Chocolate Mayonnaise Cake I is an old-fashioned favorite known for its incredible moisture and rich flavor. At first glance, the idea of putting mayonnaise in a cake might seem odd—but it works beautifully! The mayonnaise replaces eggs and oil, giving the cake its signature soft, velvety crumb without any greasiness.
Chocolate Mayonnaise Cake:
This cake is perfect for those who crave deep chocolate flavor in a dessert that’s both simple and foolproof. Whether you top it with fudge frosting, buttercream, or enjoy it plain with a dusting of powdered sugar, it’s always a crowd-pleaser.
History:
The Chocolate Mayonnaise Cake became popular during the Great Depression and World War II, when ingredients like eggs and butter were scarce. Home cooks discovered that mayonnaise—made of eggs and oil—was an excellent substitute that kept cakes moist and tender. Over time, this thrifty innovation became a beloved classic, proving that necessity can lead to delicious invention.
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Chocolate Mayonnaise Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup mayonnaise (not low-fat)
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Set to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 8-inch round pans.
- Mix dry ingredients: In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk well.
- Add wet ingredients: Stir in mayonnaise, water, and vanilla extract. Mix until smooth and fully combined (do not overmix).
- Bake: Pour batter into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool completely before frosting or serving.
Notes
- Use full-fat mayonnaise for best texture and flavor.
- Add ½ teaspoon instant coffee to enhance the chocolate flavor.
- The batter will be thick—this is normal!
- You can bake this in cupcake form (about 18–20 minutes).
- Pairs beautifully with chocolate buttercream, fudge, or cream cheese frosting.
Tips for Chocolate Mayonnaise Cake:
- Do not overbake—check at 30 minutes to keep it moist.
- For extra richness, use brewed coffee instead of water.
- Allow the cake to cool before frosting to prevent melting.
- Store in an airtight container at room temperature for up to 3 days.
- Dust with powdered sugar for a quick and elegant presentation.
FAQ’s for Chocolate Mayonnaise Cake:
Q. Why use mayonnaise in a cake?
Mayonnaise replaces eggs and oil, providing moisture and richness without making the cake heavy.
Q. Does it taste like mayonnaise?
No, the mayonnaise flavor disappears during baking, leaving only a rich chocolate taste.
Q. Can I use low-fat mayonnaise?
It’s best to use regular mayonnaise; low-fat versions can make the cake dense or dry.
Q. Can I make it in advance?
Yes! It stays moist for several days and can even be frozen (unfrosted) for up to a month.
Q. What frosting pairs best?
Classic chocolate fudge frosting or vanilla buttercream complement it beautifully.
Conclusion:
Chocolate Mayonnaise Cake I is proof that unconventional ingredients can make unforgettable desserts. With its soft, fudgy texture and deep cocoa flavor, it’s an old-fashioned recipe that stands the test of time. Serve it at parties, holidays, or anytime you want a comforting, nostalgic slice of chocolate perfection.