Chocolate Mayo Cake

91 Reviews 11 Pics
Virginia Godd
Recipe by  Virginia Godd

“My mom made this cake while living in the Depression. It is so good, I hope this fills your needs and your memories.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 -9 inch round layers



  1. Preheat oven to 350 degrees (175 degrees C). Lightly grease two 9 inch layer pans.
  2. Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl. Stir in mayonnaise. Gradually add water and vanilla and blend until smooth. Pour batter into prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, remove from pans, and frost with your favorite chocolate frosting.

Share It

Reviews (91)

Rate This Recipe


Tastes like chocolate cake from a mix - no one knew the difference - it was moist and tasted even better the next day. I did increase cocoa to almost 2/3 cup (and could have added more), used only 1 cup mayo (definitely does not need more than this) and increased vanilla to 2tsp., also added 1/4 tsp salt (I find chocolate flavor is always stronger with a little salt in recipe). Hope this helps.



When I was young my Great Grand Mother used to make a chocolate mayonnaise cake that I couldn't get enough of. I read reviews about this recipe being too gooey. That is the way they are supposed to be. This was as close to my Grandmas as it gets. I fixed this about a week ago. Their are only two of us and my wife doesn't really like chocolate much. She had one piece and liked it. I finished it up this morning and I am contemplating baking another for Sunday and asking my grown kids over. I think everyone needs to try this. It is fantastic.



Not exactly like my grandmothers used to be ( was kind of a cross between and cake mix and mayo cake) but this did bring back memories, thanks for sharing. I did use miracle whip instead of mayo because that's how my grandmother always made hers, followed the rest exactly but cooked in 9x13 pan for 45 mins.

More Reviews

Similar Recipes

Dark Chocolate Cake I

Dark Chocolate Cake I

Chocolate Oil Cake

Chocolate Oil Cake

Black Chocolate Cake

Black Chocolate Cake

Eggless Chocolate Cake II

Eggless Chocolate Cake II

Crazy Chocolate Cake

Crazy Chocolate Cake

Perfect Chocolate Cake

Perfect Chocolate Cake


Amount Per Serving (24 total)

  • Calories
  • 208 cal
  • 10%
  • Fat
  • 11.2 g
  • 17%
  • Carbs
  • 25.7 g
  • 8%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 204 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Dark Chocolate Cake I


next recipe:

Chocolate Oil Cake