The name sounds gross, but it is honestly one of the best cakes ever. It is moist and delicious and you can't tell that there is mayo in it. Plus, my boyfriend practically drools when I say that I am going to make it

I made one last night!!! It was good, but I don't know if I would do it again. It's nothing special. You can't taste the mayo!!! I did the box mix version.

Sounds gross. . . But I guess I'd try it?

My aunt made a mayo cake for my birthday once and it was really terrible. It kind of ruined mayo cakes for me, so I have not eaten one since. Still under the right circumstances I might be tempted to bake one on my own, you never know what might happen.

I cannot stand mayonnaise. I'd much rather have cake made with Dr. Pepper or Coke.

Hmm.

I've never heard of that. It seems like it could be an alternative for vegan people also, who may use veganaise.

Will definitely have to try. I love the taste of mayonnaise.

I don't think I'd like it, not a fan of mayo in general, and throwing some in a cake sounds a bit like asking for some health problems. There is a chance that if I'm snuck a piece though, it could be delicious.

It is a great ingredient in a cake as it allows for a really moist crumb.

Mayo is really just eggs and oil so it isn't that strange an ingredient in a cake. I make a chocolate mayo cake that always gets rave reviews.

Moist Chocolate Mayo Cake

Moist Chocolate Cake

2 cups flour
2/3 cup cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
3 eggs
1 2/3 cups sugar
1 teaspoon vanilla
1 cup mayonnaise
1 1/3 cups water

Preheat oven to 350ºF.

Grease and flour 2 – 9? round cake pans.

Combine flour, cocoa, baking soda and baking powder.

Mix well and set aside.

Beat together eggs, sugar and vanilla in a large bowl for 3 minutes, using the high speed of an electric mixer. Mixture should be smooth and creamy. Reduce speed to low and beat in mayonnaise until blended.

Add flour mixture in batches, alternating with water, in 4 equal additions (1/4 of the flour, then 1/4 of the water etc). Pour the batter into the prepared cake pans.
Bake for 30 to 35 minutes, until the center of the cake springs back when lightly touched or until a toothpick inserted into the center of the cake is clean when removed.

Cool in pans on a wire rack for 10 minutes. Remove from the pans and allow to cool completely before frosting with your favorite frosting.