Nothing beats the rich, fudgy goodness of this **Chocolate Mayonnaise Sheet Cake Recipe** — it’s surprisingly moist and tender thanks to the mayonnaise, and downright irresistible. It's the kind of cake you'll want to bake again and again, whether for potlucks, celebrations, or cozy weekends at home.
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Why You'll Love This Recipe
I remember the first time I discovered a chocolate cake made with mayonnaise—I was skeptical but then completely hooked. The mayo adds this secret silkiness that regular oil or butter can’t match, giving you a moist crumb without any funky taste.
- Unexpected Moisture Boost: Mayonnaise keeps the cake super soft and perfectly tender every time.
- Simple Ingredients: No need for special replacements—just common pantry staples that come together effortlessly.
- Rich, Deep Chocolate Flavor: The Dutch-process cocoa powder and melted chocolate create a luscious, intense taste you’ll crave.
- Easy Sheet Cake Format: Perfect for feeding a crowd, sharing at events, or slicing up for after-dinner treats.
Ingredients & Why They Work
This cake's magic lies in how its ingredients balance moisture, flavor, and texture so perfectly. Each component plays a vital role, so I'll walk you through why they matter and how to pick the best ones.
- All-purpose flour: The backbone of the cake, providing structure; measure carefully for the best texture—too much flour means a drier cake.
- Dutch processed cocoa powder: Brings deep chocolate notes and a smooth, less acidic flavor compared to natural cocoa.
- Baking powder & baking soda: Work together to give the cake its rise and light crumb without being too dense.
- Instant coffee powder: Enhances the chocolate flavor without tasting like coffee; don’t skip this step even if you’re averse to coffee flavors.
- Mayonnaise: The secret ingredient—adds moisture and richness with a mild tang that brightens the cake.
- Eggs: Bind and enrich the batter, helping with structure and a tender crumb.
- White and brown sugar: Using both adds balanced sweetness and a slight caramel undertone from the brown sugar.
- Vanilla extract: Boosts all the flavors and rounds out the taste beautifully.
- Butter (for frosting and greasing): Adds flavor and helps in achieving creamy frosting texture.
- Semisweet or bittersweet chocolate: Melted into the frosting to amplify richness and give a creamy, glossy finish.
- Powdered sugar: Sweetens the frosting and helps keep it smooth and fluffy.
- Heavy cream: Adds lusciousness and the perfect silky consistency to the frosting.
Make It Your Way
One of the best parts about this Chocolate Mayonnaise Sheet Cake Recipe is how easy it is to tweak to suit your mood or occasion. I’ready always have fun swapping up the frosting or adding mix-ins.
- Variation: I like to swirl in a little peanut butter or cream cheese into half the frosting for a two-tone twist—guests love the surprise!
- Dietary tweaks: For gluten-free, I’ve replaced all-purpose flour with a 1:1 GF flour without losing much in texture.
- Seasonal changes: Adding chopped nuts, dried cherries, or orange zest can give this cake a fresh update for holidays.
Step-by-Step: How I Make Chocolate Mayonnaise Sheet Cake Recipe
Step 1: Prep and dry mix magic
First, preheat your oven to 350°F (180°C) and grease your 9x13-inch pan with butter—this prevents sticking and adds a little extra flavor along the edges. Next, whisk together the flour, cocoa, baking powder, baking soda, and salt in a bowl until everything is evenly combined. This step ensures an even rise and smooth chocolate flavor throughout.
Step 2: Coffee infusion and creamy sweetness
While the dry ingredients hang out, dissolve instant coffee powder in hot water—this is a game-changer for depth in chocolate flavor, don’t skip it. In a separate large bowl, beat the mayonnaise with white and brown sugars until pale and creamy; you’ll notice the texture already starts looking like something special here.
Step 3: Eggs, vanilla, and the gradual mix
Add eggs one by one to your mayo-sugar mixture, beating well after each addition and scraping down the sides so nothing is missed. Stir in vanilla extract for that warm, fragrant backdrop. Then add the dry ingredients and coffee in parts—half the dry mix with half the coffee, beat, then repeat. This gentle incorporating avoids a tough batter and keeps things tender.
