You won’t believe how mayonnaise transforms ordinary cakes into moist, tender masterpieces! These 16 creamy mayonnaise cake recipes offer surprising twists on classic comfort desserts—from rich chocolate layers to zesty citrus delights. Perfect for home bakers seeking easy, foolproof treats that impress every time. Get ready to discover your new favorite cake secret and savor every delicious bite!
Classic Vanilla Mayonnaise Cake
Holding a warm slice of this cake feels like a quiet afternoon in my grandmother’s kitchen—a simple, tender crumb that whispers of comfort. It’s the kind of humble dessert that surprises you with its moist, delicate texture, born from a pantry staple we often reserve for sandwiches. I find myself returning to this recipe whenever I crave something unfussy yet deeply satisfying, a sweet pause in a busy week.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine first for a lighter cake)
– 1 cup granulated sugar (I use cane sugar for a subtle caramel note)
– 1 cup mayonnaise (full-fat works best here—it’s the secret to that incredible moisture)
– 1 cup whole milk, at room temperature (I warm it slightly to blend smoothly)
– 2 large eggs, at room temperature (they incorporate better when not cold)
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract (pure vanilla makes all the difference)
– ½ teaspoon salt
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, then line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined and lump-free.
3. In a separate medium bowl, gently beat the eggs with a fork until just blended, then stir in the mayonnaise, whole milk, and vanilla extract until the mixture is smooth and creamy.
4. Tip: Pour the wet ingredients into the dry ingredients gradually, folding with a spatula to avoid overmixing—stop as soon as no flour streaks remain for a tender crumb.
5. Transfer the batter to the prepared cake pan, using the spatula to spread it evenly into all corners.
6. Bake in the preheated oven for 30 minutes exactly, or until a toothpick inserted into the center comes out clean with no wet batter.
7. Tip: Avoid opening the oven door during the first 20 minutes to prevent the cake from sinking; rely on the toothpick test for doneness.
8. Remove the pan from the oven and let the cake cool in the pan for 10 minutes on a wire rack to set slightly.
9. Carefully run a knife around the edges, then invert the cake onto the rack, peel off the parchment, and allow it to cool completely for about 1 hour.
10. Tip: For extra flavor, brush the cooled cake with a simple syrup made from equal parts sugar and water simmered for 5 minutes—it adds a subtle sheen and moisture.
Just out of the oven, this cake boasts a golden-brown crust that gives way to a soft, velvety interior, with the vanilla lending a warm, aromatic sweetness. I love serving it plain with a dusting of powdered sugar, or for a creative twist, layer slices with fresh berries and a dollop of whipped cream—it’s versatile enough to feel both nostalgic and new.
Rich Chocolate Mayonnaise Cake
Yielding to the quiet comfort of a winter evening, I find myself drawn to the simple alchemy of pantry staples transforming into something deeply satisfying. This rich chocolate mayonnaise cake—born from humble ingredients—offers a moist, tender crumb that feels like a warm embrace on a cold night, a reminder that sometimes the most unassuming combinations create the purest joy.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour (I always spoon and level it into the cup for accuracy)
– 1 ½ cups granulated sugar (I prefer cane sugar for its subtle molasses notes)
– ¾ cup unsweetened cocoa powder (a dark, rich variety makes all the difference)
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– ½ teaspoon salt (a fine sea salt blends beautifully)
– 1 cup mayonnaise (full-fat gives the best texture, trust me on this)
– 1 cup water (room temperature helps the batter come together smoothly)
– 2 teaspoons pure vanilla extract (the real stuff, never imitation)
– 2 large eggs (I let them sit out for 30 minutes to reach room temp)
Instructions
1. Preheat your oven to 350°F and generously grease a 9×13-inch baking pan, then lightly dust it with flour, tapping out any excess.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until no streaks remain.
3. Add the mayonnaise, water, pure vanilla extract, and large eggs to the dry ingredients.
4. Using an electric mixer on medium speed, beat the mixture for exactly 2 minutes until the batter is smooth and glossy, scraping down the sides of the bowl halfway through.
5. Pour the batter into the prepared pan and use a spatula to spread it evenly into the corners.
6. Bake in the preheated oven at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
7. Remove the pan from the oven and place it on a wire rack to cool completely in the pan, about 1 hour.
8. Once cooled, slice the cake directly in the pan for easy serving.
Buttery and dense with a velvety crumb, this cake melts on the tongue with a deep chocolate richness that’s surprisingly light. Serve it plain for a humble treat, or dust it with powdered sugar and fresh berries for a festive touch—either way, its moist texture holds up beautifully for days, making it a perfect make-ahead dessert for cozy gatherings.
