Making the Strangest Cakes I’ve Ever Heard Of

[@abbewinter9249]

Oh, let me tell you about mayonnaise cake! The first time I ever had it was when I was around 10, and my grandmother made us these little chocolate cupcakes with creme filling. Absolutely delicious! When you add it to your cake, you're really just adding extra egg and oil, giving it a richer, more moist body. Every now and then, I stumble on someone on YT or TT looking at such a recipe, and they usually recoil at the concept at first while I simply nod. They all come around in the end.

[@Sun.powder]

I,ve even put it sweet pastry when I didn,t have an egg. My mince pies were amazing . ❤

[@alanholck7995]

Just don’t make the mistake of using Miracle Whip instead of mayonnaise. In some locations they are considered interchangeable. They aren’t.

[@RevShifty]

I mean, I've made my own mayonnaise, so I recognize what it should accomplish in a recipe like that. But I can't ever dissociate mayo from tuna or chicken salad in my head no matter what I do, and there's just nothing about tuna salad that sounds good in a cake. If someone slid me a slice without saying anything, I'm sure I'd enjoy it. But if someone asked me if I wanted a slice of mayo cake or asked me to make it, I don't think I'd ever stop swearing at them.

[@MyPoptART]

My father was a sailor, but he taught my mom many things!…how to sew, how to knit, and how to make the best chocolate cake ever! He used MAYONNAISE in his chocolate cake!!!❤

[@luanneschaper8155]

Mircle whip is the best when making a mayonasie cake. ​@@alanholck7995

[@BluuBird2]

When you pressed on the mayo cake to check if it was done I - with a mouth full of yoghurt - legit shouted at my screen in panic "NO THAT'S STILL JIGGLY". Your cakes are always emotional rollercoasters haha

[@KathrynCarbone-u7v]

When you sift the dry ingredients, first add them all to the sieve and then sift them all together. Mixes them better.

[@hannakinn]

Yes that was what I was taught to do by my grandmother in her antique flour sifter with the squeeze handle. She said it mixed everything better.

[@cvilla1944]

it doesn't matter at all

[@hannakinn]

@@cvilla1944 I worked at a PBS station and interacted with some famous TV chefs and Bakers who felt it really did matter to sift in the dry ingredients also my very best friend for 20+ years was a well respected chef in the Midwest and he certainly thought it mattered. I never argued with any of the advice chefs gave me, they did it for a living, I cooked for my kid. Once my friend was giving me the recipe for this dish that was very expensive and one of the signature dishes at the resturant he was the head chef at. He started out by saying, "OK on day one," I stopped him right there to ask, "How many days is this going to take?" He said, "Three if you do it right." I stopped him right there to explain to him that as a single divorced mom working 2 jobs I simply didn't have time for that dedication to a dish.

[@thiszombieislink]

I used to work at Portillo's which is a chain of fast food places from Chicago. They're famous for their chocolate cake shakes which have a whole slice of "homemade" chocolate cake. I was dessert prep and spent 6/8 hours of my shift making and frosting the chocolate cakes. The recipe was literally just chocolate cake mix (I think Betty Crocker) with a couple of extra eggs and a bunch of mayo. Frosted with canned chocolate frosting. People went nuts for the cake and the cake shake. So mayo in chocolate cakes is definitely a thing!

[@Micahlee_19]

Oh my god Portillos! I grew up going there. When I moved away, my mom used to ship me their cakes that you can assemble yourself. Now I'm craving a chocolate cake shake!

[@clareodonohue9315]

I was just coming here to say, "Try Portillos chocolate cake!" Now I'm craving it.

[@General.Knowledge]

Whenever the video is for a cake you know it's gonna be a good one

[@BigBoobsMcGoo]

You're not wrong, the cake videos are my absolute favorite. He should make a cake supercut.

[@ruthannmcgowan7467]

Tomato soup cake with cream cheese frosting has been a part of Thanksgiving and Christmas my entire life, and I am almost 63, my mother said she was making it long before I was born, sooo good!

[@cameronbaguio4255]

Do yall serve it in a loaf or as a round thing???

[@DebatingWombat]

While I can see it being mentioned as a 1950s’ recipe here on KZbin, there’s something about it that would not seem out of place in a Depression era dish, either. Subsequently googling it, I could indeed find references to it as a Depression era recipe, too.

