Craving that old fashioned chocolate mayonnaise cake? This is the recipe my grandma used to make. Moist, rich chocolate cake topped with a chocolate whipped cream frosting. Mayonnaise cake is such an incredible homemade chocolate cake recipe.
Dr. Pepper Crockpot Cherry Cake, Reese’s Peanut butter Slow Cooker Cake, or even Instant Pot Lava Cake might be another amazing cake to try.
Chocolate Mayonnaise Cake
My grandmother made this Hellmans chocolate mayonnaise cake. So I wanted to bring you a traditional cake that is so simple to make. I paired with a chocolate frosting I made with cool whip.
How To Make Grandma’s Chocolate Mayonnaise Cake
Step 1: Start by adding your dry ingredients into a bowl and mix until combined. Set your medium bowl combined with flour and other dry ingerdients to the side.
Step 2: Then in a bowl, you will add all your wet ingredients except water. Mix until it becomes creamy. Mix in the Mayonnaise.
Step 3: Now alternate adding water and dry ingredients mixing a little at a time. End with adding dry ingredients into the cake mixture.
Step 4: Lightly grease and lightly flour your cake pan and pour the cake batter into the pan. Preheat oven to 350 degrees and bake until the cake is fully cooked.
Use a toothpick to insert into the cake to see if it comes out clean with no cake batter on it. When it does place cake pan on cooling rack to cool completely.
Step 5: Once your cake is cooled, work on the chocolate whipped cream frosting. Mix in a bowl with an electric mixer or spatula or whisk until light and fluffy.
Spread onto cake evenly, and serve up this incredible dessert.
Can I Substitute Miracle Whip For A Mayonnaise Cake Recipe
I have never used Miracle Whip to make this cake recipe. So I can’t say it would fully work in terms of flavor. Miracle Whip tends to have a sweeter and spice filled flavor compared to mayo.
You are welcome to try it and see how it works for you.
Storing Leftover Cake
Because of the whipped cream frosting you will want to store the cake in the fridge. Just place in an airtight container and store in the fridge for around 5 days.
You can eat it cold straight from the fridge. Or opt to warm it up at room temperature and eat it that way as well.
What Other Frosting Can I Use To Replace For Cake
You are more than welcome to use any frosting you would like. Feel free to use a canned frosting, homemade buttercream, or even a chocolate ganache frosting!
This chocolate cake is so good, it legit pairs perfectly with every single frosting you have tried.
Have you ever made a chocolate mayonnaise cake before?
Yield: 1
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Craving that old fashionedchocolate mayonnaise cake? This is the recipe my grandma used to make. Moist, rich chocolate cake topped with a chocolate whipped cream frosting.
Ingredients
2 Cups All Purpose Flour
2/3 Cup unsweetened Coco Powder ( I used Dark)
1 1/4 TSP Baking Soda
1/4 tsp Baking Powder
3 Eggs
1 Cup Hellman's mayonnaise
1 1/3 cups water
1 2/3 cups sugar
Chocolate Cool Whip Frosting
1 1/2 Cups Heavy Cream
1 1/4 Cup powdered sugar
1/3 Cup unsweetened cocoa
1/2 tsp vanilla
Instructions
Preheat oven to 350
In a small bowl mix together flour, baking soda, baking powder, and cocoa.
In a large bowl mix together sugar, eggs, and vanilla on high speed for 3-4 minutes until light and creamy.
Add in mayonnaise to the egg and sugar mixture Continue blending on low speed
Begin adding in flour mixture and alternate with water. Make sure you add the flour last.
Grease a 9x13" baking pan.
Bake for 40 minutes or until a toothpick comes out clean.
Remove and allow to cool about 1 hour.
Top with your favorite frosting or use the cool whip topping below.
Directions for Cool Whip Topping:
Using an electric mixer
Add, cream, cocoa, sugar, and vanilla
Beat at a high speed for about 5 minutes or until forms a peak.
Spread over your cake
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The mayonnaise in this cake makes it really moist. You cannot tell the mayonnaise is in it. Since mayonnaise is made with eggs and oil, there is no need to add oil to this recipe and it uses less eggs. Instead of the 3 large eggs the directions on the cake mix box calls for, this recipe calls for 2 large eggs."
Mayonnaise. Mayo is a great sour cream substitute. It can be used as a 1:1 replacement in both baking and dips. You'll lose some of that tang that sour cream offers, but it still does a great job at adding moisture to baked goods.
Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.
Because eggs help build the cake's structure (don't use them and you're looking at a gooey mess), adding an extra egg yolk makes the cake batter denser. Translation: you'll have a moister confection. Conversely, she suggests an extra egg white for a fluffier cake.
Mayo. This one comes from David Joachim, author of “The Food Substitutions Bible.” After all, mayo includes eggs, and the spread can serve the same emulsifying purpose as what it's replacing. Joachim says the swap is one to consider for cakes in particular, with two to three tablespoons per egg.
Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.
Yes, sour cream can be added to cake mix as an ingredient to add moisture and flavor to the cake. It is often used as a substitute for buttermilk or yogurt in cake recipes. The ratio of sour cream to cake mix will vary depending on the recipe, but a common ratio is 1 cup of sour cream to 1 box of cake mix.
1 box of chocolate cake mix 1 cup of mayo Sub mayo in place of the oil and eggs called for on your box of chocolate cake mix, add water as instructed, and bake as instructed. Top with frosting of choice (I made a chocolate glaze) and enjoy! It does not taste like mayonnaise but it is incredibly rich and moist!
Just like sour cream, cream cheese is a dairy product that can be used in both sweet and savory recipes. Just be sure to let your cream cheese soften, then thin it out with a tablespoon or two of milk, buttermilk, or water. It'll make for a great replacement in your favorite party dips.
You can also experiment with a combination of whole milk and yogurt or sour cream, which will add a bit of body to your baked goods. While buttermilk is actually lower in fat than whole milk, its thicker consistency makes it a good substitute for heavy cream in your baked goods.
Mayonnaise is high in fat, so it works well as an oil substitute. It also makes the cake have a creamy texture and subtle tangy taste. It really is great in chocolate cake, but it also works for yellow boxed cake mixes too. Be sure to use full-fat mayonnaise and not a reduced-fat version.
Its components make it a perfectly suitable substitute for oil, its thick and creamy constitution is similar to that of softened butter, and since it already has eggs in it, mayonnaise exhibits some of the binding power of eggs when cooked.
Pure vanilla extract and pure almond extract are great options, but you could also try lemon extract or orange extract paired with fresh citrus zest. Although more expensive, vanilla bean paste or fresh vanilla beans will provide even richer flavor to a boxed mix.
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