Moist Lemon Mayonnaise Cake
Kneading the soft batter for this cake feels like a quiet afternoon ritual, a gentle process that yields something unexpectedly tender and bright. The mayonnaise might sound unusual, but it creates a crumb so moist it practically melts, while the lemon offers a sunny, cheerful note that cuts through the richness perfectly. It’s the kind of simple, forgiving recipe that feels like a warm hug from the kitchen.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 2 cups all-purpose flour (I like to spoon and level it for accuracy)
- 1 cup granulated sugar
- 1 cup full-fat mayonnaise, at room temperature (this is the secret to that incredible moisture)
- 1/2 cup whole milk, also at room temperature
- 3 large eggs, brought to room temperature—they incorporate much more smoothly
- 1/4 cup fresh lemon juice (from about 2 juicy lemons)
- 2 tablespoons lemon zest (use a fine microplane for the best flavor)
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract (my little luxury in every bake)
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan, then line the bottom with parchment paper for easy release.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until fully combined; set this dry mixture aside.
- In a large mixing bowl, combine the granulated sugar and room-temperature mayonnaise, beating with a hand mixer on medium speed for about 2 minutes until pale and creamy.
- Add the room-temperature eggs one at a time to the mayonnaise mixture, beating well after each addition until fully incorporated.
- Pour in the room-temperature whole milk, fresh lemon juice, lemon zest, and pure vanilla extract, mixing on low speed just until the liquid ingredients are blended in.
- Gradually add the dry flour mixture to the wet ingredients, folding gently with a spatula until no streaks of flour remain; avoid overmixing to keep the cake tender.
- Tip: Scrape down the sides of the bowl with your spatula halfway through folding to ensure everything is evenly combined.
- Pour the batter into the prepared cake pan, using the spatula to spread it into an even layer.
- Bake in the preheated oven at 350°F for 30–35 minutes; the cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Tip: Avoid opening the oven door during the first 25 minutes of baking to prevent the cake from sinking in the middle.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes to set slightly.
- Carefully run a knife around the edges of the pan, then invert the cake onto the wire rack, peel off the parchment paper, and allow it to cool completely for about 1 hour.
- Tip: For an extra burst of lemon flavor, you can brush the warm cake with a simple syrup made from equal parts lemon juice and sugar.
Just out of the oven, this cake has a delicate, golden crust that gives way to an impossibly soft, velvety interior. The lemon sings through every bite—not too sharp, but bright and comforting—while the mayonnaise ensures each slice stays moist for days. Serve it simply dusted with powdered sugar for a humble treat, or dress it up with a dollop of whipped cream and fresh berries for a cheerful dessert that feels both nostalgic and new.
Decadent Red Velvet Mayonnaise Cake
Wandering through old recipe cards in my grandmother’s tin, I rediscovered this surprising gem—a cake that swaps butter for mayonnaise, yielding a tender, impossibly moist crumb with a subtle tang. It’s a humble, nostalgic treat that feels like a warm hug on a quiet afternoon.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour (I like to sift it twice for extra fluffiness)
– 1 ½ cups granulated sugar (fair-trade organic is my go-to for a cleaner sweetness)
– 1 cup mayonnaise (full-fat works best here for richness)
– 1 cup buttermilk, at room temperature (it helps the batter come together smoothly)
– 2 large eggs, at room temperature (I prefer room temp eggs here for even mixing)
– 2 tbsp unsweetened cocoa powder (Dutch-processed gives a deeper color)
– 1 tbsp red food coloring (I use gel-based for vibrant hue without thinning)
– 1 tsp baking soda
– 1 tsp white vinegar
– 1 tsp vanilla extract (pure vanilla is my splurge for that warm aroma)
– ½ tsp salt (fine sea salt blends in seamlessly)
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan, lining it with parchment paper for easy removal.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 tbsp unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt until no lumps remain.
3. In a separate bowl, combine 1 cup mayonnaise, 1 cup buttermilk, 2 large eggs, 1 tbsp red food coloring, and 1 tsp vanilla extract, stirring gently until fully blended.
4. Tip: Fold the wet ingredients into the dry mixture just until combined—overmixing can lead to a dense cake.
5. Quickly stir in 1 tsp white vinegar to activate the baking soda, which helps the cake rise evenly.
6. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
7. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean with no wet crumbs.
