MAKES ONE 8- INCH SQUARE CAKE | ACTIVE TIME: 20 MINUTES | BAKING TIME: 25 TO 30 MINUTES
Okay, now don’t freak out, but there is mayonnaise in this cake. I know: crazy. But it takes the place of the oil in the recipe, as well as the eggs (though, yes, I do throw in one, for good measure). And the texture is so perfect, as well as the flavor, that you need to put any mayo- phobias behind you and get baking. The marshmallow frosting here is epic, but if you’re just not feeling like pulling out your stand mixer for it, I totally understand and suggest you glaze this cutie with Cream Cheese Glaze instead.
Cooking spray or softened unsalted butter for pan
FOR THE CAKE
1 cup (237 ml) very hot tap water
½ cup (40 g) Dutch- processed cocoa powder
1 teaspoon espresso powder (optional)
¾ cup (150 g) full- fat mayonnaise
1 cup (200 g) granulated sugar
1 ½ teaspoons vanilla extract
1 large egg
1 teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups (195 g) all- purpose flour
FOR THE FROSTING
¾ cup (170 g) unsalted butter, at room temperature
7 ounces (198 g) marshmallow crème
1 tablespoon vanilla extract
½ teaspoon kosher salt
¾ cup (90 g) confectioners’ sugar
Pink sparkling sugar for decorating (pink because it’s my everything, but you do you)
Heat the oven to 350 F. Grease an 8- inch square cake pan with cooking spray or softened butter. Line with a large sheet of parchment paper that extends up and over two opposite sides of the pan.
To make the cake, whisk together the water, cocoa powder, and espresso powder (if using) in a 2- cup glass measuring cup and set aside. Whisk together the mayonnaise, granulated sugar, and vanilla in a large bowl for 30 seconds; whisk in the egg. Sprinkle the baking powder, baking soda, and salt into the bowl, one at a time, vigorously whisking after each. Whisk half of the flour into the bowl, followed by the cocoa mixture, and then the other half of the flour. The batter will be thin.
Scrape the batter into the prepared pan and bake for 25 to 30 minutes, rotating the pan at the halfway point. The cake is ready when a wooden skewer inserted into the center comes out with a moist crumb or two. Remove from the oven and let cool in the pan for about 20 minutes, or until you can safely lift the cake out by the parchment overhang without burning yourself. Run a butter knife around the edges if it resists. Let cool to room temperature before frosting.
To make the frosting, beat together the butter, marshmallow crème, vanilla, and salt on medium speed in the bowl of a stand mixer fitted with the paddle attachment until fluffy, 1 to 2 minutes, scraping the bowl with a flexible spatula, as needed. Beat in the confectioners’ sugar. Increase the speed to medium- high and continue to beat for 2 to 3 minutes until light and fluffy. Generously frost the cake, sprinkle with sparkling sugar, and serve.
Keep the cake, wrapped, on the counter for up to 3 days— and FYI, she is an excellent traveler, and does very well in hot weather (basically, she’s a dream).
Excerpted from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats Copyright (c) 2022 by Jessie Sheehan. Used with permission of the publisher, Countryman Press, an imprint of W. W. Norton & Company, Inc. All rights reserved.
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