[@sabinekoch3448]

Sounds absolutely fabulous! I might try this myself….am German , so we have lots of traditional German things generally…

[@lindak3030]

AHHHHHH Why did you cut them like that? You serve loaf cakes in slices. SLICES!!!

[@antichef]

Haha is that a rule or something?

[@infinymagnus]

​@@antichefYES!

[@nurdertim2018]

@@antichef Absolutely.

[@anncurran4704]

That was my first thought. The second was why not. It takes the Anti Chef to come up with a good idea.

[@antichef]

Oh boy. I’m a tool. There, I said it

[@shuvanidev]

Just a tip on loaf cakes, they tend to be a little more dense or moist and are meant to be served in slices, not chunk pieces, kind of like sweet bread. They sound really good, and the frosting is the key for sure :)

[@RhiannonSmudge]

I've seen B Dylan Hollis make a tomato soup cake and other various cakes with strange ingredients that turn out surprisingly good. For example pinto beans, potatoes, ground pork, and sauerkraut. He even did a chocolate mayonnaise cake at one point So yeah, I wasn't surprised that these two cakes turned out well lol

[@nancybowers8888]

Love sauerkraut cake!

[@SangosEvilTwin]

I legit was all "oh, our Anti-Chef is entering his B Dylan Hollis phase!" because I could swear Dylan's made all of these

[@dtulip1]

a fellow Dylan fan ..howdy :)

[@Micahlee_19]

B Dylan Hollis was my first thought too!

[@Okiepharmer]

B Dylan is a treasure

[@kassidydavis5565]

Im a simple woman. I see Jamie. I see cake. I like the video because I know this did not go well for him and I’m going to laugh my ass off 🤣😂

[@Aleph-Noll]

It’s like he’s allergic to following directions. After all these years how is he still so horrible at baking haha

[@lostgubbins]

spoiler, the mayo cake did have oil and eggs because that's basically all mayo is

[@steveolson4123]

That's what I yelled at the screen. 😅

[@spuppy852]

Classic Anti-Chef moment as he says that while scooping it in

[@leviathanx0815]

I wonder, is American Mayo different? Almost all Mayo in Germany, which I usually buy, and all the common recipes I am aware of, have mustard in it... I would never make a cake with Mayo because of that ...

[@laurynisokay]

​@leviathanx0815 nah mayo is just an emulsion of egg and oil with some acid Mayo + mustard (+ usually other things) is a remoulade

[@lavonakirtley9280]

He needs to buy, “Baking Yesteryear”!

[@LadyRustedKnight]

The baking projects are always a treat to watch. Use a toothpick in center of loaf to see if center is done or wet. Baking continues after you take it out of oven. Just 2 min.over baking can make your loaf dry and tough! A few moist bits sticking is perfect, not wet dough (that means center is not done). Loaf pan cakes are a bit tricky that way. Great choices!

[@helenguilbeault1197]

Grew up in Montreal, my mom and all of my aunts made tomato soup cake on a regular basis. I loved it! Thanks for reminding me about it, I will be making it this week. 😃

[@Meelameels]

Jarring the way you cut the loaf LMAO 😂

[@Page5framing]

Yeah. That got me too. My father in law cuts cakes stupid like that just to make everyone mad.

[@Mientjie1976]

It’s for moments like these that we keep coming back for more!

[@TalysAlankil]

okay i'm glad it's not just me

[@youtubeSuckssNow]

​@@Page5framingwhy is it stupid? It's a cake and not sandwich bread...

[@Kerithanos]

I went back and rewatched. What am I missing? Is this something where us dudes don't know the secret right way to cut a cake? Haha EDIT: scrolled further down the comments... so, just because it's in a loaf pan, it should be sliced across, like bread? But it's still just a rectangle like any other cake...?

[@rosezingleman5007]

Ah Tomato Soup Cake! It’s also in the Joy of Cooking book. Yes. In the 1960s, my mother insisted that me and my sisters know how to make this, “in case the cupboard is bare and your husband is bringing the boss home to dinner!” I think I said something like, “shouldn’t the boss be given proof we are starving to death?” All these decades later I wonder if that particular scenario only existed in Blondie and Dagwood comic strips, even back then. I am astonished that I don’t own a single James Beard cookbook, though I even have M.F.K. Fisher and Laurie Colwin and Escoffier and stacks of vintage cookbooks.

