18 Creamy Mayonnaise Cake Recipes for Every Occasion

Who knew mayonnaise could be the secret to the most tender, moist cakes you’ve ever tasted? Whether you’re craving a classic chocolate layer cake, a zesty lemon drizzle, or a spiced pumpkin delight, these 18 creamy mayonnaise cake recipes prove this pantry staple is pure baking magic. From potlucks to birthdays (or just because), get ready to bake up something irresistibly rich—no fancy ingredients needed!

Classic Mayonnaise Chocolate Cake

This rich, moist chocolate cake is a retro gem—mayonnaise replaces eggs and oil, giving it an unbelievably tender crumb and deep cocoa flavor.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1/4 tsp salt
• 1 cup mayonnaise (full-fat works best)
• 1 cup cold water
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup cocoa powder, 2 tsp baking soda, and 1/4 tsp salt.
3. Add 1 cup mayonnaise, 1 cup cold water, and 2 tsp vanilla extract. Stir until just combined (batter will be thick but pourable).
4. Spread batter evenly into the prepared pan. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
5. Let cool completely before slicing. Serve as-is or dust with powdered sugar.

The mayo keeps this cake luxuriously fudgy—no one will guess the secret ingredient! Tip: For extra decadence, warm slices briefly in the microwave and top with vanilla ice cream.

Vanilla Mayonnaise Sponge Cake

This surprisingly tender sponge cake gets its rich texture from mayonnaise—yes, really! It’s a vintage trick that guarantees a moist crumb every time.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup mayonnaise (full-fat)
• 1 cup water
• 2 tsp baking powder
• 1 tsp vanilla extract
• ½ tsp salt

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and ½ tsp salt in a large bowl.
3. In another bowl, mix 1 cup mayonnaise, 1 cup water, and 1 tsp vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined (small lumps are okay).
5. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The mayo keeps this cake impossibly fluffy, while the vanilla adds just enough warmth—perfect with a dusting of powdered sugar or fresh berries.

Tip: For extra lift, sift the dry ingredients twice before mixing!

Rich Mayonnaise Red Velvet Cake

This ultra-moist red velvet cake gets its tender crumb from a surprising ingredient: mayonnaise! Don’t knock it till you try it—this hack guarantees a rich, velvety texture every time.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp unsweetened cocoa powder
• 1 cup mayonnaise
• 1 cup buttermilk
• 2 large eggs
• 2 tsp vanilla extract
• 1 tbsp red food coloring (liquid or gel)
• 1 tsp white vinegar

Instructions:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 2 tbsp cocoa powder.
3. In another bowl, beat 1 cup mayonnaise, 1 cup buttermilk, 2 large eggs, 2 tsp vanilla extract, and 1 tbsp red food coloring until smooth.
4. Gradually mix dry ingredients into the wet ingredients until just combined. Stir in 1 tsp white vinegar (the batter will bubble slightly).
5. Divide batter evenly between pans. Bake for 25–30 minutes, until a toothpick inserted comes out clean. Cool completely before frosting.

The mayonnaise keeps this cake impossibly moist while letting the tangy buttermilk and cocoa shine—no one will guess the secret ingredient!

Tip: For extra fluffy layers, swap the vinegar for 1 tsp lemon juice and let the batter rest for 10 minutes before baking.

Moist Mayonnaise Carrot Cake

This carrot cake is impossibly tender, thanks to a secret ingredient—mayonnaise! It adds richness without overpowering the warm spices and sweet carrots.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 3 large eggs
• 1 cup mayonnaise
• 2 tsp vanilla extract
• 3 cups finely grated carrots (about 4 medium)
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt.
3. In another bowl, beat 3 large eggs, 1 cup mayonnaise, and 2 tsp vanilla until smooth. Stir in carrots and walnuts (if using).
4. Fold wet ingredients into dry ingredients until just combined. Pour batter into prepared pan.
5. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

The mayonnaise keeps this cake luxuriously moist for days, while the spices and carrots create a cozy, old-fashioned flavor. It’s a crowd-pleaser that tastes even better the next day!

Tip: For extra decadence, top with cream cheese frosting—just beat together 8 oz softened cream cheese, ½ cup softened butter, 2 cups powdered sugar, and 1 tsp vanilla until fluffy.

Decadent Mayonnaise Devil’s Food Cake

This ultra-moist chocolate cake gets its rich texture from a surprising ingredient—mayonnaise! It’s a vintage hack that delivers the fudgiest crumb every time.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1/2 tsp salt
• 1 cup mayonnaise (full-fat)
• 1 cup water
• 2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Whisk together 2 cups all-purpose flour, 1 cup sugar, 1/2 cup cocoa powder, 2 tsp baking soda, and 1/2 tsp salt in a large bowl.
3. Add 1 cup mayonnaise, 1 cup water, and 2 tsp vanilla extract. Stir until just combined (batter will be thick).
4. Spread evenly into the pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
5. Cool completely before frosting (or enjoy warm with a dusting of powdered sugar!).

