Vintage Mayonnaise Cake

I am sooo delighted that winter's icy grip is finally melting away, and we're starting to see some consistently warmer weather here in Chicagoland, as well green grass and a few spring flowers! Easter Sunday was pretty chilly, but no snow gave us another reason to celebrate the day.  The sunrise was clear and bright and altogether inspirational as we gathered with our congregation for Sunrise Service (an indoor event this year, as I shared earlier).  I was also delighted that several of you decided to make Feast's Favorite Quiche recipe!  That is what's inspired me to share today's recipe!

The quiche recipe has mayonnaise in it, a somewhat surprising ingredient.  My friend Karen, who made a pretty quiche with the recipe and shared it with the accounting department, and I had a rather in-depth conversation about the virtues of mayonnaise!  That conversation took me back to one of my favorite childhood food memories, Mayonnaise Cake.  I think I was about 10 (so what, 25 years ago??  Ha!) when this cake started showing up at all the church dinners and family get-togethers.  I LOVED it!  That delectable food memory sent me searching for the recipe so that I can make it once more-and share it with all of you! 

The mayonnaise in the recipe replaces the traditional eggs and fats. I think chocolate frosting is the best way to top it, but Seven-Minute Frosting is also a scrumptious option.  This cake mixes up in minutes and bakes fast.  I had a lady once tell me that she and her family ate it right out of the oven with butter!  Haven't tried it, but hey, how bad could it be?  However you choose to try it, do try it.  It's not fancy, but it is tasty and oh-so-quick to make, a nice way to celebrate the beginning of Spring! 


Mayonnaise Cake


1 cup water

1 cup mayonnaise

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup sugar

¼ cup baking cocoa, sifted if lumpy

2 teaspoons baking soda

¼ teaspoon salt


In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended.

Pour into greased 11-in. x 7-in. baking pan. (I made mine in 2 round cake pans and layered it-however, I wouldn't recommend it.  Too tender and it was difficult to work with!)

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

 Cool completely.

Frost with your choice of frosting, or sift confectioners’ sugar over the top for a lighter version.

Print Friendly and PDF