Macaroni Grill Chocolate Cake Recipe
This cake was a staple of 90s casual dining, but finding the restaurant itself has become increasingly difficult since many locations closed. Now, nostalgic fans are on a mission to reproduce that rich, decadent texture at home.
The secret? Mayonnaise. (Yes, really.) No eggs, no oil, no mixer required. Just a bowl, a whisk, and a jar from your fridge. The result is a copycat chocolate cake so rich and ridiculously moist, you’ll swear it came from the restaurant—only better because you made it at home.
Why This Cake is Legendary
The magic of this dessert lies in its perfect harmony of textures and flavours. The base is an incredibly moist, tender chocolate cake, thanks to a surprising ingredient. It’s then topped with a velvety, pourable fudge glaze that seeps into every bite. The result is a bakery-quality chocolate cake with gourmet appeal that couldn’t be easier to make.
Why You’ll Like It
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Unexpected Ingredients, Incredible Results: The surprising blend of mayonnaise and brewed coffee creates an unbelievably moist, tender crumb that sets this cake apart from any other.
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Deep, Rich Chocolate Flavour: A balanced mix of cocoa powder and sugar delivers an intensely chocolatey flavour in every single bite, enhanced by the coffee.
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No Mixer Required: This is a one-bowl, whisk-only recipe. You don’t need any special equipment, making it incredibly simple to whip up.
Pro Baker Tips for Perfect Macaroni Grill Chocolate Cake
Here are some tips that might help in creating a bakery-quality chocolate cake:
- Mix Gently: Just combine until smooth. Overmixing = tough, chewy cake
- Cool Before Saucing: Let cake cool slightly so the fudge melts in, not off
- Double the Sauce: Trust 12K+ home bakers who say “more sauce = more joy”
What You’ll Need
Let’s take a closer look at what goes into creating this masterpiece.
Chocolate Cake Ingredients
For the Chocolate Cake:
- 1¾ cups (400g) mayonnaise (or full-fat Greek yoghurt/sour cream)
- 1¾ cups (420ml) cold-brewed coffee (or strong brewed coffee)
- 3½ cups (420g) all-purpose flour (GF blend works)
- ¾ cup (75g) unsweetened cocoa powder (Dutch-process for smoother taste)
- 1½ cups (300g) granulated sugar (reduce to 1 cup if preferred)
- 1 tbsp baking soda (or 3 tbsp baking powder)
- 1½ tsp vanilla extract (optional, but recommended)
For the Fudge Sauce:
- 1 cup (240ml) heavy cream (or full-fat coconut cream)
- 8 oz (225g) semisweet chocolate (chopped, or bittersweet for richer flavour)
When combined, these ingredients melt into a silky, restaurant-style glaze.
How to Make Macaroni Grill Chocolate Cake
- Prepare the Pan & Preheat
Preheat oven to 350°F (175°C).
Grease a 13×9-inch baking pan or line it with parchment paper for easy release. - Mix Dry Ingredients
In a large bowl, sift together:
– 3 ½ cups all-purpose flour
– 1 tablespoon baking soda
– ¾ cup unsweetened cocoa powder
– 1 ½ cups granulated sugar - Add Wet Ingredients
To the dry mix, add:
– 1 ¾ cups mayonnaise
– 1 ¾ cups cold-brewed coffee (room temp)
– 1 ½ teaspoons vanilla extract
Gently stir until just combined. Do not overmix.
The batter comes together in minutes—just whisk until smooth and glossy. It will be thick, but that’s exactly right. - Pour & Bake
Pour batter evenly into the prepared pan.
Bake for 25–30 minutes, or until a toothpick inserted in the centre comes out clean.
Let cool slightly in the pan.
Thick chocolate cake batter spread evenly in a greased 9×13 baking pan, ready to be baked for Macaroni Grill copycat recipe
🍫 Make the Fudge Sauce
- Heat the Cream
In a small saucepan, bring 1 cup heavy cream to a gentle simmer—do not boil. - Add Chocolate & Melt
Remove from heat.
Add 8 ounces of chopped semisweet chocolate.
Let sit for 5 minutes, then whisk until smooth and glossy.
🍰 Assemble & Serve
- Pour the warm fudge sauce generously over the slightly warm cake. Use a spatula to spread it evenly if needed.
- Cut a warm slice of cake.
- Optionally add vanilla ice cream, whipped cream, or crushed nuts.
Pour the sauce while the cake is still slightly warm so it sinks in just a little, creating that perfect fudgy top layer
Saving the Chocolate Cake for Later
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Storing the Cake: Store leftover cake in an airtight container at room temperature for up to 4 days. The fudge sauce can be stored separately in the refrigerator and gently reheated before serving.
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Freezing the Cake: You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving and making the fresh fudge sauce.
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Reheating Slices: The easiest way to enjoy leftovers is to microwave individual slices for 20-30 seconds. This refreshes the cake and warms the sauce to that perfect, melty state.
How to Serve This Chocolate Cake
Serve the Macaroni Grill Chocolate Cake with Fudge Sauce as the perfect grand finale to any special meal.
- Warm the fudge sauce slightly, then generously drizzle it over a thick slice of the cake.
- Top it off with a scoop of classic vanilla ice cream or a dollop of freshly whipped cream for an extra layer of indulgence.
