CHOCOLATE MAYONNAISE CAKE IS A MOIST CHOCOLATE CAKE IN A 9×13 PAN WITH CHOCOLATE BUTTERCREAM FROSTING. ONE OF MY FAVORITE RECIPES FROM GRANDMA!
Chocolate Mayonnaise Cake is sometimes touted as “cake without eggs,” which I find to be hilarious. Mayonnaise made with eggs. It’s primary ingredient is egg. This cake is made with eggs, just in a different form.
But wait until you hear about my mistake. While making the video for this amazingly moist chocolate cake, I accidentally added two eggs. I guess I’m so accustomed to cake needing eggs that I didn’t even think about and in they went! The good news is that it didn’t screw up the cake at all. It was still light, fluffy and perfectly soft, just a sat a little higher. Ha!
As a child I hated mayonnaise. Despised it. I would get SO upset if accidentally came on my food. So imagine my surprise when I caught a glimpse of my most beloved cake being made and it contained, gasp, mayonnaise!!
Grandma’s Chocolate Mayonnaise Cake
Chocolate Mayonnaise Cake is a moist chocolate cake in a 9×13 pan with chocolate buttercream frosting. One of my favorite recipes from Grandma!
Author: Jessica at Savory Experiments
2eggs, optional (read above)
Best Chocolate Frosting
Preheat oven to 375 degrees. Coat a 9×13 baking pan with cooking spray. Set aside.
Sift or whisk together flour, baking soda and cocoa powder. Set aside.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together water, sugar, mayonnaise, eggs (optional) and vanilla.
Slowly add dry ingredients, mixing well after each addition.
Mix dry ingredients and wet ingredients in separate bowls. Slowly add the dry ingredients to the wet, mixing while you add them.
Pour into prepared 9×13 baking dish.
Bake for 30 minutes or until it passes the toothpick test. Allow to cool completely.