Ultimate Mayonnaise Cake Recipe - Allrecipes.com
Ultimate Mayonnaise Cake Recipe
  • READY IN 1 hr

Ultimate Mayonnaise Cake

Recipe by  

"Moist, rich and sinful. Mayonnaise is used instead of eggs and oil, and chocolate chips give it that 'decadent' touch."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl mix together flour, sugar, cocoa, baking soda and salt. Make a well in the center and pour in the water, vanilla and mayonnaise. Mix well, then stir in the chocolate chips.
  3. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews More Reviews

Most Helpful Positive Review
Sep 19, 2006

This is the absolute best chocolate cake I have ever tasted! It is so moist and decadent. The only thing I do different is that I add more semi-sweet chocolate and melt it a little before adding it to the batter! Tastes good even without frosting!

Most Helpful Critical Review
Jan 17, 2004

was sour and tasteless

Jan 25, 2007

really really good! I made this out of desperation because I needed a cake and had no eggs. everyone loved it. I might try adding some baking powder to lighten it up. It was very gooey and yummy though. thanks!

Apr 28, 2011

We absolutely love this recipe for cupcakes. They are the moist cupcakes every. We do add an extra tablespoon of Unsweetened cocoa but otherwise we follow the recipe exactly!

Jul 14, 2008

It was tastless and came out hard and cruchy on the sides. And it plopped out in peices! ( And I greased it very well) I dont recommend this cake! But It was an interesting bakeing adventure! :)

May 07, 2005

It was good, but didn't like it warm.

Nov 09, 2002

this was good

Jan 24, 2013

This recipe makes a delicious, moist chocolate cake, very easy to make because it only requires the use of one bowl and a wooden spoon (no mixer). It is even better with the following small tweaks: first, instead of water, use buttermilk for additional moistness and flavor; stick with Hellman's mayonnaise, not a strong-flavored one like Cain's; use Penzey's high fat cocoa powder and Ghirardelli semi sweet mini-chips for the richest chocolate flavor; use a bundt pan greased and floured with cocoa powder instead of a 9 X 13 pan, and bake at 350 for 50 minutes. Drizzle chocolate ganache over the top, or serve with a dollop of whipped cream. The cake is actually even more moist and flavorful when it is two days old, so make it ahead of time!


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  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 171 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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