If you’re searching for a rich, moist, and downright irresistible chocolate cake that sneaks in an unexpected ingredient, then this Chocolate Mayonnaise Sheet Cake Recipe is exactly what you need. I absolutely love how the mayonnaise keeps the cake incredibly tender and adds a subtle depth of flavor you won’t believe until you taste it. Trust me, this recipe will quickly become a go-to whenever someone at your table needs their chocolate fix.
Why You’ll Love This Recipe
- Super Moist Texture: The mayonnaise works wonders to keep the cake soft and tender.
- Easy to Make: Straightforward steps and common pantry ingredients you probably have on hand.
- Rich Chocolate Flavor: Cocoa and a hint of cinnamon elevate the chocolate taste without overpowering.
- Perfect for Gatherings: This sheet cake is great for feeding a crowd, so it’s always a hit at parties or family dinners.
Ingredients You’ll Need
Each ingredient in this Chocolate Mayonnaise Sheet Cake Recipe has a purpose—it’s all about balancing texture, flavor, and that classic chocolate richness. When shopping, look for good-quality cocoa and mayonnaise for the best results.
- All-purpose flour: This forms the base and structure; use fresh flour for fluffier cake.
- Unsweetened cocoa: Adds deep chocolate flavor without any added sweetness.
- Baking soda: Helps the cake rise and become light.
- Ground cinnamon: A subtle warm spice that enhances the chocolate nuances.
- Table salt: Balances and intensifies the chocolate taste.
- Baking powder: Works alongside baking soda for lift and airy texture.
- Shortening: I prefer it for greasing the pan as it gives a smooth finish and helps with easy release.
- Large eggs: Provide structure and richness; make sure they’re at room temperature for better mixing.
- Light brown sugar: Packed firmly, it brings moisture and a bit of caramel flavor.
- Vanilla extract: Brings warmth and rounds out the chocolate flavor beautifully.
- Mayonnaise: Yes, mayo! It keeps the cake extraordinarily moist while adding a subtle tang.
- Hot water: Helps bloom the cocoa, making the chocolate flavor even more vivid.
Variations
I love experimenting with this Chocolate Mayonnaise Sheet Cake Recipe because it’s so versatile! You can tweak it to match your taste buds or whatever you have on hand.
- Nutty Upgrade: Adding chopped walnuts or pecans gives a delightful crunch—I like tossing them in right before baking!
- Spice It Up: Sometimes I add a pinch of cayenne or espresso powder to boost the chocolate notes and add a hint of warmth.
- Dairy-Free Option: Swap mayo for a vegan mayo and use plant-based milk if you want to avoid dairy; it’s surprisingly close in texture.
- Frosting Variations: Try cream cheese frosting or even a simple powdered sugar glaze if you prefer something lighter.
How to Make Chocolate Mayonnaise Sheet Cake Recipe
Step 1: Prep Your Dry Ingredients and Pan
First things first: preheat your oven to 350°F. In a medium bowl, whisk together the flour, cocoa, baking soda, cinnamon, salt, and baking powder. This ensures everything is evenly distributed and you won’t end up with clumps of baking soda or dry pockets of cocoa. Meanwhile, grease your 13×9-inch baking pan with shortening and lightly flour it to prevent sticking—trust me, this step is a cake-saver!
Step 2: Beat Eggs, Sugar, and Vanilla to Perfection
Using a heavy-duty electric stand mixer, beat the eggs, brown sugar, and vanilla extract on medium-high speed for about 3 minutes. You want the mixture to turn very light brown and thick enough that ribbons form when you lift the beater—this signals that the sugar is dissolved and the air you incorporated will make the cake fluffy. This is a fun step because you see the batter transform right before your eyes!
Step 3: Add Mayonnaise and Alternate Dry Ingredients with Hot Water
Next, beat in the mayonnaise at low speed until it’s fully incorporated—you’ll notice the batter getting silkier. Now for the alternating game: add the flour mixture and hot water in thirds, starting and finishing with the flour mixture. Beat just until combined after each addition—avoid overmixing to keep your cake tender. The hot water blooms the cocoa, giving your cake that deep, luscious chocolate flavor.
Step 4: Bake and Cool Before Frosting
Pour your batter into the prepared pan, smoothing it out gently. Bake for 30 to 35 minutes, but start checking at 30—insert a wooden pick in the center; if it comes out clean, you’re good to go. Let the cake cool completely on a wire rack—about an hour—to ensure your frosting won’t melt. This patience definitely pays off!
Pro Tips for Making Chocolate Mayonnaise Sheet Cake Recipe
- Room Temperature Eggs: I learned that using eggs straight from the fridge can make it harder to whip the mixture light and fluffy, so let them sit out for about 20 minutes before mixing.
- Don’t Overmix: Overworking the batter once the flour is added makes the cake tough, so beat just until blended each time.
- Check Your Oven Temp: Mine runs hot, so I always go by a toothpick test rather than solely relying on time.
- Cool Completely Before Frosting: I’ve made the mistake of frosting a warm cake—results weren’t pretty! Wait for at least an hour.
How to Serve Chocolate Mayonnaise Sheet Cake Recipe
Garnishes
I usually keep it classic with a luscious chocolate-cream cheese frosting—so tangy and smooth. For a little flair, I sprinkle a few chocolate shavings or a light dusting of cocoa powder on top. Sometimes, fresh berries or a few edible flowers make it pop visually and contrast the rich chocolate perfectly.
