Mayonnaise Cake

Name: Mayonnaise Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Ingredients: ⅔ cup 3oz, 80g cocoa powder (plus a teaspoon or two for the pan); 1 tablespoon espresso powder or instant coffee; 1 cup 8fl.oz, 250ml hot water; 2 teaspoons baking soda; ¼ teaspoon salt; 1 cup 7oz, 200g granulated sugar; 1 cup 8fl.oz, 250ml mayonnaise; 1 teaspoon vanilla extract; 2 cups 10.6oz, 300g all purpose flour; 2-3 cups chocolate frosting or 2-3 tablespoons powdered sugar

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Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
12 servings
Calories
1 kcal
Course
Cake
Cuisine
American

Mayonnaise Cake

Iris Warren

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Soft, perfectly moist, and beyond easy to make, my mayonnaise cake is the perfect everyday recipe.

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Ingredients

Servings

⅔ cup 3oz, 80g cocoa powder (plus a teaspoon or two for the pan)
1 tablespoon espresso powder or instant coffee
1 cup 8fl.oz, 250ml hot water
2 teaspoons baking soda
¼ teaspoon salt
1 cup 7oz, 200g granulated sugar
1 cup 8fl.oz, 250ml mayonnaise
1 teaspoon vanilla extract
2 cups 10.6oz, 300g all purpose flour
2-3 cups chocolate frosting or 2-3 tablespoons powdered sugar

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 cake pan with cooking spray and sprinkle the pan with a teaspoon of cocoa powder.
In a large mixing bowl whisk together the cocoa powder, instant coffee and hot water.
Add the baking soda, salt, sugar, mayonnaise and vanilla. Whisk the mixture until it is smooth.
Add the flour and stir until it is just mixed in.
Pour the batter into your prepared pan and smooth it out so that it is even in the pan. Bake for 25-30 minutes. Use a toothpick to check that the middle is baked through.
Cool completely in the pan before topping with frosting or powdered sugar. Enjoy.

Notes

Store leftovers, covered, at room temperature for up to 4 days. You can also store in the fridge for up to a week.
You can freeze this cake for up to 3 months either whole or cut into slices. Place in an airtight container for extra freshness.
Thaw at room temperature when you are ready to serve.
The sprinkling of cocoa powder in the pan is optional but it really helps release the cake when you are serving it. Also, cooking spray can leave a yellowish hue on a chocolate cake, the use of cocoa powder will stop the yellowing from occurring.
Do not over-mix this cake. You want the flour to be just mixed in and then stop stirring. Too much mixing can lead to a dense cake. It will still taste amazing, it just won’t be as fluffy.
Be sure to use real mayonnaise not the salad dressing version. You will also need the full fat version, not the low calorie one. The fat content is needed to help the cake rise and stay moist.