Grandma’s Moist Miracle Whip Chocolate Cake Recipe: Beloved for Generations (Just 7 Ingredients) by Ann Marie Patitucci


Grandma’s Moist Miracle Whip Chocolate Cake Recipe: Beloved for Generations (Just 7 Ingredients)

Have you ever heard of adding mayonnaise or Miracle Whip to chocolate cake? It’s an old-fashioned trick many of our grandmas used to make cakes moist. Seriously! Miracle Whip was invented in 1933 as a cheaper alternative to mayo, which had been around since the 1750s.

My research tells me that the Miracle Whip chocolate cake recipes were popular during World War II (1939 to 1945), when many foods were rationed. No eggs or oil needed because they’re in the Miracle Whip! Around 80 years later, this recipe is still popular today – and for good reason. It makes chocolate cakes even more moist and delish! 

For an even richer experience, frost this moist Miracle Whip cake recipe with your favorite chocolate frosting. Serve this decadent cake for dessert with your favorite vanilla ice cream.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 to 40 minutes
Total Time: 40 to 50 minutes
Servings: 12

Ingredients

Helpful Products

Recipe Notes

  • To lighten up this recipe, you can use Miracle Whip Light or Fat-Free versions. 
  • To make this recipe gluten-free, use gluten-free flour.
  • Store leftovers in an airtight container in the refrigerator.

Here's how to make it: 

  1. Sift flour, sugar, cocoa and baking soda into a large bowl.
  2. Add Miracle Whip, hot water and vanilla.
  3. Mix well and pour into a greased and floured 13x9-inch baking pan, two round baking pans or a bundt pan
  4. Bake in a preheated 325-degree F oven for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. (Cooking time will vary depending on type of pan used.) 
  5. Let cool for about 30 minutes before serving. If frosting the cake, wait until it is completely cooled. 

Nutrition Facts Per Serving

Calories: 218

Total Fat: 6.9g

Saturated Fat: 1.1g

Cholesterol: 351mg

Sodium: 37.8mg

Total Carbohydrate: 37.2g

Dietary Fiber: 0g

Total Sugars: 18g

Protein: 2.5g

Vitamin D: 0mcg

Calcium: 7mg

Iron: 1mg

Potassium: 47mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
I had no idea Miracle Whip chocolate cake was a thing. I'm so trying this, thanks! #yum
Ann Marie Patitucci
It's new to me, too, but lots of people are very loyal to these kind of recipes! I have a similar one to share soon!
Margaret Elmore
When I was growing up we always made this cake. It was delicious, you don't taste the Miracle Whip in it. I am now 56yrs young, I never knew the history of how it came about
Ann Marie Patitucci
Thanks for sharing this with us!
Mary Schultz
Thank you so much for posting this recipe I had forgotten about it. I do remember it is one of the best cakes I ever ate. I can't wait to make it.
Ann Marie Patitucci
You're very welcome. I'm so glad!!
MK Broussard
I have a new pkg. of self-rising flour. Can this be substituted?
Ann Marie Patitucci
It will probably work, but the cake will rise more and be less moist. Let us know if you try it!

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