I have to admit, the thought of using mayonnaise in a cake was a little off-putting to me. But when I thought about what mayonnaise is made of, it made complete sense! Oil, eggs and a little bit of acid. The basic ingredients in a mayo. A perfect ingredient to add if you love a light, fluffy and most important – a flavorful moist cake. It’s also made with simple ingredients that you will most likely already have on hand.
I get requests for this cake all of the time. So delicious on it’s own it really doesn’t need to be frosted. Maybe some ice cream on the side, especially when served with a warm piece of cake. It’s heavenly!!!
It’s easy to make, it just requires a few steps, but they’re easy! I’ll walk you through how I make this wonderful cake.
Preheat oven to 350
Butter a 9×13 baking dish – I prefer ceramic or stoneware. Glass works well, too.
- 2 cups all-purpose flour
- 2/3 cup unsweetened 100% cocoa powder
- 1 1/4 tsp baking soda
- 1/4 tsp baking powder
- 3 large eggs, at room temperature
- 1 2/3 cups sugar
- 2 tsp pure vanilla extract
- 1 cup real mayonnaise
- 1 1/3 cup water
- 1 Tbsp espresso powder
In a medium sized bowl, combine the flour, cocoa, baking soda & baking powder. Use a whisk to evenly incorporate the ingredients. Set aside.
Using a 1 cup dry measuring cup, get the mayonnaise and set aside.
Using a 2 cup wet measuring cup, pour in 1 1/3 cup of water and add espresso powder. Stir to combine. You can also use strong coffee that’s been cooled.
In a large mixing bowl add eggs, sugar and vanilla. Using a hand mixer, mix on high for 3 minutes. This is where you will be combining all of the ingredients to make the cake, so make sure you are using a large bowl.
Add the mayo and mix on low for 1 minute.
So now you have to start incorporating the dry ingredients and the coffee. You’ll need to do this in steps. 3 steps with the flour. 2 steps with the coffee. Starting with the dry ingredients and ending with the dry ingredients.
So, slowly pour in 1/3 of the dry ingredients into the bowl of wet ingredients. Turn the mixer on medium and let everything combine.
Pour in half of the coffee and continue to mix until incorporated.
Add another 1/3 of the dry ingredients. Mix until combined.
Add the remaining coffee, continue mixing.
Finish with the last of the dry ingredients. Make sure the mixture is nice and smooth. It will be a thin batter.
Slowly pour the batter into the buttered 9×13 ceramic baking dish. I like to lift the dish and lightly bang it on the counter of few times to help get air bubbles out.
Place in the center of preheated 350 degree oven. Bake for 42 minutes or until a toothpick comes out of the middle of the cake nice and clean.
Depending on the type of bake ware you are using, the timing will be sure to differ.
If you are using metal, it won’t take as long, so start checking the cake around 30 minutes.
My favorite way to enjoy this cake is warm, with ice cream and a drizzle of hot fudge. Oh.My. Yum.