If you’re like me and love a chocolate cake that’s unbelievably moist yet super simple to make, you’re going to fall head over heels for this Chocolate Mayonnaise Sheet Cake Recipe. It’s one of those “secret ingredient” recipes that delivers a rich, tender crumb without a drop of oil or butter in the batter—thanks to the magic of mayonnaise! Stick around, because I’m going to share all my tips to help you nail this cake every single time.
Why You’ll Love This Recipe
- Moistness that Wows: The mayonnaise keeps the cake incredibly tender and moist without being greasy.
- Effortlessly Delicious: This batter comes together quickly with no complicated steps, perfect for busy days.
- Unique Flavor Twist: A hint of cinnamon adds that unexpected warmth, making it more than just your average chocolate cake.
- Family Favorite: Every time I bring this to gatherings, it disappears fast—trust me, people go crazy for it!
Ingredients You’ll Need
The beauty of this Chocolate Mayonnaise Sheet Cake Recipe lies in its straightforward ingredients. Most are pantry staples, but each plays a crucial role in balancing texture and taste. Quick tip: use good-quality cocoa for the richest chocolate flavor.
- All-purpose flour: The backbone of the cake, providing just the right structure for a tender crumb.
- Unsweetened cocoa powder: Choose a natural cocoa for that deep chocolate punch.
- Baking soda: Helps the cake rise, giving it a light texture.
- Ground cinnamon: Adds a subtle warmth that perfectly complements cocoa.
- Table salt: Enhances all the flavors—don’t skip it.
- Baking powder: A bit of extra lift to balance the texture.
- Shortening: For greasing the pan, ensuring the cake releases cleanly.
- Large eggs: Provide moisture and richness, plus help with structure.
- Light brown sugar: Brings a bit of caramel undertone and moisture.
- Vanilla extract: Boosts flavor with a sweet, aromatic note.
- Mayonnaise: The secret star—adds richness and moisture without heaviness.
- Hot water: Intensifies the cocoa flavor while keeping the batter smooth.
Variations
I love giving this recipe a little twist depending on the occasion or what I have on hand. It’s super flexible, so don’t hesitate to make it your own!
- Add espresso powder: When I want to boost that chocolate depth, a teaspoon of espresso powder does wonders.
- Use Greek yogurt instead of mayonnaise: I’ve tried swapping mayo for yogurt to lighten it up, and it still turns out delicious with a slight tang.
- Swap cinnamon for chili powder: Once, for a fun spicy kick, I added a pinch of chili powder—unexpected but oh-so-good!
- Top with nuts: Toasted pecans or walnuts sprinkle some texture and nutty flavor, and my family always begs for this addition.
How to Make Chocolate Mayonnaise Sheet Cake Recipe
Step 1: Combine the Dry Ingredients with TLC
Start by preheating your oven to 350°F (175°C). Then, whisk together your flour, cocoa powder, baking soda, cinnamon, salt, and baking powder in a medium bowl. This step is super important—it ensures all those leavening agents mix evenly and you don’t get any bitter pockets of baking soda sneaking into your bites.
Step 2: Beat the Eggs, Sugar, and Vanilla Until Dreamy
Using a heavy-duty electric mixer on medium-high speed, beat the eggs, brown sugar, and vanilla extract for about 3 minutes. You want the mixture to turn very light brown and form ribbons when you lift the beaters. This aeration step is the secret to a light, fluffy cake crumb—don’t rush it!
Step 3: Fold in Mayonnaise and Alternate Dry and Wet
Next, beat in the mayonnaise at low speed until just combined. The batter will look rich and glossy here. Then, alternating between adding your flour mixture and hot water, start and end with the flour. Beat just until everything is blended—you want to avoid overmixing to keep the texture tender.
Step 4: Bake, Cool, and Frost
Pour your smooth batter into a well-greased (I use shortening) and floured 13×9-inch baking pan. Bake it in that preheated 350°F oven for 30-35 minutes until a wooden pick inserted in the center comes out clean. Cooling completely on a wire rack is key—frosting on a warm cake just melts away and gets messy!
Pro Tips for Making Chocolate Mayonnaise Sheet Cake Recipe
- Whisk Dry Ingredients Well: I’ve learned that giving those dry ingredients a thorough whisk upfront prevents clumps and uneven rising.
- Don’t Rush Egg Beating: Be patient when beating eggs and sugar—it makes a world of difference in crumb lightness.
- Alternate Flour and Water Slowly: Adding these alternately and mixing gently preserves the cake’s tender texture.
