Chocolate Mayonnaise Sheetcake

Chocolate Mayonnaise Sheetcake

Thanks to mayonnaise, make a delicate, fluffy chocolate sheet cake! The rich fudge buttercream icing complements the luscious cake.
This cake reminds me of my aunt’s house as a child. I lost “guess the ingredients” because I didn’t know mayonnaise could be in chocolate cake.

This chocolate sheet cake is perfect for making ahead and feeding a crowd. Bake it in a disposable aluminum container for picnics. When I’m invited to a friend’s place, I make this dish since chocolate is a great icebreaker and nice to bring.

Mayonnaise Cake History

Before the Depression, clever bakers used mayonnaise for butter, eggs, milk, and sour cream in cakes. Best Foods mayonnaise promoted it afterwards. It was also put to mayonnaise cake with spices, nuts, and fruits.

Cakes with mayonnaise?

Eggs, oil, and acid make mayonnaise. It makes a fluffy cake when added to the batter. The cake doesn’t taste like mayonnaise.

Full-fat mayonnaise works best. Less fat will make this cake chewy. This recipe should not use vegan mayonnaise.

Best Cocoa Powder for Recipe

Unsweetened Dutch-processed cocoa powder gives this cake a strong chocolate taste. Use whichever unsweetened cocoa powder you have. Dutch processed is darker and richer.

Frost or not?

The cake alone is good, but the icing adds taste and texture. Its velvety texture makes every mouthful delicious. I suggest frost.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup mayonnaise
• 1 cup water
• 2 teaspoons vanilla extract

INSTRUCTION  STEP BY STEP

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray or butter.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Whisk until well combined.
3. In a separate mixing bowl, stir together the mayonnaise, water, and vanilla extract until smooth.
4. Pour the mayonnaise mixture into the dry ingredients, and stir until just combined.
5. Pour the batter into the prepared baking pan and smooth it out evenly.
6. Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Serve the cake plain or with your favorite frosting, if desired.