Indulge your senses in the decadent world of Chocolate Mayonnaise Cake—a moist and rich chocolatey masterpiece with mayonnaise as its secret ingredient. This unique twist on a classic favorite promises to tantalize your taste buds, and the best part? Crafted with only seven ingredients, all likely residing in your kitchen.
Why Add Mayonnaise to Chocolate Cake?
The genesis of mayonnaise cake traces back to the Great Depression when eggs and oil were scarce commodities. Mayonnaise, essentially an emulsion of egg yolk, oil, and vinegar, emerged as a convenient substitute. Some mayonnaise brands even featured the recipe on their jars. Using mayo simplifies the cake-making process by combining multiple ingredients into one, resulting in a velvety texture that’s utterly irresistible. And rest assured, the cake won’t carry a hint of mayonnaise flavor.
Ingredients & Substitutions
Opt for full-fat mayonnaise for optimal results, but feel free to substitute with light or reduced-fat versions if that’s what you have. Homemade mayonnaise is also a viable option. Steer clear of miracle whip, as its distinct taste might not complement the sweet profile of a chocolate cake.
Select high-quality cocoa powder or Dutch-processed cocoa for a darker, richer cake. No additional salt is needed, thanks to the salt content in mayonnaise.
How to Store Mayonnaise Cake
This delectable cake finds its home in an airtight container at room temperature, with a shelf life of up to 3 days. For prolonged freshness, refrigerate it for up to a week.
Can I Freeze Chocolate Mayo Cake?
Absolutely! Treat it like any traditional cake. Once the cake has cooled completely, wrap it tightly in plastic wrap followed by a layer of foil. Freeze for up to 3 months. Thaw the cake by unwrapping it and placing it on a wire rack at room temperature, taking 2-3 hours for a complete thaw.
- 2 cups (256 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 6 tablespoons (44 g) cocoa powder
- 2 teaspoons baking soda
- 1 cup (237 g) water
- 1 cup (232 g) mayonnaise
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F (175°C). Spray a 9×9-inch (23×23 cm) baking dish with nonstick cooking spray.
- In a medium mixing bowl, whisk together flour, sugar, cocoa powder, and baking soda.
- Add water, mayonnaise, and vanilla. Mix until evenly combined.
- Pour the batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick comes out mostly clean.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
For an exquisite frosting option, explore my Brownie Frosting recipe, tripled for the Chocolate Mayo Cake.