The mayonnaise keeps this cake impossibly tender—no one will guess the secret ingredient! For extra indulgence, slather with chocolate ganache.

Tip: Swap the water for brewed coffee to deepen the chocolate flavor.

Lemon Mayonnaise Pound Cake

This tender, citrus-kissed pound cake gets its rich texture from an unexpected ingredient—mayonnaise! It’s a nostalgic twist that guarantees a velvety crumb every time.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup mayonnaise (full-fat)
• 2 large eggs
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. In another bowl, beat ¾ cup granulated sugar, ½ cup mayonnaise, and 2 large eggs until fluffy (about 2 minutes). Mix in 1 tbsp lemon zest, ¼ cup lemon juice, and 1 tsp vanilla extract.
4. Gradually fold dry ingredients into the wet mixture until just combined. Pour batter into the prepared pan.
5. Bake for 45–50 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The mayo keeps this cake luxuriously moist while the lemon adds a sunny brightness—no glaze needed! It’s perfect with afternoon tea or as a simple dessert.

Tip: For extra lemon punch, brush the warm cake with a mix of 2 tbsp lemon juice and 1 tbsp sugar.

Banana Mayonnaise Walnut Cake

This moist, nutty cake is a quirky twist on classic banana bread—mayonnaise keeps it rich while walnuts add crunch.

Ingredients

• 1 ½ cups mashed ripe bananas (about 3 medium)
• 1 cup mayonnaise
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup chopped walnuts

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 ½ cups mashed bananas and 1 cup mayonnaise until smooth.
3. In another bowl, sift 2 cups flour, 1 cup sugar, 1 tsp baking soda, and ½ tsp salt. Fold wet ingredients into dry until just combined.
4. Stir in 1 tsp vanilla and 1 cup walnuts.
5. Pour batter into the pan and bake for 50–55 minutes, until a toothpick comes out clean.

The mayo makes this cake unbelievably tender, while the walnuts give it a rustic, hearty bite—perfect with afternoon coffee.

Tip: For extra flavor, toast the walnuts in a dry skillet for 3 minutes before chopping.

Spiced Mayonnaise Pumpkin Cake

This moist, warmly spiced pumpkin cake gets an unexpected richness from mayonnaise, making it irresistibly tender with a perfectly balanced sweetness.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup canned pumpkin puree
• 1 cup mayonnaise
• 2 large eggs
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp salt

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, whisk together 2 cups flour, 1 ½ cups sugar, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp cloves, and ¼ tsp salt.
3. Add pumpkin puree, mayonnaise, and eggs. Stir until just combined (don’t overmix).
4. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.

The mayonnaise keeps this cake ultra-moist while letting the pumpkin and spices shine—no frosting needed!

Tip: For extra warmth, sprinkle the batter with a mix of 1 tbsp sugar and ½ tsp cinnamon before baking.

Zesty Mayonnaise Orange Cake

This unexpected twist on a classic cake delivers a moist, citrusy crumb with a hint of richness from mayonnaise—trust us, it works!

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup mayonnaise
• ½ cup fresh orange juice
• 2 tbsp orange zest
• 1 tsp vanilla extract
• 2 large eggs

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, and ½ tsp salt.
3. In another bowl, beat 1 cup mayonnaise, ½ cup orange juice, 2 tbsp orange zest, 1 tsp vanilla extract, and 2 large eggs until smooth.
4. Gradually fold the wet ingredients into the dry until just combined (don’t overmix).
5. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The mayonnaise keeps this cake incredibly tender, while the orange zest adds a sunny brightness that’ll have everyone asking for seconds.

Tip: For extra flair, dust with powdered sugar or drizzle with a simple orange glaze (1 cup powdered sugar + 2 tbsp orange juice).

Mayonnaise Coconut Rum Cake

This tropical-inspired cake is impossibly moist thanks to a secret ingredient (mayonnaise!) and gets a boozy kick from coconut rum—perfect for potlucks or lazy weekend baking.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup mayonnaise
• 1/2 cup coconut rum
• 1/2 cup water
• 1 tsp vanilla extract
• 1/2 cup sweetened shredded coconut (plus extra for garnish)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and dust lightly with flour.
2. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, and 1/2 tsp salt in a large bowl.
3. Add 1 cup mayonnaise, 1/2 cup coconut rum, 1/2 cup water, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined, then fold in 1/2 cup shredded coconut.
4. Pour batter into the prepared pan and bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
5. Let cool for 10 minutes, then turn onto a wire rack. Sprinkle with extra coconut while still warm.

