Mayo cake.
I know. Sounds gross, right? Mayo and cake should never be used in the same sentence, unless it’s something like, “Mayo is disgusting, but cake is delicious.”
Can you tell I’m not a big mayonnaise fan?
The first time I purchased mayo was actually the first time I made this cake. But now that I think of it, I’m not really into condiments in general. Unless it’s sriracha. I will put that stuff on ev.er.y.thing.
Except cake.
I don’t put sriracha on cake. But hey, there is mayo in this cake sooooo… you just never know what could happen. Maybe one day. I’ll do some brainstorming and get back to you.
But now back to mayo and mayo cake.
I have my grandma to thank for this cake. It is one of her specialties and reminds me of my childhood and warm afternoons on the farm. My mom would tell us, “Grandma is coming over.” Yay! “And she’s bringing mayo cake!” DOUBLE YAY! At the time I didn’t care about the mayo part. I just heard the word cake and I was all in – I was a chubby child.
This cake is so ridiculously simple. A bowl, some measuring equipment, seven ingredients, a couple of stirs, 25 minutes in the oven, anndddd… bam: MAYO CAKE. The mayonnaise replaces the eggs and fat and leaves us with a fluffy, delicious cake that has a nice light chocolate flavor and no mayo flavor at all (thank heavens).
My suggestion: Make the cake. Go for a run while it cools. Make the frosting. Frost it. Eat a healthy, veggie-filled dinner. Treat yo’ self to a piece of cake.
It pairs perfectly with a scoop of vanilla ice cream, but I don’t trust myself with ice cream in the freezer (dangerous), so I’m eating mine with a glass of almond milk and a glass of red wine.
I don’t trust myself alone with a full cake on my counter either, so this is coming with me into work tomorrow.
- 2 cups flour
- 2 tsp baking soda
- 1 cup sugar
- 4 Tbs cocoa
- 1 cup mayo
- 1 cup water
- 1 tsp vanilla
- 1 ½ cups brown sugar
- ¼ cup milk (may need to add 1 - 2 T. milk extra)
- ¼ cup butter
- ¾ cup dark chocolate chips
- Preheat the oven to 375 degrees.
- Whisk together the flour, baking soda, sugar, and cocoa in a large bowl.
- Add the mayo, water, and vanilla. Stir until combined.
- Pour into a 9x13” pan and bake for 20-25 minutes.
- Cool completely before frosting.
- Combine the brown sugar, milk, and butter in a small saucepan. Bring to a boil while occasionally stirring.
- Add the chocolate chips and stir until melted.
- Cool slightly the frost the cake.
Fun fact: I used to strongly dislike my middle name being Faye, but after I learned it was also my grandma’s middle I instantly started loving it.
I want a piece of mayo cake NOW!
What a great idea Jenna, to start your blog! Keep the recipes coming…I will finally make the mayo choc cake. I can’t guarantee it will top Sharon’s…but, I probably shouldn’t even try!!
It may not be as good as gma’s, but you should still try. It’s delicious.
This looks like something my man would love because 1) he loves cake 2) he’s upset I buy miracle whip instead of mayo even though he is perfectly capable of purchasing his own flipping mayo. Making it next weekend maybe (say around April 18th??) <3
Perfect 🙂
Yum! I love mayo cake! Might have to make it this weekend…
Do it!
I had some friends from church over last night and served the infamous mayo choc cake! It was wonderful….I served it with vanilla frozen yogurt…mmmm. When I look back at your photo of the cake, it seems yours was a little higher than mine. What did I do???