8. Tip: Rotate the pan halfway through baking to ensure uniform browning, especially in older ovens.
9. Let the cake cool in the pan on a wire rack for 10 minutes, then transfer it out to cool completely before serving.
10. Tip: For extra moisture, wrap the cooled cake in plastic wrap and let it sit overnight—the flavors meld beautifully.
Just out of the oven, this cake boasts a velvety texture that melts on the tongue, with cocoa notes softened by the mayonnaise’s creaminess. Serve it dusted with powdered sugar for simplicity, or layer it with cream cheese frosting for a festive twist. It’s a quiet delight that pairs perfectly with a cup of tea on a slow evening.
Spiced Carrot Mayonnaise Cake
Lately, I’ve been craving something that feels both comforting and a little unexpected—a cake that whispers of winter spices but stays tender and moist, almost like a secret shared over a quiet afternoon. This spiced carrot mayonnaise cake is just that: a humble, forgiving treat where the mayonnaise works its magic to create a crumb that’s rich and velvety, while the carrots add a subtle sweetness that mingles with warm cinnamon and nutmeg. It’s the kind of bake that fills the kitchen with a cozy, inviting aroma, perfect for slicing slowly with a cup of tea as the light fades outside.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour (I like to spoon it into the measuring cup gently to avoid packing it down)
– 1 cup granulated sugar (for a slightly deeper flavor, you could swap in half brown sugar)
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon (freshly ground if you have it—it makes all the difference)
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 3 large eggs, at room temperature (this helps them blend smoothly into the batter)
– 1 cup mayonnaise (full-fat works best here for that lush texture)
– 1 teaspoon vanilla extract
– 2 cups finely grated carrots (about 3 medium carrots, peeled; I grate them on the small holes of a box grater for even distribution)
– 1/2 cup chopped walnuts (toasted lightly in a dry skillet until fragrant, then cooled)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy release.
2. In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt until well combined and no lumps remain.
3. In a large mixing bowl, beat the eggs with a hand mixer on medium speed for about 1 minute until they’re lightly frothy and pale.
4. Add the mayonnaise and vanilla extract to the eggs, and beat on low speed just until the mixture is smooth and creamy, about 30 seconds—be careful not to overmix.
5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just incorporated; a few streaks of flour are okay to avoid a tough cake.
6. Fold in the grated carrots and toasted walnuts until evenly distributed throughout the batter, which will be thick but pourable.
7. Pour the batter into the prepared pan, smoothing the top with the spatula to ensure it’s level.
8. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it—the edges should be golden brown and pulling away slightly from the pan.
9. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes, then run a knife around the edges and invert it onto the rack to cool completely.
10. Once cooled, slice and serve as is, or dust lightly with powdered sugar for a simple finish.
As you take a bite, notice how the cake crumbles tenderly, with the carrots lending a moist, almost pudding-like softness that contrasts beautifully with the crunchy walnuts. The spices bloom warmly on the palate, not overpowering but lingering like a gentle hug, making this cake ideal for afternoon snacking or even breakfast with a dollop of yogurt. For a creative twist, try serving it slightly warmed with a scoop of vanilla ice cream, letting the cold creaminess melt into the spiced layers.
Zesty Orange Mayonnaise Cake
Dipping into the quiet of my kitchen this evening, I find myself drawn to a recipe that feels like a warm embrace—a cake that transforms humble mayonnaise into something unexpectedly tender and bright. It’s a gentle reminder that simple ingredients can hold quiet magic, especially when kissed with the sunny zest of orange.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour (I always spoon and level it for accuracy)
– 1 cup granulated sugar (I prefer cane sugar for its subtle depth)
– 1 cup mayonnaise (full-fat works best here for richness)
– 1/2 cup freshly squeezed orange juice (from about 2 medium oranges—save the zest!)
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract (pure extract makes all the difference)
– 1 tablespoon finely grated orange zest (I use a microplane to avoid the bitter white pith)
– 1/4 teaspoon salt (just a pinch to balance the sweetness)
Instructions
1. Preheat your oven to 350°F and lightly grease a 9-inch round cake pan, lining the bottom with parchment paper for easy release.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined and free of lumps.
3. In a separate bowl, stir the mayonnaise, orange juice, vanilla extract, and orange zest until smooth and fully incorporated.
4. Tip: Fold the wet ingredients into the dry ingredients gently with a spatula—overmixing can lead to a dense cake, so stop as soon as no streaks of flour remain.
