I’m so excited to share this amazing Chocolate Mayonnaise Sheet Cake Recipe with you because it’s one of those delightful secrets that turns a simple chocolate cake into an irresistibly moist, tender treat. You’ll find that the mayonnaise adds a richness and depth of flavor without leaving any hint of its presence—trust me, this cake is a showstopper whether you’re baking for family, friends, or just indulging yourself!
Why You’ll Love This Recipe
- Unbelievably Moist Texture: The mayonnaise keeps this cake incredibly tender and moist without oily aftertaste.
- Easy to Make: A straightforward batter that you whip up quickly with pantry staples.
- Perfectly Balanced Chocolate Flavor: Cocoa and cinnamon blend for depth and warmth, enhancing every bite.
- Versatile for Occasions: Great for birthdays, potlucks, or just a cozy night in.
Ingredients You’ll Need
Each ingredient in this Chocolate Mayonnaise Sheet Cake Recipe plays a role in bringing out its unique charm—from the cocoa that gives it that rich chocolate base to the mayonnaise that adds moisture and a softness you don’t usually expect in a chocolate cake.
- All-purpose flour: Provides the structure; I always sift mine for a lighter batter.
- Unsweetened cocoa: Use good-quality cocoa for the best chocolate punch.
- Baking soda & baking powder: These leavening agents help the cake rise beautifully and keep it fluffy.
- Ground cinnamon: This surprise addition brings a subtle warmth—don’t skip it!
- Table salt: Balances the sweetness and enhances chocolate flavor.
- Shortening: For greasing the pan, it ensures easy release and a neat cake.
- Large eggs: They add richness and contribute to structure; bring to room temperature for best results.
- Light brown sugar: Packed firmly, it adds a slight caramel note that works lovely here.
- Vanilla extract: A must-have for rounding out the flavor layers.
- Mayonnaise: Don’t worry—it adds extra moisture without mayo taste, making the crumb tender.
- Hot water: Helps to bloom the cocoa and meld the flavors.
Variations
I’ve played around with this Chocolate Mayonnaise Sheet Cake Recipe quite a bit, and I encourage you to make it your own! Whether you’re cutting back on sugar or adding a twist with spices, there’s a lot of room to personalize.
- Gluten-Free Version: I swapped regular flour for a gluten-free blend before and the cake still kept its wonderful moisture and crumb.
- Spice It Up: Adding a pinch of cayenne or a bit more cinnamon can give this cake a delightful warm kick, perfect for chilly evenings.
- Chocolate-Chocolate: Incorporate mini chocolate chips into the batter for extra bursts of melty chocolate that my family loves.
- Vegan Adaptation: Experimented with flax eggs and vegan mayo substitutes—while the texture was good, the traditional version still wins my heart for party desserts!
How to Make Chocolate Mayonnaise Sheet Cake Recipe
Step 1: Mix Dry Ingredients with Care
Start by preheating your oven to 350°F. While that warms up, whisk together the flour, cocoa, baking soda, baking powder, cinnamon, and salt in a medium bowl. This is an important step because it ensures all these dry ingredients are evenly distributed, so your cake rises and flavors meld properly. I always give it a good whisk to avoid lumps, especially with cocoa.
Step 2: Prepare the Pan Like a Pro
Grease your 13×9-inch baking pan with shortening and lightly dust it with flour. I use shortening over butter for greasing because it keeps the cake from sticking without adding flavor or browning the edges too much. This simple prep saves you so much trouble when it’s time to serve.
Step 3: Beat the Eggs and Sugar to Perfection
Using a heavy-duty stand mixer, beat the eggs, brown sugar, and vanilla at medium-high speed for about 3 minutes. When the mixture lightens in color and ribbons form as you lift the beaters, you know it’s ready. This step is key because you’re incorporating air for a tender light crumb. Patience here really pays off!
Step 4: Incorporate Mayonnaise and Alternate Dry and Wet
Next, add the mayonnaise and beat at low speed just until combined. Don’t worry about the texture—this is what keeps the cake moist. Now, add the flour mixture alternately with the hot water, beginning and ending with the flour mixture. Beat at low speed after each addition until just blended—overmixing can make the cake tough, so keep it gentle here.
Step 5: Bake and Cool
Pour the batter into your prepared pan, smooth the surface, and bake for 30 to 35 minutes or until a wooden pick inserted into the center comes out clean. Let the cake cool completely on a wire rack—this usually takes about an hour. Cooling fully before frosting is super important so your frosting doesn’t melt into the cake.
Step 6: Frost and Enjoy
Once cooled, spread your favorite Chocolate-Cream Cheese Frosting evenly over the top. I love how the tangy cream cheese balances the sweet chocolate, adding another layer of deliciousness. Slice it up and get ready for compliments!
Pro Tips for Making Chocolate Mayonnaise Sheet Cake Recipe
- Use Room Temperature Eggs: I learned that using eggs straight from the fridge can slow batter mixing and affect texture—let them sit out for 20 minutes before beating.
