Mayonnaise Cake
This mayonnaise cake looks like an ordinary chocolate cake, but there's a secret ingredient hiding in the batter that makes it unbelievably moist. It's a one-bowl recipe that's been around since 1937, and it still stops people in their tracks today. Nobody guesses what's in it until you tell them, and by then, they're already asking for seconds.
Servings 12
Equipment
Ingredients
- 2 Cup All-Purpose Flour
- ⅔ Cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 3 Large Eggs room temperature
- 1⅔ Cups Sugar
- 1½ teaspoons Vanilla Extract
- 1 Cup Mayonnaise
- 1⅔ Cups Water
Instructions
- Preheat the oven to 350℉.
- Grease a 9x13 inch baking dish and set aside.
- In a medium bowl, whisk the flour, unsweetened cocoa, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the egg and sugar for 2 minutes.
- Add the mayonnaise, vanilla, and water and continue to beat.
- While mixing, slowly add the cocoa mixture a little at a time.
- Pour the batter into the greased 9x13 inch pan.
- Bake at 350℉ for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a wire rack.
- After cake is completely cooled, frost with the frosting of your choice.
Notes
Helpful Tips
- Don't overmix the batter. Once the dry ingredients are incorporated, stop stirring. Overmixing leads to a denser cake.
- Use room temperature eggs. They blend into the batter more evenly and help the cake rise properly.
- Measure your flour correctly. Spoon it into the measuring cup and level it off instead of scooping straight from the bag, or you'll end up with too much flour and a dry cake.
- Let the cake cool completely before frosting. If it's even a little warm, the frosting will melt and slide right off.
- Check for doneness early. Start testing with a toothpick around the 28-minute mark since ovens vary, and you don't want to overbake it.