The mayo keeps this cake luxuriously rich, while the rum and coconut add a vacation-worthy flair—no one will guess the shortcut ingredient!

Tip: For extra coconut flavor, toast the garnish in a dry skillet over medium heat until golden before sprinkling.

Cherry Mayonnaise Almond Cake

This moist, subtly tangy cake is a delightful twist on classic almond desserts, with juicy cherries and a rich crumb thanks to a surprising (but genius!) mayo-based batter.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup granulated sugar
• 2 large eggs
• 1 cup mayonnaise (full-fat)
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 cup fresh or frozen cherries, pitted and halved
• ¼ cup sliced almonds (for topping)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl.
3. In another bowl, beat sugar and eggs until pale and fluffy (about 2 minutes). Add mayonnaise, vanilla extract, and almond extract; mix until smooth.
4. Fold dry ingredients into the wet mixture until just combined. Gently stir in cherries.
5. Pour batter into the prepared pan, smooth the top, and sprinkle with sliced almonds. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The mayo keeps this cake incredibly tender, while the cherries add bursts of tart sweetness—perfect with afternoon coffee or as a not-too-sweet dessert.

Tip: For extra almond flavor, toast the sliced almonds before sprinkling them on top.

Mayonnaise Coffee Crumb Cake

This moist, tender crumb cake gets its rich texture from mayonnaise—yes, really!—and a bold coffee-infused streusel that’ll have everyone asking for seconds.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• ¾ cup whole milk
• ½ cup mayonnaise
• 1 tsp vanilla extract
• ½ cup packed brown sugar
• 1 tbsp instant coffee granules
• 1 tsp ground cinnamon
• ¼ cup cold unsalted butter, cubed

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Whisk together 1 ½ cups flour, ½ cup granulated sugar, 2 tsp baking powder, and ¼ tsp salt in a bowl. Add ¾ cup milk, ½ cup mayonnaise, and 1 tsp vanilla; stir just until combined. Pour into the pan.
3. In another bowl, mix ½ cup brown sugar, 1 tbsp coffee granules, and 1 tsp cinnamon. Cut in ¼ cup butter with a fork until crumbly. Sprinkle over the batter.
4. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes before serving.

The magic here? Mayonnaise keeps the cake luxuriously tender while the coffee crumb adds a grown-up bitterness that balances the sweetness perfectly.

Tip: For extra coffee punch, dissolve the granules in 1 tsp hot water before adding to the streusel.

Mayonnaise Apple Cinnamon Cake

This moist, spiced cake swaps butter for mayonnaise, giving it a rich texture and subtle tang that pairs perfectly with sweet apples and warm cinnamon.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup mayonnaise
• 1 tsp vanilla extract
• 1 cup peeled, finely diced apple (about 1 medium)
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt in a large bowl.
3. Add 1 cup mayonnaise and 1 tsp vanilla extract to the dry ingredients, stirring just until combined (batter will be thick). Fold in diced apple and walnuts (if using).
4. Spread batter evenly into the prepared pan. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The mayonnaise keeps this cake incredibly tender, while the apples add little bursts of freshness—no frosting needed!

Tip: For extra warmth, add a pinch of nutmeg or cardamom to the dry ingredients.

Mayonnaise Pineapple Upside-Down Cake

Mayonnaise Pineapple Upside-Down Cake

This retro-inspired cake gets its rich, moist crumb from a surprising ingredient—mayonnaise!—while caramelized pineapple rings make it a showstopper.

Ingredients

• 1/2 cup (1 stick) unsalted butter, divided
• 3/4 cup packed light brown sugar
• 1 (20 oz) can pineapple rings in juice, drained (reserve 1/4 cup juice)
• 6 maraschino cherries, halved
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup mayonnaise
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Prep the pan: Melt 1/4 cup butter in a 9-inch round cake pan over low heat. Remove from heat, sprinkle brown sugar evenly over butter, then arrange pineapple rings in a single layer. Place cherry halves in the centers of the rings.
2. Make the batter: Whisk flour, baking soda, and salt in a bowl. In another bowl, beat remaining 1/4 cup butter, granulated sugar, and mayonnaise until fluffy. Beat in egg, vanilla, and reserved pineapple juice. Gradually mix in dry ingredients until just combined.
3. Bake: Pour batter over pineapple layer, spreading evenly. Bake at 350°F for 40–45 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then invert onto a plate. Serve warm or at room temperature.

The mayonnaise keeps this cake incredibly tender, while the caramelized fruit topping adds a glossy, sticky-sweet finish—no frosting needed!

