The combination of chocolate and mayonnaise might turn you off at first. And yet, it's a real insider tip for creating particularly moist cakes. Here's why.
Let's face it: who wouldn't do a double-take if they'd see mayonnaise listed as an ingredient in cake batter? It just doesn't sound like it could possibly taste good. Still, it's worth taking a second look. As strange as it may seem, this baking trick isn't exactly new: as far back as the 1920s, American home bakers have been using the creamy condiment as a secret ingredient for ultra-moist cakes. The first known recipe appeared in a Californian newspaper in 1927.
During the Great Depression and World War II, mayonnaise became a clever substitute when ingredients like milk and eggs were hard to come by or too expensive. After all, mayonnaise is made from both oil and eggs – two essential baking ingredients. Word of the trick spread quickly. In the 1930s, a major brand even promoted its own chocolate mayonnaise cake recipe – with the mayo going straight from the jar into the batter. And what can we say? The secrete to moist cakes still holds up today.
Mayonnaise actually contains just what a great cake needs: fat and moisture. Both contribute to a rich, tender texture. But there's more – mayonnaise also contains vinegar, which reacts with baking soda to help keep your cake light and airy. Another bonus: mayonnaise has a mild flavor, so it blends well with nearly any type of cake, whether chocolate, vanilla or cinnamon.
If you're not keen on the idea of mayo, don't worry – there are plenty of other ways to keep your batter moist. Sour cream or buttermilk works wonderfully, especially in classic coffee cakes. And if you're out of eggs or looking to cut costs, yogurt, applesauce or mashed bananas are tried-and-true alternatives that not only help bind the batter but also add extra moisture.
