Description
This decadent Chocolate Mayonnaise Sheet Cake offers a moist, rich texture with a subtle hint of cinnamon. Made with simple pantry staples including mayonnaise, which adds extra moisture and tenderness, this recipe yields a large, single-layer sheet cake topped with a luscious chocolate-cream cheese frosting. Perfect for gatherings, it combines the ease of preparation with classic chocolate flavor and a unique twist for an irresistibly soft finish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon table salt
- 1/4 teaspoon baking powder
Wet Ingredients
- Shortening (for greasing pan)
- 3 large eggs
- 1 2/3 cups firmly packed light brown sugar
- 2 teaspoons vanilla extract
- 1 cup mayonnaise
- 1 1/3 cups hot water
Chocolate-Cream Cheese Frosting
- Chocolate-Cream Cheese Frosting (prepared or homemade, to spread after baking and cooling)
Instructions
- Combine dry ingredients: Preheat your oven to 350°F. In a medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, salt, and baking powder until evenly combined.
- Prepare pan: Grease a 13- x 9-inch baking pan thoroughly with shortening and lightly flour it to prevent sticking.
- Make batter – Beat eggs and sugar: Using a heavy-duty electric stand mixer, beat the eggs, light brown sugar, and vanilla extract on medium-high speed for about 3 minutes until the mixture is very light brown and forms ribbons when the beaters are lifted.
- Add mayonnaise: Reduce the mixer speed to low and add the mayonnaise, beating just until fully combined and smooth.
- Incorporate dry ingredients and water: Alternately add the dry flour mixture and hot water to the egg mixture, starting and ending with the dry ingredients. Beat at low speed just until blended after each addition—avoid overmixing to keep the batter light and tender.
- Bake cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated 350°F oven for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool and frost: Let the cake cool completely on a wire rack, approximately 1 hour. Once cooled, spread the chocolate-cream cheese frosting evenly over the top of the cake.
Notes
- Make sure the hot water is just off the boil to help dissolve the cocoa powder and create a smooth batter.
- Do not overbeat after adding flour and water to avoid a dense cake.
- Use room temperature eggs for better incorporation and volume.
- The chocolate-cream cheese frosting should be fully cooled before spreading to prevent melting.
- This cake keeps well covered at room temperature for up to 3 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice (based on 15 servings)
- Calories: 360
- Sugar: 28g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
