Vanilla Cake With Mayonnaise – No Eggs Needed

Vanilla cake with mayonnaise is a soft, moist dessert made without eggs or butter in the batter. I decided to make this vanilla cake with mayonnaise after coming across an old-fashioned recipe video where it was prepared during a family gathering.

The idea caught my attention because mayonnaise replaces both eggs and oil, giving the cake an incredibly tender texture.

The main specialty of this vanilla cake with mayonnaise is how rich and fluffy the crumb turns out. I tried it in my own kitchen, and the result was surprisingly delightful.

Now, I’ll walk through the step-by-step process I followed.

Vanilla Cake With Mayonnaise

Vanilla cake with mayonnaise is a classic recipe that delivers a soft, moist texture using simple pantry ingredients. Instead of eggs and butter, full-fat mayonnaise adds richness and depth without overpowering the flavor. The cake bakes into a light, fluffy crumb with a smooth, melt-in-your-mouth feel.

It’s ideal for layer cakes or as a base for your favorite frosting. This cake stays moist for days and slices cleanly, making it great for gatherings or everyday desserts.

Originally popularized in vintage kitchens, it’s now loved for its ease and reliable results. Each bite is soft, subtly sweet, and incredibly satisfying.

How To Prepare Vanilla Cake With Mayonnaise?

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Course: Dessert

Difficulty: Easy

Cuisine: American

Yield:  10 slices

Kitchen Utensils

• Mixing bowls (2 large)
• Whisk and rubber spatula
• Measuring cups and spoons
• Electric hand mixer or stand mixer (for frosting)
• Cake pans (two 8-inch round)
• Wire cooling rack
• Offset spatula or knife (for frosting)

Ingredients

For the Vanilla Mayonnaise Cake:

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (240g) full-fat mayonnaise
• 1 cup (240ml) water (room temperature)
• 1½ teaspoons vanilla extract

For the Buttercream Frosting:

• 1½ cups (345g) unsalted butter, at room temperature
• 1 cup (306g) sweetened condensed milk, at room temperature
• ¼ teaspoon salt
• 1 teaspoon vanilla essence

Instructions

1. Preheat and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Lightly grease and flour two 8-inch (20 cm) round cake pans or line them with parchment paper.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the flour.

3. Combine Wet Ingredients

In a separate bowl, mix the mayonnaise, water, and vanilla extract until smooth. The mayonnaise replaces eggs and oil, adding moisture and tenderness to the cake.

4. Make the Batter

Gradually pour the wet mixture into the dry ingredients, whisking until just combined. Avoid overmixing to keep the cake light and fluffy.

5. Bake

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

6. Prepare the Frosting

While the cake is cooling, make the frosting. Beat the softened butter with a hand or stand mixer until creamy and pale. Slowly add the condensed milk while beating continuously. Once incorporated, add the salt and vanilla essence. Beat for another 2–3 minutes until light and fluffy.

7. Assemble and Frost

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer over it. Frost the top and sides of the cake evenly. Decorate as desired.

Note: This cake is incredibly moist thanks to the mayonnaise, which acts as a substitute for both eggs and oil. The condensed milk buttercream frosting adds a rich, creamy finish that complements the soft vanilla cake beautifully. Ideal for birthdays, gatherings, or a simple dessert treat.

Nutrition Facts Vanilla Cake With Mayonnaise

Nutrition	Amounts
Calories	420
Total Fat	24g
Saturated Fat	11g
Cholesterol	45mg
Sodium	330mg
Total Carbohydrates	48g
Sugar	30g
Protein	3g

Why You’ll Love This Recipe

You’ll love this vanilla cake with mayonnaise because it creates an incredibly moist and tender cake without the need for eggs or butter. The use of mayonnaise adds richness and keeps the cake soft for days, making it perfect for baking ahead.

The simple ingredients come together quickly, resulting in a light, fluffy texture with a delicate vanilla flavor. This cake is easy to make, forgiving for beginners, and pairs beautifully with a variety of frostings.

