Duke’s Chocolate Mayonnaise Cake is an incredibly moist, deeply chocolatey cake that has been beloved in the American South for generations. It’s simple to make with basic pantry ingredients and yields a tender, rich cake every time.
This cake is a classic Southern favorite and often evokes warm memories for anyone who grew up in the region. The idea of mayonnaise in a cake may sound odd at first, but mayonnaise is essentially eggs and oil, which add moisture and richness. Southern cooks have long used mayonnaise in many dishes — including this adored chocolate cake.
Duke’s Mayonnaise is the brand traditionally used in this recipe. While Duke’s is particularly popular across the South, you can use any full-fat mayonnaise if Duke’s is not available in your area.
Duke’s has a long regional history. Eugenia Duke began selling sandwiches to soldiers during World War I and customers soon asked for her mayonnaise. She eventually focused on producing mayonnaise and sold the brand in 1926 to the CF Sauer Company, which continued producing it in Greenville, South Carolina, using the original recipe.
Mayonnaise keeps the cake exceptionally moist even a few days after baking, and a lush, chocolatey icing makes it even more irresistible. Below is the recipe and clear instructions so you can recreate this Southern staple at home.
Duke’s Chocolate Mayonnaise Cake
By Christin Mahrlig
Ingredients
- 6 tablespoons unsweetened cocoa powder
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups full-fat mayonnaise (Duke’s preferred)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups cold water
Chocolate Icing
- 1 cup butter, softened
- 1 cup unsweetened natural cocoa powder
- 1 teaspoon vanilla extract
- 5 to 6 cups confectioners’ sugar
- 6 tablespoons milk, or more as needed for consistency
Instructions
- Preheat the oven to 350°F and grease and flour two 8-inch cake pans.
- Sift the cocoa, flour, baking soda, salt, and sugar together into a medium bowl.
- In the bowl of an electric mixer, combine the mayonnaise, vanilla, and cold water on low speed until smooth. Gradually add the dry ingredients and mix just until incorporated—do not overmix.
- Divide the batter between the prepared pans and bake about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely on wire racks before frosting.
- To make the icing: in the electric mixer bowl, beat the softened butter and cocoa with the whisk attachment until smooth. Add the vanilla. Alternate adding confectioners’ sugar with milk until the frosting reaches a spreadable consistency.
- Spread a layer of icing on one cake layer, set the second layer on top, then use the remaining icing to cover the top and sides. If crumbs show on the sides, apply a thin crumb coat, chill 15–20 minutes, then finish with a final thicker coat.
Notes
Nutrition
Nutrition information is an approximation.
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Recipe Source: Duke’s Mayonnaise
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