With its rich, satisfying flavour, this show-stopping dessert is sure to become a family favourite and a go-to for entertaining.
Best Occasions to Serve This Dessert
- 🎂 Birthdays
- 🎄 Holiday dinners
- 💍 Anniversaries
- 🍽️ Potlucks
- ✨ Or simply any evening when you’re craving something warm, chocolatey, and indulgent
More Cake Recipes:
Health Info
Love the cake but want a few lighter options? These chef-tested swaps let you customise without sacrificing deliciousness. Remember, try just one swap at a time to ensure you still love the result!
- Full-fat Greek yoghurt for mayo: Cuts 200+ calories/slice • Adds protein
- Sauce on the side: Halves calories • Lets everyone customise
- Dark chocolate (70%+): 30% less sugar • Richer flavour.
- Swap the flour: Almond flour needs 1 tbsp extra yoghurt per ¼ cup of flour.
- Less sugar? Add 1 tsp vanilla to balance
Golden rule: As Macaroni Grill's fans, the original mayo version is still our special-occasion favourite!
Nutritional Facts
| Calories: | 927.17 |
| Sugar: | 52.04 |
| Sodium: | 543.82 |
| Fat: | 58.95 |
| Carbohydrates: | 102.01 |
| Fiber: | 5.78 |
| Protein: | 10 |
Note: Calories based on 8 generous restaurant-sized slices. For smaller portions, cut into 12 slices (~620 cal each).
Macaroni Grill’s Chocolate Cake Recipe
Description
Ingredients
For the cake
- 1¾ cups (400g) mayonnaise
- 1¾ cups (415ml) cold brewed coffee room temp.
- 1½ tsp vanilla
- 3½ cups (440g) flour
- 1 tbsp baking soda
- ¾ cup (75g) cocoa powder
- 1½ cups (300g) granulated sugar
For the fudge sauce:
- 1 cup (240ml) heavy whipping cream
- 8 oz (225g) semisweet chocolate cut into ¼ inch pieces
Instructions
For the cake preparation
- Preheat the oven to 350ºF.
- Sift together the flour, baking soda, cocoa powder, and sugar into a bowl.
- Mix these dry ingredients with the mayonnaise, vanilla, and brewed coffee, being cautious not to overmix. The batter will have a thick consistency.
- Pour the batter into a 13X9 inch pan.
- Bake the batter at 350ºF for approximately 25 minutes or until a toothpick inserted into the centre emerges clean.
For creating the fudge sauce:
- Heat the cream and bring it to a simmer over medium heat.
- Remove the pan from the heat and add the chocolate all at once.
- Allow this mixture to sit for about 5 minutes.
- Whisk the mixture until the glaze becomes smooth and consistent.
For assembly:
- Cut a nicely sized square of the cake and place it on a dessert plate.
- Pour the warm fudge sauce over the cake while the cake is still warm, or you can reheat it slightly using a microwave.
- Enhance the indulgence by topping it off with a scoop of classic vanilla ice cream or a dollop of freshly whipped cream (leave the cool whip aside for this special treat).
- Optionally sprinkle on some chopped nuts for extra texture and flavour.
Recipe Notes:
- Mayonnaise Substitute: The mayonnaise provides moisture and richness without imparting its characteristic flavour. For a lighter version, Greek yoghurt can be used as a 1:1 replacement.
- Coffee Enhancement: The brewed coffee intensifies the chocolate flavour without adding coffee taste. Decaffeinated coffee may be used if preferred.
- Baking Time: Begin checking for doneness at 25 minutes to prevent overbaking. The cake is ready when a toothpick inserted in the centre comes out clean.
- Serving Size: While the nutritional information reflects 8 generous portions, the cake can comfortably serve 12 when cut into more moderate slices (~620 calories per serving).
- Serving Suggestion: For optimal texture, briefly warm slices (10-15 seconds in the microwave) before adding sauce.
- Storage: Freeze unfrosted cake for up to 3 months (thaw overnight in fridge). Sauce keeps refrigerated for 5 days.
Frequently Asked Questions (FAQs)
Nope. It simply gives you that dreamy, moist crumb without the mayo taste.
Yes! You can use sour cream or Greek yoghurt, though mayo gives the moistest result.
You could… but your tastebuds deserve better. Homemade takes 5 mins and transforms the cake
While not mandatory, brewed coffee greatly enhances the chocolate flavour.
Yes! Bake and store the cake and sauce separately, then warm and pour before serving.
Yes, wrap the cake tightly in plastic wrap and foil; freeze up to 2 months.
Yes, the coffee flavour is subtle and the alcohol-free recipe is kid-safe.
Reduce sugar by ¼ cup and opt for bittersweet chocolate in the sauce.
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I made this for my daughter’s birthday and it tasted fantastic! Almost like the real Macaroni Grill.
Thank you for the feedback and also for reminding me how great Romano Macaroni Grill’s recipe tastes as my daughter’s birthday and always try to find something special that all family enjoys!
I’ve never had chocolate cake at Macaroni Grill but thought it was EASY to make and so I gave it a try! Best decision ever 🙂 And I got praised for it! Thank you barista!
Happy to see you around Sophie. I’m glad everyone liked it!