[@createinspain]

Lol, yes the boss should be served bread and water :).

[@leiskaevanson3085]

Exactly where I first saw it, my mother's well-worn Joy of Cooking!

[@raeperonneau4941]

Have you ever checked the temperature of your oven? If not, you might want to. That may be one of the reasons you’re having difficulty with your baked goods.

[@steveolson4123]

I was thinking the same exact thing. My late wife was a fiend for calibrating the oven. She would set an oven thermometer inside and compare it to the dial settings every time we got a new stove.

[@coleenpruyn8196]

He keeps a thermometer in the oven at the bottom so he knows. Good suggestion

[@Raelieous]

It might be the other way around; usually he has problems with the older recipes - the ones where the ovens weren't incredibly consistent and there weren't easy ways to check the exact temperature of your oven/equipment. A lot of old recipes from 100+ years ago will be iffy on baking temperatures for that reason. Also, stuff like eggs and cup sizes are different from before compared to now, which can cause trouble for baking as well.

[@sharynmontclair]

Jamie - Use a cake tester! Then you won't have this under/over baked thing. Very simple. Toothpicks, bamboo skewer, etc. I think I'll skip both of these. Prefer the old favorite of banana bread or pumpkin bread. And this is baking - do what the recipe says because it's basically a kitchen chemistry experiment every time.

[@androckon]

Baker's Joy does indeed help make sure baking is a joy. Even clean up is less annoying.

[@AggieArko]

I dying here…how you cut the cakes. Good one.

[@kb9239]

Can't believe KZbin kept this from me for a full minute

[@DenaInWyo]

My grandmother used to make a chocolate mayonnaise cake when I was a kid. If you're feeling lazy, you can substitute the oil in a box cake, or any cake recipe you like, with mayo. Gives it a bit of a tang. Makes them very moist as well. Oh geeze, that also just reminded me of the mayonnaise jello she made at holidays. We kept up that tradition for a little while but when I started throwing 3/4 of it away every time, we let that one go. Essentially, you take a lemon or lime jello, let it partially set up, then add fruit cocktail and about half a cup of mayo. I know, I know, but it is actually not bad at all.

[@bethotoole6569]

The 'not bad' is not as convincing as having to pitch most of it!! 😂😂😂

[@DenaInWyo]

@@bethotoole6569 Well, that's the opinion of someone who grew up with it. Apparently it's a bridge too far for the next generation lol

[@bethotoole6569]

@@DenaInWyo I'm probably from the same generation,, I kind of remember having it as a kid. My mother was very into those kinds of recipes. It was more the way you worded it that I found funny...:)

[@DenaInWyo]

@@bethotoole6569 Yeah get that ;) It's one of those things that really is kinda good, and everyone takes a spoonful, but no one wants to claim for leftovers. I'm 53, so was a kid in the 70s. My grandmother worked as a salad girl for a hotel with banquet service. Probably where she got it. Huh, I might make it this year just for spite lol

[@bethotoole6569]

@@DenaInWyo I’m 67… my mom was a ‘60’s mom. If Betty Crocker, or Bisquick, or Campbell’s, or any company made a cookbook, she made every recipe!! Some were good, some not so much! I’d make that recipe again just for the memories!

[@rebeccahenderson2517]

My kindergarten class made the Tomato Soup Cake for a holiday! I remember because I was assigned to bring the soup. I remember it was delicious. Knocked it out of the park as usual, Jamie!

[@goeshen4359]

So proud of you Jamie! Been with you since the beginning and you just keep getting better and better 😊

[@pixelrancher]

My mother made tomato soup cake and mayonnaise cake all of the time. Mayonnaise is mostly egg yolks and oil. Cakes contain eggs and oil. Makes sense when you break it down.

[@prcervi]

modern store bought mayo is a bit heavy on the water at this point

[@kirbyculp3449]

And soybean oil. Maybe try with Kewpie mayo.

[@EdDale44135]

The mayo takes the place of the eggs and butter in the recipe. It works really well with grilled cheese sandwiches- you put the mayo on the outside of the bread instead of butter and it grills really well.

