Best Vanilla Mayonnaise Cake (Incredibly Moist!)

If the thought of putting mayonnaise in a cake makes you hesitate, you are not alone! However, this vintage baking trick is the ultimate secret to achieving the softest, most tender crumb imaginable. This Vanilla Mayonnaise Cake is a revelation—it is incredibly moist, perfectly sweet, and features a beautiful vanilla flavor.

During the Great Depression and World War II, when butter and oil were heavily rationed or too expensive, clever bakers turned to mayonnaise as a fat replacement. After all, mayonnaise is simply an emulsion of oil, eggs, and a touch of vinegar. When added to cake batter, it creates a rich, fluffy texture without any savory mayonnaise taste, resulting in a phenomenal dessert.

What is it

A Vanilla Mayonnaise Cake is an old-fashioned, “from scratch” sponge cake that uses full-fat mayonnaise as the primary fat source instead of butter or cooking oil.

While the chocolate version (often called a “Depression Era Cake”) is widely known, the vanilla variation is just as spectacular. Because the mayonnaise contains vinegar (or lemon juice), it reacts beautifully with baking powder and baking soda, acting as a tenderizer that breaks down gluten strands. This is the exact same chemical reaction we rely on when baking our famously soft Red Velvet Cupcakes or a classic Vanilla Buttermilk Cake.

Why you’ll love it

You will love this cake because it is completely foolproof and incredibly forgiving. The high fat content in the mayonnaise ensures that the cake stays fresh and moist for much longer than a standard butter cake—often lasting up to a full week without drying out!

Furthermore, it is a fantastic base recipe. It is sturdy enough to hold up as a layer cake, but fluffy enough to be baked as a simple 9×13 sheet cake. Whether you frost it with a sweet Vanilla Buttercream or pair it with an Espresso Cream Cheese Frosting, this versatile cake will quickly become your go-to vanilla recipe.

Ingredients

• 2 1/2 cups all-purpose flour.
• 1 1/2 cups granulated sugar.
• 1 tbsp baking powder.
• 1 tsp baking soda.
• 1/2 tsp salt.
• 1 cup full-fat mayonnaise (do not use Miracle Whip, low-fat mayo, or sweet dressing!).
• 1 cup water (or whole milk for a richer flavor), room temperature.
• 3 large eggs, room temperature.
• 2 tsp pure vanilla extract.

(Note: For the best results, use a high-quality, real mayonnaise like Hellmann’s or Duke’s).

How to make

Step 1: Prep the oven and pans

Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans or a standard 9×13-inch baking dish.

Step 2: Mix the wet ingredients

In a large mixing bowl (or the bowl of a stand mixer), combine the room temperature eggs, granulated sugar, and vanilla extract. Beat on medium-high speed for about 3-4 minutes until the mixture becomes pale and slightly fluffy. Add the mayonnaise and mix on medium speed for another 1-2 minutes until completely smooth and well incorporated.

Step 3: Combine dry ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Step 4: Combine wet and dry

With your mixer on the lowest speed, add about one-third of the flour mixture to the wet ingredients, followed by half of the water (or milk). Repeat this process, ending with the dry ingredients. Mix just until the batter is smooth. Do not overmix, or the cake will become dense!

Step 5: Bake

Pour the batter evenly into your prepared pan(s). Bake the 8-inch rounds for 25-30 minutes, or a 9×13 pan for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean. Let the cake cool in the pans for 10 minutes before turning it out onto a wire rack to cool completely.

How To Serve

Once the cake has completely cooled, it is ready to be frosted! For a classic birthday cake presentation, slather it in a thick layer of American buttercream or our silky Russian Buttercream and top with rainbow sprinkles.

If you baked it in a 9×13 pan, you can simply dust it with powdered sugar or serve squares of it alongside fresh berries and a dollop of Caramel Whipped Cream as a base for a fantastic strawberry shortcake.

How To Store

Because of the preservative qualities of the mayonnaise, this cake has a fantastic shelf life.

Store the unfrosted cake (or cake frosted with American buttercream) in an airtight container at room temperature for up to 4-5 days. If you use a perishable frosting (like cream cheese), the cake must be stored in the refrigerator, where it will last up to a week. You can also tightly wrap unfrosted cake layers in plastic wrap and freeze them for up to 3 months.

FAQs

Will my cake taste like mayonnaise?

Absolutely not! You will not taste the mayonnaise at all. The savory flavor completely bakes out, leaving behind only the rich, tenderizing fats (oil and eggs) and a slight tang from the vinegar that perfectly balances the sweetness of the sugar and vanilla.

Can I use a low-fat or olive oil mayonnaise?

It is highly recommended to use standard, full-fat mayonnaise. Low-fat varieties contain extra water and stabilizers that will alter the moisture content of your cake, potentially making it gummy. Olive oil mayonnaise can sometimes impart a savory, grassy flavor that you do not want in a vanilla dessert!

Why did my cake sink in the middle?

Cakes usually sink if the batter was overmixed (which develops too much gluten), if the oven door was opened too early during baking, or if your baking powder/baking soda has expired. Always make sure your leavening agents are fresh!

Note

Make sure your eggs are at room temperature before you begin. Cold eggs will cause the fats in the mayonnaise to seize up, resulting in a lumpy batter and an uneven bake.

Nutrition information

Approximate per serving (based on a 12-slice yield, unfrosted):

• Calories: 290
• Fat: 15 g
• Carbohydrates: 35 g
• Protein: 4 g
• Sugar: 20 g

Tips and Tricks

• For an even whiter cake crumb, you can substitute the 3 whole eggs for 4 large egg whites.
• Want to switch up the flavor? Swap the vanilla extract for almond extract or coconut extract, or fold in a cup of chocolate chips to make a fantastic Chocolate Chip Cake base.
• If you are baking this cake for a special occasion, applying a thin “crumb coat” of frosting and chilling the cake for 30 minutes before applying the final layer of frosting will give you a smooth, bakery-quality finish.