Vanilla Mayo Cake Recipe
Vanilla mayonnaise cake recipe offers a soft, moist, and tender texture with a rich, buttery-sweet flavor and a gentle hint of vanilla. The cake melts in the mouth, carrying a subtle richness that balances sweetness perfectly. The ingredients include all-purpose flour, granulated sugar, eggs, mayonnaise, milk, baking powder, salt, and vanilla extract, with powdered sugar optional for dusting.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- 9-inch round cake pan
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup mayonnaise
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- Powdered sugar for dusting
Instructions
- Warm the oven to 350°F (175°C). Grease a 9-inch round pan and dust lightly with flour or just line it with parchment paper if you prefer. In a medium bowl, sift together the flour, baking powder, and a pinch of salt. Set that aside for now.
- In a large bowl, whisk the sugar, eggs, mayonnaise, and vanilla until smooth and creamy. Slowly add the milk while whisking until everything’s well blended.
- Gently fold the dry mix into the wet mixture using a spatula. Stir only until combined don’t over mix or the cake will turn out dense.
- Pour the batter into your prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick in the center comes out clean.
- Let the cake rest in the pan about 10 minutes, then transfer to a rack to cool. Sprinkle with powdered sugar if you like before serving.
Notes
Notes: Ensure all ingredients are at room temperature for optimal mixing. Mayonnaise contributes moisture and a subtle tang, enhancing the cake’s flavor. This vanilla mayo cake recipe is naturally eggless, making it suitable for those with egg allergies.