5. Pour the batter into the prepared pan, spreading it evenly with the spatula to ensure it bakes uniformly.
6. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the edges pull slightly away from the pan.
7. Tip: Let the cake cool in the pan on a wire rack for 10 minutes before inverting it to prevent it from breaking apart.
8. Once fully cooled, slice and serve at room temperature.
9. Tip: For extra moisture, brush the top lightly with a bit of orange juice while it’s still warm—it adds a subtle glaze without overpowering.
From the first bite, this cake offers a tender, almost velvety crumb that melts softly on the tongue, with the orange zest lending a bright, citrusy spark that dances through the rich, moist layers. It’s lovely on its own, but I sometimes dust it with powdered sugar or pair it with a dollop of whipped cream for a touch of elegance.
Coconut Pineapple Mayonnaise Cake
Dusk settles softly outside my kitchen window as I remember the first time I tasted this cake—a surprising, tropical twist on a classic that feels like a gentle escape. The combination might sound unusual, but trust me, it creates something uniquely moist and fragrant, a quiet celebration in a slice.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine first for a lighter crumb)
– 1 ½ cups granulated sugar
– 1 cup mayonnaise (full-fat works best here for richness)
– 1 cup crushed pineapple, drained but reserve 2 tablespoons of the juice
– ½ cup sweetened shredded coconut
– 2 large eggs, at room temperature—they blend more smoothly
– 1 teaspoon baking soda
– 1 teaspoon vanilla extract
– ½ teaspoon salt
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan, then line the bottom with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until fully combined and no lumps remain.
3. Add the mayonnaise, room-temperature eggs, and vanilla extract to the dry ingredients, and mix on medium speed with a hand mixer for about 2 minutes until the batter is smooth and creamy.
4. Gently fold in the drained crushed pineapple and sweetened shredded coconut with a spatula, being careful not to overmix—this keeps the texture tender.
5. Pour the batter into the prepared cake pan and use the spatula to spread it evenly, tapping the pan lightly on the counter to remove any air bubbles.
6. Bake in the preheated oven at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
7. Let the cake cool in the pan on a wire rack for 10 minutes, then run a knife around the edges and invert it onto the rack to cool completely.
8. Brush the top of the cooled cake with the reserved 2 tablespoons of pineapple juice for added moisture and a subtle tropical glaze.
Even now, as I slice into it, the cake feels incredibly soft and moist, with pockets of pineapple adding bursts of tangy sweetness against the creamy coconut backdrop. For a simple twist, serve it slightly warm with a dollop of whipped cream or alongside a cup of herbal tea, letting the flavors unwind slowly in the quiet afternoon light.
Espresso Chocolate Chip Mayonnaise Cake
Maybe it’s the quiet hum of the afternoon, or the way the light slants through the kitchen window, but there’s something deeply comforting about this cake. It’s a humble, unexpected union of pantry staples that yields a surprisingly tender crumb and a rich, complex flavor, perfect for a slow, contemplative bake.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour (I like to spoon and level it for accuracy)
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder (a dark, rich variety works beautifully here)
– 2 teaspoons baking soda
– 1/2 teaspoon fine sea salt
– 1 cup mayonnaise (full-fat is my secret for incredible moisture)
– 1 cup strongly brewed espresso or very dark coffee, cooled to room temperature
– 1 teaspoon pure vanilla extract
– 1 cup semi-sweet chocolate chips (I always keep a few extra for sprinkling on top)
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking pan.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until no streaks remain.
3. In a separate medium bowl, combine the mayonnaise, cooled espresso, and vanilla extract, stirring with a spatula until smooth and fully incorporated.
4. Pour the wet ingredients into the dry ingredients and fold gently with the spatula, just until the last streaks of flour disappear; be careful not to overmix.
5. Gently fold in the chocolate chips until they are evenly distributed throughout the batter.
6. Pour the batter into the prepared pan and use the spatula to spread it into an even layer.
7. Bake on the center rack for 30-35 minutes. To test for doneness, insert a toothpick into the center—it should come out with just a few moist crumbs, not wet batter.
8. Let the cake cool completely in the pan on a wire rack for at least 1 hour before slicing.
Velvety and deeply moist, this cake has a tender, almost fudgy crumb that pairs wonderfully with the bittersweet notes of espresso and pockets of melted chocolate. For a simple yet elegant finish, dust the top with powdered sugar just before serving, or enjoy a warm slice with a dollop of softly whipped cream.
