Description
Chocolate Mayonnaise Sheet Cake is a moist, rich, and incredibly chocolatey sheet cake made with mayonnaise for extra tenderness. It is topped with a luscious chocolate cream cheese frosting.
Ingredients
Scale
- 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
- 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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- In a separate bowl, whisk together the unsweetened cocoa powder and powdered sugar.
- 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.
- Spread the chocolate cream cheese frosting evenly over the cooled cake, ensuring good coverage for a rich finish.
Notes
- This cake is perfect for any occasion. <li.Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 to 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 507
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg