Lucy Kammerdiener'S Mayonnaise Cake
A rich and moist chocolate cake with a tender crumb, featuring the unique flavor of mayonnaise. Perfect for chocolate lovers and suitable for gatherings or special occasions.
Ingredients
Instructions
- Combine and sift flour, baking soda, sugar, cocoa, and salt.
- Add mayonnaise, cold water, and vanilla; blend well.
- Pour batter into two greased 8-inch round cake pans.
- Bake at 350°F for 30 minutes or in a 9x13-inch pan for 35 minutes.
Tips & Substitutions
For a lighter texture, make sure to sift the dry ingredients well. If you don't have mayonnaise, you can substitute with an equal amount of Greek yogurt or sour cream for a similar moisture level. Adjust the cocoa powder if you prefer a less chocolaty flavor. To enhance the taste, consider adding a pinch of espresso powder to intensify the chocolate.
Serving Suggestions
This Mayonnaise Cake is delightful on its own, but you can elevate it by serving it with fresh whipped cream and seasonal berries. It pairs beautifully with Hot Cranberry Compote(Microwave Recipe!) for a contrasting flavor. For a truly indulgent experience, drizzle with chocolate ganache or serve alongside a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Lucy Kammerdiener'S Mayonnaise Cake contains roughly 279 calories, with 4g protein, 21g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (31% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 677mg per serving (29% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. Consider using a blend of both to maintain a lighter texture while adding some whole grain benefits.
What can I use instead of mayonnaise for a vegan option?
For a vegan version, replace mayonnaise with an equal amount of unsweetened applesauce or a commercial vegan mayonnaise. Both options will provide moisture without compromising the cake's texture.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes 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).