Description
Chocolate Mayonnaise Sheet Cake is a moist and rich chocolate sheet cake made with mayonnaise, which adds incredible tenderness and moisture without an oily taste. Topped with a creamy chocolate cream cheese frosting, this old-fashioned Southern favorite offers a delectable chocolate experience perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Wet Ingredients
- 3 large eggs
- 1 2/3 cups packed light brown sugar
- 2 teaspoons vanilla extract
- 1 cup mayonnaise
- 1 1/3 cups hot water
Frosting
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 4 1/2 to 5 cups powdered sugar
- 2 tablespoons heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C) and spray a 9×13-inch pan with baking spray that contains flour to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, cinnamon, salt, and baking powder until well combined. Set aside.
- Beat Eggs and Sugar: Using an electric mixer, beat the three large eggs, packed light brown sugar, and 2 teaspoons of vanilla extract on medium-high speed for 3 minutes until the mixture is light and fluffy.
- Add Mayonnaise: With the mixer on low speed, add the cup of mayonnaise and beat just until fully combined to keep the batter smooth.
- Incorporate Dry Ingredients and Hot Water: Alternately add the flour mixture in three additions and the hot water in two additions, starting and ending with the flour mixture. Beat on low speed just until each addition is incorporated before adding the next to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared 9×13-inch pan and bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. Allow the cake to cool completely before frosting.
- Prepare Frosting Base: In a medium bowl, beat the softened cream cheese, softened butter, and 2 teaspoons vanilla extract with an electric mixer until the mixture is creamy and smooth.
- Add Cocoa and Sugar to Frosting: In a separate bowl, whisk together the 1/2 cup cocoa powder and 4 1/2 to 5 cups powdered sugar. Beat half of the powdered sugar mixture into the cream cheese mixture until well combined.
- Finish Frosting Consistency: Beat in the 2 tablespoons heavy cream into the frosting, then add the remaining powdered sugar mixture. If the frosting is too thick, add a little more heavy cream until you reach the desired spreading consistency.
- Frost the Cake: Spread the prepared chocolate cream cheese frosting evenly over the cooled cake. Slice and serve as desired.
Notes
- Chocolate Mayonnaise Sheet Cake results in a moister cake because the mayonnaise provides fat and moisture without an oily texture.
- This cake is an old-fashioned Southern favorite known for its deep chocolate flavor and creamy chocolate cream cheese frosting.
- Be sure to cool the cake completely before frosting to prevent the frosting from melting.
- Adjust the amount of powdered sugar and cream to get the frosting to your preferred thickness or spreadability.
- For best results, use room temperature ingredients to help the batter come together smoothly.
Nutrition
- Serving Size: 1 slice (assuming 16 slices)
- Calories: 507 kcal
- Sugar: 45 g
- Sodium: 240 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
