magic of the mayonnaise comes in. The frosting does use some butter but could be omitted if needed. Moist – It’s an extra moist, soft, rich cake that’s so delicious. Quick – Both the cake batter and frosting come together very fast.
How to make Mayonnaise Cake:
Combine Dry Ingredients: In a mixing bowl combine flour, sugar, baking soda, and cocoa powder. Incorporate Wet Ingredients: Add mayonnaise, water and vanilla extract then stir to combine. Pour the batter into a greased 9x13inch pan. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Make Frosting: In a saucepan, mix together milk, butter, and sugar then cook over medium heat until boiling. Boil for just 30 seconds then remove from heat. Stir in chocolate chips and vanilla until smooth. Frost Cake: Pour warm frosting over cooled chocolate mayo cake. Slice and enjoy!
More Chocolate Desserts:
Chocolate Brownies Chocolate Pudding Chocolate Trifle Chocolate Cream Pie Hershey’s Chocolate Cake Texas Sheet Cake Dark Chocolate Cake Chocolate Fudge Chocolate Mug Cake Chocolate Milkshake
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