Mississippi Mud Cake Recipe
If you’re looking for the ultimate in rich, gooey, chocolate-loaded indulgence, you absolutely have to try this Mississippi Mud Cake! There’s something magical about the way a fudgy chocolate sheet cake gets crowned with a cloud of melted marshmallows, then draped in a warm, glossy cocoa frosting. Every slice is an irresistible mess of flavors and textures—crackly top, soft marshmallow center, nutty crunch if you wish, and a deep cocoa punch that gets better with every bite. Whether you want a special treat for a potluck, a birthday, or just a weekend splurge, Mississippi Mud Cake never, ever disappoints.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Mississippi Mud Cake is so wonderfully straightforward, yet each item is crucial in building its legendary character. Every ingredient plays its part—from the velvety batter and oozy marshmallow layer to the creamy, chocolatey frosting you’ll want to eat by the spoonful!
- Unsalted butter (1 cup, melted): The key to a tender, rich base—don’t substitute margarine if you want that classic Southern texture.
- Unsweetened cocoa powder (½ cup): Use good-quality cocoa for big, bold chocolate flavor all the way through.
- Granulated sugar (2 cups): Makes the cake sweet and helps achieve that soft, slightly chewy crumb.
- Large eggs (4): These ensure the cake is dense yet delightfully moist.
- All-purpose flour (1½ cups): All-purpose gives just enough structure without losing the cake’s signature fudginess.
- Vanilla extract (1½ teaspoons): Enhances every other ingredient, lending warmth and roundness to the flavor.
- Salt (¼ teaspoon): Just a pinch! It subtly balances out the sweetness and elevates the chocolate.
- Chopped pecans (1½ cups, optional): Adds delightful crunch and a nutty depth—toast them lightly for extra flavor.
- Mini marshmallows (4 cups): These melt into a pillowy cloud, making Mississippi Mud Cake so unforgettable!
- Unsalted butter (½ cup, for frosting): Creates a silky, rich frosting that soaks into the marshmallows beautifully.
- Unsweetened cocoa powder (⅓ cup, for frosting): Doubles down on that chocolate decadence.
- Milk (⅓ cup): Helps make the frosting creamy and pours easily over the cake.
- Vanilla extract (1 teaspoon, for frosting): Lends all the right aromatic notes to your chocolate frosting.
- Powdered sugar (3½ cups): Sweetens and thickens the frosting, creating the perfect finish on top.
How to Make Mississippi Mud Cake
Step 1: Prepare the Cake Pan
Begin by preheating your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish—don’t hold back, you want every buttery bit to release easily! This sets the stage for a perfectly baked Mississippi Mud Cake that won’t stick.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the melted butter and cocoa powder. Whisk until smooth and glossy—this will help the cocoa “bloom” and deepen in flavor. Add in the granulated sugar and eggs, mixing until silky and well-blended. This is where the base of your cake gets that rich, fudgy texture.
Step 3: Add Dry Ingredients
Stir in the all-purpose flour, vanilla extract, and salt. Gently fold the mixture together just until it’s smooth and there are no visible streaks of flour. Be careful not to overmix; you’re going for dense and decadent, not tough. If you’re adding pecans, toss them in now for that delicious Southern crunch!
Step 4: Bake the Cake
Pour the luscious batter into your prepared pan and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs. You want it just barely set, to retain that signature Mississippi Mud Cake fudge-iness—don’t overbake!
Step 5: Add the Marshmallow Layer
As soon as the cake comes out of the oven, quickly sprinkle the mini marshmallows evenly over the top. They’ll gently melt from the steam and heat. Wait about 5 minutes, then use a spatula to softly spread them into a dreamy, pillowy layer that covers every corner.
Step 6: Make the Frosting
While the marshmallows are settling, prepare the frosting. Melt the butter in a saucepan over medium heat, then stir in the cocoa powder and milk until it’s completely smooth and just a bit thickened. Remove from heat and add in the vanilla extract and powdered sugar. Whisk until silky, thick, and pourable—this is your crowning glory!
Step 7: Frost the Cake
Pour the warm chocolate frosting all over the marshmallow layer, spreading it evenly with a spatula. The frosting will gently mingle with the marshmallows—exactly what you want for that classic Mississippi Mud Cake experience. Let the cake cool completely in the pan before you slice; it sets up beautifully as it rests.
