Chocolate Mayonnaise Sheet Cake Recipe

If you’re searching for a rich, moist, crowd-pleasing dessert that’s also a bit of a fun kitchen hack, you’ve got to try this Chocolate Mayonnaise Sheet Cake Recipe. It sounds a little unusual at first—mayonnaise in a chocolate cake? But trust me, it creates a crazy tender texture that keeps this cake unbelievably moist for days. Once you make it, I promise your family and friends will be begging for the recipe (and “What’s your secret?!”).

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Ingredients You’ll Need

What’s neat about this Chocolate Mayonnaise Sheet Cake Recipe is how everyday ingredients come together to create something rich and decadent. The mayonnaise might seem strange, but it’s actually a brilliant shortcut to a luscious crumb. When shopping, look for quality cocoa powder—unsweetened is best to get that deep chocolate flavor.

• All-purpose flour: The base for structure; I like to spoon and level to avoid packing it too tightly.
• Unsweetened cocoa: Adds that intense chocolate punch; use a good brand for best results.
• Baking soda: Helps the cake rise and become light.
• Ground cinnamon: A subtle spice that gives warmth and depth to the chocolate.
• Table salt: Balances sweetness and enhances flavor.
• Baking powder: Works alongside baking soda for the perfect lift.
• Shortening: Use to grease and flour the pan for easy release.
• Eggs: They bind everything and add richness; large eggs are ideal.
• Light brown sugar: Gives moisture and a slight caramel note.
• Vanilla extract: Adds aromatic sweetness.
• Mayonnaise: The secret ingredient providing fat and tenderness without heaviness.
• Hot water: Unlocks the cocoa’s full flavor and makes the batter easy to mix.

Variations

I love to keep this Chocolate Mayonnaise Sheet Cake Recipe flexible so you can make it your own! Over time, I’ve tried a few tweaks that add fun twists without complicating the process.

• Add Espresso Powder: Mixing in a teaspoon of espresso powder enhances the chocolate intensity without tasting like coffee—I discovered this trick after wanting a richer cake for dinner guests.
• Swap Brown Sugar with Coconut Sugar: If you want a deeper, slightly nuttier flavor and a hint of natural sweetness, coconut sugar works beautifully.
• Make It Gluten-Free: Use a 1:1 gluten-free flour blend. I’ve tested this, and as long as you measure carefully, the cake stays lovely and tender.
• Use Mayonnaise Alternatives: If you don’t have mayo, I’ve tried sour cream or Greek yogurt with good results, though mayo gives the best moist texture.

How to Make Chocolate Mayonnaise Sheet Cake Recipe

Step 1: Mix Your Dry Ingredients with Love

Start by preheating your oven to 350°F. While it warms up, whisk together the flour, unsweetened cocoa, baking soda, ground cinnamon, salt, and baking powder in a bowl. This combo creates the perfect base with just the right balance of leavening and flavor. I like to give the cocoa a good sift with the flour to avoid any lumps—it makes the batter silky smooth later on.

Step 2: Beat Eggs, Sugar, and Vanilla Until Light and Airy

Using a heavy-duty mixer (this part is key for structure), beat the eggs, brown sugar, and vanilla extract at medium-high speed for about three minutes. You’ll notice the mixture turn very light brown and it’ll form ribbons when you lift the beaters—that’s your “perfect” sign. I always have to remind myself not to rush this step because that fluffy texture helps the cake rise beautifully.

Step 3: Add Mayonnaise Gently But Thoroughly

Next, beat in the mayonnaise on low speed just until it’s combined. Don’t worry if it looks a little thick or glossy—that’s completely normal and part of what keeps the cake moist.

Step 4: Alternate Flour Mixture and Hot Water

Now, alternate adding your flour mixture and hot water to the egg/mayo mixture, starting and ending with the flour mixture. Beat at low speed just until blended after each addition, so you don’t overwork the batter. The hot water is key because it intensifies the cocoa flavor and smooths out the batter, making it easier to pour.

Step 5: Bake and Cool

Pour the batter into your well-greased and floured 13×9-inch pan. Bake at 350°F for 30 to 35 minutes. You’ll know it’s done when a wooden pick inserted at the center comes out clean or with just a few moist crumbs. Let the cake cool completely on a wire rack, about an hour, before frosting. I’ve learned the hard way that frosting a warm cake leads to a melty, runny mess—patience really does pay off here!

How to Serve Chocolate Mayonnaise Sheet Cake Recipe

Garnishes

When it comes to garnishes, I usually keep it classic with a thick layer of cream cheese chocolate frosting. The slight tang of cream cheese perfectly balances the sweet, spiced chocolate cake. Sometimes, I sprinkle a few shaved chocolate curls or a dusting of cocoa powder on top just to fancy it up a bit when guests come over.

Side Dishes

I love serving this cake with simple sides like a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, fresh raspberries or sliced strawberries add brightness that cuts through the richness beautifully.

Creative Ways to Present

For birthdays or holidays, I’ve laid this cake out on a pretty platter and topped it with edible flowers or piped swirls of frosting using a star tip. You can also cut it into bite-sized bars and stack them on tiered trays for a fun party spread. The versatility of this sheet cake makes it a super easy option for impressing without stress.

Make Ahead and Storage

Storing Leftovers

One of my favorite things about this Chocolate Mayonnaise Sheet Cake Recipe is how well it holds up leftover. I store slices in an airtight container in the fridge, and the cake stays wonderfully moist and flavorful for up to four days. Sometimes I like to bring it to work as a sweet treat and it never disappoints.

Freezing

If I’m making this cake ahead for an event, I bake and frost it, then freeze it (well wrapped in plastic wrap and foil). When I thaw it overnight in the fridge, the texture comes back like it was freshly baked—deliciously moist with no freezer burn. Just be sure to let it come to room temp before serving for the best flavor.

Reheating

If you want to enjoy leftover cake warm (hello, cozy dessert!), I pop a slice in the microwave for 15-20 seconds. It softens the cake and slightly melts the frosting, making it kinda like an easy chocolate lava experience. Just watch it closely so it doesn’t get too hot and dry out.

FAQs

Final Thoughts

I absolutely love how this Chocolate Mayonnaise Sheet Cake Recipe turns out every time. It’s one of those recipes that surprises you with how simple it is yet delivers huge flavor and extraordinary moisture. Whenever I bring it to gatherings, I always get questions about what makes it so tender and delicious—and I’ll tell you a little secret: it’s the mayo! Give it a try—you’ll enjoy the rich chocolate taste and the effortless joy it brings. If you want a cake that feels homemade, comfort-food cozy, and just plain satisfying, this one’s a winner in my book.

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