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Chocolate & Japanese Mayo Cake

Chocolate & Japanese Mayo Cake

  • Serves 4-6
Rated by 36 people
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Make one of the most lusciously moist, rich cakes you will ever eat with this chocolate mayo cake recipe. Mayonnaise may not be the first thing that springs to mind when you think ‘cake baking secrets’, but the addition of QP mayonnaise to this cake recipe acts as both a flavour balancer and a binder, and it works extremely well. Serve this cake on special occasions and see who can guess the secret ingredient.


• 150g pancake mix
• 100g cocoa
• 180ml milk
• 90g japanese mayonnaise
optional: chocolate frosting & dried cherries

How To Prepare

  1. Pre-heat your oven to 180C and grease a baking pan.

  2. In a bowl, mix together the mayonnaise and milk, little by little. Next add the pancake mix and cocoa in thirds.

  3. Pour into your baking pan and cook for 40 minutes. You can check to make sure it’s done by poking with a knife, if it comes out clean your cake is ready to go.

  4. Leave to cool, then serve. Alternatively frost and top with cherries for decoration and an even more indulgent dessert.

Tips and Information

- Be sure to use Japanese or American style pancake mix as this will give enough lift to the final product. British pancake mix is unfortunately not suited for this recipe.