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The Shocking Ingredient You Should Be Putting in Your Cake

If you think about it, it makes a lot of sense!
slice of moist chocolate cake

Besides flour and sugar, every basic cake needs two key ingredients: eggs and some kind of fat (like butter or oil). But what if you can't find these things at the store? Does that mean you're completely out of the option to make a cake? Absolutely not! You may be shocked to learn that mayonnaise is actually a great substitute when you run out of these things—especially when eggs are one of the scarce grocery items during the coronavirus pandemic.

For some, the idea of mayonnaise in a cake sounds revolting. However, if you really think about the ingredients inside mayonnaise, it makes perfect sense. Mayonnaise is made up of oil, egg yolk, and some kind of acidic substance such as vinegar or lemon juice.

While you may not be adding vinegar to your desserts usually, these are ingredients that are perfectly fine in a cake. Plus, there's a reason why the vinegar from the mayonnaise works so well in cake. It actually helps to sharpen the flavors of your ingredients, giving your cake an even richer taste. This is why mayonnaise works well for flavored cakes like chocolate cake, lemon cake, or even red velvet cake.

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How to use mayonnaise in your cake

You can easily substitute mayonnaise for either eggs and oil! If you're out of eggs, sub in 2 tablespoons of mayonnaise for every egg the recipe calls for. For oil, sub in the same amount—so use 1/3 cup mayonnaise if the recipe calls for 1/3 cup of oil.

If you don't have either eggs and oil, you actually only need to sub in the same amount of oil. The mayonnaise has enough fat in it that it will make up for the eggs. So if your cake calls for 2 eggs and 1/3 cup of oil, just add in 1/3 cup of mayonnaise.

Don't believe us? Give it a try yourself! Then try making a chocolate cake with store-bought mayonnaise and see what you think. We promise the texture of the cake is going to be incredibly moist because of it.

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Kiersten Hickman
Kiersten Hickman is a senior editor at Eat This, Not That!, specializing in recipe development, food, and diet coverage. Read more
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