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Chocolate Mint Mayonnaise Cake

"Don't let the mayo put you off - this is our family's favorite birthday and every other occasion cake, very moist and devilishly rich! This cake stores well at room temperature and is great for picnics."
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servings 267 cals
Original recipe yields 24 servings (2 9 inch cake layers)

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  2. Sift together the flour, baking soda, salt, 1 cup white sugar, and 1/2 cup cocoa. Add mayonnaise, 1 teaspoon vanilla, and water. Beat with and electric mixer on medium speed for 3 to 4 minutes. Pour batter into prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for 25 minutes. Turn oven off, remove cake layers and allow to cool for 10 minutes in pans. Invert 1 layer onto a serving plate and the other layer onto a cooling rack. Top layer on plate with enough unwrapped mints to fully cover top. Return cake to oven for 3 to 5 minutes to soften chocolate mints, then spread evenly with a spatula. Top with second cake layer and allow to cool before frosting.
  4. To Make Fudge Frosting: Combine 6 tablespoons cocoa, 2 cups white sugar, 2/3 cup milk, 1/2 cup butter, and a pinch of salt in a saucepan over medium high heat. Stirring constantly bring mixture to a boil and reduce heat to low, allowing mixture to boil gently for 3 minutes without stirring.
  5. Remove from heat and let cool for 3 minutes before beating in 1 teaspoon vanilla extract. Beat with an electric mixer until just barely thick enough to spread without running off the cake. Spread over top of cooled cake.

Nutrition Facts

Per Serving: 267 calories; 12.4 g fat; 39.3 g carbohydrates; 2.1 g protein; 14 mg cholesterol; 212 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 34
  1. 39 Ratings

Most helpful positive review

This is an excellent cake - a few tips, though. For true mint lovers, the mint between the layers just isn't enough; for that extra oomph get crumbled Andes mints in your baking section of the ...

Most helpful critical review

i dont get how to make it its hard!!

Most helpful
Most positive
Least positive

This is an excellent cake - a few tips, though. For true mint lovers, the mint between the layers just isn't enough; for that extra oomph get crumbled Andes mints in your baking section of the ...

This cake was fabulous. I made it for my husband's birthday, and, although he says he hates mayonnaise and can taste it in anything, he hadn't a clue there was mayo in the mix! The second time...

I made this cake for my son's 4th birthday party. It was great! People told me they really liked the cake. I was a little concerned by some of the reviews that talked about the icing being r...

My son loves chocolate mint, so I picked this cake to make for his 13th birthday. I would say the cake was OK, but not fantastic. The mint layer did taste good and was just the right amount of m...

WOW!!! I have baked this cake twice now and both times it was a hit at my husband's office. He has brought it in around 7:00am and the cake has been gone by 9:00am. I decided to bake it in a b...

I've made mayonnaise cakes before, but I find that this is the best "base" recipe, just make sure that the cakes are not overcooked, or they will go decidedly chewy. The first time I made this I...

i dont get how to make it its hard!!

Cannot believe I forgot to rate this. I have made this more than once and LOVE IT. I get nothing but rave reviews on it, people always tell me that it looks like it came from a bakery. I add c...

My husband asked for a mayonaise cake for his birthday. I found this one. The mint intriqued me. The cake was excellent, but I had a little trouble with the frosting. I beat it and beat it, i...