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This Mayonnaise Cake is super moist and delicious. Use mayonnaise instead of eggs in this yummy chocolate cake recipe.
Did you know that if you don’t have eggs for a cake recipe that you can use mayonnaise? It actually adds an extra element of richness to the recipe.
Mayonnaise is made up of oil, vinegar and eggs which makes the cake tender, moist and brings out the chocolate flavor. I only use Hellmann’s mayonnaise at home, but you could try other brands and use whatever you have in your fridge.
Mayonnaise Cake is a vintage recipe that grandma’s have been baking for years. You know it’s a good recipe when grandma makes it!
This easy cake is great for a quick dessert or as a snacking cake served with some afternoon coffee or tea.
Add your favourite chocolate frosting to give it an extra burst of sweetness. I sprinkled the cake pieces with powdered sugar to serve to my family.
How to Make Mayonnaise Cake
Start by preheating the oven to 350F and greasing an 8×8 baking pan.
In a large bowl, stir together flour, sugar, cocoa, baking powder and baking soda. Then stir in water, mayonnaise, milk and vanilla extract.
Spread the cake batter in the baking pan. Bake for 40 minutes or until a toothpick inserted in the centre comes out clean. The cake will begin to pull away from the sides of the baking pan when it’s fully cooked.
Who knew you could use mayonnaise in a cake recipe? I discovered this little trick a few years back and have made this easy old-fashioned mayonnaise cake recipe many times. It’s always been a hit in our home and I hope you love it, too
Chocolate Cake Recipes
I have a few more delicious chocolate cake recipes for you to try.
Banana Chocolate Cake:Rich, luscious and fully of yummy chocolate flavour. You won’t be able to stop at just one piece.
Hot Fudge Pudding Cake:So sinfully rich! Luscious chocolate cake bakes right with a creamy, chocolatey pudding sauce.
Mocha Cake:This Mocha Cake recipe is wonderful served with coffee or tea. It’s moist and delicious with hints of chocolate and coffee flavours.
Earthquake Cake:Feel the earth move with this luscious dessert! It may not be the prettiest dessert, but it sure tastes delicious.
Wacky Cake:Moist, chocolatey and easy to make! This vintage cake was popular in the Depression era and contains no butter, milk or eggs.
You might also like Fruit co*cktail Cake, Oatmeal Cake, Root Beer Float Sheet Cake and Fool’s Cake.
Try my Homemade Mayonnaise.
Have you ever used mayonnaise in a chocolate cake recipe?
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Course Desserts
Cuisine American
Keyword mayonnaise cake
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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.
It's more convenient and less time consuming than making cakes from scratch. 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.
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.
You can't taste any mayo-ness at all; it merely serves to give the cake a wonderfully velvety texture and perfectly moist crumb. To get the best chocolate flavor, use a really good quality cocoa powder. You'll see that the recipe calls for espresso powder: This is entirely optional.
Luckily, mayo makes an excellent egg substitute. The egg yolks in mayo provide the same binding, leavening, and moisture that eggs do in baking. As a general rule, you can replace one whole egg with 1/4 cup of mayonnaise. So if a recipe calls for two eggs, use 1/2 cup mayo.
Simply sub 3 tablespoons of mayo for each egg in your recipe. In addition to eggs, you could also try swapping out butter for mayo for a crunchier cookie.
To try it, simply stir in a couple of tablespoons of mayonnaise to boxed cake batter for rich flavor. Mix in a whole cup of mayonnaise to really up the decadence. By adding mayonnaise, the texture of the cake is transformed, becoming luscious and extra-moist (via Wonder How To).
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!
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. Yes! Sour cream adds some flavor and moisture to dessert mixes. I would suggest starting with a couple of tablespoons first, to see how it affects the mix.
Baking with Sour Cream: The creamy texture of sour cream makes baked goods more moist than if you used milk. This makes sour cream an excellent choice for recipes that are known to have drier results, like sponge cakes.
Texture:Cakes made with oil tend to be moister and have a more tender crumb. Oil coats the flour proteins better than butter, resulting in a softer texture. Cakes made with butter can have a richer flavor and a slightly firmer texture. Butter contributes to a more traditional and dense cake structure.
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. Plus, it's relatively the same texture as sour cream, which makes it a great sub in dips and sauce.
According to food-science blog Food Crumbles, sour cream can help thicken a cake and make it moister. And, since sour cream contains fat, your cake will also be richer. Per baking blog Liv for Cake, you may want to start by adding about 1 cup of sour cream.
The fat content in sour cream is comparable to mayonnaise, allowing it to contribute to the moistness and richness of the baked item. However, one should note that sour cream's distinctive tang might alter the final flavor of the baked product, so it's best used in recipes where a slight tangy note is acceptable.
Simply sub 3 tablespoons of mayo for each egg in your recipe. In addition to eggs, you could also try swapping out butter for mayo for a crunchier cookie.
WHAT SUBSTITUTE IS BEST TO USE INSTEAD OF EGGS IN CAKE? Substitutes like vinegar and baking soda, plain yogurt or buttermilk can help keep cake light, airy and structurally sound. Replace each egg with 1 teaspoon of baking soda combined with 1 tablespoon of vinegar, ¼ cup of plain yogurt or ¼ cup of buttermilk.
Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.
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