Can you use mayonnaise instead of oil in a cake mix?

Answer 1

Answer it make it soft to eatMayonnaise is made of egg yolks and oil. There's usually some salt and lemon juice in it as well but the main ingredients are egg yolks and oil. Using mayo in a cake is a quick way to add eggs and oil and since it's already emulsified together, it helps keep the cake moist.

It gives the cake a nice moist texture.

Yes, the Mayo adds a nice texture to it. Some use it as a substitute when they have no eggs! =)

Answer 2

No, that is not a good idea.

Another response:

Yes, mayonnaise is used in several popular cake recipes. Mayonnaise consists of eggs and oil, with small amounts of spice (mustard, pepper and occasionally cayenne) and vinegar. The spices are not noticeable in chocolate, spice or otherwise flavored cakes, and the vinegar reacts with baking soda to help the cake rise.

Answer 3

Using mayonnaise as a substitute for eggs and oil in any cake mixture won't work since the eggs have been incorporated into the oil in an emulsifying process: both ingredients now have totally different characteristics and will react very differently from the original, separate ingredients when used in baking; the eggs have lost their 'setting' ability, for example, and the oil isn't oil, as such, any more.

In the same way, while you can make scrambled eggs or omelet by cooking beaten eggs in hot oil, pouring mayonnaise into a hot pan won't give you anything like scrambled eggs or an omelet.

If you absolutely must bake a cake and can't obtain either eggs or oil in time, perhaps you could look at what you do have in the fridge and pantry, and work something out from there. Otherwise, wait until you are able to go shopping, or order online, to obtain the ingredients you need.

Perhaps you aren't able to eat eggs and dairy foods? In that case, you'll need to research recipes suitable for people who can't or don't wish to include these ingredients in their diet.

Answer 4

Yes, but omit the eggs called for in the recipe, and use the same amount of mayonnaise as you would oil. You will probably need to add water to make the batter the right consistency. Add the water very slowly, stirring all the while until the batter is pourable. Mayonnaise makes a very moist cake, but because it is so perishable, it's safest to refrigerate a cake made with it.

Answer 5

Each cup of mayonnaise would contain approximately 1-cup of oil and one egg yolk along with vinegar and lemon juice. If your cake recipe calls for a cup of oil, vinegar, lemon juice and one egg yolk, it might work. I'm betting that you won't find such a cake recipe. Bon appetite.

Answer 6

I have used 3/4 cup of mayonnaise in red velvet cake mix. It makes the cake so moist.

Answer 7

Mayonnaise is composed primarily of eggs and oil, with some vinegar and spices. It can be substituted for the eggs and oil called for in recipes for cakes and other baked goods.

Answer 8

Not really, mayo is a savoury sauce and would not go well with cake.