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Chocolate Mayonnaise Sheet Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 73 reviews
  • Author: Sophie
  • 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

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 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Frost the cake: Spread the frosting evenly over the cooled cake using a spatula or spoon, creating decorative swirls if desired.
  13. 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

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