Side Dishes
Since this cake is rich and decadent, I like lighter sides like fresh fruit salad or a scoop of vanilla bean ice cream. A dollop of whipped cream with a hint of cinnamon works beautifully, too. If you’re serving it at a party, a small cup of espresso pairs wonderfully for those who want a coffee kick alongside.
Creative Ways to Present
For birthdays or potlucks, I sometimes cut this cake into small squares, then top each bite with a raspberry and a tiny mint leaf for a fresh, pretty presentation. Layering it in a trifle with whipped cream and chocolate chips is another crowd-pleaser I stumbled upon that’s easy and impressive!
Make Ahead and Storage
Storing Leftovers
I usually keep leftover cake covered tightly with plastic wrap at room temperature for up to 2 days to maintain softness. If it’s warmer or humid, refrigeration works fine but bring it back to room temp before serving for the best taste.
Freezing
This cake freezes beautifully—wrap it tightly in plastic wrap and foil, or place pieces in an airtight container. Freeze for up to 3 months. When you want to enjoy it again, thaw overnight in the fridge for moist, fresh-tasting cake.
Reheating
If you’re craving warm cake, I like microwaving individual slices for about 15-20 seconds. It revives the softness without drying out, especially if you add a tiny dab of butter or a scoop of ice cream alongside.
FAQs
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Can I use regular oil instead of mayonnaise in this Chocolate Mayonnaise Sheet Cake Recipe?
Mayonnaise isn’t just a fat substitute here; it contains vinegar and eggs which help give the cake its tender crumb and moisture. Using oil alone might make a good cake, but you’ll miss the unique texture and slight tang that mayonnaise adds.
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Is this cake very sweet?
This cake hits a nice balance of sweetness without being overpowering. The light brown sugar adds warmth, and the bitterness of cocoa keeps it from tasting too sugary. Plus, the frosting adds a creamy sweetness for those who like it richer.
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Will the cinnamon flavor be strong in this cake?
Not at all. The cinnamon is subtle—it enhances the chocolate depth rather than taking the spotlight. If you prefer, you can reduce it or omit it, but I find it adds a lovely cozy note.
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What frosting pairs best with this sheet cake?
Chocolate-cream cheese frosting is my favorite because it blends creamy tanginess with chocolate richness perfectly. You can also go with classic buttercream or even a simple glaze if you want something lighter.
Final Thoughts
This Chocolate Mayonnaise Sheet Cake Recipe has really surprised me over the years—it’s a humble cake with an unexpected secret that turns it into a crowd-pleaser every single time. Whether you’re baking for a family dinner or a big get-together, it’s easy, comforting, and pairs beautifully with countless toppings and sides. I hope you give it a try soon—you’ll be amazed at how something so simple can feel so special!
Print
Chocolate Mayonnaise Sheet Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 to 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and moist Chocolate Mayonnaise Sheet Cake featuring a tender crumb enhanced by mayonnaise and a luscious Chocolate-Cream Cheese Frosting. This cake is easy to make and perfect for gatherings, offering a delicious twist on a classic chocolate sheet cake.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon table salt
- 1/4 teaspoon baking powder
Wet Ingredients
- Shortening (for greasing pan)
- 3 large eggs
- 1 2/3 cups firmly packed light brown sugar
- 2 teaspoons vanilla extract
- 1 cup mayonnaise
- 1 1/3 cups hot water
Chocolate-Cream Cheese Frosting
- (Ingredients not specified in the article)
Instructions
- Combine dry ingredients: Preheat the oven to 350°F. In a medium bowl, whisk together the flour, unsweetened cocoa, baking soda, ground cinnamon, salt, and baking powder until well combined.
- Prepare pan: Grease a 13- x 9-inch baking pan thoroughly with shortening and dust lightly with flour to prevent sticking.
- Make batter: Using a heavy-duty electric stand mixer, beat the eggs, light brown sugar, and vanilla extract on medium-high speed for about 3 minutes, until the mixture becomes very light brown and ribbons form when the beaters are lifted.
- Add mayonnaise: Lower the mixer speed to low and beat in the mayonnaise until just combined.
- Incorporate dry ingredients and water: Alternately add the dry flour mixture and hot water to the egg mixture, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition to avoid overmixing.
- Bake cake: Pour the batter evenly into the prepared pan. Bake at 350°F for 30 to 35 minutes or until a wooden pick inserted into the center of the cake comes out clean.
- Cool and frost: Allow the cake to cool completely on a wire rack for about 1 hour. Once cooled, spread the Chocolate-Cream Cheese Frosting evenly over the cake.
Notes
- The use of mayonnaise in this cake adds moisture and tenderness, replacing traditional fats.
- Ensure the hot water is just heated to help activate the cocoa for deeper chocolate flavor.
- The cake should be completely cool before frosting to prevent melting the frosting.
- If frosting ingredients are needed, cream cheese, butter, powdered sugar, cocoa powder, and vanilla extract typically compose Chocolate-Cream Cheese Frosting.
- For best results, use a heavy-duty mixer to achieve the light, ribbon-like batter texture before baking.
Nutrition
- Serving Size: 1 slice (1/15 of cake)
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
