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Chocolate Mayonnaise Sheet Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 3 reviews
  • Author: Claire
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 80 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Chocolate Mayonnaise Sheet Cake is a moist and rich dessert perfect for any occasion. Made with mayonnaise to keep it ultra moist, cocoa, and a coffee-infused batter for enhanced chocolate flavor, it’s topped with a luscious chocolate frosting made from bittersweet chocolate, butter, cocoa, powdered sugar, and cream. Easy to prepare in a 9x13 inch pan and ideal for gatherings or celebrations.

Ingredients

Scale

For the Cake

  • Butter, for greasing the pan
  • 2 cups (242g) all-purpose flour
  • 1 cup (120g) unsweetened Dutch processed cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (177ml) hot water
  • 2 tablespoons (30g) instant coffee powder or instant espresso powder
  • 2 large eggs
  • 1 cup (220g) sugar
  • 1/2 cup (100g) brown sugar, lightly packed
  • 1 cup (260g) mayonnaise
  • 1 tablespoon vanilla extract

For the Frosting

  • 1/2 cup (80g) finely chopped semisweet or bittersweet chocolate
  • 1/2 cup (113g) unsalted butter
  • 2 tablespoons (30g) unsweetened Dutch processed cocoa powder
  • 1 cup (130g) powdered sugar
  • 1/2 cup heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Brush a 9x13-inch sheet pan with butter and set aside.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Stir until evenly mixed and set aside.
  3. Dissolve Coffee: In a glass measuring cup, mix the instant coffee powder into the hot water until fully dissolved. Set aside to cool slightly.
  4. Beat Mayonnaise and Sugars: In a large mixing bowl, use an electric mixer to beat the mayonnaise with the white and brown sugars until pale and creamy.
  5. Add Eggs and Vanilla: Add the eggs one at a time to the mayonnaise mixture, beating well after each addition. Scrape down the bowl sides as needed. Then add the vanilla extract and beat to combine.
  6. Combine Wet and Dry Ingredients with Coffee: Divide the dry ingredients into three parts. Add the first third to the wet mixture along with half the coffee and beat until combined. Add the second third with the remaining coffee and mix well. Finally, add the last third of the dry ingredients and mix until the batter is neither stiff nor runny.
  7. Bake the Cake: Pour the batter into the prepared pan and bake at 350°F (180°C) for 30 minutes or until a toothpick inserted in the center comes out with moist chocolate crumbs. Allow the cake to cool completely before frosting.
  8. Melt Chocolate for Frosting: Melt the chopped chocolate in a microwaveable bowl in 20-second bursts, stirring between each, until smooth (about 40 to 70 seconds). Let cool slightly.
  9. Beat Butter and Powdered Sugar: Using an electric mixer, beat the butter until creamy and fluffy. Gradually add powdered sugar on low speed, then increase to high and beat for 2 to 3 minutes.
  10. Add Cocoa Powder: Mix in the cocoa powder to the creamed butter and sugar. Beat well, scraping down sides occasionally for a smooth frosting.
  11. Add Cream and Melted Chocolate: Pour in the heavy cream and melted chocolate, beating until well combined. Refrigerate the frosting for 10 minutes to set slightly.
  12. Frost the Cake: Spread the frosting evenly over the cooled cake and create decorative swirls with a spatula or back of a spoon.
  13. Serve and Store: Slice and serve the cake. Store the unfrosted baked cake covered at room temperature for 1 day or refrigerated up to 7 days. Once frosted, keep refrigerated up to 3 days and bring to room temperature before serving to soften the frosting.

Notes

  • Use mayonnaise to keep the cake moist without adding extra oil or butter.
  • Instant coffee intensifies the chocolate flavor without a strong coffee taste.
  • You can substitute dark chocolate with semisweet or bittersweet chocolate for the frosting.
  • Let the melted chocolate cool before adding it to the frosting to prevent melting the butter.
  • Allowing the cake to come to room temperature before serving improves texture and flavor.
  • The cake can be stored covered at room temperature or refrigerated; frostings last best refrigerated.

Nutrition

  • Serving Size: 1 slice
  • Calories: 380 kcal
  • Sugar: 35 g
  • Sodium: 250 mg
  • Fat: 22 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 55 mg

Find it online: https://butterybowl.com/chocolate-mayonnaise-sheet-cake-recipe/