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Decadent Chocolate Mayonnaise Sheet Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 12 reviews
  • Author: Hannah
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 80 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Chocolate Mayonnaise Sheet Cake is a moist, rich, and easy-to-make dessert that combines the deep flavors of Dutch-processed cocoa and coffee with a creamy mayonnaise base for an irresistibly tender crumb. Topped with a luscious chocolate frosting made from melted bittersweet chocolate, butter, cocoa powder, and heavy cream, this classic sheet cake is perfect for gatherings, celebrations, or any chocolate craving.

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 lightly with butter and set aside to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch processed cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Dissolve coffee: In a glass measuring cup, stir the instant coffee powder into hot water until fully dissolved, then set aside.
  4. Beat mayonnaise and sugars: In a large mixing bowl, use an electric mixer to beat the mayonnaise and both the white and brown sugars until the mixture is pale and creamy.
  5. Add eggs and vanilla: Add the eggs one at a time, beating thoroughly after each addition. Scrape down the sides of the bowl regularly to ensure even mixing. Then add the vanilla extract and mix to combine.
  6. Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in thirds, alternating with half the dissolved coffee after the first two additions. Beat well after each addition. The batter should be smooth, neither stiff nor runny.
  7. Bake the cake: Pour the batter into the prepared 9x13-inch pan and bake for 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Allow the cake to cool completely in the pan before frosting.
  8. Melt chocolate for frosting: Place the chopped chocolate in a microwave-safe bowl and heat in 20-second intervals, stirring between each, until smooth and fully melted (approximately 40 to 70 seconds). Set aside to cool slightly.
  9. Prepare frosting base: In a large bowl, beat the unsalted butter with an electric mixer until creamy and fluffy. Gradually add the powdered sugar, starting on low speed and increasing to high as the sugar incorporates. Beat for 2 to 3 minutes.
  10. Add cocoa powder: Mix in the cocoa powder thoroughly, scraping the sides of the bowl as needed to ensure an even mixture.
  11. Finish frosting: Add the heavy cream and the cooled melted chocolate to the frosting mixture. Beat well until smooth and fully combined. Chill the frosting in the refrigerator for 10 minutes before using.
  12. Frost the cake: Spread the prepared frosting evenly over the cooled cake using a spatula or the back of a spoon to create gentle swirls.
  13. Serve and store: Slice and serve the cake at room temperature. Store unfrosted cake covered at room temperature for up to 1 day or refrigerate for up to 7 days. Frosted cake should be stored in the refrigerator for up to 3 days and brought to room temperature before slicing for best texture.

Notes

  • Use Dutch-processed cocoa powder for a deeper chocolate flavor.
  • Instant coffee enhances the chocolate flavor but can be omitted if desired.
  • Mayonnaise helps keep the cake moist and tender; do not substitute it for other fats.
  • Let the melted chocolate cool before adding to the frosting to avoid melting the butter.
  • Room temperature ingredients will combine better for a smooth batter.
  • For a dairy-free version, substitute the butter and cream in the frosting with vegan alternatives.
  • Allow frosted cake to come to room temperature before serving to soften the frosting.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 38 g
  • Sodium: 230 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 55 mg

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