Hellmann’s Chocolate Mayonnaise Cake – Moist, Rich, and Foolproof

Why I Love Hellmann's Chocolate Cake

Some recipes stand the test of time—and this one is a true classic in my kitchen. I first discovered it as a teen, printed right on a jar of Hellmann’s mayo. Since then, it’s become my family’s all-time favorite chocolate cake. Over the years, my handwritten copy of the recipe has collected its fair share of smudges and cocoa fingerprints—a sure sign of how often I return to it.

What makes it special? Mayonnaise. It sounds strange at first, but don’t let that stop you. Mayo is made of eggs and oil, both of which are essential in cake baking. Instead of adding them separately, this recipe blends them into one secret ingredient that gives the cake an unbelievably moist and tender crumb. It’s easy to make, hard to mess up, and always a crowd-pleaser.

Why You’ll Love This Recipe

• Incredibly moist: The mayo gives this cake a soft, rich texture that stays fresh for days.

• One-bowl wonder: No complicated steps—just mix and bake.

• Deep chocolate flavor: Rich cocoa and just the right amount of sugar.

• Versatile: Works beautifully in round pans, sheet pans, or even cupcakes.

• Nostalgic and reliable: A vintage favorite with a modern twist.

• Customizable: Top it with ganache, dust with icing sugar, or pair it with whipped cream—your call.

Hellmann’s Chocolate Mayonnaise Cake Recipe

Servings: 10–12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

• 2 cups (500 mL) all-purpose flour

• 2/3 cup (150 mL) unsweetened cocoa powder

• 1 1/4 tsp (6 mL) baking soda

• 1/4 tsp (1 mL) baking powder

• 3 large eggs

• 1 2/3 cups granulated sugar

• 1 tsp vanilla extract

• 1 cup Hellmann’s® Real Mayonnaise

• 1 1/3 cups water

Instructions

1. Preheat oven to 350°F (180°C). Grease and lightly flour two 9-inch (23 cm) round cake pans—or dust with cocoa powder for a cleaner finish.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and baking powder. Set aside.

3. In a large bowl, beat eggs, sugar, and vanilla with an electric mixer on high speed for about 3 minutes, until pale and fluffy.

4. Add mayonnaise and mix on low until incorporated.

5. Alternately add the flour mixture and water in batches, starting and ending with the flour mixture. Mix until the batter is smooth.

6. Divide evenly into prepared pans.

7. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.

8. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.

9. Frost as desired—or keep it simple with a dusting of icing sugar or a silky ganache.

For a 13 x 9-inch Pan

Prepare as above and bake for 40 minutes, or until a toothpick comes out clean.

Serving Suggestions

I always serve it like my mother did—with a splash of cold 35% cream. When I want something more indulgent, I make a quick ganache: heat heavy cream with a touch of vanilla, then stir in chocolate chips until smooth. Pour over the cake and let set—it’s elegant, simple, and delicious.

Tip: Dusting your pan with cocoa instead of flour keeps the cake beautifully chocolatey and avoids that white residue.