**Out of despondency and desperation came delicious mayo cake…**
People started making these in the United States during the depression—so much so that mayo manufacturers put the recipe on their packaging. Shortly thereafter, during WW2, it was also popular, since eggs and butter were often in short supply. A lot of depression-era recipes really are terrible (mock apple pie, anyone?) but this is an exception.
I know what you’re thinking: surely no, gross, no way, disgusting! That’s what I thought when I first learned what mayo cake was from my great aunt. Of course, she also made a wartime cake recipe with tomato soup in it, so she couldn’t be fully trusted—but she was right about mayo cake. Really, mayo is just oil, egg yolks, and an acidic component—all stuff that goes in many cake recipes, anyway! Once you move past the psychological block, you’ll see that this cake kicks absolute ass. The texture is great, and no, it doesn’t taste like mayo.
If you’ve ever been to Portillo’s and had their famous chocolate cake, that is chocolate mayonnaise cake!
Whisk together hot coffee and cocoa in a bowl. Let stand until room temperature, about 20 minutes. Preheat oven to 350°F. Grease and flour 3 (9-inch) round cake pans.
Step 2
Whisk together flour, baking soda, baking powder, and 1⁄2 teaspoon of the salt in a bowl. Combine granulated sugar and eggs in a large bowl. Beat with an electric mixer on medium-low speed until light and fluffy, about 4 minutes. Beat in mayonnaise and 1 1⁄2 teaspoons of the vanilla on low speed. Alternately add flour mixture and coffee mixture to egg mixture in 5 additions, beginning and ending with flour mixture. Divide batter evenly among prepared pans. Bake in preheated oven until a wooden pick inserted in center comes out with moist crumbs, 22 to 25 minutes.
Step 3
Cool cake layers in pans on a wire rack 20 minutes. Remove cake layers from pans; cool completely on rack, about 30 minutes.
Step 4
Place chocolate chips, light corn syrup, and 3 tablespoons of the heavy cream in a microwavable bowl. Microwave on HIGH until smooth, about 1 minute, stirring every 15 seconds. Let stand until room temperature, 10 minutes.
Step 5
Combine butter, remaining 1⁄4 teaspoon salt, 2 cups of the powdered sugar, and remaining 1⁄2 teaspoon vanilla in bowl of a heavy-duty stand mixer; beat on low speed until smooth. Beat in chocolate mixture on low speed until smooth. Beat in remaining 2 cups powdered sugar and, if needed, remaining 1 tablespoon cream, 1 teaspoon at a time until spreadable consistency is reached.
Step 6
Place 1 cake layer on a serving plate. Spread 1⁄2 cup frosting over top. Top with second layer; spread 1⁄2 cup frosting over top. Top with third layer. Spread remaining frosting over sides and top of cake.
**Notes:** You may have noticed that **the flour in this gif is confusing!** They separate out the first cup from the other two cups. The only thing I can think is that they’re leaving the flour with the leavening for the end so that it doesn’t lose its oomph, but I don’t think that’s necessary. Just combine all three cups of flour with your leavening and salt and then alternate with the coffee mixture as they do here.
Make sure to use **hot coffee** as directed—it “blooms” the cocoa, which means more flavor is released from it, giving the cake a richer chocolate taste.
This recipe has a lot of sugar. You can get away by reducing it by ½ a cup—maybe even ¾ of a cup—and the structure of the cake will not really be affected.
This cake batter makes supreme cupcakes. I highly recommend pairing it with a peanut butter buttercream, if you’re into that.
Mr_Bubblez
wtf
HurricaneShane
🤮
FADM_Crunch
Redditors when someone puts pre-mixed eggs and oil into a cake: 🤮
DrSpughetti
Mayo = (soybean) oil
ZhtWu
I mean sure if it works for some, I’m not here to yuck your yum.
Yet, as a mayo-loving French, I am wondering why one would put mayo in a chocolate cake ?
Chilled22
This is what Portillo’s (chain that started in Chicago and expanded all over the US) uses for their cake and it is incredible. Sounds weird but works very well.