How to Serve Mississippi Mud Cake
Garnishes
For a crowd-pleasing presentation, sprinkle extra chopped pecans, mini chocolate chips, or even a light dusting of powdered sugar on top. If you love a pretty finish, shave some chocolate curls or add a drizzle of chocolate sauce just before serving—absolutely decadent!
Side Dishes
This cake is ultra-rich, so it truly shines alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. You could also consider fresh berries—their tartness perfectly offsets the sweet, fudgy layers of the Mississippi Mud Cake.
Creative Ways to Present
Try serving it warm in individual jars with a spoonful of marshmallow fluff and an extra swirl of frosting. Or, cut the cake into neat bars and stack them high on a rustic wood board for a homespun dessert platter that looks as inviting as it tastes.
Make Ahead and Storage
Storing Leftovers
Keep any extra Mississippi Mud Cake tightly covered at room temperature for up to three days. The marshmallow layer keeps it moist, and the flavors actually meld and deepen with a little time. For longer storage, refrigerate, but bring slices to room temperature before serving for the gooey-est bite.
Freezing
You can absolutely freeze this cake! Cool it completely, then wrap slices (or the whole thing) tightly in plastic wrap and foil. Store in the freezer for up to three months. Thaw overnight in the fridge before enjoying. The marshmallow and frosting layers will remain deliciously soft.
Reheating
To revive that just-baked warmth, pop individual slices of Mississippi Mud Cake in the microwave for 10–15 seconds, or gently warm larger portions in a low oven. This brings back the ooey-gooey texture everyone loves.
FAQs
Can I make Mississippi Mud Cake without nuts?
Absolutely! Simply leave out the chopped pecans for a nut-free version that’s just as rich and indulgent. You’ll still get all the fudgy cake, gooey marshmallow, and velvety frosting flavors.
Do I need a stand mixer?
No fancy equipment needed! This Mississippi Mud Cake comes together easily by hand with a sturdy whisk and a spatula. That’s part of its homespun charm and makes it great for spontaneous baking sessions.
What’s the best way to cut the cake without making a mess?
For neat slices, let the cake cool completely and use a sharp knife dipped in hot water and wiped dry between cuts. This ensures clean lines through both the marshmallow and chocolate layers.
Can I use large marshmallows instead of mini?
You can, but chop them into smaller pieces first. Minis spread and melt more evenly, but if you’re in a pinch or want chunkier bits of marshmallow, go ahead and get creative!
Why is it called Mississippi Mud Cake?
The cake gets its name because, with its rich chocolate cake, luscious marshmallow, and rippled frosting, it visually resembles the muddy banks of the Mississippi River. It’s a Southern classic that’s as legendary as the river itself!
Final Thoughts
If you’re looking to treat yourself or delight a group, you won’t find anything quite like Mississippi Mud Cake. It’s a true Southern gem—chocolatey, gooey, and completely unforgettable. Gather your ingredients, follow these easy steps, and let this cake work its magic in your kitchen. You’ll want to make it again and again!
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Mississippi Mud Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of the deep South with this classic Mississippi Mud Cake recipe. A moist chocolate cake topped with gooey marshmallows and a velvety chocolate frosting, this dessert is a true crowd-pleaser.
Ingredients
Cake:
- 1 cup unsalted butter (melted)
- ½ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1½ cups all-purpose flour
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1½ cups chopped pecans (optional)
- 4 cups mini marshmallows
Frosting:
- ½ cup unsalted butter
- ⅓ cup unsweetened cocoa powder
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 3½ cups powdered sugar
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix Cake Batter: Combine melted butter and cocoa powder in a large bowl. Add sugar and eggs, mix well. Stir in flour, vanilla, and salt. Fold in pecans if using. Pour batter into prepared dish.
- Bake: Bake for 30–35 minutes until a toothpick inserted into the center comes out with moist crumbs.
- Add Marshmallows: Sprinkle mini marshmallows over the hot cake. Let sit for 5 minutes, then spread into a fluffy layer.
- Make Frosting: Melt butter in a saucepan, stir in cocoa powder and milk. Remove from heat, add vanilla and powdered sugar. Pour over marshmallow layer.
- Cool and Serve: Allow cake to cool completely before slicing.
Notes
- For a nut-free version, omit the pecans.
- You can drizzle with chocolate syrup or serve with vanilla ice cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 50g
- Sodium: 110mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
