The Secret to a Moist Cake

by Lisa P | More from this Blogger

01 Mar 2006 04:09 PM

When I was about 14 years old, I made a discovery that would forever change the way I baked. I had a piece of cake that was simply the most heavenly cake I had ever tasted in my life. It was so moist that I just had to know the baker's secret. What I didn't consider is that I might not like what I heard. When I asked her how she made her cake so moist, she simply said "Mayonnaise". Her secret was 1/4 cup of mayonnaise added to the regular ingredients and mixed up into the batter before baking.

"Oh, disgusting!" I thought.

Then I thought a little more. Mayonnaise contains oil (always a necessary item in baking a moist cake), egg whites (known for giving cakes a fluffy lift) and vinegar (a natural preservative).

So I gave it a try. She was absolutely right. No matter what kind of cake I made, if I added 1/4 cup of mayonnaise, people would rave about how moist and delicious it was. I was hooked. I've used the mayonnaise trick for years now, even with cake mixes, and it has never let me down.

The real trick to using mayonnaise in your baking is to not let anyone else see you do it. For years, my husband raved about my cakes but, one day, he walked in the kitchen as I was adding mayo to the batter of one of his favorite cakes. He stopped dead in his tracks.

"What are you doing?!"

All I could say was: "I'm making the cake you've loved for years."

He simply could not understand why I would do such a thing to his cake. It was ugly, but he knew my cooking and when I fell back on "trust me", he did. The fact is, most people don't care what makes their favorite food as awesome as it is and most don't care to know. They just want the finished product.

So, do your family and friends a favor and use 1/4 cup of mayonnaise in your cake batter but do yourself a favor and keep your secret ingredient a secret.

Learn more about Lisa P

Lisa used to be a freelance writer and Community Manager for Families.com, but she has finally made the jump to novelist.

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Diana Register (395) 01 Mar 2006 11:09 PM

That sounds truly disgusting, but I am going to try it anyway!! What a great idea.

Nicki Bradley (1578) 02 Mar 2006 02:59 AM

Ewwwwww!!!!!!!!! I'd have to try it to believe it.

Jaime Egan (2178) 18 Mar 2006 03:32 AM

Yeah, it sounds nas-TEE, but I will try it. I wish I'd had this tip when I baked my hubby's Valentine's Day cake. Well, there's always Easter...

Fuzzi1 (5) 18 May 2007 04:41 PM

At what point in the recipe do you add the mayo?

Lisa P (24013) 18 May 2007 08:46 PM

Just mix the mayo in with the other wet ingredients (eggs, oil, milk).

Valorie Delp (49340) 19 May 2007 06:13 AM

It is soooooo the secret ingredient. Doesn't taste nasty. . .no one will every know it's in there!

isasonne (5) 01 Jun 2007 01:20 PM

I have no doubt that the mayo trick works ... although the explanation WHY it works is'nt totally correct, since there are no egg whites in regular mayo..... only egg yokes!!!! and egg yokes dont have very much to do with the fluffyness of cakes...

kimtorres99 (5) 02 May 2009 02:42 AM

ive never tired the mayo trick, but i will... I have always just added a packet of sugar free * jello pudding mix* to any box cake mix and it turns out awesome. Even if i accidently leave it in the oven too long, its still SUPER moist, its sorta fun to get a variety of flavors of the pudding and mix it in the cake, try a white cake with a lemon pudding mix... or a yellow cake mix with a cheesecake pudding mix..

JoMoon (5) 09 Jul 2009 06:35 PM

I totally get it. Would have never thought to do it.....oh but i will. I've been baking since I was 18years old....I'm surprised i hadn't heard of this by now! I can't wait to try it. Thanks for sharing...I will get back to you once I've tried it.

Smooches! Jo

sarahp35 (5) 22 Aug 2009 10:01 AM

Do you mix the mayonaise in with your wet ingredients, with all of the batter, or does it matter?