There’s something nostalgic and downright irresistible about a sheet cake that’s rich, moist, and perfectly chocolatey. This Chocolate Mayonnaise Sheet Cake Recipe might sound unusual at first, but trust me—it’s a total game-changer. The mayonnaise keeps the cake incredibly tender while the frosting is lusciously smooth. Let me tell you why it’s worth adding to your baking rotation.
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Why You'll Love This Recipe
I’ve made many chocolate cakes in my kitchen, but this Chocolate Mayonnaise Sheet Cake Recipe stands out because it combines simplicity with a texture so moist it’s like biting into a velvet cloud of chocolate. Plus, the coffee-infused cocoa deepens the flavor, making it irresistible whether it’s a casual family dessert or a special occasion.
- Unbelievably Moist Texture: Thanks to the mayonnaise, this cake stays tender and rich without being greasy or heavy.
- Deep Chocolate Flavor: Using Dutch-processed cocoa and instant coffee powder layers in a complex cocoa richness you don’t find in every chocolate cake.
- Easy to Make: You don’t need any fancy equipment or complicated techniques—just a mixing bowl and a pan.
- Decadent, Smooth Frosting: The combination of melted chocolate and cocoa powder creates a luscious finish that’s rich but not overpowering.
Ingredients & Why They Work
This recipe beautifully balances classic chocolate cake ingredients with an unexpected twist—mayonnaise. Each ingredient plays a special role, from giving that chocolate punch to the moist crumb you’ll adore.
- All-purpose flour: Forms the structure of the cake, choose a good quality brand with a medium protein content for the best results.
- Unsweetened Dutch processed cocoa powder: This adds that rich chocolate flavor with less acidity, making the cake taste smoother.
- Baking powder & baking soda: They work together to give your cake a nice rise and light crumb.
- Salt: Enhances the chocolate and balances sweetness.
- Instant coffee powder or espresso powder: It might surprise you, but this really boosts the chocolate flavor without leaving a coffee taste.
- Eggs: Help bind ingredients and add richness.
- Sugar (white and brown): The brown sugar brings a subtle molasses depth, while white sugar keeps the sweetness bright.
- Mayonnaise: The star secret! It adds moisture and richness due to the oil and eggs inside but keeps the cake light.
- Vanilla extract: Brings warmth and rounds out the flavor.
- Semisweet or bittersweet chocolate (for frosting): Adds a deep chocolate kick for the frosting.
- Unsalted butter: Makes the frosting creamy and smooth.
- Powdered sugar: Sweetens the frosting without graininess.
- Heavy cream: Adds silkiness and a spreadable texture to the frosting.
Make It Your Way
This cake is a nice blank canvas, so I love encouraging you to make it your own. Whether you want to swap out the coffee powder to skip caffeine or add a pinch of cayenne for an unexpected twist, it all works really well.
- Variation: I once tried adding a handful of chopped toasted pecans to the batter for extra texture and it complemented the chocolate beautifully without making the cake too heavy.
- Dietary tweak: For a dairy-free option, substitute the butter and heavy cream in the frosting with coconut oil and coconut cream.
- Seasonal touch: Try swirling in raspberry jam between layers or topping with fresh berries for a fruity brightness.
Step-by-Step: How I Make Chocolate Mayonnaise Sheet Cake Recipe
Step 1: Prep Your Pan and Oven
Before getting into the batter, preheat your oven to 350°F (180°C) and lightly butter a 9x13-inch sheet pan. I always make sure to grease all the corners and edges so the cake slides right out later, which makes life easier.
Step 2: Mix Dry Ingredients Together
In a medium bowl, whisk together the all-purpose flour, Dutch processed cocoa powder, baking powder, baking soda, and salt. Give it a good mix so everything’s evenly combined and you won’t get pockets of soda or cocoa later in the batter.
Step 3: Dissolve Instant Coffee in Hot Water
Pour your hot water over the instant coffee powder in a glass measuring cup and stir until it dissolves smoothly. This step awakens the chocolate flavor without a noticeable coffee taste – trust me, you want this step.
Step 4: Beat Mayonnaise and Sugars
Using an electric mixer, beat the mayonnaise with the white and brown sugars just until it’s pale and creamy. This mixture looks a little odd at first but it’s key to a moist cake. It might seem thick, but keep going.
Step 5: Incorporate Eggs and Vanilla
One at a time, add the eggs to the mixture, beating well after each addition. Remember to scrape down the sides of your bowl often to keep everything evenly mixed. Finally, pour in the vanilla extract and mix it through.
Step 6: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet eggs and mayo mixture in three parts. Alternate by adding half of the hot coffee mix with the first two additions of dry ingredients to keep the batter balanced. Give the batter a good stir between steps but don’t overmix it – it should be smooth but not runny.
Step 7: Bake Until Just Right
Pour the batter into the prepared pan and bake for 28 to 30 minutes. I always check with a toothpick around 28 minutes; you’re looking for moist crumbs, not wet batter sticking to the toothpick. Overbaking dries out the cake, so keep an eye.
Step 8: Make the Lush Frosting
Melt the chopped chocolate in short bursts in the microwave, stirring between intervals until velvety smooth, then set aside to cool slightly. Meanwhile, beat the butter until fluffy, gradually add powdered sugar on low speed, then crank it up for a few minutes until silky. Mix in the cocoa powder, then add the heavy cream and cooled chocolate and beat until perfectly spreadable. Chill for 10 minutes before frosting the cake.
Step 9: Frost and Finish
Once the cake is completely cool, spread the frosting evenly over the top. I like to create swirls and waves with my spatula for a homemade look that invites you to dig in.
Top Tip
Making this Chocolate Mayonnaise Sheet Cake Recipe took a few tries before I nailed the perfect moist texture and rich flavor balance. These tips saved me from common pitfalls and helped the cake come out just right every time.
