The mayonnaise in this chocolate cake is low-key the best secret ingredient ever

Mayonnaise can be a polarizing food. Some of us use it as a secret ingredient in practically every meal, while others of us won’t touch it with a ten foot pole. Maybe you’re somewhere in the middle, where mayo on the occasional sandwich sounds pretty good — but have you ever baked with it in a cake?

Before you reject the whole idea of a mayonnaise cake, remember that mayo is basically just eggs, oil and a little bit of vinegar, so really, it’s just an easy substitute for those ingredients if you don’t have the individual versions on hand. So give it a shot! It might be your next best secret ingredient. Watch the video for the recipe below.

Chocolate Mayonnaise Cake

Serves 22 (serving size: 1 slice)
Active 35 min. Total 2 hours, 10 min.

Ingredients:

2 (15.25-oz.) boxes chocolate cake mix
1 cup water
4 large eggs
2 1/4 cups mayonnaise, divided
2 1/2 cups (20 oz.) unsalted butter, softened
3 lb. powdered sugar
1 1/2 Tbsp. fresh lemon juice (from 1 lemon)
2 tsp. vanilla extract
1 tsp. kosher salt
Rainbow nonpareils

Recipe:

1. Preheat oven to 350°F. Grease and flour two (9-inch) round cake pans and two (6-inch) round cake pans.

2. Combine cake mix, water, eggs, and 1 1/2 cups of the mayonnaise in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until well combined, about 2 minutes. Pour 2 1/2 cups of batter into each 9-inch pan. Pour 1 1/2 cups of batter into each 6-inch pan. Bake in preheated oven until a toothpick inserted in center comes out clean, 24 to 26 minutes. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, cool completely on racks, about 1 hour.

3. Beat together butter and remaining 3/4 cup mayonnaise with electric mixer on medium-high until creamy, about 3 minutes. Reduce speed to low, and gradually add powdered sugar; beating until combined. Stir in lemon juice, vanilla extract, and salt.

4. Place one (9-inch) cake layer on a cake stand; spread with about 1 cup of frosting. Top with remaining 9-inch cake layer; spread top and sides with frosting. Place one (6-inch) layer on top of cake; spread with about 3/4 cup frosting. Place remaining 6-inch layer on top, and spread top and sides of cake with remaining frosting. Decorate with nonpareils.

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