Vanilla Cake With Mayonnaise
Vanilla Cake with Mayonnaise is a moist, rich dessert where mayonnaise replaces butter and oil. Made with flour, sugar, eggs, vanilla, and mayo, it creates a tender crumb without altering the vanilla flavor. Simple to mix and bake, this cake is perfect for any occasion, offering a surprisingly delicious twist on the classic vanilla cake.
Equipment
- Mixing bowls (2 large)
- Whisk and rubber spatula
- Measuring cups and spoons
- Electric hand mixer or stand mixer (for frosting)
- Cake pans (two 8-inch round)
- Wire cooling rack
- Offset spatula or knife (for frosting)
Ingredients
For the Vanilla Mayonnaise Cake:
- 2 cups 250g all-purpose flour
- 1 cup 200g granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 240g full-fat mayonnaise
- 1 cup 240ml water (room temperature)
- 1½ teaspoons vanilla extract
For the Buttercream Frosting:
- 1½ cups 345g unsalted butter, at room temperature
- 1 cup 306g sweetened condensed milk, at room temperature
- ¼ teaspoon salt
Instructions
Preheat and Prepare the Pan
- Start by preheating your oven to 350°F (175°C). Lightly grease and flour two 8-inch (20 cm) round cake pans or line them with parchment paper.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the flour.
Combine Wet Ingredients
- In a separate bowl, mix the mayonnaise, water, and vanilla extract until smooth. The mayonnaise replaces eggs and oil, adding moisture and tenderness to the cake.
Make the Batter
- Gradually pour the wet mixture into the dry ingredients, whisking until just combined. Avoid overmixing to keep the cake light and fluffy.
Bake
- Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Frosting
- While the cake is cooling, make the frosting. Beat the softened butter with a hand or stand mixer until creamy and pale. Slowly add the condensed milk while beating continuously. Once incorporated, add the salt and vanilla essence. Beat for another 2–3 minutes until light and fluffy.
Assemble and Frost
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer over it. Frost the top and sides of the cake evenly. Decorate as desired.
Notes
This cake is incredibly moist thanks to the mayonnaise, which acts as a substitute for both eggs and oil. The condensed milk buttercream frosting adds a rich, creamy finish that complements the soft vanilla cake beautifully. Ideal for birthdays, gatherings, or a simple dessert treat.
Nutrition Facts Vanilla Cake With Mayonnaise
| Nutrition | Amounts |
|---|---|
| Calories | 420 |
| Total Fat | 24g |
| Saturated Fat | 11g |
| Cholesterol | 45mg |
| Sodium | 330mg |
| Total Carbohydrates | 48g |
| Sugar | 30g |
| Protein | 3g |
