Mayonnaise Cake With Chocolate Frosting: A Taste of Oklahoma

The aroma of baking cake still transports me back to my childhood, specifically to my Grandma Rose’s kitchen. She had this old, avocado-green oven that seemed to always be churning out some kind of deliciousness. While chocolate chip cookies were her specialty, sometimes, just sometimes, she’d pull out a mayonnaise cake. At the time, I was a bit skeptical (mayonnaise in a cake?), but one bite of that unbelievably moist cake, slathered with her signature chocolate frosting, and I was hooked. This recipe reminds me so much of those moments, of standing on a stool next to her, watching her magic unfold.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 10
• Yield: 1 9×12 inch cake
• Dietary Type: Not specified, but can be adapted

Ingredients

For the Cake:

• 1 1/4 cups sugar
• 3 tablespoons cocoa, heaping
• 1 cup mayonnaise (Hellman’s is a good kind)
• 2 cups flour
• 1 1/4 teaspoons baking soda, plus 1/8-1/4 teaspoon baking soda
• 1 cup cool water, plus 2-3 tablespoons cool water
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Frosting:

• 1 1/3 cups powdered sugar
• 2 tablespoons cocoa
• 3 tablespoons butter
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract

Equipment Needed

• 9×12 inch baking pan
• Medium mixing bowl
• Wire rack
• Microwave-safe bowl or small saucepan

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×12 inch baking pan. This will prevent the cake from sticking and ensure easy removal after baking.

2. In a medium bowl, mix all the cake ingredients together. This includes the sugar, cocoa, mayonnaise, flour, baking soda (both amounts!), cool water (both amounts!), salt, and vanilla extract. Continue mixing until you can’t see any more flour. Don’t overmix; just ensure everything is well combined. A few small lumps are okay.

3. Pour the batter into the prepared baking pan. Spread it evenly to ensure consistent baking.

4. Bake for 30 minutes. To check for doneness, insert a toothpick 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, checking frequently. Ovens can vary, so keep a close eye on it.

5. Let the cake cool completely in the pan on a wire rack. This is crucial for preventing the cake from breaking when you frost it. Patience is key!

6. While the cake is cooling, prepare the frosting. Place the powdered sugar and cocoa in a medium bowl (a 4-cup Pyrex measuring cup works well).

7. In a small microwave-safe bowl or saucepan, combine the butter and milk. Heat in the microwave until the butter is melted. Be careful not to overheat it, as it can splatter. Alternatively, you can melt it gently on the stovetop over low heat.

8. Gradually beat the butter mixture into the cocoa mixture until smooth. Use a whisk or an electric mixer to ensure a lump-free frosting.

9. Stir in the vanilla extract. This adds a touch of sweetness and enhances the chocolate flavor.

10. Spread the warm frosting over the cooled cake. The frosting should be easily spreadable while still warm. If it thickens too much, add a tiny splash of milk.

Expert Tips & Tricks

• Mayonnaise matters: While any mayonnaise will technically work, using a full-fat mayonnaise like Hellman’s will result in a richer, moister cake.

• Altitude adjustments: If you live at a high altitude, like my family in Colorado, you might need to adjust the baking soda and liquid slightly. Start by reducing the baking soda by 1/8 teaspoon and increasing the water by a tablespoon or two.

• Perfect pan prep: For extra insurance against sticking, dust the greased pan with cocoa powder instead of flour. This will also prevent any white flour residue from showing on the edges of the baked cake.

• Warming the frosting: If your frosting becomes too thick to spread easily, try placing the bowl over a simmering pot of water (double boiler style) for a minute or two. This will gently warm it up and make it more pliable.

• Frosting consistency: For a thinner frosting, add a teaspoon of milk at a time until desired consistency is reached. For a thicker frosting, add a tablespoon of powdered sugar at a time.

Serving & Storage Suggestions

Serve this delicious Mayonnaise Cake with Chocolate Frosting at room temperature or chilled. Chilling the cake makes it denser and even more decadent.

• Room Temperature: The cake can be stored at room temperature in an airtight container for up to 2 days.
• Refrigerator: For longer storage, keep the cake in the refrigerator for up to 5 days.
• Freezer: You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.

Nutritional Information

Here is an approximate nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	375 kcal	19%
Total Fat	12g	18%
Saturated Fat	4g	20%
Cholesterol	16mg	5%
Sodium	410mg	17%
Total Carbohydrate	68g	23%
Dietary Fiber	1g	4%
Sugars	43g	N/A
Protein	4g	8%

Please note: These values are estimates and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it up: Add a teaspoon of cinnamon or nutmeg to the cake batter for a warm, spiced flavor.
• Coffee boost: Substitute strong brewed coffee for the water in the cake batter for a richer, mocha-like flavor.
• Nutty delight: Sprinkle chopped nuts (walnuts, pecans, or almonds) over the frosted cake for added texture and flavor.
• Chocolate chips: Stir in chocolate chips to the batter before baking for an even more decadent treat.
• Different frosting: While the chocolate frosting is a classic, feel free to experiment with other frostings, such as vanilla buttercream, cream cheese frosting, or even a simple glaze.

FAQs (Frequently Asked Questions)

Q: Why mayonnaise in a cake? Doesn’t that sound weird?

A: Mayonnaise acts as a fat and emulsifier, contributing to a moist and tender crumb. You won’t taste the mayonnaise itself, just a rich and delicious cake!

Q: Can I use light mayonnaise?

A: While you can, the results may not be as good. Full-fat mayonnaise provides the best texture and flavor.

Q: Can I make this cake in a different size pan?

A: Yes, but you’ll need to adjust the baking time. For a round cake pan, start checking for doneness around 25 minutes.

Q: My frosting is too thick. What do I do?

A: Add a teaspoon of milk at a time until you reach your desired consistency.

Q: Can I add extracts other than vanilla?

A: Absolutely! A teaspoon of almond extract or peppermint extract would complement the chocolate frosting beautifully.

Final Thoughts

This Mayonnaise Cake with Chocolate Frosting is more than just a recipe; it’s a connection to family, a taste of nostalgia, and a testament to the fact that sometimes, the most unexpected ingredients can create the most amazing results. I encourage you to try this recipe, adapt it to your own tastes, and share it with the people you love. Whether you’re a seasoned baker or a kitchen novice, I hope this cake brings you as much joy as it has brought me over the years. Enjoy!