[@AverageJoe2020]

A welcome break from my nights entertainment Jamie, No politics no BS Just Jamie and his amazing and adorable kitchen. Cheers!

[@jennifertaylor4194]

I'd leave you 2 thumbs up if I could. I'm exhausted and stressed. Jamie calms things down!

[@sherrioake2455]

The leavening is the baking soda reacting with the vinegar in the mayo. For chocolate cake try wacky cake it's the best.

[@Handles1468]

Love the growth seen over the years. I am in awh of how far you have come. Praying for endless success for you and the family. Can’t wait for your videos.

[@bearfangmedia]

My mom makes an amazing chocolate mayonnaise cake called a "Tunnel of Fudge" cake. It also uses pudding mix, and she makes it in a bundt pan (hence the tunnel). 😊

[@queenmotherhane4374]

The original Tunnel of Fudge cake recipe from the Pillsbury Bake-Off contained no mayonnaise, and called for frosting mix, not pudding mix.

[@pastda3]

Portillo's in Chicago is famous for the chocolate cake which uses mayo in the recipe. I have seen other recipes on the net which use mayo in their cake recipes. I have yet to try one. Another great video Jamie.

[@browneyedcarney]

Helpful hint, Jamie - loaf cakes are sliced like bread. 😊 Good examples of how once you break down the ingredients in a product you start to understand how it works, and it's not so odd after all!

[@meganpierce9977]

I grew up making a mayo cake. Our was a chocolate cake with ganache frosting. It was DELICIOUS!

[@WatchesTrainsAndRockets]

My mother got a similar recipe for a tomato soup fruit cake back in the 60s. We gave her an endless hard time about it until we tried it. Was much better than we imagined. She made it several times but it was never a staple in our house.

[@margaretanderson1750]

Here,s a tip: Trace the bottom of a round cake pan with the dull side of a bread knife on to the baking paper. This gives you a nice line to cut around when you make the pan liner. Also works with squares and rectangles. Courtesy of my grandma via my mom.

[@danielsantiagourtado3430]

Love seeing You explore culinary boundaries

[@margaretrash2914]

I am in my mid-fifties, born and raised in the south, and I grew up with chocolate mayonnaise cakes. They are delicious. Try making one with Dukes mayo.

[@KimDenise0000]

Glenn and Friends did a whole series on mayonnaise cakes! I follow Glenn because you recommended him once, and now he's a favorite! He's no Jamie, though. There's nobody like Jamie!

[@TexasPQ1]

Love Glenn and Jules!

[@stephanieh5619]

Love Glenn and your right, he’s no Jamie. You learn how to bake and cook with Glenn. Jamie is a Punch and Judy show. The Backyard chef is wonderful. He made this cake just recently too. Seems to be making the rounds. Just look how many cook books Glenn owns. 😮. Now that’s a man on a journey

[@jc6118]

Cooking is an art as baking is to science 😊 Like Jamie is the best laughter in his shared kitchen. Can't wait to see what holiday meals he'll do. Order up 😀

[@rhijulbec1]

😁 😁 😁 I KNEW these were going to be the cakes. My mum was a chef and made these cakes many times. We loved them. Hello from another Canuck 🇨🇦🇨🇦🇨🇦

[@jeremiahwatson1611]

I'm new to your channel, and I have to say, I really appreciate the vibe you've developed. Like we're all winding down from a long work week, indulging in a hobby with a close friend.

[@Serimewmow]

I've seen both of these on Dylan Hollis' channel! Neat to see them also on yours!

[@Ajb259]

Dylan also made the pork cake!

[@bethotoole6569]

And the sauerkraut cake!!!

[@sams6429]

I prefer the quick pace of Dylan Hollis' videos with these type of weird old recipes. Anti-chef's video was too slow

[@bethotoole6569]

@@sams6429 It's just different.. but the Hollis cookbook was better than I expected...

[@sams6429]

@@bethotoole6569 I just meant to say Jamie's video style/pace is better suited to Julia Child's recipes and Michelin-star dishes than weird historical concoctions.

[@amarenee2020]

Glad you figured out the Mayo was a substitute for the eggs and butter! Looks delicious!

