Mayonnaise Substitutions

Flavor: Greek yogurt adds a pleasant tang that mayonnaise doesn't. In chocolate cakes, this tang actually complements the cocoa nicely. In other flavors, it adds a subtle complexity. Neither tastes like its source ingredient once baked — you won't taste "mayo" or "yogurt" in the final product.

Texture: Mayonnaise in baking is essentially eggs plus oil in a convenient emulsion. Greek yogurt is lower in fat and higher in protein, producing a slightly leaner, less rich crumb. Cakes will be moist but less tender. The difference is most noticeable in "mayonnaise chocolate cake," where the richness is the whole point.