Hummingbird Mayonnaise Cake
Maybe it’s the soft, late‑afternoon light in the kitchen, or the quiet hum of the oven, but there’s something deeply comforting about this cake—a tender, spiced hummingbird cake made surprisingly moist with a spoonful of mayonnaise. It’s a humble, forgiving recipe that feels like a warm embrace on a slow day.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all‑purpose flour (I like to spoon it lightly into the cup to avoid packing)
– 1 cup granulated sugar, plus 2 tablespoons for sprinkling
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon (I always use Ceylon cinnamon for its gentle warmth)
– ½ teaspoon salt
– 3 large eggs, at room temperature—they blend more smoothly into the batter
– 1 cup mayonnaise (full‑fat works best here for richness)
– 1 teaspoon pure vanilla extract
– 1 can (8 ounces) crushed pineapple, undrained (the juice adds lovely moisture)
– 1 cup mashed very ripe bananas (about 2 medium; I let them speckle fully for natural sweetness)
– 1 cup chopped pecans, plus a handful for topping (toasting them first brings out a nutty depth)
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9×13‑inch baking pan.
2. In a medium bowl, whisk together the flour, 1 cup sugar, baking soda, cinnamon, and salt until well combined.
3. In a large mixing bowl, beat the eggs with a hand mixer on medium speed for about 30 seconds until frothy.
4. Add the mayonnaise and vanilla extract to the eggs, and beat on low speed just until smooth and creamy, about 1 minute.
5. Gradually pour the dry ingredients into the wet mixture, folding gently with a spatula until no flour streaks remain—overmixing can make the cake tough.
6. Fold in the crushed pineapple with its juice, mashed bananas, and 1 cup chopped pecans until evenly distributed.
7. Pour the batter into the prepared pan, spreading it evenly with the spatula.
8. Sprinkle the remaining 2 tablespoons of sugar and a handful of pecans over the top for a sweet, crunchy crust.
9. Bake on the center rack for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
10. Let the cake cool completely in the pan on a wire rack before slicing, which helps it set and prevents crumbling.
This cake emerges with a dense, velvety crumb that’s perfumed with cinnamon and fruit. The mayonnaise keeps it incredibly moist for days, while the toasted pecans add a satisfying crunch. Try serving it warm with a dollop of whipped cream or simply enjoy a slice with your afternoon tea—it’s a quiet, sweet pause in any day.
Blueberry Lemon Mayonnaise Cake
Just yesterday, as the afternoon light slanted through my kitchen window, I found myself craving something that felt both comforting and surprising—a cake that would hold the memory of summer berries while whispering of brighter days ahead. This quiet yearning led me to a recipe that feels like a gentle secret, where simple ingredients transform into something unexpectedly tender and bright.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour, spooned and leveled for accuracy
– 1 cup granulated sugar, which I find gives just the right sweetness
– 1 cup mayonnaise, full-fat for the best moist texture
– ½ cup whole milk, at room temperature to blend smoothly
– 2 large eggs, also at room temperature—they incorporate better this way
– 1 tablespoon fresh lemon zest, from about 2 lemons, for that bright citrus perfume
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract, pure if you have it
– ½ teaspoon salt, to balance the flavors
– 1 ½ cups fresh blueberries, gently rinsed and patted dry—frozen work too, but don’t thaw them
– Cooking spray or butter for the pan
Instructions
1. Preheat your oven to 350°F and generously coat a 9-inch round cake pan with cooking spray or butter, then line the bottom with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined, which helps ensure even leavening in the batter.
3. In a separate bowl, combine the mayonnaise, sugar, eggs, milk, lemon zest, and vanilla extract, whisking vigorously for about 2 minutes until the mixture is smooth and slightly pale.
4. Gradually pour the wet ingredients into the dry ingredients, folding gently with a spatula just until no flour streaks remain—overmixing can make the cake tough.
5. Gently fold in the blueberries, being careful not to crush them, which distributes their juicy bursts throughout the batter.
6. Pour the batter into the prepared pan, smoothing the top with the spatula, and tap the pan lightly on the counter to release any large air bubbles.
7. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs, and the top springs back when lightly touched.
8. Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edges and invert it onto the rack to cool completely, which prevents it from becoming soggy.
Yet this cake emerges with a crumb so tender it nearly melts, each slice revealing pockets of tart blueberries against the subtle tang of lemon and the rich, moist backdrop from the mayonnaise. Serve it slightly warm with a dusting of powdered sugar, or alongside a dollop of softly whipped cream for a quiet afternoon treat that feels like a gentle embrace.