[@oghippiechick]

I fell in love with James Beard's cooking style while reading "Beard On Food" in the mid-1970's. It was a delightful read; more like an autobiography with him talking about growing up in the PNW picking wild berries and mushrooms, with some recipes mixed in. You could tell he really loved food in his writing. And the freakin' recipes! Not many measurements as I recall, but he teach me how to cook. I still make a chicken recipe from that book to this day, as well as many others, as no one has improved his recipes.

[@rosemattaliano3997]

i’m so glad you started going through James Beard… he has some very interesting recipes. thanks for the kitchen time!

[@abracadaverous]

If you ever find that you have too much cream cheese frosting, it freezes really well. It's delicious between layers of French toast with a little fruit or jam. If you have extra that you don't need to serve formally, you can also experiment with adding various flavors to the leftover frosting. Maybe powdered ginger and lemon zest, or cocoa and cayenne, or whatever floats your boat! You might just invent something genius.

[@irenetewinkel]

Ha, 'too much cream cheese frosting', like that is a possibility 😂

[@kimepp2216]

My mother used to make tomato soup cake back in the 70's. It was delicious.

[@johnfidler4184]

Thanks for fixing a mayonnaise cake. I had always heard that my great-grandfather's sister would bring mayonnaise cakes to family functions. I had never seen one until this video. Thanks again. Keeping cooking.

[@doodlesbug]

Perfect end to an evening, relaxing while Jamie bakes and entertains. Thank you for sharing your fabulous journey :)

[@joannesf46]

Fun segment!! I started baking my loaf "snack cakes" in an 8x8 or 9x9 square pan. Less likely to over bake and easy to cut/portion!

[@amateurepicurean8168]

Here's a tip: Quick breads and cakes are usually done when the internal temp reaches between 200 and 205 degrees or so. Other indicators like testing if its springy or the toothpick test can sometimes be helpful, but I have found the internal temp to be the most reliable. Also, while these are basically dump and stir quick bread type recipes, the method James indicated alternating wet and dry was beaten into my mother's head. It probably isn't as important in these specific recipes but it can have an impact on other baked good so its a not a bad habit to get yourself into. It was thought to be like an insurance policy against over mixing. Love your demos and watching you make discoveries. Keep up the great work.

[@Okiepharmer]

I don’t know to what temperature, but I was coming to recommend using a thermometer to test for done-ness

[@clydene326]

Hey Jamie, thanks for the live chat on Patreon on Saturday. It was a lot of fun to see you and catch up with your life. I was a little concerned about the tomato cake, but I knew about the mayonnaise cake before. Several people I know made chocolate mayonnaise cakes, and they were really moist and rich. The other thing they put in there was chocolate pudding mix but notas pudding just added it to the cake mix😊😊

[@jenniferlawrence9598]

The little cherub tomatoes make the best caprese salad. I haven't been able to taste tomatoes like I did in my childhood for a long time, but the little cherubs seem to taste most like them to me.

[@brettwalters-n4u]

The Tomato Soup works great in a Carrot Cake with Pineapple & Cream Cheese frosting...

[@hannakinn]

That sounds delicious. Yum!

[@airypersiflage]

Most whimsical ad spot ever! Love it

[@niteshimmeror9847]

My mom made chocolate mayonnaise cake. It was my brother's favorite. They are both gone now, but I still have the recipe because my mom gifted her recipes to me. It is a layer cake she made with frosting.

[@NPC-yb3rw]

I never doubted for a moment, that second "SILVER FOX" was coming.

[@danielsantiagourtado3430]

Love your content Jamie! Thanks For this ❤❤❤

[@wandabissell]

Mayo = oil plus egg It works

[@60gregma]

Why do so many people not get this?

[@tonyreimann4735]

It’s also what they used sometimes during world war 2 due to lack of egg availability.

[@marypullin9865]

After watching too much depressing politics how delightful it was to see your KZbin cake production. You are a great pick me up! 🥰

[@arianamauery9281]

My husband got a recipe for Ketchup Cake from a Canadian friend, and it’s so good. It turns out like a spice cake and it’s wonderful with a cream cheese frosting.

[@Elizabeth-ju5dy]

Tomato Soup cake is a favourite of ours. You’re going to love it. Snacking cake kind of thing.

