Mayonnaise Cake  I

Mayonnaise Cake I

47 Reviews 8 Pics
Recipe by  Roxanne39

“Mayonnaise makes this cake nice and moist.”

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Adjust Servings

Original recipe yields 2 -8 or 9 inch layers



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
  2. Sift all-purpose flour, salt, baking soda, and cocoa together.
  3. Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.

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Reviews (47)

Rate This Recipe


This cake was amazingly moist for one with no eggs or dairy. It also works well as a vanilla cake...just omit the cocoa powder.



I added 1/4 cup mayo and baked this in a bundt pan- It was wonderful!



This cake was delicious! It was very moist and easy to make. I lost my old recipe and was happy to find this one. I only made a few changes: I used 1 cup of water and 1 tsp of vanilla. For “frosting” my mother always cut a piece of cake and then put a dollop of cool whip with some sliced bananas on top (didn’t do it on the whole cake so it didn’t get soggy) and it tasted fantastic!

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Amount Per Serving (24 total)

  • Calories
  • 139 cal
  • 7%
  • Fat
  • 7.5 g
  • 12%
  • Carbs
  • 17.1 g
  • 6%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 3 mg
  • 1%
  • Sodium
  • 180 mg
  • 7%

Based on a 2,000 calorie diet



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Mayonnaise Cake II


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Devil's Food Cake I