When you crave a cake that’s ultra-moist, deeply chocolatey, and truly foolproof, look no further than this easy weeknight dinner hero: Chocolate Mayonnaise Cake. Yes, you read that right—mayonnaise! It’s the best-kept secret of home bakers everywhere, delivering a rich, tender crumb that puts bakery cakes to shame. If you’re on the hunt for healthy comfort food that doubles as a decadent treat, or if you want to impress your family with a budget-friendly recipe that requires zero fancy skills, this is the cake to save, share, and make on repeat.
Why You’ll Love This Recipe
This Chocolate Mayonnaise Cake is the definition of a quick family meal dessert: minimal effort, maximum reward. The first time I made it, I was skeptical. Mayo in a cake? But once you take that first bite, you’ll understand why this recipe has been passed down for generations.
No need for a stand mixer or melting chocolate. The batter comes together in just one bowl—no creaming butter, no sifting, no complicated steps. You likely have everything you need in your pantry already, making this perfect for last-minute celebrations, meal planning chicken nights when you want something sweet, or those days when you need a chocolate fix in under an hour.
And here’s the magic: you can’t taste the mayo! It just makes the cake tender, lush, and moist for days. If you love high protein ready meals, you’ll appreciate that mayo (made from eggs and oil) gives structure and richness—no extra eggs or butter needed.
What Makes This Recipe Special?
Chocolate Mayonnaise Cake isn’t just another best dinner prep meal. It’s a one-bowl wonder that uses a humble jar of mayonnaise to replace both the oil and eggs you’d normally need. That means fewer ingredients, less prep, and almost zero clean-up.
This cake is ideal for potlucks, birthdays, or prepared meals for two—just halve the recipe! The deep cocoa flavor is intensified by the creamy mayo, while the crumb stays soft and supple even days later. Whether you frost it with a dreamy chocolate buttercream, dust it with powdered sugar, or simply enjoy it straight out of the pan (I won’t tell!), it never disappoints.
Plus, if you’re always on the hunt for ready made protein meals or high protein microwave meals, know that the eggs and oil in mayo bring sneaky nutrition and texture. It’s a win-win for anyone who loves healthy boxed meals that don’t sacrifice flavor.
Ingredients
All you need to create this show-stopping dessert are simple staples—no expensive ingredients, no specialty trips.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup full-fat mayonnaise (see Tips)
- 1 cup water (swap with coffee for extra depth)
- 1 teaspoon vanilla extract
- Optional: powdered sugar or your favorite chocolate frosting for topping
That’s it! Just pantry basics for the ultimate no prep healthy lunch… but in dessert form.
How to Make It Step-by-Step
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round cake pans. Line with parchment if you want super-easy removal.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
- Add the mayonnaise, water, and vanilla extract. Stir until the batter is smooth and glossy—no lumps, but don’t overmix.
- Pour the batter into your prepared pan(s). Smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Frost with your favorite chocolate buttercream, a tangy cream cheese frosting, or simply dust with powdered sugar. Slice, serve, and watch it disappear.
You’ll love that it’s basically a best high protein frozen meal in cake form—mix, bake, enjoy!
Tips for Best Results
- Use real, full-fat mayonnaise for best flavor and texture. The oil and eggs in the mayo are essential for a moist, tender cake—best meal prep healthy tip!
- Measure your flour by spooning it into the cup and leveling off for accuracy.
- Swap half or all of the water for cooled brewed coffee for an even deeper chocolate flavor—perfect for high macro meals.
- Don’t overmix the batter! Just stir until smooth.
- Let the cake cool completely before frosting to prevent melting.
- Add a handful of chocolate chips for double chocolate decadence.
- For a tall, layered look, bake in round pans and stack with extra frosting.
Ingredient Substitutions & Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend for a delicious gluten-free healthy comfort food cake.
- Low-Fat: You can use low-fat mayonnaise, but full-fat gives the richest texture.
- Vegan: Try vegan mayo for an egg-free, dairy-free treat.
- Mocha Cake: Swap water for strong coffee or espresso for that best high protein ready meal flavor boost.
