Miracle Whip Cake

This vintage-style chocolate cake uses Miracle Whip salad dressing as the primary fat and moisture source, resulting in an incredibly tender crumb. The combination of cocoa powder, sugar, and the tangy dressing creates a unique flavor profile that is both rich and slightly zesty. It is a classic Depression-era recipe that relies on simple, accessible ingredients. Perfect for family gatherings or casual tea time, this cake offers a comforting, home-style dessert experience. The boiling water method activates the cocoa, deepening the chocolate flavor, while the baking soda ensures a light rise. Serve it plain or with a simple dusting of powdered sugar for a nostalgic touch.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 462.4

Dietary: Vegan, Vegetarian

Description

This vintage-style chocolate cake uses Miracle Whip salad dressing as the primary fat and moisture source, resulting in an incredibly tender crumb. The combination of cocoa powder, sugar, and the tangy dressing creates a unique flavor profile that is both rich and slightly zesty. It is a classic Depression-era recipe that relies on simple, accessible ingredients. Perfect for family gatherings or casual tea time, this cake offers a comforting, home-style dessert experience. The boiling water method activates the cocoa, deepening the chocolate flavor, while the baking soda ensures a light rise. Serve it plain or with a simple dusting of powdered sugar for a nostalgic touch.

Ingredients

1 cup all-purpose flour
1 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 cup Miracle Whip salad dressing
3/4 cup boiling water
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract

Directions

1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round layer cake pans or one large glass baking dish.
2
In a large mixing bowl, sift together the flour, sugar, cocoa powder, and salt. Sift the mixture three times to ensure it is light and free of lumps.
3
Make a well in the center of the dry ingredients.
4
In a small heat-proof bowl or measuring cup, combine the boiling water, baking soda, and vanilla extract. Stir until the baking soda is dissolved.
5
Pour the Miracle Whip salad dressing into the well in the dry ingredients.
6
Pour the hot water mixture into the well as well.
7
Mix the batter by hand or with a spoon until just combined and smooth. The batter will be thin.
8
Pour the batter evenly into the prepared pans.
9
Bake for 35 to 40 minutes, or until the cake springs back when lightly touched in the center.
10
Allow the cakes to cool in the pans for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 462.4kcal

% Daily Value *
Total Fat 2.8g5%
Saturated Fat 1.0g5%
Cholesterol 0.0mg0%
Sodium 4.8mg1%
Total Carbohydrate 97.7g33%
Dietary Fiber 7.0g29%
Sugars 0.6g
Protein 14.2g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is attributed to the Zion Lutheran Church in Prairie Village, Kansas.

The Miracle Whip provides fat and moisture, making the cake very moist. Do not substitute with mayonnaise unless desired, as the flavor profile will be less sweet.

Ensure the water is truly boiling when added to the baking soda and cocoa; this helps bloom the cocoa powder for a richer chocolate flavor.

Store leftovers in an airtight container at room temperature for up to 3 days.

Keywords: miracle whip cake, chocolate cake, vintage recipe, easy dessert, cocoa cake, moist cake, salad dressing cake, baking, comfort food, family recipe, simple dessert, chocolate dessert, layer cake, pantry staples, quick bake, nostalgic, homemade, chocolate lover, budget friendly, classic

Read it online: https://www.chefs-mate.com/recipe/miracle-whip-cake/