Description
A moist and rich Chocolate Mayonnaise Sheet Cake that uses mayonnaise in the batter to create a tender crumb without adding extra oil. This easy-to-make cake features a perfectly balanced blend of cocoa and cinnamon, topped with a luscious chocolate-cream cheese frosting, making it a crowd-pleaser for any occasion.
Ingredients
Scale
Cake Ingredients
- 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 and flouring 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 (recipe or pre-made, quantity as needed for frosting a 13×9 inch cake)
Instructions
- Combine dry ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, ground cinnamon, table salt, and baking powder until fully combined.
- Prepare pan: Grease a 13- x 9-inch baking pan thoroughly with shortening, then lightly flour it to prevent sticking.
- Make batter: Using a heavy-duty electric stand mixer, beat the eggs, light brown sugar, and vanilla extract on medium-high speed for about 3 minutes, or until the mixture turns very light brown and forms ribbons when the beaters are lifted. Add the mayonnaise and beat at low speed just until combined.
- Add dry ingredients and hot water: 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 to avoid overmixing the batter.
- Bake cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven at 350°F (175°C) for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool and frost: Allow the cake to cool completely on a wire rack (about 1 hour). Once cooled, spread the chocolate-cream cheese frosting evenly over the cake.
Notes
- Ensure the batter is not overmixed after adding the flour and water to keep the cake light and tender.
- Mayonnaise in the recipe helps keep the cake moist without adding extra oil.
- Use room temperature eggs for best mixing results.
- If you don’t have shortening, you can use butter or non-stick spray to grease the pan.
- The chocolate-cream cheese frosting can be homemade or store-bought; adjust quantity according to preference.
- Check the cake a few minutes before the minimum baking time to avoid overbaking.
Nutrition
- Serving Size: 1 slice (1/13th of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
