Description
This rich and moist Chocolate Mayonnaise Sheet Cake uses mayonnaise instead of butter or oil to create a tender texture and deep chocolate flavor, enhanced with cinnamon and a luscious Chocolate-Cream Cheese Frosting. Perfectly baked in a 13×9-inch pan, it’s an easy-to-make dessert that impresses with its homemade charm and indulgence.
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
- Ingredients not specified in the recipe text
Instructions
- Combine dry ingredients: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa, baking soda, ground cinnamon, salt, and baking powder until well blended.
- Prepare pan: Grease a 13-by-9-inch baking pan with shortening, then lightly flour it to prevent sticking. Set aside.
- Make batter: In a heavy-duty stand mixer, beat the eggs, light brown sugar, and vanilla extract at medium-high speed for about 3 minutes or until the mixture is very light brown and ribbons form when the beaters are lifted.
- Add mayonnaise: Reduce the mixer speed to low and beat in the mayonnaise until just combined.
- Add dry ingredients and hot water: Alternately add the flour mixture and hot water to the egg mixture, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition to create a smooth batter.
- Bake cake: Pour the batter evenly into the prepared pan and bake at 350°F (175°C) for 30 to 35 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and allow it to cool completely on a wire rack, about 1 hour.
- Frost cake: Once cooled, spread the Chocolate-Cream Cheese Frosting evenly over the top of the cake. (Note: Frosting ingredients and preparation details are not provided in this recipe.)
Notes
- Mayonnaise replaces butter or oil in this recipe, providing moistness with no eggy taste.
- Be careful not to overmix when combining wet and dry ingredients to keep the cake tender.
- The cake is best served at room temperature after frosting.
- Use a 13×9 inch pan to ensure correct baking time and cake thickness.
- Frosting ingredients and instructions are missing; typically, a chocolate and cream cheese based frosting would include cream cheese, butter, powdered sugar, cocoa powder, and vanilla extract.
Nutrition
- Serving Size: 1 piece (approx. 1/12th of cake)
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