Konbanmion
Great recipe! Thanks for patiently sharing your insights in the comments too.
honorspren000
I’m convinced the people that say coffee is a great addition to chocolate cakes and that you can’t taste it at all, are coffee drinkers.
eaglesegull
OP the cake looks delicious and I think it’s so wholesome how you’re replying to all the detractors with positivity and cheer
RandomTunes
Lost me at the coffee.
[deleted]
[deleted]
green_rangr
Ms.Trunchbull would eat 10/10
Viviaana
If it’s already got eggs in it what does the mayo add?
Tr0ncatlady
I was surprised to see the 4 eggs in a mayonnaise cake, I thought the point was to replace eggs and oil. But the cake looks delicious!
CharmiePK
This seems to be a very uncommon recipe, but it got my attention 🙂
I’ll just have to try this at some point! But I need to find out what type of mayo is this one first (I don’t live in the US, like some ppl here).
Thanks for posting!
Bubsy94
I’m still lost at the mayo part. Why?!?
PaulBradley
Or… Or… You could just make it without mayonnaise.
blackcat218
The whole idea of putting mayo in cakes comes from the depression era because eggs were hard to get and very expensive and mayo already has eggs and oil in it. If you are adding mayo to a cake you don’t, need to add eggs to it. That’s the whole point.
undermynutellaeheheh
I’ve always wanted to try this!
UrsusArctos
Looks delicious. Is it possible to substitute the coffee for espresso?
Taliasimmy69
I’ve used mayo in a lot of recipes when I don’t have eggs. It’s literally eggs blended. Sometimes the recipe comes out smoother. People just don’t know what’s in their food. This is such a small amount of mayo I really wouldn’t have even called it a mayo cake lol. I was expecting the frosting made out of mayo with the name!
Might make it it looks delicious!
scooterable
Does it have any hint of coffee? My daughter hates coffee flavor but loves chocolate cake.
rcinmd
Why not just use sour cream? Maybe it’s just me because I use Dukes but I don’t think the tangy flavor would be all that great.
25 Comments
**Out of despondency and desperation came delicious mayo cake…**
People started making these in the United States during the depression—so much so that mayo manufacturers put the recipe on their packaging. Shortly thereafter, during WW2, it was also popular, since eggs and butter were often in short supply. A lot of depression-era recipes really are terrible (mock apple pie, anyone?) but this is an exception.
I know what you’re thinking: surely no, gross, no way, disgusting! That’s what I thought when I first learned what mayo cake was from my great aunt. Of course, she also made a wartime cake recipe with tomato soup in it, so she couldn’t be fully trusted—but she was right about mayo cake. Really, mayo is just oil, egg yolks, and an acidic component—all stuff that goes in many cake recipes, anyway! Once you move past the psychological block, you’ll see that this cake kicks absolute ass. The texture is great, and no, it doesn’t taste like mayo.
If you’ve ever been to Portillo’s and had their famous chocolate cake, that is chocolate mayonnaise cake!
Source: [Southern Living]( https://www.southernliving.com/recipes/chocolate-mayonnaise-cake-recipe)
**Mayo Chocolate Cake**
1 1/2 cups hot strong brewed coffee
1 cup unsweetened cocoa
3 cups all-purpose flour (~360g flour)
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon plus 1⁄4 tsp. salt, divided
2 1/2 cups granulated sugar (~500g)
4 large eggs
1 cup mayonnaise (such as Duke’s)
2 teaspoons vanilla extract, divided
1 1/4 cups bittersweet chocolate chips (~220g)
2 tablespoons light corn syrup
3-4 tablespoons heavy cream, divided
3/4 cup unsalted butter, softened (85g)
4 cups powdered sugar, divided (500g)
Step 1
Whisk together hot coffee and cocoa in a bowl. Let stand until room temperature, about 20 minutes. Preheat oven to 350°F. Grease and flour 3 (9-inch) round cake pans.
Step 2
Whisk together flour, baking soda, baking powder, and 1⁄2 teaspoon of the salt in a bowl. Combine granulated sugar and eggs in a large bowl. Beat with an electric mixer on medium-low speed until light and fluffy, about 4 minutes. Beat in mayonnaise and 1 1⁄2 teaspoons of the vanilla on low speed. Alternately add flour mixture and coffee mixture to egg mixture in 5 additions, beginning and ending with flour mixture. Divide batter evenly among prepared pans. Bake in preheated oven until a wooden pick inserted in center comes out with moist crumbs, 22 to 25 minutes.
