Using mayonnaise in a cake may sound surprising, but this cake is light, decadent, moist, and so delicious. Plus, it’s perfect for when you’re running low on supplies and don’t want to (or can’t) go to the grocery store!
Unsalted butter All purpose flourSugarCocoa powderBaking powderBaking sodaMayonnaiseWaterVanilla
Rub butter on 2 (9”) round pans. Add the flour to the pan and tip until the bottom and sides are completely coated in a light layer of flour.
Make the cake batter: Sift the dry ingredients in together.
Use an electric hand mixer to mix in mayonnaise.
Use a wooden spoon or rubber spatula to mix in water by hand. Add vanilla and mix by hand again.
Bake the Cakes: Pour into prepared pan(s). Bake for 25-30 minutes for 9” pan until a toothpick comes out clean.
Frost with Chocolate Buttercream frosting. My favorite recipe is linked in the “notes” section at the bottom of the recipe card.
When measuring your flour, scoop the flour into the measuring cup and use a knife to level off the cup. Scooping the flour with your measuring spoon will result in too much flour.
Your mayonnaise cake should be fine to stay unrefrigerated, unless you have cream cheese frosting
Mayonnaise cake is simple. The mayonnaise acts as the fat supplement and eliminates the need for milk, butter, or even eggs!