Try baking up a forgotten treasure with this chocolate mayonnaise cake.
When you think of cake ingredients, mayonnaise probably isn’t the first thing that comes to mind. However, this unexpected addition can transform your baking game for the better. If you’re searching for a dessert that is incredibly moist, rich, and delicious, look no further than the Chocolate Mayonnaise Cake. This classic recipe has been a favorite in many households, including mine, for generations, and today, I’m going to share with you how to make this delightful treat.
The Chocolate Mayonnaise Cake is a testament to the magic that can happen when you think outside the box in baking. I love how light and fluffy the cake turns out, and you can’t even taste the mayonnaise. It’s a cake that brings together simple ingredients to create something extraordinary. No matter your level of baking experience, this recipe is sure to become a staple in your dessert repertoire. Give it a try, and you might just find that mayonnaise is your new favorite baking ingredient!
Why mayonnaise?
You might be wondering why anyone would put mayonnaise in a cake. The answer lies in the ingredients themselves. Mayonnaise is made from oil, egg yolks, and vinegar or lemon juice, all of which are ingredients in your common cake. The oil provides moisture, the egg yolks add richness, and the acidity helps to tenderize the gluten in the flour, resulting in a cake that is super moist and very tender.
The recipe was originally created during World War II when many common ingredients like eggs and butter were scarce. The exact inventor is unclear, but many believe it was invented by a lady named Mrs. Frank Price. She was the wife of a Hellmann’s mayonnaise salesman, and she used the mayonnaise in place of butter and eggs. Thanks to her, this fabulous cake was born, and cake baking was forever changed.
How to Make Ahead and Store?
This Chocolate mayonnaise cake is excellent made ahead of time and will last up to five days at room temperature. Just make sure to cover the cake with plastic wrap or store it in an airtight container. This cake can also be frozen for up to three months; I recommend thawing it in the fridge overnight before trying to eat it.
Serving Suggestions
This chocolate mayonnaise cake is so flavorful that it can stand alone with just a dusting of powdered sugar. I love the simplicity of this cake and one of my guilty pleasures is eating a slice for breakfast with my morning coffee. However, if you’re a frosting fan, feel free to top it with any one of your favorite frostings, like strawberry, vanilla, chocolate, or even mint.
I personally have a few favorite toppings that I must tell you about, especially if you’re a chocoholic. This Chocolate Ganache or this luscious White Chocolate Ganache both make amazing toppings for this cake, making it a real decadent treat. If you are looking for something a little lighter, then this Chantilly Cream will be right up your alley.
Chocolate Mayonnaise Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1 cup mayonnaise
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan, or two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- Add the mayonnaise, water, and vanilla extract to the dry ingredients. Mix until well combined and smooth.
- Pour the batter into the prepared baking pan(s).
- Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
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