- Cool Before Frosting: Letting the cake cool completely ensures your frosting stays thick and doesn’t slide off.
How to Serve Chocolate Mayonnaise Sheet Cake Recipe
Garnishes
I typically keep it simple and spread my favorite chocolate-cream cheese frosting thick and even over this cake. For a little extra spritz, I like to sprinkle toasted chopped pecans or even a few chocolate shavings on top. The texture contrast is delightful, and it makes the presentation pop without extra fuss.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or fresh whipped cream if you want a cool, creamy balance. On the beverage side, a hot cup of coffee or even a glass of cold milk is all you really need.
Creative Ways to Present
For holidays or birthdays, I’ve turned this into a layered sheet cake by baking two thinner 9×13 pans and stacking them with frosting in between—kids go nuts for the double chocolate punch! You could also cut it into bite-sized squares and top each with a swirl of frosting and a fresh raspberry for an elegant party platter.
Make Ahead and Storage
Storing Leftovers
Once frosted, wrap your cake tightly with plastic wrap or keep it in an airtight container. It stays fresh and moist on your countertop for up to 3 days—although in my house it never lasts that long!
Freezing
I’ve frozen this cake both frosted and unfrosted. For best results, freeze unfrosted first, then thaw before spreading frosting. It freezes well for up to 2 months and defrosts with nearly the same fresh-baked taste and texture.
Reheating
If you want that just-baked warmth, I pop individual slices in the microwave for about 15 seconds. Be careful not to overheat so the frosting (if any) doesn’t melt into a puddle!
FAQs
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Can I substitute mayonnaise with something else in this cake?
Absolutely! While mayonnaise is key for the moistness and richness, you can swap it with an equal amount of Greek yogurt or sour cream. Just keep in mind the texture will be slightly different—Greek yogurt adds a slight tanginess but is a great option for those avoiding mayo.
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Is this cake gluten-free?
The classic Chocolate Mayonnaise Sheet Cake Recipe uses all-purpose flour, so it’s not gluten-free by default. However, you can experiment by replacing flour with a 1:1 gluten-free baking blend—just be sure to check the package instructions on substitution ratios for best results.
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How long does this cake keep fresh?
When wrapped well or stored in an airtight container, the frosted cake stays moist and fresh for about 3 to 4 days at room temperature. Refrigeration can extend life but might dry out the crumb, so I usually avoid it unless your kitchen is warm.
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Can I make this cake in a different pan size?
You can, but keep in mind the baking time will change. If you use a smaller pan, the cake will be thicker and take longer to bake; if a larger pan, it will be thinner and cook faster. Start checking for doneness about 5 minutes before the expected time to avoid overbaking.
Final Thoughts
This Chocolate Mayonnaise Sheet Cake Recipe has truly become one of my go-to crowd-pleasers because it’s simple, forgiving, and delivers that moist, rich chocolate flavor everyone loves. If you’ve never tried mayo in cake before, I promise it’s worth giving it a shot—you might just discover a new favorite trick (like I did!). So next time you need a no-fuss chocolate cake that’s guaranteed to please, whip this up and watch your friends and family ask for seconds.
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 rich and moist Chocolate Mayonnaise Sheet Cake is a delightful treat that uses mayonnaise to create an incredibly tender texture. With a blend of cocoa, cinnamon, and a smooth chocolate-cream cheese frosting, it’s easy to prepare and perfect for gatherings or any chocolate craving.
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 original recipe)
Instructions
- Combine dry ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, 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 lightly dust 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, or until the mixture is very light brown and ribbons form when the beaters are lifted. Reduce speed to low and beat in the mayonnaise until fully combined.
- Add dry ingredients and hot water alternately: Alternately add the flour mixture and hot water to the egg mixture, starting and ending with the flour mixture. Beat on low speed just until each addition is blended; do not overmix.
- Bake cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven at 350°F for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool and frost: Allow the cake to cool completely on a wire rack, which should take about 1 hour. Once cooled, spread the chocolate-cream cheese frosting evenly over the cake.
Notes
- Make sure the cake is completely cool before frosting to prevent the frosting from melting.
- The frosting ingredients were not provided; typically, chocolate-cream cheese frosting includes cream cheese, cocoa powder, butter, powdered sugar, and vanilla.
- Light brown sugar adds moisture and a slight molasses flavor to the cake.
- Mayonnaise replaces oil or butter and ensures a tender crumb due to its oil and egg content.
- For best results, use a heavy-duty mixer to achieve the proper batter consistency.
- You can substitute shortening for butter when greasing if desired, but be sure to flour the pan thoroughly.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