Tip: For extra flavor, brush the pineapple rings with a little dark rum before adding the batter.

Mayonnaise Blueberry Streusel Cake

This tender, moist cake gets its richness from mayonnaise (yes, really!) and a sweet-tart punch from juicy blueberries, all topped with a buttery streusel crunch.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup mayonnaise
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 1/2 cup packed brown sugar
• 1/4 cup cold butter, cubed
• 1/2 tsp ground cinnamon

Instructions

1. Preheat oven to 350°F. Grease a 9-inch square baking pan.
2. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, and 1/2 tsp salt in a large bowl.
3. Add 1 cup mayonnaise and 1 tsp vanilla extract to the dry ingredients; stir until just combined. Fold in 1 cup blueberries. Spread batter into the prepared pan.
4. In a small bowl, mix 1/2 cup brown sugar, 1/4 cup cold cubed butter, 1/2 tsp cinnamon, and 1/4 cup of the reserved flour mixture until crumbly. Sprinkle over batter.
5. Bake for 40–45 minutes until a toothpick inserted in the center comes out clean. Cool for 15 minutes before serving.

The mayonnaise keeps this cake luxuriously tender, while the streusel adds a cozy contrast to the burst of berries.

Tip: Toss frozen blueberries in 1 tbsp flour before folding into the batter to prevent sinking.

Mayonnaise Raspberry Swirl Cake

This moist, tender cake gets its rich texture from mayonnaise, while a sweet-tart raspberry swirl adds a pop of color and flavor. Perfect for when you want something a little fancy without the fuss!

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup mayonnaise
• 1/2 cup whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup seedless raspberry jam
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1 cup mayonnaise, 1/2 cup whole milk, 2 large eggs, and 1 tsp vanilla extract until smooth. Gently fold into the dry ingredients until just combined.
4. Pour batter into the prepared pan. Warm 1/2 cup raspberry jam with 1 tbsp lemon juice in the microwave for 15 seconds, then dollop over the batter. Swirl gently with a knife.
5. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The mayonnaise keeps this cake incredibly moist, while the raspberry swirl adds a bright contrast that’s just sweet enough. Serve slightly warm with a dusting of powdered sugar!

Tip: For extra tang, swap half the jam for fresh raspberries mashed with a fork.

Mayonnaise Chocolate Mint Cake

This Mayonnaise Chocolate Mint Cake is a retro-inspired delight—moist, rich, and perfectly balanced with a refreshing minty twist. (No one will guess the secret ingredient!)

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup mayonnaise (full-fat)
• 1 cup cold water
• 2 tsp vanilla extract
• 1 tsp peppermint extract
• 1/2 cup semi-sweet chocolate chips (optional, for topping)

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup cocoa powder, 1 1/2 tsp baking soda, and 1/4 tsp salt.
3. Add 1 cup mayonnaise, 1 cup cold water, 2 tsp vanilla extract, and 1 tsp peppermint extract. Stir until just combined (don’t overmix).
4. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
5. Let cool for 10 minutes, then invert onto a wire rack. Sprinkle with 1/2 cup chocolate chips while warm (they’ll melt slightly).

The mayonnaise keeps this cake impossibly tender, while the peppermint adds a cool contrast to the deep chocolate flavor. Tip: For extra minty freshness, fold 1/4 cup crushed peppermint candies into the batter before baking.

Mayonnaise Peanut Butter Fudge Cake

This rich, moist cake combines the nutty depth of peanut butter with the surprising magic of mayonnaise for a dessert that’s irresistibly fudgy.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup creamy peanut butter
• 1/2 cup mayonnaise
• 1 tsp vanilla extract
• 1 cup water

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Whisk together 1 cup all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt in a bowl.
3. In another bowl, beat 1 cup sugar, 1/2 cup peanut butter, 1/2 cup mayonnaise, and 1 tsp vanilla until smooth. Gradually mix in dry ingredients, alternating with 1 cup water.
4. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out with moist crumbs.
5. Cool completely before slicing.

The mayonnaise keeps this cake ultra-tender, while the peanut butter adds a salty-sweet contrast to the deep chocolate flavor. Serve it slightly warm for a melty, brownie-like treat!

Tip: For extra decadence, drizzle slices with melted peanut butter or a sprinkle of flaky sea salt.

Conclusion

With 18 luscious mayonnaise cake recipes, there’s something here for every sweet tooth and special occasion! Whether you’re baking for a crowd or just treating yourself, these creamy, moist cakes are sure to impress. Don’t forget to try your favorites, leave a comment below, and share this roundup with fellow bakers on Pinterest. Happy baking!