Mayonnaise Cakes vs. Regular Butter Cakes

Let’s dive into the science showdown: Mayonnaise Cakes vs. Regular Butter Cakes.

Component	Mayonnaise Cake	Butter Cake
Fat Source	Mayo (oil + egg yolk emulsified)	Butter (80% fat, 20% water)
Emulsifiers	Lecithin from eggs in mayo	Some from eggs, but less integrated
Acidity	Vinegar/lemon juice (slight pH reduction)	Usually neutral (pH ~7)

Mayonnaise Cake:
- Oil = 100% fat, coats flour → inhibits gluten formation → soft, tender crumb.
- Emulsified mixture makes batter smooth and stable → no curdling → even crumb.
- Lower pH weakens gluten bonds → extra softness.
- Moisture lasts longer because oil doesn’t solidify at room temperature.
Butter Cake:
- Butter adds flavor but only 80% fat; remaining water can activate gluten.
- Creaming butter & sugar incorporates air for fluffiness, but if done wrong → dense texture.
- Butter solidifies as it cools, so cake may feel drier after a day.

✅ Winner for Moistness: Mayonnaise Cake
✅ Winner for Light & Fluffy Texture: Butter Cake

Mayonnaise Cake:
- Relies on mayo for some egg structure, but typically still needs added eggs.
- Emulsifiers help keep fat and liquid bound → no greasy separation.
Butter Cake:
- Creaming method traps air, contributing to lift and structure.
- Slightly more delicate—can collapse if mixing or baking is off.

Mayonnaise Cake:
- Rich, deep chocolate flavor (acid enhances cocoa).
- Neutral fat (oil) doesn’t add much taste, so chocolate stands out.
Butter Cake:
- Butter adds aromatic compounds → distinct buttery taste.
- Great for vanilla or light flavors where butter shines.

✅ Winner for Chocolate Cakes: Mayonnaise
✅ Winner for Vanilla or Delicate Flavors: Butter

✅ Winner for Longevity: Mayonnaise Cake

Cookies and cream