Yesterday morning I saw something online that was like “Make the best cake with this ONE WEIRD THING” and of course I am entirely powerless to resist bizarre ingredients in foods. Turns out that weird thing was…mayonnaise! Eww, kind of. Mayo isn’t the most appealing of items. But I’d heard of this before and had already been ensnared by the siren’s call of weird ingredients so I went to the fridge to see if I had enough mayonnaise to try it. I also have a weird love of recipes from food manufacturers so this appealed to me on many levels.
I ended up having to use 1/2 US mayonnaise and 1/2 Japanese mayonnaise (I’m not a big keeper-of-mayonnaise), but long story short I had enough.
So how was the mayonnaise cake? Pretty good! The texture was indeed very soft and moist. I am not sure how this would stack up versus a straight up oil cake. I feel like I want to try that and have a blind taste test.
For the rest of the cake, I used Hershey’s Fudge Frosting which is good, but really, really rich. And in the middle I put a layer of blackcurrant jam, which oddly enough, was the part that didn’t work. For some reason the jam was just too rich. I do, however, think a layer of something with a brighter or sharper flavor in the middle (maybe custard?) would be very good.
Want to try it? Here are the recipes I used:
Chocolate Mayonnaise Cake (from Hellmann’s Chocolate Mayonnaise Cake)
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 3 eggs
- 1 2/3 cups sugar
- 1 tsp. vanilla extract
- 1 cup mayonnaise
- 1 1/3 cups water
- Optional: 1/2 tsp of instant coffee powder
Preheat oven to 350°. Grease and flour two 8-inch round cake pans.
In a side bowl, mix flour, cocoa, baking soda, baking powder, and coffee if using. In your main bowl, beat eggs, sugar and vanilla for three minutes at high speed until light and fluffy. Beat in mayonnaise until blended. Mix in flour mixture and water, alternating with water.
Pour into cake pans. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes then remove and cool. Frost (or not) as you like after once cakes are completely cool.
Cocoa Fudge Frosting (from Hershey’s Cocoa Fudge Frosting)
- 1/2 cup/1 stick butter
- 1/2 cup cocoa powder
- 3-2/3 cups powdered sugar (1 lb.)
- 1/3 cup milk
- 1 teaspoon vanilla
Melt butter in small saucepan. Add cocoa. Stir until mixture begins to boil. Remove from heat and pour into medium bowl.
Add powdered sugar alternately with milk, beating to desired consistency. Stir in vanilla. Spread frosting while warm. If it cools too much and becomes grainy when spreading, microwave briefly to heat again. The texture should be smooth and shiny.
© THE SPICE OF COOKING. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.