[@evewood8536]

Multiple belly laughs in this episode! Thank you, Jamie! We know you have a lot going on and appreciate you getting the editing done for us. This one is another classic!

[@gaspump]

Oh lord the way you cut those was diabolical. Why would you not slice them like the loaves they are, you maniac? 😄

[@antichef]

Even my wife asked what the hell I was doing after watching that. I’ve learned my lesson

[@Thomas-rl4wo]

Dude. It's Baking! Do what they tell you. There is always a reason why.

[@Page5framing]

It’s science!

[@gavinpretorius3564]

Yes!!!! Science !!! :)

[@lennypearl]

I call it bakeology!

[@Nevyn515]

But different ovens act a little differently, there’s a reason on British Bake Off the contestants have practiced at home a cake that worked perfectly half a dozen times in practice at home but it ended up overbaked or underbaked or raw in the middle or soggy at the bottom in the Bake Off tent oven.

[@limeparticle]

I recently made an olive oil cake and it was really moist and tender, maybe a similar principle as the mayo cake?

[@lisalove8332]

The mayo cakes are awesome. They are very moist. Mayo is eggs and oil!

[@dalededen]

When I was a kid in the 70s, my Great Aunt Gertrude would make a Tomato Soup Cake every time we made the trip from Oceanside to Pasadena to visit. Aside from getting to play with her cool doggie, Duke, the best part of the visit was getting a slice of the weird, unthinkable cake! Her recipe, and ones I’ve seen since suggest creaming the baking soda into the soup. Not sure what difference it makes, if any. 🤷‍♂️ Nostalga has driven me to make her recipe. We’ve used an 8in pan and everyone says it’s really dense. I imagine that dense cakes are more agreeable and familiar as a loaf. Still my favorite.

[@darcyjorgensen5808]

You sliced it…HOW???

[@melimoo6656]

omg!! I was just telling someone today about tomato soup cake!! My grandma used to make it. I loved it ❤❤❤

[@chrismulholland7530]

The tomato soup cake first appeared in a booklet published by the Campbell soup Co. in the early 60's. Same for the mayo cake appearing in a booklet issued by the Hershey Chocolate Corporation around the same time. Both booklets were full of umusual recipes intended to boost product sales.

[@sabinekoch3448]

What a hilarious adventure! Loved the thoughts ….

[@melturner2347]

I'm from the northeast. Mayo cake was at every birthday party. It was amazing, and my grandma always made homemade peanutbutter frosting for the top .

[@ninino86]

Also Jamie, a friendly tip. Cream your butter and sugar longer. You can even whip it faster for a fluffier cake 😊

[@lisabrun1132]

My grandmother made tomato soup cake for Christmas every year. She used the condensed soup. It was a nice warm spice cake with raisins. Good with glaze or cream cheese frosting.

[@CuriousCrow-mp4cx]

I love your adventuriousness, because you're doing a high wire act when baking. I went through your back catalogue, and I think you cooked a beautiful choc cake whilst you were in London. So a choc mayo cake with choc butter icing and Chunks of Cadbury Flake or chocolate curls to decorate would be a winner. As for your chunking the loaf pan cakes, I remember school dinners, with chocolate concrete cake served in cut blocks, so nothing to be afraid of as they were baked in 18 ×10 ×3 inch deep aluminium trays to cater to the school kids. And, aesthetically they look better on camera than slices. Win-win!

[@cgwxo]

'No eggs' Mayo is literally made of eggs lol

[@dianabailey5175]

YES!! Tomato soup cake . It’s awesome!!

[@julielumsden5184]

I’m a senior and I remember both cakes very popular when my kids were young.

[@dianabailey5175]

@@julielumsden5184 vinegar cake to . I remember em all

[@dianabailey5175]

@@julielumsden5184 my mum used raisins or orange rind if we had any fruit at all. Most times it was just plain

[@lyndacarlson7660]

When I was growing up, my mom had a "small town" Saskatchewan community cook book and it had the best chocolate mayonnaise cake recipe in it as well as a recipe for bakers icing. It was the go to birthday cake combo. So moist and delicious. Definitely try to find a chocolate mayo cake recipe.

[@23bcx]

Ive made tomato soup cake b4, using the recipe from the campbell's website. Tried out a ton of variations on it and found that spicy tomato soup tasted best.

