Chocolate Mayo Cake: A War-Time Invention

There are several renditions of the mayonnaise cake floating around on the internet. I first encountered it nine years ago. The addition of mayonnaise makes for a luxuriously creamy cake due to its fat content. It’s rumored that the original chocolate mayonnaise cake recipe was invented by Hellmann’s Real Mayonnaise company. They were the first to publish this recipe during wartime, aiming to utilize novel ingredients due to the scarcity of traditional ones such as eggs and milk. This recipe also uses a reduced amount of sugar, which was a necessity during wartime rationing. Today, this feature appeals to health-conscious individuals looking to reduce added sugars.

The use of a secret ingredient alternative like mayonnaise, sour cream, or Greek yogurt was born out of necessity. During World War II, the conservation of rationed ingredients such as sugar and cocoa was crucial. This practice is reminiscent of the “wacky cake” from the Great Depression, which similarly used what was available creatively. Hot water is used in this recipe to add moisture and stretch the batter, a common practice during times of scarcity.

Personal Recollections & Tips

When I first made this cake nine years ago, I used mayonnaise, and it turned out great. Recently, I tried it with 0% fat Greek yogurt and noticed a significant difference in texture and flavor due to the lower fat content. If using Greek yogurt, I recommend opting for full-fat for better results. It’s also fine to use Greek yogurt that is just past its expiration date in baking, as it can enhance the flavor. This homemade chocolate cake is one you’ll want to try! Be sure to check out the quick cake video, just below the recipe section of this article.

Now let me tell you about my favorite cake pans! I found Happiels Non-Toxic, Non-stick pans to be exceptional. With extra thick rims and carbon steel construction, these pans offer superior heat conduction. They are truly non-stick and free of PFOAS, PFOS, and BPA, making them a safe and reliable choice for all your baking needs.

Chocolate Cake Recipe

Cake Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar (up to 2/3 cups more sugar optional)
• 2/3 cup unsweetened cocoa powder
• 1 1/4 tsp baking soda
• 1/4 tsp baking powder
• 3 eggs
• 1 teaspoon of vanilla extract
• 1 cup mayonnaise (not Miracle Whip), sour cream, or Greek yogurt
• 1 1/3 cups hot water

Cake Directions:

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine the dry items: flour, sugar, cocoa powder, baking soda, and baking powder, sifting in the ingredients one at a time.
3. In a separate large bowl, combine the wet items: eggs, vanilla, and mayonnaise (or sour cream/Greek yogurt), and beat with a wire wisk until incorporated.
4. Make a well in the center of the dry ingredients and pour in about 1/3 of the wet ingredients at a time, mixing thoroughly.
5. Once the flour mixture is fully combined and dough-like, add the hot water and mix until the cake batter is smooth.
6. Grease a 9-inch cake pan, or bundt pan, with butter or oil.
7. Pour batter into the pan and gently tap it on the counter to release any trapped air bubbles.
8. Bake at 350°F for 30 minutes or until a toothpick inserted into the center comes out clean.
9. Cool cake completely, at room temperature, before frosting.

Peanut Butter Frosting

Note: This frosting is more like a glaze and makes enough for a whole cake. Since this is a single-layer cake, you can easily halve the ingredients.

Frosting Ingredients:

• 3 cups powdered confectioners’ sugar
• 1/2 cup peanut butter
• 1/4 cup milk (use as needed for consistency)

Frosting Directions:

1. Using an electric mixer, combine the powdered sugar and peanut butter at low speed until crumbly. Scrape down the sides as needed, with a rubber spatula.
2. While increasing the mixer to high speed, gradually add milk, 1 tablespoon at a time, until the desired consistency is reached. The consistency should be smooth but not thin. Natural, oilier peanut butter will require less milk.
3. Frost the completely cooled cake. For a fancier finish, consider topping with extra semi-sweet chocolate chips or chocolate shavings (optional).

More Great Depression-Inspired Food

If you love Peanut Butter and Depression-Era Recipes, be sure to check out Great Depression Peanut Butter Bread and Mom’s Diner: Great-Depression (1930’s & 40’s) Inspired Dinners which inlcudes the Wacky Cake recipe!

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