Moist Chocolate Mayonnaise Sheet Cake Recipe

If you’re on the hunt for a cake that’s ridiculously moist, delightfully chocolatey, and surprisingly easy to whip up, then you’re going to adore this Moist Chocolate Mayonnaise Sheet Cake Recipe. It might sound a little unconventional to use mayonnaise in a cake, but trust me, it adds a velvet-smooth texture that regular oil or butter just can’t match. I stumbled upon this gem years ago, and ever since, it’s been my go-to for potlucks, birthdays, or any time I want to impress without fuss.

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Ingredients You’ll Need

Each ingredient in this Moist Chocolate Mayonnaise Sheet Cake Recipe plays a starring role—not just for flavor, but for texture and balance. I always recommend using good-quality cocoa powder here, as it really makes the chocolate pop. Also, the light brown sugar contributes a subtle hint of caramel that pairs beautifully with the cinnamon.

• All-purpose flour: This is the sturdy base that holds everything together—measuring carefully ensures that your cake won’t turn out too dense.
• Unsweetened cocoa powder: I like using Dutch-processed for a deeper chocolate flavor, but natural cocoa works fine too.
• Baking soda: This is the key leavening ingredient to help the cake rise nicely.
• Ground cinnamon: Adds a warm, cozy touch that elevates chocolate beyond ordinary.
• Table salt: Just a pinch — it highlights all the sweet and chocolatey notes.
• Baking powder: Helps with a gentle lift to keep the cake light.
• Shortening: Used for greasing the pan; it prevents sticking and promotes that perfect crust.
• Large eggs: They provide structure and richness—make sure they’re at room temperature for the best mix.
• Light brown sugar: The packed sugar adds moisture and subtle molasses flavor.
• Vanilla extract: A splash of this rounds out the flavors and adds depth.
• Mayonnaise: The secret superstar—its oil and egg combo create that uniquely moist crumb.
• Hot water: Adds moisture and helps blend the cocoa and dry ingredients smoothly.

Variations

I love how adaptable this Moist Chocolate Mayonnaise Sheet Cake Recipe is. Depending on your vibe or dietary needs, you can tweak it up and still get amazing results. Feel free to get creative with different frostings or add-ins — it’s a canvas for your chocolate dreams!

• Add espresso powder: When I first tried adding a teaspoon of instant espresso powder, it intensified the chocolate flavor without tasting like coffee at all. Totally worth it!
• Swap mayo for Greek yogurt: For a lighter twist, I’ve replaced mayonnaise with Greek yogurt and honestly didn’t miss a beat in moisture or taste.
• Frosting variations: While the classic chocolate-cream cheese frosting is dreamy, I’ve also gone for a simple ganache or even a dusting of powdered sugar for a less sweet option.
• Gluten-free version: Using a gluten-free flour blend works surprisingly well here—just make sure it includes xanthan gum for structure.

How to Make Moist Chocolate Mayonnaise Sheet Cake Recipe

Step 1: Whisk Together the Dry Ingredients

Preheat your oven to 350°F and grab a medium bowl. Combine the flour, cocoa powder, baking soda, cinnamon, salt, and baking powder. Whisk them thoroughly to distribute everything evenly. This simple step might seem minor, but it ensures your cake bakes uniformly without any bitter spots of cocoa or uneven rising.

Step 2: Prep Your Pan Like a Pro

I swear by greasing my 13×9-inch pan with shortening and then lightly dusting with flour. This double layer trick means the cake slides out cleanly every time, saving you from the dreaded sticky edges.

Step 3: Beat the Eggs, Sugar, and Vanilla Until Velvety

This is the fun part. Use a heavy-duty stand mixer if you have one (makes life easier). Beat the eggs, brown sugar, and vanilla extract on medium-high speed for about 3 minutes. What you’re after is a mixture that’s light brown and thick enough that when you lift the beaters, it leaves ribbons — this means you’ve incorporated plenty of air for a fluffy cake.

Step 4: Mix in Mayonnaise Gently

Turn your mixer to low speed and add the mayonnaise. Don’t worry—it might look puzzling at first, but the mayo dissolves into the batter and adds tremendous moisture and richness. Mixing slowly prevents splattering and keeps everything smooth.

Step 5: Alternate Adding Dry Mix and Hot Water

Add the flour mixture to the egg-mayo batter in thirds, alternating with hot water, beginning and ending with the flour. After each addition, beat just until blended. This alternating method ensures the batter stays smooth without overmixing, which could make your cake tough—something I learned the hard way!

Step 6: Bake and Cool

Pour the batter into your prepared pan and bake at 350°F for 30 to 35 minutes. You’ll want to test doneness by inserting a wooden pick in the center—it should come out clean or with just a few moist crumbs, never wet batter. Once out of the oven, cool the cake completely on a wire rack (about an hour) before frosting to avoid any melty mishaps.

How to Serve Moist Chocolate Mayonnaise Sheet Cake Recipe

Garnishes

I usually stick to the classic Chocolate-Cream Cheese Frosting—it’s rich, tangy, and complements the deep chocolate flavor perfectly. Sometimes I sprinkle a little flaky sea salt on top to enhance the chocolate’s complexity. Fresh raspberries or a handful of chopped nuts add a pretty and tasty pop, especially when serving guests.

Side Dishes

This cake pairs wonderfully with a simple dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling indulgent. For drinks, a bold coffee or a glass of milk really highlight the cake’s flavors.

Creative Ways to Present

For celebrations, I’ve dressed up this sheet cake by cutting it into fun shapes with cookie cutters or layering it with fresh fruit between slices to make a trifle. Another favorite is serving it with drizzles of salted caramel or espresso glaze for a fancy café-style twist.

Make Ahead and Storage

Storing Leftovers

After frosting, I store the cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. If your kitchen is warm, the fridge is fine, just bring slices back to room temp before eating for the best texture.

Freezing

I’ve frozen unfrosted slices wrapped in plastic and foil for up to 3 months. When ready to enjoy, I thaw them overnight in the fridge and frost just before serving. This trick has saved me on busy days when I want homemade dessert without the last minute hustle.

Reheating

If you want a warm slice, I pop it in the microwave for about 15-20 seconds. Be cautious not to overheat, or it dries out. Pairing warm cake with cold cream cheese frosting is such a delicious contrast!

FAQs

Final Thoughts

This Moist Chocolate Mayonnaise Sheet Cake Recipe is one of those magic tricks that’s simple yet impressive every time it comes out of the oven. It’s perfect when you want your chocolate fix to be rich and indulgent, but still super moist and tender—something I think every chocolate lover deserves to experience at least once. So go ahead, give it a whirl, and don’t be surprised when this cake becomes your family’s new favorite dessert. Trust me, you’re going to want seconds!

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