A few days ago I made the most delicious and MOIST cake I think I have ever made. How? With mayonnaise! Yes – with mayonnaise! I had heard before of people using sour cream in their cakes, for a delicious and moist crumb…but mayonnaise!? I wasn’t really sure how I felt about it…but decided to try it.
I had made mayonnaise biscuits a few times in the past, and honestly, was not that fond of them. The texture was ok – it was more of the taste I was not crazy about. The biscuits had a “tang” taste – which, of course, was because of the addition of mayonnaise. So, needless to say, when I came across the recipe for the chocolate cake using the same ingredient I was not that fond of…I hesitated.
The recipe I found promised a “super moist” chocolate cake and looked very simple. How simple? It called for a chocolate cake mix! I had a chocolate cake mix on hand, so…I decided to go for it. Before I did though, I called my Grandma Barbra who labeled this cake an “old fashioned” cake and said that she used to eat it as a little girl. She told me to try it and to bring her a piece…which I did.
I used “Hellman’s” real mayonnaise for this recipe and a “Duncan Hines” Devil’s Food cake mix. For the frosting you could use homemade frosting or canned. I prefer homemade any day and the recipes for homemade frosting are endless! If you have powdered sugar, butter, vanilla, chocolate and milk (or cream) on hand, just make homemade – you will be glad you did. But, either can be used here.
Chocolate Mayonnaise Cake
1 Duncan Hines “Devils Food” cake mix (16.5 oz)
1 cup of Hellman’s mayonnaise
1 cup of water
3 large eggs
Spray 2 9-inch baking pans with non-stick spray with flour. I use “Baker’s Joy” but any non-stick spray with flour will work. If you do not have any on hand, grease the pans and sprinkle in and shake around some flour. If doing this method, dump out any flour that does not stick to the pans.
Preheat oven to 350 degrees for metal or glass pans. Preheat oven to 325 degrees for dark or coated pans.
Blend together cake mix, mayonnaise, water and eggs. If using a hand mixer beat at medium speed for about 2-3 minutes. Longer if you are beating by hand. What you are wanting is a smooth cohesive mixture. You will know when all of the ingredients are “together”.
Pour the mixture evenly between the two pans. Once the batter is evenly put into both pans, take the pans and slam them down on the counter several times. This will “release” the air bubbles in the cake.
Put them into the preheated oven for 25 minutes exactly. The cakes may not appear done – but they are. They will continue to cook in the pan. Leave them to cool in their pans and prepare your frosting.
If making homemade frosting make it now. If using canned frosting, empty the frosting into a bowl and add a little extra vanilla extract. Maybe one or two teaspoons – really to your taste. Stir around to loosen the frosting and incorporate the vanilla.
When ready to frost, flip one cake upside down on cake plate. Take HALF the frosting and put it onto the first cake layer and spread it out. Put the other cake on top of the other, right side up. Put the rest of the frosting on top and smooth it out – NOT frosting the sides of the cake.
I don’t frost ANY cake on the sides that I would consider an “old fashioned” cake. With this cake – only frost the middle and the top.
Cut and serve. It truly is very delicious, moist and EASY!
Note: Since publishing this recipe a friend of mine sent me a chocolate mayonnaise cake recipe from scratch! The recipe came from a cookbook put together by Plant 20 at Delco Remy. The recipe starts by stirring together 3 cups white all-purpose flour, 1 1/2 cups white granulated sugar, 6 heaping tablespoons unsweetened cocoa powder and 3 teaspoons baking soda. In a seperate bowl combine 1 1/2 cups mayonnaise with 1 1/2 cups warm water and 1 1/2 teaspoons pure vanilla extract. Add the liquid ingredients to the dry ingredients and blend together until smooth. Pour into greased and floured 13×9-inch cake pan. Bake in preheated 350 degree F. oven for 25-30 minutes.