Description
This Chocolate Mayonnaise Sheet Cake is a rich and moist dessert perfect for any occasion. Using mayonnaise in the batter adds extra moisture and tenderness, resulting in a luscious and velvety cake. Topped with a creamy chocolate-cream cheese frosting, this sheet cake is both easy to make and irresistibly delicious.
Ingredients
Scale
Cake
- 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
- Shortening (for greasing the 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
- Chocolate-cream cheese frosting (quantity as preferred to frost cake)
Instructions
- Combine dry ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, unsweetened cocoa, baking soda, cinnamon, salt, and baking powder until well combined.
- Prepare pan: Grease a 13- x 9-inch baking pan with shortening, then lightly flour it to prevent sticking.
- Make batter: Using a heavy-duty electric stand mixer fitted with a paddle attachment, beat the eggs, light brown sugar, and vanilla at medium-high speed for about 3 minutes or until the mixture is very light brown and ribbons form when you lift the beater.
- Add mayonnaise: Lower the mixer speed to low and beat in the mayonnaise just until combined, ensuring the mixture is smooth.
- Combine dry and wet ingredients: Alternately add the flour mixture and hot water to the egg mixture, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition—do not overmix.
- Bake cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool and frost: Allow the cake to cool completely on a wire rack, approximately 1 hour. Once cooled, spread the chocolate-cream cheese frosting evenly over the top of the cake.
Notes
- Ensure the hot water is just heated, not boiling, to maintain batter consistency.
- Mayonnaise adds moisture; do not substitute with other fats or oils for the same texture.
- For best results, use a heavy-duty mixer to achieve proper aeration in the batter.
- Let the cake cool completely before frosting to prevent melting.
- You can prepare the frosting while the cake is baking and cooling.
Nutrition
- Serving Size: 1 slice (1/15 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
