Chocolate Cake With Mayonnaise
Chocolate Cake with Mayonnaise is a moist, rich dessert where mayonnaise replaces eggs and oil, adding extra moisture and depth. This unconventional ingredient blends seamlessly, enhancing the cake’s texture without altering its taste. Ideal for those out of eggs or seeking a unique twist, it results in a tender, flavorful cake perfect for any occasion.
Equipment
- 2 mixing bowls
- Measuring cups and spoons
- Whisk or electric mixer
- Spatula
- 9×13 inch baking pan
- Oven
Ingredients
- 1 cup 240g mayonnaise (use full-fat for best results)
- 1 cup 240ml water, room temperature
- 1 teaspoon vanilla extract
- 2 cups 250g all-purpose flour
- 1 cup 200g granulated sugar
- ½ cup 45g unsweetened cocoa powder
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- Chocolate frosting of your choice store-bought or homemade
Instructions
Preheat and Prep:
- First, preheat your oven to 350°F (175°C). Grease a 9×13-inch cake pan and lightly flour it, or line with parchment paper if you prefer easy removal.
Mix Wet Ingredients:
- In a large bowl, whisk together the mayonnaise, water, and vanilla extract until smooth and well blended. Don’t worry – you won’t taste the mayo, it just makes the cake super moist.
Sift and Combine Dry Ingredients:
- In another bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. This helps keep the batter lump-free and airy.
Combine Wet and Dry:
- Gradually add the dry mixture into the wet ingredients, stirring gently with a spatula or whisk. Mix just until everything is combined and you don’t see any dry flour – don’t overmix!
Bake:
- Pour the batter evenly into the prepared pan(s). Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Start checking around the 30-minute mark.
Cool and Frost:
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Once cooled, slather on your favorite chocolate frosting. Homemade or store-bought – your call.
Notes
Notes
Full-fat mayo is essential; don’t use reduced-fat or flavored varieties. This cake is naturally egg-free, making it a great option for those with egg allergies. Want to make it extra decadent? Add chocolate chips to the batter before baking.
Nutrition Facts Of Chocolate Cake With Mayonnaise
| Nutrition | Amounts |
|---|---|
| Calories | 320 |
| Total Fat | 15g |
| Saturated Fat | 3g |
| Cholesterol | 10mg |
| Sodium | 300mg |
| Carbohydrates | 45g |
| Sugar | 25g |
| Protein | 3g |