Say what???? Mayonnaise in a cake you ask? Why yes!
Growing up, my aunt Karen used to make this cake for us all the time. I believe she would make it with peanut butter frosting if I remember correctly. She is an amazing baker – takes after my Grandma Sutton I hear. She even spent years making and decorating cakes! I however, did not get the amazing baker gene. I love to cook because I don’t like to measure, so baking is a struggle for me.
I’m also not the most patient person in the world (*go ahead and snicker if you know me, we all know it’s true!) so baking is tough, I want to be able to taste along the way and make it better as I go, and well, you just can’t do that with baking. You have to follow a recipe and then bake it and then let it cool, and then possibly frost or whatever to it before you even get to take a bite. It’s like torture! That and I’m not a huge fan of sweets anyway.
If you’re anything like me, then this recipe is definitely for you! Mayonnaise cake is a chocolate cake, a very subtle chocolate cake. It’s not overwhelmingly sweet and it’s SUPER moist! It’s also super easy to make 🙂 Here it is!
For the cake:
- 2 cups of flour
- 1 cup white sugar
- 1/2 cup cocoa
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup mayonnaise or miracle whip
- 1 1/4 cups of water
- 1 tsp. vanilla
- Sift and blend flour, sugar, cocoa, baking soda and salt.
- Add mayonnaise, water and vanilla. Stir until mixed well.
- Grease a 9×13 pan and pour batter in evenly.
- Bake at 350 degrees for 20 minutes or until a toothpick comes out clean.
For the frosting:
- 1 (8 oz.) package of cream cheese, softened
- 1/2 cup of butter, softened
- 16 oz. of powdered sugar (about 2 cups)
- 1 tsp. vanilla
- Combine cream cheese and butter, beating until smooth.
- Add sugar and vanilla, beat until light and fluffy
Everyone loved the cake and super loved the frosting – even if it sounds odd, just try it! It’s delicious! If you don’t eat it right away, make sure you put it in the fridge.