mayo cake recipe
The Best mayo cake recipe
What I appreciate most about this recipe is how versatile it is. You can dress it up with fresh berries, a drizzle of caramel, or even a scoop of ice cream, but it’s just as delicious plain. Plus, the mayo keeps it moist for days, which is a lifesaver when you’re meal prepping or packing lunches. And here’s the best part—it’s actually a little healthier than traditional cakes. Mayo is made with eggs and oil, so you’re getting some protein and healthy fats instead of just empty calories. It’s a win-win: easy, delicious, and a little less guilt-inducing than most desserts. If you haven’t tried it yet, you’re missing out.
Classic Mayo Cake
A moist and fluffy cake made with mayonnaise for extra richness. This easy-to-make dessert is perfect for any occasion and pairs well with a light dusting of powdered sugar or a simple glaze.
🥘Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup mayonnaise (full-fat recommended)
- 1 cup water
- 2 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp milk or lemon juice
- 1/2 tsp vanilla extract
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper. -
2
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined. -
3
Add the mayonnaise, water, and vanilla extract to the dry ingredients. Mix until the batter is smooth and no lumps remain. Do not overmix. -
4
Pour the batter into the prepared baking pan and spread it evenly with a spatula. -
5
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. -
6
Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely. -
7
For the glaze (optional), whisk together the powdered sugar, milk (or lemon juice), and vanilla extract until smooth. Drizzle over the cooled cake before serving.
🔧Equipment
- Mixing bowl
- Whisk or electric mixer
- 9×13-inch baking pan
- Oven
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Mayo Cake Works
❓ Frequently Asked Questions About Mayo Cake
1. Can I use any type of mayonnaise in the mayo cake recipe?
Yes, you can use any regular mayonnaise for this recipe. However, full-fat mayonnaise tends to yield a moister and richer cake. Avoid low-fat or fat-free versions, as they may affect the texture and flavor.
2. Why is mayonnaise used in cake recipes?
Mayonnaise adds moisture and richness to cakes because it contains oil and eggs, which are key ingredients in baking. It helps create a tender, dense crumb while keeping the cake moist for longer.
3. Can I substitute mayonnaise with something else?
If you don’t have mayonnaise, you can substitute it with an equal amount of sour cream, Greek yogurt, or a mix of oil and eggs (e.g., ½ cup oil + 1 egg per 1 cup mayo). However, the texture and flavor may vary slightly.
4. How do I store leftover mayo cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. Bring it to room temperature before serving for the best texture.
5. Can I make a gluten-free version of mayo cake?
Yes! Simply replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure all other ingredients (like baking powder) are gluten-free as well. The texture may be slightly denser, but it will still be delicious.