Cocoa Mayo Cake
A moist and rich chocolate cake with a surprising twist of mayonnaise, creating a tender crumb and deep cocoa flavor. Perfect for chocolate lovers and versatile for various occasions, this cake combines simplicity with indulgence, making it an excellent choice for family gatherings or casual desserts.
Ingredients
Instructions
- Melt the mayonnaise and sugar together.
- Add part of the sifted flour and dry ingredients, then mix in the water.
- Mix well until smooth.
- Add the remaining flour and vanilla extract, then mix again.
- Pour the batter into a prepared baking pan.
- Bake at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, try using homemade mayonnaise. If you don't have baking cocoa, you can substitute with unsweetened cocoa powder, but adjust the sugar accordingly. If you're looking for a lighter cake, consider using Greek yogurt instead of mayonnaise. Sifting the dry ingredients helps achieve a lighter texture, so don't skip that step!
Serving Suggestions
Cocoa Mayo Cake is delicious on its own or topped with whipped cream and fresh berries for a delightful dessert. It pairs beautifully with a cup of coffee or a scoop of vanilla ice cream. For a unique twist, try serving it with a drizzle of Mr. John'S Barbecue Sauce for an unexpected flavor combination.
Storage & Reheating
Store leftover Cocoa Mayo Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate for up to a week. To reheat, simply slice a piece and microwave for 10-15 seconds, or enjoy it cold for a different texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cocoa Mayo Cake contains roughly 254 calories, with 7g protein, 54g carbohydrates, and 1g fat. It is a good source of iron (18% of the Daily Value), protein (14% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1733mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of mayonnaise?
Yes, you can substitute mayonnaise with an equal amount of Greek yogurt or sour cream for a similar moisture level. However, the flavor will change slightly, so keep that in mind when making your choice.
What can I use if I don't have baking powder?
If you don’t have baking powder, you can create a substitute by combining one part baking soda with two parts cream of tartar. Use 1 teaspoon baking soda and 2 teaspoons cream of tartar to replace the baking powder in this recipe.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If you find wet batter on the toothpick, give it a few more minutes in the oven and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).