Duke’s Chocolate Mayonnaise Cake

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  • Cook time icon 30 minutes Prep | 30 minutes Cooking
Chocolate Mayonnaise Cake

Mayonnaise Cake

  • 6 Tbsp. unsweetened cocoa
  • 3 cups all purpose flour
  • 1 Tbsp. baking soda
  • ¼ tsp. salt
  • 1½ cups sugar
  • 1½ cups Duke's Mayonnaise
  • 1½ tsp. pure vanilla extract
  • 1½ cups cold water

Chocolate Frosting

  • 1 cup butter, softened
  • 1 cup cocoa
  • 1 tsp. vanilla extract
  • 5 to 6 cups confectioner's sugar
  • 6 or more tablespoons milk


Mayonnaise Cake:
1. Preheat oven to 350°F, grease and flour two 8″ cake pans.

2. Sift cocoa, flour, baking soda, salt and sugar into a medium bowl, mix well.

3. Combine mayonnaise, vanilla and water in an electric mixer at low speed. Once smooth, slowly add in dry mixture until just incorporated (do not over beat).

4. Pour batter into cake pans and bake for 30 minutes or until done.

5. Cool on wire racks and frost with Duke’s chocolate frosting or your favorite frosting.

Chocolate Frosting:
1. For Duke’s chocolate frosting, in the bowl of an electric mixer, beat butter and cocoa with whisk attachment until smooth. Add vanilla. Add confectioner’s sugar alternately with milk until icing reaches a spreadable consistency.

Recipe Story

Anyone plagued with an insatiable sweet tooth has tried dozens of chocolate cake recipes and will assure you that no two chocolate cakes are exactly alike. From airy, bakery-style cakes to dense homemade pound cakes, the spectrum of tastes and textures associated with chocolate cakes is vast, and every cake lover has a different go-to recipe. While there are a million ways to make a chocolate cake, there is one essential quality that every cake lover can agree on: the best chocolate cake is a moist chocolate cake. We’re talking about the kind of rich, mash your fork down and the cake sticks to it moist. The kind of chocolate cake so rich in flavor and texture that the only other thing you could possibly need is a cold, tall glass of milk to wash it down.

Why Duke’s Mayonnaise for Chocolate Cake?

You may be wondering how the same Duke’s Mayonnaise you spread on sandwiches and make potato and pasta salads with can also make your chocolate cake taste amazing. It makes sense, though – Duke’s is an emulsion consisting primarily of oil and egg yolks, so it serves as a substitute for oil and eggs in baked goods recipes. It gives baked goods like chocolate cake a moist, rich texture without changing the cake’s signature flavor. Requiring only eight simple ingredients, Duke’s Chocolate Mayonnaise Cake recipe is a breeze to make and ensures a moist, indulgent cake every time. Spread with rich, creamy chocolate frosting, top with a scoop of vanilla ice cream, and enjoy Duke’s Chocolate Mayonnaise Cake.

Other Cake Recipes

Once you’ve tried Duke’s signature chocolate cake, try some of our other favorite sweet recipes:

For savory baked goods, try:


You may not need all 6 cups of sugar; you may need more than 6 tablespoons of milk.


  1. When the cakes finally finished baking 35-40 mins then cooled….they were a little hard on top. Not sure why. And it wasn’t as moist as I thought it would be.

  2. I adore this cake! I have been making it for years. It’s just sweet and dense enough to be indulgent. To make sure it is moist and not tough, I blend the dry and wet ingredients until just moist on low speed with my mixer. And I bake it for 25 minutes and pull it out. As it cools the cake finishes cooking. Perfection!!

  3. Love this recipe! Can’t go wrong with chocolate. Thanks for the idea!

  4. I’m going to try these Recipes, thanks for sharing them.

  5. I am making this cake right now but I have 9 inch pans. It would be great if you would give a recipe conversion for the larger pans. Thanks!

  6. I tried this recipe today. Because I already had all the ingredients at home. After seeing the TV commercial, I had to give it a try. I followed the recipe exactly. I like easy and simple…the cake was moist, soft, fluffy and decadent. I used a ganache type frosting. I never have much success with chocolate cakes. The cinnamon gives it that unexpected flavor, that no one really knew was in there. So I’m keeping that in my recipe. Overall, kudos for my chocolate cake success!!!

    1. The cinnamon sounds like a great addition. How much did you add?

  7. Can this be baked in a sheet pan and if so how long? Thanks!

  8. BEST Chocolate cake I have ever made! It was so moist and had the best flavor. I’ll be making this as my chocolate cake recipe from now on ??

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