The Magic Behind Mayonnaise Cake
Using mayonnaise in cake batter might seem unconventional, but this creamy condiment—an emulsion of oil and water stabilized by lecithin from egg yolks—creates an incredibly moist and fudgy dessert. The addition of strong black coffee further amplifies the rich chocolate flavor, making each bite a delightful experience.
As a devoted fan of mayonnaise, I find joy in dishes that incorporate it—be it deviled eggs, macaroni salad, or classic tomato sandwiches. One of my favorite treats is mayonnaise cake—a nostalgic dessert known for its tender crumb and deep chocolate taste. With simple ingredients like flour, cocoa powder, sugar, and a few pantry staples on hand, this decadent cake is my go-to when I’m low on eggs or craving something sweet late at night.
A Brief History of Chocolate Mayonnaise Cake
While many attribute the invention of mayonnaise cake to Hellmann’s in 1937, one can trace its roots back even further. An early recipe appeared in the March 1927 edition of the Oakland Tribune; intriguingly, it instructed readers to whip up their own mayonnaise using just one egg and half a cup of vegetable oil before adding it to their batter.
Hellmann’s later popularized this unique dessert through their 1937 booklet titled Cakes and Cookies With Personality, featuring a recipe from Mrs. Paul Price—the wife of a General Foods sales executive. Although not the first to create such a cake, Hellmann’s effectively marketed it as an easy way to bake without eggs or shortening during times when these ingredients were scarce due to rationing during World War II—and more recently during pandemic-related shortages.
Why Mayonnaise Makes Chocolate Cake Better
In my recipe below, full-fat mayonnaise contributes both moisture and richness. The natural acidity found in cocoa powder combined with vinegar present in mayo activates baking soda for leavening while enhancing flavors through salt content. It’s essential to use plain mayonnaise; flavored varieties can alter your cake’s taste significantly.
The unique emulsion properties allow for an exceptionally fudgy texture with remarkable moisture retention: lecithin keeps everything emulsified so that fat distributes evenly throughout the batter. This process coats flour particles effectively which limits gluten formation resulting in an irresistibly tender crumb perfect for serving with just powdered sugar dusting—or as an ideal base for frosting or hot fudge sauce!
Elevate Your Chocolate Flavor with Coffee
Many traditional recipes call for water as part of the liquid component; however I recommend substituting strong black coffee instead! This not only enhances but also deepens your chocolate flavor profile without imparting any noticeable coffee taste—even if brewed double-strength!
Chocolate Mayonnaise Cake Recipe
Ingredients:
For the Cake:
- Nonstick cooking spray
- 320g all-purpose flour (2 1/2 cups), plus extra for dusting
- 60g unsweetened natural cocoa powder (3/4 cup)
- 250g granulated sugar (1 1/4 cups)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 300ml strong black coffee (10 fluid ounces), heated
- 300g full-fat mayonnaise (1 cup)
- 1 teaspoon vanilla extract
For Frosting:
- 200g unsalted butter (about14 tablespoons), softened -40g cocoa powder (1/2 cup), sifted -420 g confectioners’ sugar (3¾ cups), sifted -2 tablespoons whole milk -1 teaspoon vanilla extract
Instructions:
For the Cake:
Preheat your oven to 350°F (175°C) after adjusting rack position accordingly. Grease a 9×13 inch pan using nonstick spray then dust lightly with flour.
In one bowl sift together flour & cocoa along with sugar & dry leaveners until well mixed. In another bowl whisk together hot coffee mayo & vanilla until frothy (~20 seconds). Combine wet/dry mixtures gently until no dry spots remain (~30 seconds). Don’t overmix!
Pour into prepared pan & bake until tester comes out clean (~35–38 minutes). Cool completely on wire rack before frosting (~90 minutes).
For Frosting:
Beat softened butter at medium-high speed till creamy (~30 seconds). Gradually add confectioners’ sugar followed by cocoa milk & vanilla mixing thoroughly before increasing speed again till fluffy (~3 minutes).
Spread frosting generously over cooled cake slices serve immediately!
Special Equipment Needed:
A 9×13 inch baking pan, whisk , flexible spatula , stand mixer or hand mixer will be helpful here!
Notes:
Feel free substitute regular mayo with vegan options—but note they may yield lighter textures than traditional versions! Avoid reduced-fat varieties which could lead dense results lacking flavor depth overall…
Storage Tips:
Frosted cakes can be wrapped loosely stored refrigerated up-to three days allowing them return room temperature prior consumption while unfrosted ones freeze well too lasting three months if properly wrapped!