Pa'S Mayonnaise Cake
A moist and rich chocolate cake with a subtle mayonnaise flavor, perfect for chocolate lovers and suitable for casual gatherings or everyday treats.
Ingredients
Instructions
- Knead all ingredients by hand until well combined.
- Pour the batter into a greased cake pan.
- Bake at 350°F (175°C) for 30-40 minutes until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a lighter texture, consider sifting the flour and cocoa before mixing. If you're low on mayonnaise, you can substitute half with Greek yogurt for added moisture. Ensure all ingredients are at room temperature for better incorporation. For added flavor, a pinch of espresso powder enhances the cocoa's richness. This cake also pairs well with whipped cream or a scoop of vanilla ice cream.
Serving Suggestions
Serve slices of Pa's Mayonnaise Cake with a dusting of powdered sugar or a drizzle of chocolate ganache for an elegant touch. It pairs wonderfully with fresh berries or a side of whipped cream. For a casual gathering, consider complementing this cake with a refreshing Pineapple-Mandarin Cooler to balance the richness of the dessert.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To keep it fresh, wrap it tightly in plastic wrap. If you want to reheat, simply warm individual slices in the microwave for about 10-15 seconds or enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Pa'S Mayonnaise Cake contains roughly 353 calories, with 8g protein, 51g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (37% of the Daily Value), iron (26% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 909mg per serving (40% 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 flour?
Yes, you can substitute all-purpose flour with a gluten-free blend or cake flour for a lighter cake. However, the texture may vary slightly. Be sure to check the flour blend's packaging for any specific baking instructions to achieve the best results.
What can I use instead of cocoa powder?
If you want a vanilla cake instead, simply omit the cocoa powder and increase the flour by 1/3 cup. You can also use carob powder as a caffeine-free alternative, though the flavor will be different. Adjust the sugar slightly if needed, as carob is sweeter than cocoa.
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. Keep an eye on baking time, as ovens vary. If the top starts to brown too much, you can cover it loosely with aluminum foil during the last few minutes of baking.
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).