If you’ve never tried a mayonnaise cake, you're in for a treat. This classic dessert might sound a bit unconventional, but trust me, it’s one of the moistest, chocolatiest cakes you’ll ever make. Perfect for any occasion, it’s a simple recipe with a surprise twist.
All-purpose flour forms the structural base of the cake, creating a sturdy yet tender crumb. Granulated sugar adds sweetness and also contributes to the cake's moistness. Unsweetened cocoa powder brings that rich chocolate flavor we all crave. Baking soda helps the cake rise by reacting with the acidic ingredients. Now for the star — mayonnaise. It might sound strange, but it’s just eggs and oil, which makes the cake incredibly moist without any detectable mayo flavor. Water helps to mix everything smoothly. And finally, a touch of vanilla extract rounds out the flavors with a hint of warmth.
This cake is a blank canvas for toppings. Try it with a dusting of powdered sugar for a simple finish or slather on a rich chocolate ganache for extra indulgence. A scoop of vanilla ice cream or a dollop of whipped cream on the side can elevate the experience even more.
Start by preheating your oven to 350°F (175°C). While it’s warming up, go ahead and grease and flour a 9x13 inch baking pan. This step ensures that your cake doesn’t stick and comes out of the pan effortlessly.
In a large bowl, whisk together the dry ingredients: the flour, sugar, cocoa powder, and baking soda. You want to make sure there are no lumps, so give it a good whisking. This not only aerates the flour but also evenly distributes the baking soda.
Next, add the mayonnaise, water, and vanilla extract to the bowl. Mix everything together until you have a smooth batter. You can do this by hand or with an electric mixer if you prefer, but either way, it should only take a minute or two. The batter will be fairly thin, which is exactly what you want.
Pour the batter into your prepared baking pan, spreading it out evenly. This ensures an even bake and consistent texture throughout the cake.
Pop the pan into your preheated oven and bake for about 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This allows the cake to set up a bit and makes it easier to handle.
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