Try This! Put a Cup of Mayonnaise in Your Next Chocolate Cake

We've been on a chocolate cake bender around here. Last week Leela shared her decadent Double Chocolate Sour Cream Birthday Cake, and now we're talking about another intense chocolate cake from Serious Eats that we made last week. It's also to die for—thanks to 1 1/4 cups of, yep, mayonnaise.

Has anyone ever tried a mayonnaise chocolate cake? Apparently, the recipe dates back to World War II or the Depression, when there was limited access to baking ingredients, and cooks had to get creative. And for those of you turning up your noses, think about it: mayonnaise is really just oil, eggs, and a bit of acid, like vinegar. As bakery owner Liz Gutman, who created the recipe, writes, oil makes the cake tender, and the vinegar punches up the chocolate flavor a little.

(If you really want to control what's in your mayonnaise rather than rely on the ingredients in a jar, make your own. Here's a how-to video.)

We like a moist chocolate cake that's not too dense (at least when talking about a frosted layer cake), and this one is just about perfect. It had a beautiful, light texture, was incredibly moist, and was very easy to work with in terms of layering and frosting.

Chocolate Mayonnaise Cake at Serious Eats.

We didn't tell our party guests what was in it, though, just in case. Does the idea of mayonnaise in the batter gross you out?

Related: Surprisingly Quick Rootbeer Chocolate Bundt Cake

(Image: Liz Gutman)

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