Chocolate Mayonnaise Sheet Cake

"Making cake with mayonnaise is an old tried and true method, but many folks are surprised when they first learn about it. Never fear, it really does work! And deliciously so, I might add... :)"
photo by Maeve R photo by Maeve R
photo by Maeve R




  • Preheat oven to 350 degrees F.
  • In a bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
  • In the bowl of an electric mixer, combine the mayonnaise and sugar and beat at medium until blended.
  • With mixer running, gradually add the cold water and vanilla.
  • Add dry ingredients to mayonnaise mixture, beating until well blended, about 2 minutes.
  • Pour batter into buttered 13x9x2-inch baking pan.
  • Bake in 350 degree F oven 40 minutes or until cake tests done.
  • Cool in cake in pan on rack.
  • Meanwhile, begin your Fluffy Chocolate Frosting: In a saucepan over medium heat, combine the brown sugar, half and half or light cream, and butter.
  • Cook over medium heat, stirring constantly, until mixture comes to a boil; let boil 1 minute, then remove from heat.
  • Stir in the chocolate chips and vanilla.
  • Beat with an electric mixer at high speed until the consistency is fluffy and is spreadable.
  • When cake has cooled, frost it with the Fluffy Chocolate Frosting.
  • Cut in squares and enjoy! :)

Questions & Replies

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  1. SUPERB cake! The cake part is so light, it almost melts in your mouth and the frosting is rich & chocolaty. I'm not a big cake fan and have rarely baked them over the years, but I'll make an exception for this one. It's particularly nice, compared to the everything-but-the-kitchen-sink type of cakes that always seem to be served. I used all-purpose flour (didn't have unbleached) and doubled the frosting (my husband is a chocolate&frosting maniac) and it came out great. I only had to bake it 30 minutes by my oven. So very glad you found and shared this recipe!
  2. Excellent cake and very easy to make. I used a cream cheese icing rather than the one listed with the recipe because...well...we like cream cheese icing. I made a layer cake in addition to the 9x13 sheet cake called for by the recipe. The baking time for the layer cake was 28 minutes. It was 40 minutes for the sheet cake.
  3. my my!!!!!! it was awesome! i didn't have regular mayo but i did have kRAft's mayo-and-sweet-chilli sauce mix instead. i used that..and it was chilli taste watsoeva.
  4. I thought this cake was great. I normally don't care for chocolate cake, but loved this one. Not overly sweet at all, but just enough that the kids loved it! It makes a thick 9X13" cake which was great for my son's birthday party!
  5. This cake was a horrid mess. The 3 tsp of baking soda was over kill. 3 cups of flour needed more than 1 1/2 cup sugar. Also less water. My grand kids took one taste and said "yuck". I tasted and was also grossed out. Threw entire cake in the garbage. The taste of baking soda was the nail in the coffin. I will try again using baking powder, more sugar, less water and common sense. This cake has great potential.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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