Cherry Almond Mayonnaise Cake
Sometimes, on quiet afternoons when the light slants just so through the kitchen window, I find myself reaching for this recipe—a humble, tender cake where mayonnaise, of all things, becomes the secret to a remarkably moist crumb, and cherries and almonds sing a quiet, sweet duet.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour (I always spoon and level it for accuracy)
– 1 cup granulated sugar
– 1 cup whole milk, at room temperature for better blending
– 1 cup full-fat mayonnaise (the real stuff, not the light version—it makes all the difference)
– 2 large eggs, also at room temperature to help the batter emulsify smoothly
– 1 tsp baking soda
– 1 tsp pure vanilla extract
– 1/2 tsp almond extract (just a splash for that lovely, subtle fragrance)
– 1 cup pitted and halved fresh sweet cherries, patted dry
– 1/2 cup sliced almonds, plus a few extra for topping
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan, then line the bottom with parchment paper for easy release.
2. In a large mixing bowl, whisk together the all-purpose flour and baking soda until no lumps remain.
3. In a separate medium bowl, combine the granulated sugar, whole milk, full-fat mayonnaise, large eggs, pure vanilla extract, and almond extract, whisking vigorously for about 2 minutes until the mixture is completely smooth and homogenous.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until no streaks of flour are visible—overmixing can lead to a tough cake.
5. Gently fold in the pitted and halved fresh sweet cherries and sliced almonds, distributing them evenly without deflating the batter.
6. Transfer the batter to the prepared cake pan, smoothing the top with the spatula, and sprinkle the extra sliced almonds over the surface for a pretty, crunchy finish.
7. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs—rely on this visual cue rather than time alone, as ovens can vary.
8. Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edges and invert it onto the rack to cool completely, which helps prevent it from becoming soggy.
Now, as it rests, the cake settles into a dense yet tender texture, with pockets of juicy cherry and toasty almond in every bite. Serve it slightly warm with a dusting of powdered sugar, or let it be the star of a lazy weekend brunch alongside a pot of strong coffee.
Pumpkin Spice Mayonnaise Cake
Every autumn, when the air turns crisp and leaves crunch underfoot, I find myself craving the warm embrace of spices and the comfort of simple baking. There’s something quietly magical about transforming humble pantry staples into a dessert that feels both nostalgic and new—a cake that whispers of cozy afternoons and shared moments. This pumpkin spice mayonnaise cake is just that: a tender, moist creation born from a surprising ingredient that makes all the difference.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine first for a lighter crumb)
– 1 ½ cups granulated sugar (I prefer cane sugar for its subtle molasses notes)
– 1 cup mayonnaise (full-fat works best here, trust me—it adds incredible moisture)
– ¾ cup canned pumpkin puree (not pie filling; I like Libby’s for its consistent texture)
– ½ cup whole milk, at room temperature (cold milk can make the batter seize)
– 3 large eggs, at room temperature (they blend more smoothly when not chilled)
– 2 teaspoons baking powder
– 1 ½ teaspoons ground cinnamon (I use Saigon cinnamon for its warm kick)
– 1 teaspoon ground ginger
– ½ teaspoon ground nutmeg (freshly grated if you have it)
– ¼ teaspoon ground cloves
– 1 teaspoon pure vanilla extract (the real stuff makes a world of difference)
– ½ teaspoon salt
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, then line the bottom with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt until fully combined and no streaks remain.
3. In a separate medium bowl, beat the eggs lightly with a fork, then add the mayonnaise, pumpkin puree, milk, and vanilla extract, stirring until the mixture is smooth and uniform.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula—just until no flour pockets are visible; overmixing can lead to a tough cake.
5. Transfer the batter to the prepared pan and smooth the top with the spatula, tapping the pan lightly on the counter to release any air bubbles.
6. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
7. Let the cake cool in the pan on a wire rack for 10 minutes, then run a knife around the edges and invert it onto the rack to cool completely—this prevents sogginess.
Now, this cake emerges with a delicate crumb that melts on the tongue, infused with the earthy sweetness of pumpkin and a gentle spice warmth. I love serving it dusted with powdered sugar or alongside a dollop of whipped cream for a touch of indulgence, but it’s just as lovely plain, with a cup of tea on a quiet afternoon.
Strawberry Shortcake Mayonnaise Cake
Perhaps it’s the quiet hum of the kitchen at dusk that makes this cake feel so comforting—a soft, tender crumb layered with sweet strawberries and whipped cream, a humble twist on a classic that always feels like a gentle embrace.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine first for a lighter texture)
– 1 cup granulated sugar (I use cane sugar for a subtle caramel note)
– 1 cup mayonnaise (full-fat works best here, trust me—it keeps the cake incredibly moist)
– 1/2 cup milk (whole milk is my go-to for richness)
– 2 large eggs (I prefer room temp eggs here; they blend more smoothly)
– 1 tsp baking powder
– 1 tsp vanilla extract (pure vanilla adds a warm depth)
– 1/4 tsp salt
– 1 lb fresh strawberries, hulled and sliced (look for ripe, fragrant ones)
– 1 cup heavy cream, chilled (for whipping)
– 2 tbsp powdered sugar (for sweetening the cream)
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, then line it with parchment paper for easy removal.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. In a separate bowl, combine the mayonnaise, milk, eggs, and vanilla extract, whisking until smooth and creamy.
4. Tip: Fold the wet ingredients into the dry ingredients gently with a spatula—overmixing can lead to a dense cake, so stop as soon as no flour streaks remain.
5. Pour the batter into the prepared cake pan, spreading it evenly with the spatula.
6. Bake at 350°F for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Tip: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely—this prevents it from breaking.
8. While the cake cools, hull and slice the fresh strawberries, setting them aside in a bowl.
9. In a chilled bowl, whip the heavy cream with the powdered sugar using a hand mixer on medium speed until stiff peaks form, about 3–4 minutes.
10. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand; this helps the cream whip up faster and hold its shape better.
11. Once the cake is fully cooled, slice it horizontally into two even layers with a serrated knife.
12. Place the bottom layer on a serving plate, spread half of the whipped cream over it, then top with half of the sliced strawberries.
13. Add the top cake layer, spread the remaining whipped cream over it, and arrange the rest of the strawberries on top.
14. Serve immediately or refrigerate for up to 2 hours to let the flavors meld. Zesty yet tender, this cake offers a delightful contrast—the creamy, airy whipped cream balances the sweet-tart strawberries, while the mayonnaise ensures a melt-in-your-mouth crumb that’s surprisingly light. For a creative twist, try layering it in individual jars for a portable picnic treat, or drizzle with a balsamic reduction to enhance the berries’ natural sweetness.
Cinnamon Apple Mayonnaise Cake
Kindly, as the afternoon light fades on this December day, I find myself drawn to the quiet comfort of baking—a simple cinnamon apple mayonnaise cake that feels like a gentle hug from the kitchen. It’s a humble treat, born from pantry staples and the sweet-tart whisper of apples, perfect for savoring slowly with a cup of tea as the year winds down.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine first for a lighter crumb)
– 1 cup granulated sugar (I use organic cane sugar for a subtle caramel note)
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon (freshly ground if you have it—it makes all the difference)
– ½ teaspoon salt
– 1 cup mayonnaise (full-fat is my go-to for richness; it replaces eggs and oil)
– 1 teaspoon vanilla extract (pure vanilla, never imitation)
– 1 ½ cups finely chopped apples (I prefer Granny Smith for their tartness, peeled and cored)
– ½ cup chopped walnuts (toasted lightly for extra crunch, if you like)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt until well combined and free of lumps.
3. Add the mayonnaise and vanilla extract to the dry ingredients, stirring gently with a spatula until just incorporated—avoid overmixing to keep the cake tender.
4. Fold in the finely chopped apples and chopped walnuts until evenly distributed throughout the batter.
5. Pour the batter into the prepared cake pan, spreading it evenly with the spatula to ensure a level top.
6. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
7. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes to set properly before handling.
8. Carefully invert the cake onto the wire rack, peel off the parchment paper, and allow it to cool completely to room temperature, about 1 hour.
9. Slice and serve as is, or dust lightly with powdered sugar for a simple finish.
Gently, this cake emerges with a moist, dense crumb that melts on the tongue, infused with the warm spice of cinnamon and bursts of apple sweetness. The walnuts add a satisfying crunch, making it ideal for afternoon snacking or as a rustic dessert topped with a dollop of whipped cream. I love it best the next day, when the flavors have deepened into a cozy, comforting treat.
