Can you use mayonnaise in desserts

 

It sounds strange at first, but mayonnaise works surprisingly well in some desserts because it’s basically oil + eggs + a little vinegar—which are common baking ingredients. When used correctly, it adds moisture, richness, and tenderness without tasting like mayo.

✅ Why It Works

  • Oil → keeps the dessert soft and moist.

  • Egg yolk → adds richness and structure.

  • Acidity (vinegar) → enhances chocolate flavor and tenderizes the crumb.

Common Desserts That Use Mayonnaise

  1. Chocolate Cake – Classic use! Mayo replaces some or all of the fat (butter/oil) for an ultra-moist texture.

  2. Brownies – Gives a fudgier, dense texture.

  3. Cupcakes – Especially chocolate ones; mayo blends in seamlessly.

  4. Quick Breads – Like banana or zucchini bread for added moisture.

  5. Moist Layer Cakes – Perfect for rich, decadent cakes without extra butter.

Will It Taste Like Mayo?

No—when baked, the mayo flavor disappears. Instead, you get a rich, moist dessert. (Unless you add too much, then…well, you might regret it.)

How to Substitute Mayo

  • Replace ½ cup of oil with ½ cup of mayo in most cake recipes.

  • If recipe calls for butter, you can replace some (not all) with mayo for moisture.

⚠ Don’t use mayo in desserts that rely on whipped butter for texture (like shortbread or cookies that need crispness).

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