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Chocolate Mayonnaise Cake With Creamy Frosting

I’ll never forget the first time I tasted this cake. It was at a church potluck, and nestled amongst the lemon bars and sheet cakes was this unassuming chocolate beauty. The frosting looked like fluffy clouds, and the cake itself was unbelievably moist. I remember thinking, “Mayonnaise? In a cake?” But one bite, and I was hooked. It became my mission to get the recipe, and now, years later, it’s a cherished treat I bake for every special occasion.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Yield: 1 (9×13 inch) cake
Dietary Type: Not specified

Ingredients

For the Cake:

2 cups all-purpose flour
1 cup granulated sugar
¼ cup cocoa
2 teaspoons baking soda
¼ teaspoon salt
1 cup mayonnaise (use full-fat for best results)
1 cup water
1 teaspoon vanilla

For the Creamy Frosting:

1 cup milk (whole milk is recommended)
2 tablespoons all-purpose flour
1 cup butter or 1 cup margarine, softened (butter provides richer flavor)
1 cup granulated sugar
1 teaspoon vanilla

Equipment Needed

9 x 13 inch baking pan
Mixing bowl
Electric mixer
Small saucepan
Whisk
Sieve (optional, for smoother frosting)
Wooden pick or cake tester

Instructions

Preheat your oven to 350°F (175°C). Ensure your oven rack is positioned in the center for even baking.
Prepare the baking pan by greasing it thoroughly. You can use butter, shortening, or cooking spray. For extra insurance against sticking, dust the greased pan with a light coating of flour, tapping out any excess.
In a large mixing bowl, measure and combine all the cake ingredients in the following order: all-purpose flour, granulated sugar, cocoa, baking soda, salt, mayonnaise, water, and vanilla.
Using an electric mixer on medium speed, mix the ingredients together well. Scrape down the sides of the bowl to ensure everything is fully incorporated. The batter will be quite thin, which is normal.
Pour the batter into the prepared 9 x 13 inch baking pan and spread it evenly.
Bake in the preheated oven for 30 minutes. To check for doneness, insert a wooden pick or cake tester into the center of the cake. If it comes out clean (or with just a few moist crumbs), the cake is ready. If it’s still wet, bake for a few more minutes and check again.
While the cake is baking, prepare the frosting. In a small saucepan, whisk together the milk and all-purpose flour until completely smooth. This is crucial to prevent lumps in your frosting.
Heat the milk and flour mixture over medium heat, stirring constantly with a whisk. Continue stirring until the mixture comes to a boil and thickens significantly. This should take just a few minutes. Remove from heat and allow to cool thoroughly.
(Optional) To ensure an ultra-smooth frosting, strain the cooled milk mixture through a sieve. This will remove any small lumps that may have formed during cooking.
In a separate mixing bowl, cream together the softened butter (or margarine), granulated sugar, and vanilla using an electric mixer. Beat on medium-high speed until the mixture is light, white, and fluffy. This step is essential for a creamy frosting. It could take up to 5 minutes.
Gradually add the cooled thickened milk mixture to the creamed butter mixture. Beat on medium speed until the frosting is smooth and resembles whipped cream in consistency. Be patient, as it may take a few minutes for the mixture to come together properly. If it looks curdled initially, keep beating – it should smooth out.
Once the cake has cooled completely, frost it generously with the creamy frosting.

Expert Tips & Tricks

Mayonnaise matters: Use a good quality, full-fat mayonnaise for the best flavor and moisture in the cake. Don’t be tempted to use light or fat-free mayonnaise, as it will affect the texture.
Room temperature ingredients: While the recipe doesn’t explicitly call for it for the cake, allowing the eggs to come to room temperature can help with emulsification, resulting in a more tender cake.
Cooling is key: Make sure the cake is completely cool before frosting. Frosting a warm cake will cause it to melt and become runny.
Troubleshooting curdled frosting: If your frosting looks curdled after adding the milk mixture, don’t panic! Continue beating it for a few more minutes. Sometimes, it just needs a little extra mixing to come together. If it’s still curdled, try adding a tablespoon of powdered sugar at a time while beating until smooth.
Make ahead: The cake can be baked a day ahead and stored at room temperature, tightly wrapped. The frosting can also be made a day ahead and stored in the refrigerator. Let it come to room temperature and re-whip before using.

Serving & Storage Suggestions

Serve the chocolate mayonnaise cake chilled or at room temperature. For an extra touch, dust the frosted cake with a light coating of cocoa powder or top with fresh berries.

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The frosting is best kept refrigerated. You can also freeze the cake (frosted or unfrosted) for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	554 kcal	28%
Total Fat	29g	45%
Saturated Fat	14g	70%
Cholesterol	60mg	20%
Sodium	680mg	28%
Total Carbohydrate	70g	23%
Dietary Fiber	1g	4%
Sugars	42g	84%
Protein	4g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Chocolate variations: Experiment with different types of cocoa powder for varying depths of chocolate flavor. Dutch-processed cocoa will give a richer, darker flavor.
Coffee enhancement: Add a teaspoon of instant espresso powder to the batter to enhance the chocolate flavor.
Spice it up: Add a pinch of cinnamon or nutmeg to the batter for a warm, comforting twist.
Extract experimentation: Substitute almond extract for the vanilla extract in either the cake or frosting for a different flavor profile.
Frosting alternatives: For a richer frosting, try using cream cheese frosting or chocolate ganache.

FAQs (Frequently Asked Questions)

Q: Why use mayonnaise in a cake?
A: Mayonnaise adds moisture and richness to the cake due to its high oil and egg content. It also helps create a very tender crumb.

Q: Can I use light mayonnaise?
A: While you can, it’s not recommended. Full-fat mayonnaise provides the best texture and flavor. Light mayonnaise may result in a drier cake.

Q: Can I make this cake gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum, or add it separately, to help bind the ingredients.

Q: My frosting is too thin. How can I thicken it?
A: Try refrigerating the frosting for 30 minutes to an hour. This will help the butter firm up and thicken the frosting. If it’s still too thin, add a tablespoon of powdered sugar at a time while beating until you reach the desired consistency.

Q: Can I freeze this cake?
A: Yes, you can freeze the cake frosted or unfrosted. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

Final Thoughts

This Chocolate Mayonnaise Cake with Creamy Frosting is a testament to the idea that sometimes, the most unexpected ingredients can create the most delicious results. Don’t let the mayonnaise scare you off! Give this recipe a try, and I’m confident you’ll be pleasantly surprised. It’s a perfect cake for birthdays, holidays, or any occasion that calls for a little chocolate indulgence. Feel free to share your feedback and any variations you try – I’d love to hear how it turns out! Pair it with a scoop of vanilla ice cream or a glass of cold milk for the ultimate comfort food experience.

Chocolate Mayonnaise Cake With Creamy Frosting Recipe