Easy Decadent Chocolate Mayonnaise Cake
Enjoy the classic southern chocolate mayonnaise cake, but with a modern shortcut—using a doctored-up cake mix!
This incredibly moist and delicious chocolate mayonnaise cake is made from a cake mix, so it’s super easy without sacrificing flavor or texture.
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There’s something about a slice of homemade chocolate cake that’s the ultimate comfort food dessert.
While I’m no stranger to making chocolate cakes from scratch, there are definitely times that call for an easy shortcut recipe.
But I still want the first bite of the cake to make the recipient close their eyes and say, “Mmm, that’s good.”
Cake mix recipes are one of my favorite time-saving hacks, because if you do it right, nobody can tell the difference.
That’s where this chocolate mayonnaise cake from a mix comes in! It’s ridiculously easy to make, has a perfectly soft and moist texture, with plenty of decadent chocolate flavor.
Topped with a simple chocolate glaze, it’s one of my favorites!
More Chocolate Cake Recipes:
Cake Mix Chocolate Mayonnaise Cake
While it might initially seem strange to use mayonnaise in a cake, once you consider that mayonnaise is essentially oil and eggs, it doesn’t seem quite so bizarre.
Mayonnaise is the perfect secret ingredient, adding moisture to your cake without making it taste like a sandwich.
I’ve used it in a variety of cakes, such as my vanilla mayonnaise cake, lemon mayonnaise cake, and white mayonnaise cake recipes.
This southern chocolate cake is much more decadent, especially when it’s topped with a satiny chocolate icing that hardens to a smooth finish.
How to Make Chocolate Cake Mix Mayonnaise Cake
It’s really easy to make this delicious sweet treat.
Ingredients You’ll Need
- Devil’s Food Cake Mix
- Instant Chocolate Pudding Mix
- Mayonnaise
- Eggs
- Water
- Semi-sweet Chocolate Chips
- Butter
- Milk
- Powdered Sugar
How to Make It:
Find the full printable recipe available below
Mix the batter. First, you’ll combine the chocolate cake mix, pudding mix, mayo, eggs, and water in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer).
Mix on low speed for about 30 seconds, then scrape the sides of the bowl well. Then mix for a couple more minutes on medium-high speed until the batter is smooth.
Bake. Next you’ll pour the batter into a prepared bundt pan. Bake for about 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove from the oven and let the cake cool in the pan for about 10 minutes, then run a knife along the edge of the pan to loosen the cake from the pan. Invert the cake onto a serving plate and cool completely.
Add icing. In a small microwave-safe bowl, combine the chocolate chips, butter, and milk. Microwave for 30 seconds, then stir well.
Continue microwaving in 15-second increments, stirring after each, until the chocolate chips are completely melted.
Add in the powdered sugar, whisking or mixing until completely smooth and no lumps remain.
Spoon the glaze over the top of the cake, then let it sit for about 15 minutes to harden.
Notes and Adaptations:
- If you prefer not to add the glaze, you can simply dust the top of the cake with powdered sugar.
- Using sifted powdered sugar in the icing helps prevent lumps in it.
- I most often use Duke’s or Hellman’s mayonnaise, but any brand of regular mayo will work. Just don’t use “light” mayo or olive oil mayo. I also don’t recommend using Miracle Whip.
Recommended Equipment:
Chocolate Mayonnaise Cake (From a Mix)
Ingredients
For the Cake:
- 15.25 ounce Devil's food cake mix
- 3.9 ounce instant chocolate pudding mix
- 1 cup mayonnaise
- 2 eggs
- 1 cup water
For the Icing:
- 1/2 cup semi-sweet chocolate chips
- 1 1/2 tablespoons unsalted butter
- 1/4 cup milk
- 3/4 cup powdered sugar, sifted
Instructions
- Preheat oven to 325F and grease a bundt pan well with nonstick spray or butter. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a handheld electric mixer), combine cake mix, pudding mix, mayonnaise, eggs, and water. Mix on low speed for about 30 seconds, then scrape down the sides of the bowl. Increase the speed to medium-high and beat for another 2 minutes.
- Pour the batter into the prepared pan, spreading evenly. Bake in preheated oven for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then run a knife along the edge of the pan to ensure the cake is separated from the pan. Invert the cake onto a serving plate, then allow to cool completely.
- Once the cake is cooled, prepare the icing. Combine chocolate chips, butter, and milk in a microwave-safe bowl. Microwave for 30 seconds, then stir well. Continue microwaving in 15-second increments, stirring after each, until the chocolate chips are fully melted and the mixture is smooth.
- Add sifted powdered sugar to the chocolate mixture, stirring or whisking well until incorporated and no lumps remain.
- Let the icing cool for a few minutes, then drizzle it over the top of the cake. Let the cake sit for a few minutes to allow the icing to harden to a satiny finish.
Notes
- If you can’t find a Devil’s Food cake mix, a regular chocolate cake mix will work fine as well.
- Use regular mayonnaise in this recipe, such as Duke’s, Hellman’s, or store brand. I do not recommend using “light” mayonnaise, olive oil mayo, or Miracle Whip salad dressing.
- Using sifted powdered sugar helps to prevent lumps in the icing.
- The icing is technically optional, but it sure is tasty! If you decide to skip it, you could just dust the top of the cake with powdered sugar.
Nutrition
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