Moist And Delicious Chocolate Mayonnaise Cake

Moist And Delicious Chocolate Mayonnaise Cake

As it was Father’s Day I thought I would bake a cake for that special someone. I rummaged around in my recipe box looking for the ideal delight.

In case you’re wondering what a recipe box is, that’s the old-school method where you actually wrote recipes on an index card and put them into a box.

What I found was years of memories of past holidays, special events, home cooked meals and a multitude of delectable goodies. I should rummage through it more often.

Under the Cookies and Cake tab, I found a recipe that I hadn’t made in years.

It’s called a Chocolate Mayonnaise Cake and I remember it being so moist and yummy.

One of the best things about the recipe is that it’s eggless, milkless and butterless but still tastes great.

  • One mixing bowl
  • One 8×8 inch pan
  • Five minutes to put it all together
  • 30 minutes to cook it.
  • Easier than a cake mix and way tastier.

Chocolate Mayonnaise Cake

Chocolate Mayonnaise Cake

Moist and delicious this cake needs no eggs, milk or butter/oil. Easier to make than a cake mix and tastier

Prep Time: 5 minutes
Cook Time: 30 minutes



  • 1 3/4 cup flour
  • 1 cup white sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 Tbsp Fry’s cocoa
  • 1 cup water
  • 3/4 cup mayonnaise
  • 1 tsp vanilla

Butter Icing

  • 2 cups icing sugar
  • 2 Tbsp Fry’s cocoa
  • 1/4 cup soft butter
  • 1 tsp vanilla
  • 3-4 Tbsp milk
  • 1/4 cup pecans or walnuts chopped optional


  1. Sift together all the dry ingredients into a mixing bowl.
  2. Add in the wet ingredients (water, mayonnaise and vanilla)
  3. Stir to mix all ingredients together but don’t overmix. You can use a spoon for this part, no need for a blender or mixer.
  4. Grease and lightly flour an 8×8 inch cake pan
  5. Pour batter into the pan and bake in a preheated oven 375 °F for 30 minutes
  6. Test to see if the cake is done by sticking a wooden toothpick into it and if it comes out clean it is done. If it comes out gooey, put the cake back in the oven for another 5 minutes.
  7. The cake will be firm and springy to the touch on top.
  8. Place cake pan on a rack to cool down and once it’s cool enough to handle, turn the cake upside down on the rack taking it out of the pan. Let the cake cool completely.

Butter Icing:

  1. While the cake is cooling you can go ahead and make up the icing.
  2. For easy mixing and smoothness, sift together the icing sugar and cocoa into a bowl.
  3. Add in soft butter and vanilla
  4. Adding milk a tablespoon at a time, mix the icing until it is creamy and smooth with a good consistency to spread on the cake
  5. Top with chopped nuts on top if desired


  1. Oh boy, does that ever bring back memories. Thanks so much, I had forgotten how simply it was – who needs boxed mixes?
    Thank you again. Love your posts

  2. Years ago I made a chocolate mayonnaise cake and have lost the recipe, the ingredients look more like the one I remember making.
    My mom used to make it and put Carmel frosting on it, so good.

    • Hi Elena,
      I’ve personally never put eggs into the batter as there is no need because the mayonnaise provides all the moisture that this cake needs.
      If you do decide to add in an egg, let me know how it goes.


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