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Chocolate Mayonnaise Sheet Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 80 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This rich and moist Chocolate Mayonnaise Sheet Cake combines the unique ingredient of mayonnaise to create a deeply chocolatey and luscious dessert. The cake is baked in a 9x13-inch pan and topped with a creamy chocolate frosting made from melted chocolate, butter, cocoa powder, powdered sugar, and heavy cream. Perfect for gatherings or an indulgent treat, this recipe is easy to prepare with straightforward steps and yields a tender and decadent sheet cake.

Ingredients

Scale

For the Cake

  • Butter, for greasing the pan
  • 2 cups (242g) all-purpose flour
  • 1 cup (120g) unsweetened Dutch processed cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (177ml) hot water
  • 2 tablespoons (30g) instant coffee powder or instant espresso powder
  • 2 large eggs
  • 1 cup (220g) sugar
  • 1/2 cup (100g) brown sugar, lightly packed
  • 1 cup (260g) mayonnaise
  • 1 tablespoon vanilla extract

For the Frosting

  • 1/2 cup (80g) finely chopped semisweet or bittersweet chocolate
  • 1/2 cup (113g) unsalted butter
  • 2 tablespoons (30g) unsweetened Dutch processed cocoa powder
  • 1 cup (130g) powdered sugar
  • 1/2 cup heavy cream

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Brush a 9x13-inch sheet pan with butter and set aside for the cake batter.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Stir well to evenly distribute all dry components and set this mixture aside.
  3. Dissolve Instant Coffee: In a glass measuring cup, mix the instant coffee powder with hot water until completely dissolved. Set this aside for later use.
  4. Cream Mayonnaise and Sugars: Using an electric mixer, beat the mayonnaise, white sugar, and brown sugar together in a large bowl until the mixture becomes pale and creamy.
  5. Add Eggs and Vanilla: Add eggs one at a time to the mayonnaise mixture, beating well after each addition. Scrape down the sides of the bowl as needed. After the eggs, pour in the vanilla extract and beat until incorporated.
  6. Combine Wet and Dry Ingredients: Add the dry ingredients in three portions, alternating with the dissolved coffee liquid. Start with one third of the dry mix plus half of the coffee, beat until combined, then repeat for the next third and remaining coffee. Finally, mix in the last third of dry ingredients. The batter should be smooth, neither stiff nor runny.
  7. Bake the Cake: Pour the batter into the prepared sheet pan and bake at 350°F (180°C) for 30 minutes. Check doneness by inserting a toothpick in the center — it should come out with moist chocolate crumbs but no wet batter. Cool the cake completely before frosting.
  8. Melt Chocolate for Frosting: Place chopped chocolate in a microwave-safe bowl and melt using 20-second intervals, stirring each time, until smooth. This will take about 40 to 70 seconds total. Let the melted chocolate cool slightly.
  9. Prepare Frosting Base: Beat the unsalted butter in a large bowl until creamy and fluffy. Gradually add powdered sugar on low speed, then increase to high and beat for 2 to 3 minutes for a smooth texture.
  10. Add Cocoa Powder: Add the cocoa powder to the butter and sugar mixture and beat until fully combined, scraping down the bowl as needed.
  11. Incorporate Cream and Chocolate: Add the heavy cream and the cooled melted chocolate to the frosting mixture. Beat until smooth and uniform. Chill the frosting in the fridge for 10 minutes to set before using.
  12. Frost the Cake: Spread the frosting over the cooled cake using a spatula. Create decorative swirls or patterns as desired.
  13. Serve and Store: Slice and serve the cake. After baking, store the cake covered with plastic wrap at room temperature for 1 day or refrigerated for up to 7 days. Once frosted, the cake can be refrigerated for 3 days but should be brought to room temperature before slicing to soften the frosting.

Notes

  • Using mayonnaise in the batter keeps the cake moist and tender without adding a noticeable taste of mayo.
  • If you don't have Dutch processed cocoa powder, natural cocoa powder can be substituted but the texture may differ slightly.
  • Instant coffee enhances the chocolate flavor but can be omitted if preferred; use hot water alone instead.
  • Ensure the melted chocolate for the frosting is cooled slightly to avoid melting the butter mixture when combined.
  • The cake is best served at room temperature to enjoy the ideal frosting texture.
  • Storage instructions ensure freshness: un-frosted cake keeps longer at room temperature or refrigerated; frosted cake is refrigerated but should rest before serving.

Nutrition

  • Serving Size: 1 slice
  • Calories: 390 kcal
  • Sugar: 38 g
  • Sodium: 210 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 55 mg

Find it online: https://creamypot.com/chocolate-mayonnaise-sheet-cake-recipe/