- Don’t Skip the Coffee: Even if you avoid caffeine, that little bit of instant coffee powder enhances the chocolate flavor without making it taste like coffee.
- Careful on Baking Time: Overbaking will dry out the cake. I rely on the toothpick test and err on the side of slightly underdone—it finishes cooking as it cools.
- Frost When Cake is Fully Cool: Frosting on a warm cake melts and becomes runny. Let it rest completely for a clean, smooth finish.
- Cool the Melted Chocolate: Beat the frosting only after the chocolate has cooled to avoid curdling or graininess.
How to Serve Chocolate Mayonnaise Sheet Cake Recipe
Garnishes
I keep garnishes simple—a dusting of powdered sugar or a sprinkle of chopped toasted nuts works beautifully. For a festive feel, I’ve topped it with fresh raspberries or a few chocolate shavings to match the frosting.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. A warm cup of coffee or a glass of cold milk rounds out the experience perfectly.
Creative Ways to Present
For birthdays or gatherings, I’ve tried stacking two sheet cakes with frosting in between for a layered version. Also, cutting into small squares and serving on pretty platters with berries creates an elegant dessert spread that disappears fast!
Make Ahead and Storage
Storing Leftovers
Once baked, I like to keep the cake in the pan covered tightly with plastic wrap at room temperature for a day or refrigerate for up to a week. Just remember to bring it back to room temp before slicing if frosted—it’s easier to cut and tastes better.
Freezing
This cake freezes well unwraped or in an airtight container. Freeze it before frosting for best texture. Thaw overnight in the fridge and frost fresh for a “just baked” experience even days later.
Reheating
If you want a warm slice, microwave single servings for about 15 seconds. The frosting softens and the cake feels freshly baked. For larger pieces, let it warm at room temp for 20 minutes before serving.
Frequently Asked Questions:
Mayonnaise might seem like an odd ingredient in cake, but it’s actually a clever way to add moisture and richness. Because mayonnaise contains oil and eggs, it keeps the crumb soft and tender without making the cake greasy.
While you can skip the instant coffee or espresso powder, it’s highly recommended because it enhances and deepens the chocolate flavor without adding any coffee taste. If you must omit it, consider substituting with hot water to keep the liquid balance.
Use a toothpick inserted into the center of the cake. It’s done when the toothpick comes out with moist crumbs but no wet batter. Be careful not to overbake, as that dries the cake out.
Yes! You can substitute the all-purpose flour with a gluten-free baking flour blend, but make sure it contains xanthan gum or other binding agents to mimic gluten’s elasticity. The texture may be slightly different but should still be moist and delicious.
Final Thoughts
This Chocolate Mayonnaise Sheet Cake Recipe is a little secret I love sharing because it turns everyday ingredients into something truly special. The combination of simple prep, incredible texture, and rich flavor makes it a winner at gatherings or a comfort treat on any day. Give it a go—you might just find your new favorite chocolate cake.
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Chocolate Mayonnaise Sheet Cake Recipe
- 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 Chocolate Mayonnaise Sheet Cake is a moist and rich chocolate cake made with mayonnaise for added tenderness and great texture. Topped with a luscious chocolate frosting, it's a delicious treat perfect for any occasion.
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 the oven to 350°F (180°C). Brush a 9x13-inch sheet pan with butter and set aside.
- Mix dry ingredients: In a medium bowl, stir together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. Set aside.
- Dissolve coffee: In a glass measuring cup, add the instant coffee powder to the hot water, stirring until dissolved. Set aside.
- Cream mayonnaise and sugars: In a large mixing bowl, beat the mayonnaise, white sugar, and brown sugar with an electric mixer until pale and creamy.
- Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Scrape the sides of the bowl with a spatula periodically to ensure even mixing. Pour in the vanilla extract and beat to combine.
- Combine wet and dry ingredients: Divide the dry ingredients into thirds. Add the first third of dry ingredients with half of the hot coffee mixture to the wet ingredients and beat until combined. Add the second third of dry ingredients with the remaining coffee and beat well. Add the final third and mix until the batter is smooth and neither stiff nor runny.
- Bake the cake: Pour the batter into the prepared pan and bake at 350°F (180°C) for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let the cake cool completely before frosting.
- Melt the chocolate for frosting: In a microwave-safe bowl, melt the chopped chocolate in 20-second intervals, stirring between each, until smooth and fully melted. Let cool.
- Beat butter and sugar: In a large bowl, beat the butter until creamy and fluffy. Gradually add powdered sugar starting on low speed, increase speed, and beat for 2 to 3 minutes until light and smooth.
- Add cocoa powder: Add cocoa powder to the frosting and beat until fully combined, scraping the bowl sides as needed.
- Add cream and melted chocolate: Mix the heavy cream and cooled melted chocolate into the frosting until smooth. Chill frosting in the fridge for 10 minutes before frosting the cake.
- Frost the cake: Spread the frosting evenly over the cooled cake and create swirls with a spatula or spoon.
- Serve and store: Slice and serve. Store unfrosted cake at room temperature covered for 1 day or in the refrigerator for up to 7 days. Store frosted cake in the fridge for 3 days; bring to room temperature before serving.
Notes
- Use Dutch processed cocoa powder for a smoother, less acidic chocolate flavor.
- Instant coffee in the batter enhances the chocolate taste but can be omitted if desired.
- Ensure the melted chocolate for the frosting has cooled before adding to prevent melting the butter.
- Do not overbake; the toothpick should come out with moist crumbs, not wet batter.
- Room temperature ingredients help better incorporation and texture.
- Allow frosted cake to come to room temperature for easier slicing as the frosting firms when chilled.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 360 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
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