Craving a sweet treat that’s incredibly moist and satisfying? Look no further! This easy mayonnaise chocolate cake is a game-changer in the world of Snacking Food. Yes, you read that right – mayonnaise! This unexpected ingredient is the secret to an unbelievably tender crumb and rich flavor that will have everyone asking for seconds. Forget everything you thought you knew about cake, and prepare to be amazed by this simple yet extraordinary recipe, perfect for any snacking occasion.
Snackable Bakes Cookbook Cover: Discover easy snacking food recipes by Jessie Sheehan.
This recipe, adapted from Jessie Sheehan’s cookbook Snackable Bakes, is incredibly straightforward and requires minimal active time, making it ideal for busy bakers and spontaneous snack cravings. Don’t let the mayonnaise deter you; it replaces oil and some of the eggs, resulting in a texture that’s simply divine. Whether you need a comforting dessert for a cozy night in or a crowd-pleasing treat for a gathering, this cake fits the bill.
Ingredients for Your Snacking Cake
For the Cake:
- Cooking spray or softened unsalted butter, for greasing the pan
- 1 cup (237ml) very hot tap water
- ½ cup (40g) Dutch-processed cocoa powder
- 1 teaspoon espresso powder (optional, enhances chocolate flavor)
- ¾ cup (150g) full-fat mayonnaise
- 1 cup (200g) granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 large egg
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups (195g) all-purpose flour
For the Frosting:
- ¾ cup (170g) unsalted butter, at room temperature
- 7 ounces (198g) marshmallow crème
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- ¾ cup (90g) confectioners’ sugar
- Pink sparkling sugar, for decoration (optional, use any sprinkles you like)
Baking Your Delicious Snacking Food
Making the Cake:
- Get Started: Preheat your oven to 350°F (175°C). Grease an 8-inch square cake pan with cooking spray or softened butter. Line the pan with parchment paper, ensuring it overhangs on two opposite sides for easy removal later.
- Combine Dry Ingredients: In a 2-cup glass measuring cup, whisk together the very hot tap water, Dutch-processed cocoa powder, and espresso powder (if using) until smooth. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the mayonnaise, granulated sugar, and vanilla extract for about 30 seconds until well combined. Whisk in the large egg until incorporated.
- Incorporate Leavening and Salt: Sprinkle the baking powder, baking soda, and kosher salt into the wet ingredients one at a time, whisking vigorously after each addition to ensure even distribution.
- Add Flour and Cocoa Mixture: Whisk in half of the all-purpose flour into the bowl until just combined. Pour in the cocoa mixture, and then add the remaining half of the flour. Whisk until the batter is smooth. Don’t worry if the batter appears thin, this is normal.
- Bake: Scrape the batter into the prepared cake pan and bake for 25 to 30 minutes, rotating the pan halfway through baking. To check for doneness, insert a wooden skewer into the center of the cake. It’s ready when the skewer comes out with just a moist crumb or two attached.
- Cool: Remove the cake from the oven and let it cool in the pan for about 20 minutes. Then, using the parchment paper overhang, carefully lift the cake out of the pan and let it cool completely to room temperature on a wire rack before frosting. If the cake sticks to the edges, gently run a butter knife around the sides to loosen it.
Making the Frosting:
- Cream Butter and Marshmallow Crème: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat together the room temperature unsalted butter, marshmallow crème, vanilla extract, and kosher salt on medium speed until light and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Add Confectioners’ Sugar: Gradually beat in the confectioners’ sugar until smooth.
- Whip to Fluffy Perfection: Increase the mixer speed to medium-high and continue to beat for another 2 to 3 minutes until the frosting is light, fluffy, and noticeably increased in volume.
- Frost and Decorate: Generously frost the cooled cake with the marshmallow frosting. Sprinkle with pink sparkling sugar or your favorite decorations for an extra touch of fun.
This mayonnaise chocolate cake is not just a recipe; it’s an invitation to experience snacking food at its finest. It’s incredibly moist, deeply chocolatey, and surprisingly easy to make. Perfect for make-ahead treats, this cake stays wonderfully fresh at room temperature for up to 3 days, and it even travels well, making it an ideal choice for picnics or potlucks. So, embrace the unexpected ingredient and bake this delightful snacking cake today!
