Chocolate Mayonnaise Cake – 1950s Old Recipe
This vintage chocolate mayonnaise cake is a rich and moist dessert, popularized in the 1950s as an economical way to make a decadent treat without butter or eggs. The mayonnaise adds a unique depth of flavor while enhancing the cake's texture, making it a nostalgic classic from mid-century American kitchens.
Equipment
- 10-inch tube pan
Ingredients
Cake:
- 1 ½ cups mayonnaise
- 1 ½ cups granulated sugar
- 3 cups all-purpose flour
- 5 tablespoons cocoa powder
- ¾ teaspoon salt
- 2 teaspoons baking soda
- 1 ½ cups water
Icing:
- ½ cup mayonnaise
- 5 tablespoons cocoa powder
- 1 tablespoon whole milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cake Preparation
- Preheat the oven to 375°F and grease a 10-inch tube pan to prevent sticking.
- In a large mixing bowl, whisk together the mayonnaise and sugar until smooth.
- In a separate bowl, combine the flour, cocoa powder, salt, and baking soda.
- Gradually add the dry ingredients to the mayonnaise mixture, alternating with water. Mix until fully incorporated and smooth.
- Pour the batter into the greased pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely.
Icing Preparation
- Using a double boiler, heat the mayonnaise, cocoa powder, and milk, stirring continuously.
- Gradually sift in the powdered sugar while whisking, ensuring a smooth and glossy texture.
- Remove from heat and stir in the vanilla extract.
- Pour the warm icing over the cooled cake, letting it flow down the sides naturally. Use a knife to smooth the top if necessary.
- Allow the icing to set before slicing and serving.
Notes
Serving suggestion: Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
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