Have you tried a mayonnaise cake? Chocolate Mayonnaise Cake is a very old-fashioned recipe that was likely in your grandmother’s recipe box. My best friend’s mom often made this cake when we were growing up.
I remember the first time she told me it was a “mayonnaise cake.” I’m certain that I stared at her like she was crazy. Luckily, it turned out to be a fantastic chocolate cake!
Chocolate Mayonnaise Cake
As it turns out, adding mayo to a cake isn’t as crazy as your likely first thought. It makes a lot of sense. After all, mayonnaise is simply oil and egg, so it’s nothing unusual in a cake. It just might sound a little crazy at first.
In fact, the mayonnaise is your egg and oil so you won’t even find them in the needed ingredients. If you ever find yourself without eggs and want to make a cake or quick bread three heaping teaspoons of mayonnaise can substitute for one egg.
When I stumbled on this recipe in an old church cookbook, having heard about it but never trying it myself I had to give it a whirl.
I like to serve this cake topped with a simple whipped cream topping. The easy-to-make frosting is a perfect match for this very simple cake. Topped with strawberries it such a treat.
In a large mixing bowl, beat the cream with the whisk attachment of an electric mixer until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.
After icing you will want to store any leftovers in the refrigerator, if you have any that is.
Mayonnaise Cake Recipe
- Preheat the oven to 350°F. Combine the sugar, mayonnaise, water, vanilla, and cocoa until dissolved. Add the flour and baking soda. Stir again until thoroughly combined.
- Pour into a 9×13 pan or (2) well-greased 8-inch round cake pans. Bake the 9×13 pan for 25-30 minutes, or bake the round cake pans for 24-28 minutes.
- Test cakes for doneness and remove from the oven as soon as a toothpick comes out clean. Cool completely before frosting or sprinkling with powdered sugar.
Whipped Cream Topping
- In a large mixing bowl, beat the cream with the whisk attachment of an electric mixer until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.
Old Fashioned Recipes
I love the nostalgia of old fashioned recipes. Whether handed down through families or in old church cookbooks, it is kind of sad to see that tradition has gone by the wayside.
Rhubarb Pie is tangy-sweet with a classic custard-style base, it’s based on a recipe passed down from my great-grandma.
There is a recipe for Colorado Peach Cream Pie in one of our church cookbooks that I love to make. Amish Sugar Cookies is another classic recipe that shows up in a lot of cookbooks.
I love looking through the Church Cookbook Classics from Mary, Iowa Farmgirl. So many stories and memories.
Chocolate Mayonnaise Cake
Ingredients
- 1 cup sugar
- 1 cup mayonnaise
- 1 cup boiling water
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- 2 cups all-purpose flour
- 2 teaspoons baking soda
Optional Whipped Cream Topping
- 2 cups heavy cream
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F. Combine the sugar, mayonnaise, water, vanilla, and cocoa until dissolved. Add the flour and baking soda. Stir again until thoroughly combined.
- Pour into a 9×13 pan or (2) well-greased 8-inch round cake pans. Bake the 9×13 pan for 25-30 minutes, or bake the round cake pans for 24-28 minutes.
- Test cakes for doneness and remove from the oven as soon as a toothpick comes out clean. Cool completely before frosting or sprinkling with powdered sugar.
Whipped Cream Topping
- In a large mixing bowl, beat the cream with the whisk attachment of an electric mixer until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.
Nutrition
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