[@maryellenhardy]

Not about the cakes right now, but knowing Nature Sweet is FAIR TRADE!!!!! I buy them because they're delicious and during my non-tomato-growing months, I use them for quick pasta sauces and of course--salads! Had to just stop the video for a minute and give a major shout out to Nature Sweet.

[@deniseheins2133]

It's amazing what you can do with mayonnaise. I even used it to make a meatloaf after I lost a lot of foods after hurricane Matthew. Works great!

[@StormWarningMom]

I've heard of the mayo cake hack before so I could tell this was going to be a good one. Yumm...

[@delayedhaven]

Jamie, thank you for being my comfort channel.

[@hollyburns3476]

There was a snow storm on my first birthday so my family scoured recipe books for a cake that we had the ingredients for. Needless to say, I had a tomato birthday cake. The photos on the good old 35mm are iconic.

[@osogordo3]

My grandma made a chocolate mayonnaise cake.I hate mayo but the cake was soooooo good!!!!The best part....I couldn't taste the mayo.

[@luv2bdazzled]

Born and raised in Saskatchewan, always had tomato soup cake and still make, and add raisins! Cream cheese icing...my absolute favourite!!

[@PassiveAgressive319]

Speaking of weird combinations there is a great recipe for Brown Bread Ice cream! It’s delicious

[@lessbs]

Both of these cakes have been made in my family for generations. The mayonnaise used in a cake is simply added for moisture as mayonnaise is egg and all oil.

[@LadyBama]

I was thinking about making the tomato soup cake yesterday, and the mayonnaise cake is great.

[@elyseparker5333]

My family LOVES tomato soup cake. We have it with almond icing. I make it every year for my dad's birthday. I've also used mayo in a cake before. It all works out in the end.

[@honeyb2393]

Omg, can't believe it...tomato soup cake! I used to make that (many) years ago as a teenager. I made my family dessert almost every day, I loved to bake, and still do. Actually the tomato soup cake was an infrequent choice, it's okay, but Jamie, it is always a bit on the dry side. Thanks for the throwback, I havent thought of that cake in years. I didn't think my own family would eat it so I never made it for them, where my father ate anything I made, even the failures.🌸

[@helenguilbeault1197]

Nope, tomato soup cake was always in a loaf pan, never a "cake" pan.

[@laurieide4303]

My mom usually made chocolate mayonnaise cake for our birthdays..so good!!!

[@joansamuels3241]

Hellman's mayonaise had the chocolate cake recipe on the label. Kept that label for 10 years or more. Made it as a sheet cake with a ganache- type frosting. Wonderful! Made it several more times until I misplaced that ragged, faded label. Looked for it for years until found it again on line. Several versions, but only one replicated the Hellman's recipe. Don't know when I'll ever do it again.

[@rocky8758]

I live in Iowa and have had these cakes at functions for years.

[@cristyabbott7798]

I grew up eating chocolate mayonnaise cake with cream cheese frosting. It was always a birthday favorite!

[@nancyreid8729]

I have the tomato soup cake recipe on a 3 X 5 card in my grandmother’s handwriting in my recipe box. I don’t make it often, but it’s a decent cake! She was born in 1904 by the way. I haven’t made the mayonnaise cake, but mayo is just an emulsion of egg and oil; it shouldn’t be too far out of the ordinary.

[@margaretroebuck2938]

Jamie, tomato soup cake, along with pumpkin, zuccini, and banana are southern staples in the fall. Always in a loaf pan and sliced thin as they are so rich and dense. And mayo cake is an easy and rich no fail chocolate cake that was one of the first I learned to make. Many, many years ago. Love you, babe.

[@nickwalters5380]

I didn't know about that attachment for the beater on the kitchen aid. That's a game changer, no more trying to spatula down the sides of the bowl whilst the machine is running. . I'm off to internet to buy one.

[@kjdude8765]

The New Metro Design Beater Blade is even better than the Kitchen Aide one shown here.

[@KL-oh3lp]

Cream cheese frosting is the best. Growing up, the standard birthday cake in my house was a chocolate cake made with mayo (but I think it also had butter/oil and eggs). It was very chocolatey and delicious - and made in regular layers, not loaves.