Description
Chocolate Mayonnaise Sheet Cake is a moist, rich, and incredibly chocolatey sheet cake made with mayonnaise for extra tenderness. This old-fashioned Southern dessert is topped with a luscious chocolate cream cheese frosting, making it a perfect sweet treat for any occasion.
Ingredients
Scale
Cake 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
- 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 Ingredients
- 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 the oven to 350°F (175°C) and generously spray a 9×13-inch baking 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 fully combined. Set this mixture aside.
- Beat Eggs and Sugar: Using an electric mixer at medium-high speed, beat the eggs, packed light brown sugar, and vanilla extract together for about 3 minutes until the mixture is pale and fluffy.
- Add Mayonnaise: Lower the mixer speed to low and gradually add the mayonnaise. Beat just until it is combined with the egg mixture, ensuring not to overmix.
- Incorporate Flour and Water: Alternately add the flour mixture and hot water to the wet ingredients, starting and ending with the flour mixture: add the flour in three additions and the hot water in two. Mix each addition just until incorporated before adding the next to keep the batter smooth.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat the softened cream cheese, softened butter, and vanilla extract together with an electric mixer until the mixture is smooth and creamy.
- Mix Cocoa and Sugar: In a separate bowl, whisk together the unsweetened cocoa powder and powdered sugar.
- Combine Frosting Ingredients: Gradually beat half of the cocoa and powdered sugar mixture into the cream cheese mixture. Then beat in the heavy cream. Continue by beating in the remaining cocoa and powdered sugar mixture. If the frosting is too thick, add a little more heavy cream until desired spreadable consistency is reached.
- Frost the Cake: Spread the chocolate cream cheese frosting evenly over the cooled cake, ensuring good coverage for a rich finish.
Notes
- Chocolate Mayonnaise Sheet Cake is known for its moist texture and rich chocolate flavor, attributed to the use of mayonnaise instead of butter or oil.
- The cinnamon adds a subtle warmth that enhances the chocolate taste without overpowering it.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- The frosting can be adjusted in thickness by varying the powdered sugar and heavy cream to suit your preference.
- This cake keeps well covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 507 kcal
- Sugar: 45 g
- Sodium: 280 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 67 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 65 mg
