One-Bowl Chocolate-Mayonnaise Cake

By Melissa Clark

Published Sept. 23, 2020

One-Bowl Chocolate-Mayonnaise Cake
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
50 minutes
Rating
4(2,403)
Comments
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Born out of a scarcity of fresh eggs, chocolate-mayonnaise cake is one of those Depression-era recipes that sounds a lot stranger than it tastes. After all, cakes rely on eggs and fat for tenderness and richness, and mayo is made of exactly those things, plus some salt and vinegar to give it tang. But you don’t taste the tanginess of the mayo, and if you didn’t tell anyone it was there, they would never know. Which is to say, don’t let a lack of eggs or butter stop you from making cake. This cake is ridiculously good for the small amount of effort you put into it.

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Ingredients

Yield:1 (8- or 9-inch) cake
  • ¼cup/25 grams unsweetened cocoa powder (Dutch-processed or natural)
  • 1 to 2ounces chopped bittersweet chocolate (optional)
  • ¾cup/180 milliliters boiling water, or use hot coffee, Earl Grey tea or mint tea
  • ⅔cup/160 milliliters mayonnaise
  • ¼teaspoon kosher salt
  • 1½teaspoons baking soda
  • ¾cup/150 grams granulated sugar
  • 1teaspoon vanilla extract, or a dash of bourbon or whiskey (optional)
  • 1½cups/190 grams all-purpose or cake flour
  • Flavorless oil or another grease, for the pan
  • Confectioners’ sugar, for finishing
Ingredient Substitution Guide

Preparation

  1. Step 1

    To a large mixing bowl, add cocoa powder and chopped bittersweet chocolate (if using). Pour in boiling liquid, and let it sit for a few minutes, then whisk until smooth. The chocolate will have melted, if you used it, and the cocoa dissolved.

  2. Step 2

    Whisk in mayonnaise, salt, baking soda, ¾ cup granulated sugar until smooth. Then whisk in a teaspoon of vanilla extract, if you have it (or a dash of Bourbon or brandy or just leave it out entirely). Finally, whisk in 1½ cups flour (either all-purpose or cake flour), mixing vigorously to eliminate any lumps.

  3. Step 3

    Grease an 8- or 9-inch pan (square, round, star-shaped, anything is good). Pour the batter into the pan, and bake at 350 degrees for 22 to 40 minutes, until the top springs back when the center is lightly pressed. The deeper the pan, the longer it will take to bake through.

  4. Step 4

    Let cool, and sprinkle with confectioners’ sugar to finish.

Tip
  • You can also frost this with cream cheese frosting or fudge icing or pour on a shimmery glaze. But a sprinkle of confectioners’ sugar is really enough. A thrifty cake at heart, it needs no fancy gilding to shine.

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Ratings

4 out of 5
2,403 user ratings
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Comments

alisa b.

made this after wanting to for months. it's so easy and everything about it is perfect except maybe I'd add a pinch more salt and... don't use kraft mayo. it has onion powder in it and i could absolutely taste it. I usually use hellman's. I'll check the label next time.

Nick

Let this cool fully before you try to flip it out of the pan. I have made a fool of myself.

txmama

This is a less-sweet version of cake than you will be used to; but it's delicious. If you'd like a little more sweetness, drop a handful (or two) of chocolate chips onto the top of the batter before you put it in the oven. When it comes out, you can spread the chocolate across the top like frosting.

Daniel R

I first found this NYT recipe in the early 1970's and it has become one of our favorites for all of these years!

Lidia

Anyone has idea why this cake has a strange structure, like it becomes muddy in mouth?

Toch

This was awful. It was bitter and had a caustic taste.

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