Step 4: Bake and cool
Pour the batter into the prepared pan and bake for about 28-30 minutes. Test by inserting a toothpick in the center—it should come out with some sticky chocolate crumbs, not clean or wet batter. Let the cake cool completely on a rack; frosting a warm cake is a recipe for a messy meltdown!
Step 5: Making the luscious frosting
Melt your chopped chocolate in short bursts in the microwave, stirring to smooth. Meanwhile, beat the butter until fluffy, then add powdered sugar slowly, beating on low then high speed to whip it light. Add cocoa powder and beat thoroughly. Finally, add the cream and cooled melted chocolate, combining everything into a rich, silky frosting. Chill it in the fridge for about 10 minutes to thicken before spreading.
Step 6: Frost and serve
Spread the frosting generously over your cooled cake, creating pretty swirls or waves with a spatula or spoon back. Then slice up portions for your eager taste testers. Trust me, this cake disappears fast once people get a taste!
Top Tip
Over the years of making this Chocolate Mayonnaise Sheet Cake Recipe, I've learned some simple tips that really make the process smoother and the cake more delicious.
- Measure Accurately: Use a kitchen scale for flour and cocoa powder to avoid dry or dense cake issues — it makes a big difference in texture.
- Don't Skip the Coffee: Even if you're not a coffee fan, the dissolved instant coffee powder boosts chocolate flavor without adding a coffee taste.
- Cool Completely Before Frosting: Patience here prevents your frosting from melting and sliding off, keeping your cake look Instagram-worthy.
- Whip the Frosting Well: Beat the butter and sugar long enough until fluffy, it gives your frosting a light texture that spreads beautifully.
How to Serve Chocolate Mayonnaise Sheet Cake Recipe
Garnishes
I usually keep garnishes simple—the richness of this cake stands on its own. A sprinkle of flaky sea salt or chopped toasted pecans on top adds a nice contrast. Sometimes, I throw on fresh raspberries or a few strawberry halves for a bright pop of color and flavor that balances the chocolate intensity.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream when serving. For a lighter touch, a fresh fruit salad or even a simple cup of strong coffee complements the richness and keeps the palate refreshed.
Creative Ways to Present
For birthdays or special gatherings, I've arranged the cake on a wooden board, topped with edible flowers or chocolate curls. I’ve also cut it into fun shapes using cookie cutters before serving to kids. Layering the cake with fresh cream and berries creates an elegant trifle variation too!
Make Ahead and Storage
Storing Leftovers
Once baked, I keep the cake covered in the pan with plastic wrap at room temperature if eating within a day. Otherwise, refrigeration for up to a week works well, but remember to let it come back to room temp before slicing to soften the frosting.
Freezing
I’ve frozen slices wrapped tightly in plastic and foil with great success. Just thaw them overnight in the fridge and then bring to room temperature before serving. The texture stays surprisingly moist and the chocolate flavor stays intact.
Reheating
If you want to warm up a slice, a quick zap in the microwave (10-15 seconds) revives the softness without melting the frosting too much. This is perfect when you want that fresh-baked feeling late in the week!
Frequently Asked Questions:
While coffee enhances the chocolate flavor remarkably, you can omit it if desired. Just substitute the hot coffee with an equal amount of hot water. Keep in mind that the coffee does amplify the chocolate notes, so skipping it might result in a slightly less intense flavor.
Mayonnaise may seem unusual in a cake, but it's a fantastic source of moisture and fat, which keeps the cake incredibly tender and soft. Since it’s made from eggs and oil, it replaces butter or oil without compromising flavor, making the cake rich but not greasy.
Stored covered tightly, the unfrosted cake will last about 1 day at room temperature or up to 7 days in the fridge. Once frosted, keep it refrigerated and consume within 3 days for the best texture and taste. Allow it to warm to room temperature before serving for softness.
Absolutely! I recommend swapping the all-purpose flour for a good quality 1:1 gluten-free baking flour blend. The texture turns out just as moist and tender, and the flavor remains fantastic. Be sure to check that other ingredients, like your cocoa powder, are gluten-free certified if needed.
Final Thoughts
This Chocolate Mayonnaise Sheet Cake Recipe holds a special place in my kitchen arsenal—it’s that steady, always-delightful cake that makes any day better. Once you try it, I’m sure you’ll be passing the recipe to friends and family, just like I do. So grab your ingredients, follow these steps, and enjoy the decadence that’s surprisingly simple and utterly satisfying!
