mayo cake

This is such a lovely example of a perfectly designed chocolate cake!  If you haven't tried a mayo cake before, this is a must... It's oh-so moist.

Grandma Baldwin's Mayonnaise Cake/Pudding Frosting

cup(s) all purpose flour

cup(s) baking cocoa (powerded)

teaspoon(s) salt

teaspoon(s) baking soda

cup(s) regular sugar

mayonnaise (any brand)

cup(s) cold water

BELOW GRANDMA'S HOMEMADE PUDDING FROSTING FOR CAKE:

water

tablespoon(s) baking cocoa (powdered)

cup(s) milk

cornstarch

tablespoon(s) crisco shortening

teaspoon(s) vanilla extract

This 7 ingredient Chocolate Mayo Cake is moist, simple, and tastes divine!

Chocolate Mayonnaise Cake

(256 g) all-purpose flour

(200 g) granulated sugar

cocoa powder

baking soda

(237 g) water

(232 g) mayonnaise

vanilla extract

Preheat oven. Spray a 9x9-inch baking dish with cooking spray.

Preheat oven to 350°F. Spray a 9x9-inch baking dish with nonstick cooking spray.

Whisk together dry ingredients.

In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, and baking soda.

Mix in wet ingredients.

Add the water, mayonnaise, and vanilla. Mix until evenly combined. 

Bake.

Pour the batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick comes out mostly clean.

Let cake cool.

Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Cake

https://mediavine-res.cloudinary.com/video/upload/t_original/v1678303881/i6pm9kbatney0vquhivz.mp4

Chocolate May Cake is a moist and rich chocolate cake with mayonnaise as a key ingredient. This unexpected twist on a classic favorite is sure to delight your taste buds. And, this recipe is made with only seven ingredients that you probably already have on hand!

Super moist cake layers flavored with bananas, pineapple and pecans, covered in vanilla-studded cream cheese frosting

My Favorite Hummingbird Cake Has A Secret Ingredient

(360 grams) all-purpose flour

baking powder

salt

cinnamon

allspice

nutmeg

(200 grams) granulated sugar

(165 grams) lightly packed dark brown sugar

Duke’s Mayonnaise

eggs,

bananas

pineapple, undrained

(125 grams) toasted finely chopped pecans

(226 grams) unsalted butter, softened to room temperature

2 8-ounce blocks of cream cheese, softened to room temperature

(955 grams) powdered sugar, sifted

Maybe a splash of milk

edible flowers or fresh herb sprigs

Place racks in the upper third or center of the oven and preheat oven to 350 degrees F. Lightly grease (or spray with nonstick baking spray) three 9-inch round cake pans. Line the bottom with parchment paper rounds and lightly grease the paper as well. (Prepping the cake pans definitely feels labor intensive but I promise it will pay off in the long run with cakes that will easily release from the pans.)

In a large bowl whisk together flour, baking soda, baking powder, salt, and spices.

In a separate medium bowl, mash bananas. Add sugars, Duke’s mayonnaise, eggs, vanilla extract, and crushed pineapple (with the juices from the can) and whisk together well.

Pour the wet ingredients into the dry mixture and use a rubber spatula to thoroughly combine. Make sure there are no hidden streaks of flour hiding on the bottom of the bowl. Stir in the chopped pecans.

Divide the batter between the three prepared pans. Place the three cakes on two rack in the oven and bake for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. If the toothpick comes out of the cake wet with batter, give the cake another few minutes in the oven. Remove from the oven and allow the cakes to cool for 20 minutes before inverting the cake layers onto wire racks to cool completely.

Once the layers are completely cooled, wrap each in plastic wrap and refrigerate or freeze overnight. The layers are easiest to frost when chilled.

When ready to frost, make the cream cheese frosting. In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with electric hand beaters), beat cream cheese until it’s softened and spread around the bowl. Scrape down the sides of the bowl and add the butter. Beat until just combined. Add the vanilla extract (or paste) and powdered sugar and beat on medium speed until well combined and smooth. Add a small splash of milk if necessary to make the frosting more spreadable.

To assemble the cake, place one chilled cake layer top-side-up on a cake round of cake plate. Spread with about 3/4 cup of frosting all the way to the edge of the cake round. Place another cake layer top-side-up and repeat with about 3/4 cup of frosting. Place the last cake layer bottom-side-up on top of the cake and frost the top and sides in a generous layer.

Sprinkle the top rim of the cake with toasted pecans and dot with a few edible flowers. Chill for at least 4 hours before serving. Store any leftovers well wrapped in the refrigerator for up to four days.

I make another recipe for Hummingbird cake, but adding the mayo would make it flawless. I like serving it ar room temp though. The cold dampens all those wonderful flavors. I need a cup of black coffee and a slice of your cake NOW!!!
THANKS!

works for me, thank you, love to swap out this mayo for vegetable oil and thank you for the link to get it online, prefer pecans too!

Made the cake for Church Potluck, so I haven’t tasted it yet. Didn’t have any Duke’s on hand- hopefully, the Hellmann’s will yield a good result. I followed the detailed narrative rather than the directions per se, and left out the vanilla. I will compensate with additional vanilla (or, vanilla paste) or both. As a retired baker, we would occasionally use mascarpone frosting as an alternative to the cream cheese frosting- I think I will give it a try this time.

Just came here to say that this cake is the best!  Thank you Joy!  

*chef's kiss*

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The most viewed mayo cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine