Grandma's Chocolate Mayo Cake and Caramel Frosting
Try this Grandma's Chocolate Mayo Cake and Caramel Frosting recipe, or contribute your own.
Try this Grandma's Chocolate Mayo Cake and Caramel Frosting recipe, or contribute your own.
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- frosting
- 1/2 cup cold water
- 1/2 cup cocoa
- 3/4 cup mayonnaise
- 2 cups flour (i used soft white wheat but all purpose or
- 1 cup sugar (i use organic evaporated cane juice)
- 1/2 cup brewed coffee
- 5 tablespoons butter (i think cream cheese would work well too)
- 1 and 1/2 cups brown sugar
- 3 tablespoons boiling water
- Carbohydrate 3.64317963155882 g
- Cholesterol 31.1509259285165 mg
- Fat 13.7648392620384 g
- Fiber 0.105222223697744 g
- Protein 0.547850370247973 g
- Saturated Fat 7.12233574115986 g
- Serving Size 1 1 Serving (47g)
- Sodium 170.937922058071 mg
- Sugar 3.53795740786108 g
- Trans Fat 3.5256268912469 g
- Calories 140 calories
Step-by-step
- Preheat oven to 350 degrees.
- Stir all dry ingredients together.
- Combine wet ingredients with dry until smooth.
- Pour into greased and floured pans.
- Bake at 350 degrees for 30 to 40 minutes for a cake or 16 minutes for cupcakes.
- Cool completely before frosting.
- For frosting.
- Beat butter and slowly add in sugar until creamed together.
- Pour in boiling water and beat until creamy.
- Spread over cupcakes.
Using commercially prepared emulsions like mayonnaise introduces stable fats and pre-homogenized moisture directly into a batter, altering crumb density compared to starting from raw butter and eggs. Because commercial mayonnaise already suspends oil evenly within water and egg proteins, it incorporates effortlessly into dry mixtures without requiring prior creaming, yielding a tender, uniform crumb that resists drying out over multi-day storage windows.
- Brewed coffee replaces plain water to accentuate cocoa solids through naturally occurring volatile compounds, deepening the chocolate profile without imparting a distinct coffee flavor if the liquid is cooled before mixing.
- Ensure pans are thoroughly greased and dusted with flour to prevent the delicate, chemically leavened cake structure from tearing when inverted after the 350 degree baking cycle.
- Beat the butter and brown sugar thoroughly before introducing boiling water drop by drop, watching for the mixture to transition from a grainy paste into a smooth, spreadable emulsion.
- Scaling quantities requires precise mathematical adjustments to the baking soda and baking powder ratios to maintain proper rising power, especially if you double the batch for larger gatherings.
Cooling the baked layers completely before applying the caramel frosting prevents the butter-based topping from melting and sliding off the sides. Proper temperature management during both baking and finishing guarantees clean slices and stable textural contrast.
