Miracle Whip Chocolate Cake Recipe
The Miracle Whip Chocolate Cake recipe uses simple pantry ingredients that create an unexpectedly rich and moist dessert. Flour, sugar, cocoa, baking soda, salt, and cold water blend with Miracle Whip and mayonnaise to form a smooth, tender batter with a hint of tang that deepens the chocolate flavor.
Equipment
- Two mixing bowls (one large, one medium)
- Electric mixer (or whisk)
- Measuring cups and spoons
- Rubber spatula
- Two 8-inch round pans
- Cooling rack
- Small saucepan (for melting chocolate)
Ingredients
Cake:
- 1 cup Miracle Whip
- 2 cups all-purpose flour Canada / bread flour (USA) / strong flour (UK)
- 1 cup sugar UK: caster sugar
- 4 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- Pinch of salt
- ¾ cup mayonnaise
- 1 cup cold water
- 1 teaspoon vanilla extract
Frosting:
- 8 ounces Philadelphia brand cream cheese softened
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 dash salt
- 5 cups powdered sugar sifted
- 3 ounces unsweetened chocolate 3 squares, melted and slightly cooled
Instructions
Step 1:
- Turn on your oven and set it to 350°F (175°C). Get your baking pan ready by greasing and lightly flouring it, or line it with parchment paper to prevent sticking.
Step 2:
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Whisk them together until everything looks evenly mixed.
Step 3:
- Add the Miracle Whip (or mayonnaise), cold water, and vanilla extract to your dry ingredients. Using an electric mixer beat the mixture on medium speed for about two to three minutes. Make sure to scrape the sides of the bowl occasionally so everything blends together smoothly.
Step 4:
- Pour the batter into your prepared baking pan and spread it out evenly. Place it in the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Once done, take the cake out of the oven and let it cool completely on a rack before adding frosting.
Step 5:
- To prepare the frosting, beat the softened cream cheese with milk, vanilla, and a small pinch of salt until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing after each addition until the frosting becomes thick and fluffy. Stir in the melted unsweetened chocolate until everything is well blended.
Step 6:
- Spread the frosting evenly over the cooled cake. Slice into pieces and serve. Store any leftovers in an airtight container in the refrigerator.
Notes
Note: This Miracle Whip Chocolate Cake recipe has a rich, moist texture with a light tang from the Miracle Whip, perfectly balanced by the smooth chocolate cream cheese frosting. It tastes even better the next day after chilling.
Nutrition Facts Of Miracle Whip Chocolate Cake Recipe
Calories: 410 | Total Fat: 18g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 370mg | Carbohydrates: 58g | Sugars: 42g | Protein: 4g