Peanut Butter Fudge Mayonnaise Cake
Just when I think I’ve seen every possible cake combination, this one quietly appears in my grandmother’s old recipe box, a testament to the resourceful, comforting baking of another era. It’s a gentle reminder that sometimes the most surprising ingredients create the coziest, most tender crumb.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour (I always spoon and level it for accuracy)
– 1 ½ cups granulated sugar
– ½ cup creamy peanut butter (the kind you stir is my favorite here)
– ½ cup mayonnaise (full-fat, please—it’s the secret to the moisture)
– 1 cup whole milk, at room temperature (it blends so much better this way)
– 2 large eggs, also at room temperature
– 1 tsp baking soda
– 1 tsp vanilla extract
– A pinch of salt
– For the fudge frosting: 1 cup semi-sweet chocolate chips, ½ cup heavy cream, and 2 tbsp unsalted butter
Instructions
1. Preheat your oven to 350°F and generously grease a 9×13-inch baking pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
3. Add the peanut butter, mayonnaise, milk, eggs, and vanilla extract to the dry ingredients.
4. Using a hand mixer on medium speed, beat the mixture for exactly 2 minutes, until the batter is smooth and creamy. Tip: Scrape down the sides of the bowl halfway through to ensure everything is incorporated.
5. Pour the batter into the prepared pan and use a spatula to spread it evenly into the corners.
6. Bake on the center rack for 30-35 minutes. Tip: The cake is done when a toothpick inserted into the center comes out clean, and the edges pull slightly away from the pan.
7. Remove the cake from the oven and let it cool completely in the pan on a wire rack, which takes about 1 hour.
8. While the cake cools, make the fudge frosting: In a small saucepan, combine the chocolate chips, heavy cream, and butter over low heat.
9. Stir constantly with a whisk for 3-4 minutes, just until the chocolate is fully melted and the mixture is glossy. Tip: Remove it from the heat immediately to avoid scorching—it will thicken as it cools.
10. Let the frosting cool for 10 minutes, then pour and spread it evenly over the cooled cake.
11. Allow the frosting to set for at least 20 minutes before slicing.
Remarkably moist and rich, this cake has a soft, velvety texture that melts with each bite, the peanut butter weaving a subtle, nutty warmth through the deep chocolate fudge. Serve it slightly chilled for a firmer slice, or warm a piece gently to let the frosting soften into a gooey, indulgent topping.
Raspberry Swirl Mayonnaise Cake
Holding this slice of cake feels like cupping a memory—the kind that’s sweet, a little surprising, and deeply comforting. Raspberry Swirl Mayonnaise Cake might sound unconventional, but it’s a tender, moist crumb with bright berry ribbons that make a quiet afternoon feel special.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour (I like to sift it first for a lighter texture)
– 1 ½ cups granulated sugar
– 1 cup mayonnaise (full-fat works best here for richness)
– 1 cup milk (whole milk gives the softest crumb)
– 3 large eggs, at room temperature—they blend more smoothly
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup fresh or frozen raspberries (thawed if frozen, for easier swirling)
– 2 tablespoons powdered sugar (for dusting, if you like)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt until well combined.
3. In a separate bowl, beat the eggs lightly with a fork, then stir in the mayonnaise, milk, and vanilla extract until the mixture is smooth and creamy.
4. Tip: Fold the wet ingredients into the dry ingredients gently with a spatula—just until no flour streaks remain to avoid overmixing, which can toughen the cake.
5. Pour half of the batter into the prepared pan, spreading it evenly with a spatula.
6. Scatter half of the raspberries over the batter, then use a knife to swirl them gently into the layer, creating marbled patterns.
7. Pour the remaining batter over the raspberry layer, smoothing the top.
8. Scatter the rest of the raspberries on top and swirl again with the knife, being careful not to overmix—this keeps the swirls distinct.
9. Tip: Bake the cake on the middle rack of the oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
10. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes to set.
11. Run a knife around the edges of the pan to loosen the cake, then invert it onto the rack, peel off the parchment, and let it cool completely for about 1 hour.
12. Tip: If desired, dust the cooled cake lightly with powdered sugar just before serving for a simple, elegant finish.
13. Very gently, this cake emerges with a soft, velvety crumb that melts on the tongue, punctuated by tart raspberry swirls that cut through the sweetness. Serve it slightly warm with a dollop of whipped cream or alongside a cup of tea for a cozy treat that feels both nostalgic and new.
Summary
From classic chocolate to zesty lemon, these 18 creamy mayonnaise cake recipes prove that a simple pantry staple can create incredibly moist, tender, and delicious desserts. We hope you find a new favorite to bake and share! Don’t forget to leave a comment telling us which recipe you loved most, and pin this article to your Pinterest boards to save these sweet ideas for later.
