Chocolate Mayonnaise Cake

No eggs, no oil, no butter, no problem. Chocolate Mayonnaise Cake is a Depression-era cake is a rich, chocolate cake that gets its velvety texture from a cup of mayonnaise. It’s topped with a decadent Fudge Frosting made by boiling sugar, cocoa, milk and butter.

I’ll admit Chocolate Mayonnaise Cake doesn’t sound very appetizing. But, when my friend Allie told me this cake topped with Fudge Frosting was a “hall of fame” favorite in her family, I had to know more.

“When anyone’s birthday rolls around, this is always one of the top choices,” says Allie, adding it’s a recipe her “Nana” has been baking and perfecting for years.

Allie’s grandma Lucie, or as many call “Pixie” or “Pix,” was born and raised in Baton Rouge, La. and recalls her own mother making chocolate mayonnaise cake. In fact, when Pix was a freshman in college, her mother and Aunt Tip drove three hours to bring her a mayonnaise cake for her birthday!

Pix started making the cake herself shortly after and has loved to bake and entertain ever since.

When Pix is not whipping up a chocolate mayonnaise cake for someone’s birthday, she loves to make cookies. Her late husband Loran, also known as “Gru,” loved chocolate chip cookies so Pix always made sure the cookie jar was full.

Where did this recipe come from?

Allie says her Nana and Aunt Linda have been tweaking this particular Chocolate Mayonnaise Cake recipe for years, but cakes with mayonnaise were not all that unusual during the Great Depression when Pix’s mother probably first made it.

During the breadline days of the Depression, families where challenged to make the most of ingredients on hand and learned that mayo could be used a substitute in baking when items like eggs, oil and butter were scarce.

Don’t let mayo factor keep you from trying this cake. It actually results in an especially moist and rich cake. One of my favorite parts about Pix’s recipe—besides the shock value it gets when people find out mayo is an ingredient in the cake—is the decadent Fudge Frosting. Oh my!

Tips from Pix:

While the cake recipe is pretty foolproof and easy to throw together, the boiled fudge frosting takes a pinch of patience. However, when done right, the result is a top layer of yummy, fudgy goodness that is worth the effort.

The first time I made it, I didn’t boil the frosting long enough so I didn’t achieve optimal fudgeness. It was a bit grainy and, well, it fell flat. I found a few recipes online and learned that boiled frosting needs to get good and bubbly for a few minutes.

Pix’s tip:  “After boiling, keep whipping the mixture as it cools. Once it starts to become stiff but hasn’t yet crystallized, pour it on the cake.” She also adds, “make sure to cool the cake before pouring the frosting.”

The result is a smooth, fudge-like layer that ensures this cake will help fulfill anyone’s sweet tooth and chocolate craving.

Allie says her family has enjoyed the cake several times throughout the years, often with a scoop of vanilla ice cream, adding “we hope others enjoy it as much as we do!”

Special thanks to Allie and Pix for sharing this cherished, family recipe.