Warm, tender, and easy to make, Traditional Vanilla Mayonnaise Cake brightens any kitchen with a cozy vanilla scent right from the oven. This simple cake uses mayonnaise for rich moisture and a soft crumb, perfect when you want a no-fuss family dessert. If you like small-batch, comforting sweets, you might also enjoy this gingerbread cake with vanilla cream sauce for a different cozy flavor.
Why Make This Recipe
- Quick & Easy: simple mixing, one bowl, no fancy tools.
- Family Favorite: soft texture kids and grandparents both enjoy.
- Budget-Friendly: everyday pantry ingredients, no specialty items.
- Comforting: warm vanilla smell and soft, tender crumb bring a sense of home.
This cake stands out because mayonnaise gives a surprisingly light, moist texture without hard work. It’s the kind of cake you make when you want something cozy and satisfying—perfect for after-school treats, a warm coffee break, or a low-key family celebration. For another easy, homestyle breakfast-for-dinner idea, see this apple-cinnamon German pancake.
Ingredients
- For the cake:
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240 g) mayonnaise (regular or light) — not salad dressing
- 2 large eggs, room temperature
- 2/3 cup (160 ml) milk, room temperature
- 2 teaspoons pure vanilla extract
- For the simple glaze (optional):
- 1 cup (120 g) powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Helpful notes: use unsalted butter only if you plan to replace mayo in other recipes; measure flour lightly for a tender cake.
How to Make Traditional Vanilla Mayonnaise Cake:
- Preheat the oven to 350°F (175°C). Grease an 8- or 9-inch round pan and line the bottom with parchment paper. (Why: a preheated oven gives even rise; parchment helps remove the cake cleanly.)
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed. (Why: dry ingredients blended well make a uniform crumb.)
- In a separate bowl, whisk the mayonnaise, eggs, milk, and vanilla until smooth and slightly glossy. (Why: mayo mixes the fat and egg for tenderness and moisture.)
- Pour the wet mixture into the dry mix. Stir gently with a spatula until just combined. Do not overmix — small streaks of flour are okay. (Why: overmixing makes the cake tough.)
- Pour the batter into the prepared pan and smooth the top with the spatula. The batter will be thick and creamy.
- Bake 28–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The top should feel springy and smell warmly of vanilla. (Why: visual and texture checks prevent drying out.)
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing. The inside will be tender and slightly dense — very moist.
- To make the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake and let set for 10 minutes before slicing.
How to Serve Traditional Vanilla Mayonnaise Cake
- Slice and serve slightly warm with a dollop of whipped cream and a dusting of cinnamon.
- Top each piece with fresh berries for a bright contrast and pop of color.
- Pair with a steaming cup of tea or coffee for a cozy afternoon treat.
How to Store Traditional Vanilla Mayonnaise Cake
- At room temperature: keep in an airtight container for up to 2 days.
- In the fridge: store wrapped or in an airtight container for up to 5 days — bring to room temperature before serving for best texture.
- Freezing: wrap slices tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge, then warm gently in a low oven (300°F / 150°C) for 10–12 minutes.
Tips to Make Traditional Vanilla Mayonnaise Cake
- Use room-temperature eggs and milk so the batter mixes evenly.
- Don’t overmix once you combine wet and dry ingredients — stop when the batter looks uniform.
- Check the cake a few minutes before the minimum time to avoid a dry texture.
- If you like extra vanilla flavor, add 1/4 teaspoon more vanilla extract.
Variation
- Lemon-Mayo Cake: add 1 tablespoon lemon zest and replace 2 tablespoons milk with fresh lemon juice for a bright twist.
- Gluten-free: substitute a 1:1 gluten-free flour blend and check doneness earlier, as GF flours bake differently.
FAQs
Can I use homemade mayonnaise?
Yes. Homemade mayonnaise works fine if it’s firm and well-emulsified. The cake needs the mayo’s fat and egg for texture, so avoid very runny dressings.
Can I skip the glaze?
Absolutely. The cake is moist and tasty on its own. The glaze adds sweetness and shine, but a dusting of powdered sugar or a smear of jam also works.
Why does this cake use mayonnaise?
Mayonnaise brings oil and eggs in one ingredient. That keeps the cake tender and moist without extra steps. It’s a smart shortcut that still gives great flavor.
How do I fix a sinking center?
If the center sinks, the oven temperature may be too low or the cake was underbaked. Next time, check with a toothpick and give a few extra minutes. Also avoid opening the oven door during the first 20 minutes.
Conclusion
This Traditional Vanilla Mayonnaise Cake is a simple, warm cake that feels like a hug from the oven. The crumb stays moist longer than many everyday cakes, and the vanilla aroma fills the kitchen with comfort. If you try a glaze, the sweet scent and glossy finish make it extra homey. If you want another classic mayo-cupcake idea, see Vanilla & Brown Sugar Mayonnaise Cupcakes – Always Order Dessert. For a low-carb take you can read Vanilla Mayonnaise Cake (THM S, Low Carb) – Wonderfully Made …. Please leave a comment and a star rating to tell us how it turned out — and share on Pinterest or Facebook so others can enjoy the warm slice. What twist did you try? Let us know below!
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Traditional Vanilla Mayonnaise Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Warm, tender Vanilla Mayonnaise Cake with a cozy vanilla scent, perfect for family desserts.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240 g) mayonnaise (regular or light)
- 2 large eggs, room temperature
- 2/3 cup (160 ml) milk, room temperature
- 2 teaspoons pure vanilla extract
- For the simple glaze (optional):
- 1 cup (120 g) powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8- or 9-inch round pan and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- In a separate bowl, whisk the mayonnaise, eggs, milk, and vanilla until smooth and slightly glossy.
- Pour the wet mixture into the dry mix. Stir gently with a spatula until just combined.
- Pour the batter into the prepared pan and smooth the top with the spatula.
- Bake 28–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
- To make the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake and let set for 10 minutes before slicing.
Notes
Use room-temperature ingredients for even mixing. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg