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
Scale
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
