Chocolate Miracle Whip Cake

Chocolate Miracle Whip Cake – a classic dessert that has been in the family for years! No eggs or oil in the cake batter! SO easy to make – sugar, water, Miracle Whip, vanilla, flour, baking soda, and cocoa powder. Top the cake with a quick homemade cream cheese frosting made with cream cheese, cocoa powder, butter, powdered sugar, heavy cream, and vanilla. This cake is to-die-for delicious! Great for parties, potlucks, and the holidays!

chocolate cake on a plate with strawberries

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Easy Chocolate Mayonnaise Cake

This recipe is from Plain Chicken reader, Toni Reynolds. She commented on my Mayonnaise Brownies post that she had a great mayonnaise cake that her 91-year-old mother would make. She asked if I wanted the recipe. DUH! Of course, I wanted the recipe!! She was gracious enough to share it with me. She noted that even though they called the recipe Mayonnaise Cake, her Mom always used Miracle Whip in the cake. No problem! Miracle Whip Cake it is!

I was really excited to make this cake. I bought all the ingredients and whipped it up. One unusual thing about this cake is that it doesn’t have any additional eggs or oil. The only eggs and oil in this cake are in the Miracle Whip. I wasn’t sure how it was going to turn out. I shouldn’t have worried because this cake was DELICIOUS! You need to make it ASAP!

frosted cake in baking dish

How to Make Chocolate Cake from Scratch

This cake is super easy to make. Whisk together sugar, Miracle Whip, water, vanilla, flour, baking soda, and cocoa powder. Pour the mixture into a greased 9x13x2-inch baking dish and bake for about 30 minutes. Let the cake cool and top it with a quick homemade chocolate cream cheese frosting. OMG! It put this chocolatey cake over the top!!

  • Does Chocolate Cake Need to be Refrigerated? I like to refrigerate this cake before serving so the frosting can set. I remove the cake from the refrigerator about 30 minutes to an hour before serving so it can come to room temperature. Store the leftover cake tightly covered with plastic wrap in the refrigerator.
  • That being said, if your kitchen isn’t hot, you can store the cake on the counter overnight and it will be just fine.
  • This cake will keep 4 or 5 days in the refrigerator or 2 to 3 days on the counter.
  • Can Chocolate Cake be frozen? Yes! You can freeze the whole cake or individual slices. Just take the cake out of the freezer and let it sit on the counter about 30 minutes before eating. Perfect for a quick afternoon pick-me-up!
  • Sometimes I like to add a little cinnamon to the batter.
  • You can also add chocolate chips to the batter.
slice of chocolate cake topped with strawberries

Chocolate Mayonnaise Cake with Chocolate Cream Cheese Frosting

This cake was a HUGE hit at our house. We loved every single bite! I don’t even like mayonnaise or Miracle Whip and I loved this cake! We topped the cake with some sliced strawberries. It is equally delicious with a huge scoop of vanilla ice cream and/or whipped cream.

A HUGE thank you to Toni for sharing her family recipe. This Chocolate Miracle Whip Cake is great for potlucks, cookouts, and the upcoming holidays. I can’t wait to make this delicious cake again!

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slice of chocolate cake with strawberries

Chocolate Miracle Whip Cake

Yield: 12 people
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Chocolate Miracle Whip Cake – a classic dessert that has been in the family for years! No eggs or oil in the cake batter! SO easy to make – sugar, water, Miracle Whip, vanilla, flour, baking soda, and cocoa powder. Top the cake with a quick homemade cream cheese frosting made with cream cheese, cocoa powder, butter, powdered sugar, heavy cream, and vanilla. This cake is to-die-for delicious! Great for parties, potlucks, and the holidays! #chocolate #dessert #mayonnaisecake #miraclewhip #cake

Ingredients:

Cake

  • 1 cup sugar
  • 1 cup Miracle Whip
  • 1 cup water
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp baking soda
  • ¼ cup cocoa powder

Chocolate Cream Cheese Frosting

  • 4- oz cream cheese, softened
  • ¼ cup butter, softened
  • 1 tsp vanilla extract
  • 1 (16-oz) package powdered sugar
  • ¼ cup unsweetened cocoa
  • 3 Tbsp heavy cream

Instructions:

Cake

  • Preheat oven to 350ºF. Grease and flour a 9×13-inch cake pan.
  • Whisk together sugar, Miracle Whip, water, and vanilla. Add flour, baking soda, and cocoa powder.
  • Pour batter into the prepared cake pan.
  • Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 1 hour).
  • Spread with frosting.

Chocolate Cream Cheese Frosting

  • Beat together cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy.
  • Gradually add powdered sugar and cocoa powder to butter mixture, alternately with heavy cream.
  • Beat at low speed until blended. Increase mixer speed to medium, and beat 1 to 2 minutes or until light and fluffy.
  • Spread frosting on cooled cake.

Notes:

  • I like to refrigerate this cake before serving so the frosting can set. I remove the cake from the refrigerator about 30 minutes to an hour before serving so it can come to room temperature. Store the leftover cake tightly covered with plastic wrap in the refrigerator.
  • That being said, if your kitchen isn’t hot, you can store the cake on the counter overnight and it will be just fine.
  • This cake will keep 4 or 5 days in the refrigerator or 2 to 3 days on the counter.
  • You can freeze the whole cake or individual slices. Just take the cake out of the freezer and let it sit on the counter about 30 minutes before eating. Perfect for a quick afternoon pick-me-up!
  • Sometimes I like to add a little cinnamon to the batter.
  • You can also add chocolate chips to the batter.

Steph

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slice of chocolate cake with strawberries

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