1956’s Traditional Chocolate Mayonnaise Cake

Last updated on February 18th, 2024 at 03:41 pm

This simple recipe for the 1956 Chocolate Mayonnaise Cake that you can make with common equipment and ingredients, and it takes only 60 minutes

In the heart of every home baker lies a treasure trove of recipes, each with its own story, its own history. Today, we delve into one such recipe that has stood the test of time, captivating taste buds for generations – the Chocolate Mayonnaise Cake.

This classic Chocolate Mayonnaise Cake recipe, first popularized in 1956, is not just a cake, but a slice of culinary history. It’s a testament to the ingenuity of home cooks in the mid-20th century, who used mayonnaise – a simple, everyday condiment – to create a cake that was moist, rich, and delicious. The cake is known for its rich and moist texture. It has multiple health benefits as well.

Join us as we journey back to 1950s, to explore the origins, the magic, and the enduring appeal of this classic Chocolate Mayonnaise Cake. Whether you’re a seasoned baker or a curious novice, this trip down memory lane promises to be as delightful as the cake itself. So, let’s preheat those ovens and get ready to bake a piece of history!

How to Make 1956s Chocolate Mayonnaise Cake

Baking the chocolate mayonnaise cake is like taking a stroll down memory lane. It’s old-fashioned, easy to make, and delicious. Let’s take a look at the process of baking this delightful treat from 1950s.

Essential Equipment for Chocolate Mayonnaise Cake

Here are the equipment needed to make a Chocolate Mayonnaise Cake:

• Square Baking Pan: A square 9×9 inch baking pan is essential for this chocolate mayonnaise cake. It’s the perfect size to make sure the cake cooks evenly and comes out with the right texture.
• Large Mixing Bowl: You’ll need a large bowl to combine your ingredients.
• Electric Mixer: An electric mixer is a must-have when making the frosting.
• Rubber Spatula: A rubber spatula is handy for scraping down the sides of the mixing bowl and ensuring no batter goes to waste.
• Toothpicks: Toothpicks are useful for checking the doneness of your cake. Insert a toothpick into the center, and if it comes out clean, your cake is ready.
• Wire Racks: These racks are essential for cooling your cakes once they’re out of the oven. They promote even cooling and help prevent moisture buildup.

Ingredients

Here is a list of ingredients you’ll need for this Chocolate Mayonnaise Cake recipe:

• Water: 1 cup
• Mayonnaise: 1 cup
• Vanilla Extract: 1 teaspoon
• All-Purpose Flour: 2 cups
• Sugar: 1 cup
• Baking Cocoa: 3 tablespoons
• Baking Soda: 2 teaspoons

For the Brown Sugar Frosting:

• Brown Sugar: 1/2 cup, packed
• Butter: 1/4 cup, cubed
• Milk: 2 tablespoons
• Confectioners’ Sugar: 1-3/4 cups

Step-by-Step Instructions with photos

Step 1: Preheat the Oven

Start by preheating your oven to 350°F. This ensures that the oven is at the right temperature when you’re ready to bake, which is crucial for even baking.

Step 2: Prepare the Baking Pan

Grease and flour a 9×13 inch baking dish. This prevents the cake from sticking to the pan and makes it easier to remove after baking.

Step 3: Mix Wet Ingredients

In a large bowl, mix water, mayonnaise, and vanilla extract. These ingredients form the wet base of the cake, and mixing them first ensures they are evenly distributed throughout the batter.

Step 4: Add Dry Ingredients

Add flour, sugar, cocoa, and baking soda to the bowl. These dry ingredients give the cake its structure and flavor.

Step 5: Blend the Ingredients

With a hand mixer, blend the ingredients until you have a rich, moist cake batter. Be careful not to overmix as this can lead to a dense and chewy cake.

Step 6: Pour the Batter

Pour the batter into the prepared baking dish. Make sure to spread it evenly for consistent baking.

Step 7: Bake the Cake

Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean. This ensures that your cake is perfectly baked, not underdone or overbaked.

Step 8: Cool the Cake

Allow the cake to cool completely. This is important because it makes the cake easier to cut and it prevents the frosting from melting if you choose to frost it.

Pro Tips to Bake Chocolate Mayonnaise Cake

Follow these tips below to make the 1956 Chocolate Mayonnaise Cake like a pro.

Use Full-Fat Mayonnaise

Full-fat mayonnaise produces the moistest cake. It enhances the rich chocolate flavor, making every bite delicious.

Don’t Over-Mix the Batter

Over-mixing can lead to a dense and chewy cake. Mix just until the ingredients are combined to ensure a light and fluffy texture.

Hot Water

Use hot tap water to dissolve the cocoa powder, resulting in a smooth cake batter. This also helps to activate the baking soda, giving the cake its perfect texture.

Check for Doneness

Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. This ensures that your cake is perfectly baked, not underdone or overbaked.

Let the Cake Cool

Allow the cake to cool completely before frosting. This prevents the frosting from melting and helps it spread evenly.

Use Quality Cocoa Powder

High-quality cocoa powder can make a big difference in the flavor of your cake. It provides a deep, rich chocolate flavor that enhances the overall taste of the cake.

Alternative Recipe 

Here’s an alternative recipe for the Chocolate Mayonnaise Cake, which includes coffee and almond extract for a unique twist:

Ingredients

• All-Purpose Flour: 2 cups
• Granulated Sugar: 1 1/2 cups
• Unsweetened Cocoa Powder: 1/2 cup
• Baking Powder: 1 1/2 teaspoons
• Baking Soda: 1 1/2 teaspoons
• Salt: 1/2 teaspoon
• Mayonnaise: 1 cup
• Warm Coffee: 1 cup
• Almond Extract: 1 teaspoon

Instructions

• Preheat the Oven: Preheat your oven to 350°F and grease and flour a 9×13 inch baking dish.
• Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add Wet Ingredients: Add the mayonnaise, warm coffee, and almond extract to the dry ingredients. Mix until just combined.
• Pour the Batter: Pour the batter into the prepared baking dish, spreading it out evenly.
• Bake the Cake: Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before cutting and serving.

Closure

In conclusion, the Chocolate Mayonnaise Cake 1956 recipe is a timeless classic that brings together the unexpected combination of chocolate and mayonnaise to create a rich, moist, and delicious cake. Its simplicity and the commonness of its ingredients make it a great choice for both novice and experienced bakers. 

Whether you’re looking to try something new or revisit an old favorite, this recipe is sure to impress. Remember the pro tips and step-by-step instructions we’ve discussed, and you’ll be well on your way to baking a perfect Chocolate Mayonnaise Cake.

FAQs

What makes the Chocolate Mayonnaise Cake moist and rich?

The mayonnaise in the cake, which is essentially made of eggs and oil, gives the cake its moist and rich texture.

Why is mayonnaise used in the cake?

Mayonnaise is used in the cake to replace the eggs and oil typically found in cake recipes. This results in a rich, dense, yet moist cake.

What is the history of the Chocolate Mayonnaise Cake recipe?

Although chocolate mayo cakes were around before WW2, the wartime rationing of eggs and other everyday ingredients brought this recipe into more homes.

Can I add other flavors to my Chocolate Mayonnaise Cake?

Yes, you can add other flavors to your Chocolate Mayonnaise Cake. For example, some people like to add coffee or almond extract to enhance the flavor.

How do I know when my Chocolate Mayonnaise Cake is done?

You can check the doneness of your cake by inserting a toothpick into the center. If it comes out clean, your cake is done.