- Don’t Skip the Cinnamon: This little touch gives the cake depth and warmth; I always get compliments when I include it.
- Beat Sugar and Eggs Well: The ribbons are your sign that air has been incorporated—that’s the secret to lightness in this dense, moist cake.
- Watch Baking Time Closely: Overbaking dries it out—start checking at 30 minutes to keep the crumb soft and tender.
How to Serve Chocolate Mayonnaise Sheet Cake Recipe
Garnishes
I often sprinkle a few chocolate shavings or curls on top for a little extra wow factor. Fresh raspberries also make a lovely tart contrast and add a pretty pop of color. For a cozy touch, dust with a little powdered sugar right before serving.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream for a classic combo. I also enjoy serving it alongside a simple coffee or chai latte, which complements the cinnamon notes in the cake wonderfully.
Creative Ways to Present
For birthdays or parties, I’ve frosted the cake, then piped rosettes of frosting around the edges and topped each with mini chocolate chips or edible gold dust for a bit of glam. You can also cut it into fun shapes with cookie cutters for themed occasions—kids love that!
Make Ahead and Storage
Storing Leftovers
I usually keep leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. This cake stays moist and soft, unlike many chocolate cakes that dry out quickly, so you’ll still enjoy every bite.
Freezing
If you want to freeze it, wrap the unfrosted cake tightly in plastic wrap and aluminum foil. I’ve frozen it this way for up to 2 months with no noticeable drop in quality. Thaw overnight in the fridge before frosting and serving.
Reheating
The cake is delicious cold, but if you want to warm leftovers, I pop a slice in the microwave for about 15 seconds. This just softens the frosting a bit and brings out the chocolate aroma—super comforting on a chilly day.
FAQs
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Does the mayonnaise taste in the cake?
Not at all! The mayonnaise simply adds moisture and richness while blending seamlessly with the chocolate flavor. If you didn’t know, you’d never guess it’s there.
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Can I substitute mayonnaise with something else?
You can try sour cream or Greek yogurt as substitutes, but they might change the texture slightly. Mayonnaise keeps the crumb especially tender and is recommended for best results.
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Is this cake suitable for beginners?
Absolutely! The recipe is straightforward with simple steps, perfect for beginners wanting to try a special chocolate cake without fuss.
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What frosting pairs best with this cake?
I highly recommend chocolate cream cheese frosting as it complements the cake’s richness with a slight tang and creamy texture. You can also try classic chocolate buttercream if you prefer.
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How long does the cake keep fresh?
Stored at room temperature, covered well, it stays fresh for up to 3 days. In the fridge, it can last up to a week, but I recommend bringing it back to room temperature before serving.
Final Thoughts
I absolutely love how this Chocolate Mayonnaise Sheet Cake Recipe turns out every single time—it’s become a go-to in my kitchen for when I want something chocolatey, moist, and simple to whip up. Whenever I make it, I’m reminded of how a little unexpected ingredient like mayonnaise can transform a classic dessert into something truly special. You’re going to enjoy making and eating this cake just as much as I do, so go ahead and give it a try—your friends and family will thank you!
Print
Chocolate Mayonnaise Sheet Cake Recipe
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 1 hr 55 mins
- Yield: 12 to 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This moist and rich Chocolate Mayonnaise Sheet Cake is a classic dessert that uses mayonnaise instead of butter or oil to create an exceptionally tender crumb. Enhanced with unsweetened cocoa and a hint of cinnamon, it’s topped with a luscious chocolate-cream cheese frosting, perfect for gatherings or a sweet treat any day.
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
Frosting
- Chocolate-Cream Cheese Frosting (recipe not specified, use your favorite or prepared frosting)
Instructions
- Combine dry ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, ground cinnamon, salt, and baking powder thoroughly to blend.
- Prepare pan: Generously grease a 13 x 9-inch baking pan with shortening and lightly coat it with flour to prevent sticking. Set aside.
- Make batter: In a large mixing bowl, use a heavy-duty electric stand mixer on medium-high speed to beat the eggs, light brown sugar, and vanilla extract for about 3 minutes, until the mixture is very light brown and ribbons form when the beaters are lifted. Then, add the mayonnaise and mix on low speed just until combined.
- Combine wet and dry ingredients: Alternately add the flour mixture and hot water to the egg mixture, starting and ending with the flour mixture. Mix on low speed and beat just until blended after each addition to avoid overmixing.
- Bake cake: Pour the batter into the prepared pan and smooth the top. Bake at 350°F (175°C) for 30 to 35 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool and frost: Remove the cake from the oven and let it cool completely on a wire rack, about 1 hour. Once cooled, spread your favorite chocolate-cream cheese frosting evenly over the cake.
Notes
- Ensure the eggs and mayonnaise are at room temperature for best mixing results.
- Do not overmix the batter after adding flour to maintain a tender crumb.
- For the frosting, use a classic chocolate-cream cheese frosting to complement the rich cake; homemade or store-bought is fine.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/15th of cake)
- Calories: 320
- Sugar: thirty five grams
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