- Spiced Chocolate: Add a pinch of cinnamon or cayenne for warmth and depth.
- Mini Cakes: Scoop into cupcake tins for premade lunch meals—just reduce bake time to 18–22 minutes.
- Add-ins: Stir in 1 cup of chocolate chips or chopped walnuts before baking for crunch.
Serving Suggestions
This cake is the centerpiece of healthy meal plans for two or a protein meal plan treat for one! Here’s how to make it shine:
- Top slices with fresh berries and a dollop of whipped cream for a light, fruity twist.
- Serve warm with a scoop of vanilla or chocolate ice cream for the ultimate healthy comfort food dessert.
- Layer with creamy chocolate ganache or peanut butter frosting for a show-stopping celebration cake.
- Make mini cake parfaits with layers of cake, pudding, and fruit.
- Dust with powdered sugar or cocoa for a minimalist finish.
Pairing Ideas (Drinks, Sides, etc.)
A slice of this cake is a dream with:
- Hot coffee, cappuccino, or a frothy latte—especially if you swapped water for coffee in the cake.
- Cold oat milk or almond milk for a vegan treat.
- A tall glass of classic milk for pure nostalgia.
- Pair with a simple fruit salad for balance.
How to Store and Reheat Leftovers
This cake is the ultimate meal prep microwave lunch for dessert lovers. Store covered at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, wrap slices or whole layers tightly in plastic wrap and foil, then freeze for up to 2 months.
To reheat, microwave a slice for 10–15 seconds for a fresh-from-the-oven experience. Thaw frozen slices at room temperature for an easy, no prep healthy lunch finish.
Make-Ahead and Freezer Tips
- Bake the cake a day ahead—the flavor gets even better as it rests.
- Freeze unfrosted cake layers, tightly wrapped, for up to 2 months. Thaw at room temperature before frosting or serving.
- You can also freeze individual slices for an anytime, best meal prep plan treat.
Common Mistakes to Avoid
- Using low-fat or imitation mayo: it just doesn’t provide the same moisture or richness.
- Overmixing the batter: can lead to a dense cake.
- Skipping the grease/flour step: the cake will stick.
- Cutting while warm: let it cool for the best slices.
- Not measuring flour properly: too much flour = dry cake.
Frequently Asked Questions (FAQ)
Does the cake taste like mayonnaise?
Not at all! The mayo disappears into the cake, leaving only a rich, tender crumb.
Can I use low-fat mayo?
Yes, but for best texture and moisture, full-fat is king.
Why add mayonnaise?
Mayo is made from eggs and oil—the essentials for cake. It’s a shortcut to richness and moisture.
What frosting is best?
Classic chocolate buttercream, ganache, or even cream cheese frosting are all amazing.
Can I make it ahead?
Absolutely! This cake stays moist for days—perfect for good meal prep plans.
Is the cake dense or fluffy?
It’s moist with a tender, melt-in-your-mouth crumb.
Can I add chocolate chips or nuts?
Yes, up to 1 cup of your favorite add-ins.
Cupcakes?
Definitely—just bake 18–22 minutes.
Which cocoa powder?
Both natural and Dutch-processed work beautifully.
Can I make a layer cake?
Yes! Bake in round pans, level, and frost for a celebration-worthy dessert.
Cooking Tools You’ll Need
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- 9×13-inch baking pan or two 8-inch round cake pans
- Rubber spatula
- Wire cooling rack
If you’re looking for a best vegan meal prep dessert or a no prep keto meal sweet treat, this cake will become a staple in your protein eating plan.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Chocolate Mayonnaise Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup full-fat mayonnaise
- 1 cup water
- 1 teaspoon vanilla extract
- Optional: powdered sugar or chocolate frosting for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
- Add mayonnaise, water, and vanilla extract to the dry ingredients. Stir until the batter is smooth and well combined. Do not overmix.
- Pour the batter into the prepared pan(s) and spread evenly with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with your favorite chocolate frosting or dust with powdered sugar before serving.