Step 3
Cool cake layers in pans on a wire rack 20 minutes. Remove cake layers from pans; cool completely on rack, about 30 minutes.
Step 4
Place chocolate chips, light corn syrup, and 3 tablespoons of the heavy cream in a microwavable bowl. Microwave on HIGH until smooth, about 1 minute, stirring every 15 seconds. Let stand until room temperature, 10 minutes.
Step 5
Combine butter, remaining 1⁄4 teaspoon salt, 2 cups of the powdered sugar, and remaining 1⁄2 teaspoon vanilla in bowl of a heavy-duty stand mixer; beat on low speed until smooth. Beat in chocolate mixture on low speed until smooth. Beat in remaining 2 cups powdered sugar and, if needed, remaining 1 tablespoon cream, 1 teaspoon at a time until spreadable consistency is reached.
Step 6
Place 1 cake layer on a serving plate. Spread 1⁄2 cup frosting over top. Top with second layer; spread 1⁄2 cup frosting over top. Top with third layer. Spread remaining frosting over sides and top of cake.
**Notes:** You may have noticed that **the flour in this gif is confusing!** They separate out the first cup from the other two cups. The only thing I can think is that they’re leaving the flour with the leavening for the end so that it doesn’t lose its oomph, but I don’t think that’s necessary. Just combine all three cups of flour with your leavening and salt and then alternate with the coffee mixture as they do here.
Make sure to use **hot coffee** as directed—it “blooms” the cocoa, which means more flavor is released from it, giving the cake a richer chocolate taste.
This recipe has a lot of sugar. You can get away by reducing it by ½ a cup—maybe even ¾ of a cup—and the structure of the cake will not really be affected.
This cake batter makes supreme cupcakes. I highly recommend pairing it with a peanut butter buttercream, if you’re into that.
wtf
🤮
Redditors when someone puts pre-mixed eggs and oil into a cake: 🤮
Mayo = (soybean) oil
I mean sure if it works for some, I’m not here to yuck your yum.
Yet, as a mayo-loving French, I am wondering why one would put mayo in a chocolate cake ?
This is what Portillo’s (chain that started in Chicago and expanded all over the US) uses for their cake and it is incredible. Sounds weird but works very well.
Great recipe! Thanks for patiently sharing your insights in the comments too.
I’m convinced the people that say coffee is a great addition to chocolate cakes and that you can’t taste it at all, are coffee drinkers.
OP the cake looks delicious and I think it’s so wholesome how you’re replying to all the detractors with positivity and cheer
Lost me at the coffee.
[deleted]
Ms.Trunchbull would eat 10/10
If it’s already got eggs in it what does the mayo add?
I was surprised to see the 4 eggs in a mayonnaise cake, I thought the point was to replace eggs and oil. But the cake looks delicious!
This seems to be a very uncommon recipe, but it got my attention 🙂
I’ll just have to try this at some point! But I need to find out what type of mayo is this one first (I don’t live in the US, like some ppl here).
Thanks for posting!
I’m still lost at the mayo part. Why?!?
Or… Or… You could just make it without mayonnaise.
The whole idea of putting mayo in cakes comes from the depression era because eggs were hard to get and very expensive and mayo already has eggs and oil in it. If you are adding mayo to a cake you don’t, need to add eggs to it. That’s the whole point.
I’ve always wanted to try this!
Looks delicious. Is it possible to substitute the coffee for espresso?
I’ve used mayo in a lot of recipes when I don’t have eggs. It’s literally eggs blended. Sometimes the recipe comes out smoother. People just don’t know what’s in their food. This is such a small amount of mayo I really wouldn’t have even called it a mayo cake lol. I was expecting the frosting made out of mayo with the name!
Might make it it looks delicious!
Does it have any hint of coffee? My daughter hates coffee flavor but loves chocolate cake.
Why not just use sour cream? Maybe it’s just me because I use Dukes but I don’t think the tangy flavor would be all that great.
Rage bait cake title