Its unique method surprises many, but the taste and texture speak for themselves, delivering a delicious dessert that feels both classic and special.

Why My Recipe Works

My vanilla cake with mayonnaise works because mayonnaise acts as a clever substitute for eggs and oil, providing both moisture and fat needed for a tender cake.

The full-fat mayonnaise blends seamlessly into the batter, keeping the texture soft and preventing dryness. The combination of baking powder and baking soda ensures a good rise and light crumb.

Using room temperature water and mixing the ingredients just until combined helps maintain fluffiness without overworking the batter.

This balance of ingredients and technique results in a reliable, moist vanilla cake that stays fresh longer than traditional recipes. The simplicity and effectiveness make it a winner every time.

Recipe Tips And Techniques

1. Choose full-fat mayonnaise because it adds the perfect amount of moisture and richness, making the cake tender and soft without any greasy taste.

2. When measuring flour, avoid scooping directly from the bag, which can compact it; instead, lightly spoon the flour into your measuring cup and level it off with a knife for accurate measurement. This prevents the cake from becoming too dense or dry.

3. Mix the wet and dry ingredients gently and only until combined. Overmixing can develop gluten, resulting in a tougher cake instead of a light, fluffy texture.

4. Use room temperature water to ensure the batter blends evenly without clumps, helping the cake rise properly and bake uniformly.

5. Let the cake cool fully on a wire rack before frosting. Applying frosting to warm cake can cause it to melt or slide off, affecting the appearance and texture of the finished cake.

Serving Suggestions For Vanilla Cake With Mayonnaise

◆ Lighten it up by topping the cake with whipped cream and sliced peaches, mangoes, or kiwi for a fresh, summery touch.

◆ For a minimalist look, skip the frosting and simply dust the top with powdered sugar—elegant and not too sweet.

◆ Cut the cake into cubes and layer in glasses with cream and fruit to create individual dessert parfaits—great for parties.

◆ A spoonful of flavored yogurt (like vanilla bean or strawberry) on the side adds a creamy, tangy contrast to the sweet cake.

◆ Slice the cake into small squares and serve it on a dessert board alongside cookies, chocolates, nuts, and dried fruits for variety.

Health Benefits Of Vanilla Cake With Mayonnaise

This vanilla cake with mayonnaise offers a unique way to add moisture and richness without relying on extra butter or oil, thanks to the healthy fats naturally found in mayonnaise.

The eggs in mayonnaise contribute some protein, supporting energy and muscle health. Since the recipe combines simple ingredients, it can be a lighter alternative to more complex cakes with multiple fats.

When enjoyed in moderation, it provides a satisfying dessert option that can help curb sweet cravings. Pairing it with fresh fruit or a light topping can make it part of a balanced treat without overindulgence.

Proper Storage

To keep vanilla cake with mayonnaise fresh, store it in an airtight container at room temperature for up to two days. If your kitchen is warm or humid, refrigerate the cake wrapped tightly in plastic wrap or stored in a sealed container to prevent it from drying out.

When refrigerated, the cake can last up to five days. Before serving, let it come to room temperature for the best texture and flavor.

For longer storage, freeze the vanilla cake with mayonnaise layers wrapped in plastic and foil for up to two months. Thaw overnight in the fridge and bring to room temperature before frosting or serving.

Frequently Asked Questions

Conclusion

This vanilla cake with mayonnaise is an easy, delicious way to bake a moist and tender dessert without complicated ingredients.

With simple steps and versatile ideas from adding fruit toppings to experimenting with flavors you can make it your own.

I hope you’ve found these tips inspiring and feel confident to try this vanilla cake with mayonnaise at home. Once you bake it, enjoy every soft, flavorful bite and share it with friends and family.

Baking this vanilla cake with mayonnaise is a rewarding experience that brings comfort and sweetness to any occasion.

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