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Chocolate Mayonnaise Sheet Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and rich Chocolate Mayonnaise Sheet Cake is an easy-to-make dessert perfect for any occasion. Using mayonnaise instead of butter or oil creates a velvety texture, while the chocolate and instant coffee intensify the chocolate flavor. Topped with a luscious cocoa and chocolate buttercream frosting, this cake is both indulgent and surprisingly simple to prepare.
Ingredients
For the Cake
- Butter, for greasing the pan
- 2 cups (242g) all-purpose flour
- 1 cup (120g) unsweetened Dutch processed cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup (177ml) hot water
- 2 tablespoons (30g) instant coffee powder or instant espresso powder
- 2 large eggs
- 1 cup (220g) sugar
- ½ cup (100g) brown sugar, lightly packed
- 1 cup (260g) mayonnaise
- 1 tablespoon vanilla extract
For the Frosting
- ½ cup (80g) finely chopped semisweet or bittersweet chocolate
- ½ cup (113g) unsalted butter
- 2 tablespoons (30g) unsweetened Dutch processed cocoa powder
- 1 cup (130g) powdered sugar
- ½ cup heavy cream
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (180°C). Brush a 9x13-inch baking pan lightly with butter and set aside to prevent sticking.
- Mix dry ingredients: In a medium bowl, sift or stir together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. Set this aside.
- Dissolve coffee: In a glass measuring cup, combine the instant coffee powder with the hot water and stir until fully dissolved. Set aside to cool slightly.
- Beat mayonnaise and sugars: Using an electric mixer, beat the mayonnaise, white sugar, and brown sugar in a large mixing bowl until the mixture becomes pale and creamy.
- Add eggs and vanilla: Add the eggs one at a time to the mixture, beating well after each addition. Scrape down the bowl sides with a spatula periodically. Add the vanilla extract and mix to combine.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in three parts. Add the first third of dry ingredients along with half the coffee mixture and gently beat until combined. Repeat with the second third of the dry ingredients and the rest of the coffee. Finally, add the last third of the dry ingredients and mix well. The batter should be smooth and neither too stiff nor runny.
- Bake the cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven at 350°F (180°C) for 30 minutes or until a toothpick inserted into the center comes out with moist chocolate crumbs but no wet batter. Allow the cake to cool completely before frosting.
- Make the frosting - melt chocolate: Place the finely chopped chocolate in a small microwave-safe bowl and melt in 20-second intervals, stirring between each, until smooth and fully melted (about 40 to 70 seconds). Set aside to cool slightly.
- Beat butter and sugar: In a large bowl, use an electric mixer to cream the unsalted butter until fluffy. Gradually add powdered sugar starting on low speed, then increase to high speed and beat for 2 to 3 minutes until well combined.
- Add cocoa powder: Mix in the cocoa powder and beat until smooth, scraping down the sides of the bowl as needed for an even consistency.
- Add cream and melted chocolate: Pour the heavy cream and cooled melted chocolate into the frosting and beat well until fully incorporated. Chill the frosting in the refrigerator for 10 minutes to thicken slightly before using.
- Frost the cake: Spread the frosting evenly over the cooled cake using a spatula or spoon, creating decorative swirls if desired.
- Serve and store: Slice and serve the cake. Store the unfrosted cake, covered with plastic wrap, at room temperature for up to 1 day or refrigerate for up to 7 days. Once frosted, refrigerate for up to 3 days. Allow the cake to come to room temperature before slicing to soften the frosting.
Notes
- Use Dutch processed cocoa powder for a smoother, less acidic chocolate flavor.
- If you don't have instant coffee powder, you can omit it or substitute with strong brewed coffee.
- Mayonnaise provides moisture and richness but avoid using flavored mayonnaise; use the classic kind.
- Ensure the melted chocolate for the frosting is cooled slightly before mixing to prevent melting the butter.
- You can store this cake in the refrigerator for up to 7 days unfrosted and up to 3 days frosted; bring to room temperature before serving.
- For a dairy-free version, substitute butter with a plant-based butter and use a dairy-free mayonnaise and cream alternative.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
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