Mississippi Mud Cake is a decadent, rich dessert that’s sure to satisfy any chocolate lover’s cravings. This cake is incredibly moist and fudgy, topped with a layer of gooey marshmallows and a smooth, chocolatey frosting that seeps into every crevice. It’s the kind of dessert that feels indulgent but is easy enough to whip up for a special occasion or just a sweet treat after dinner.
If you’re looking for a dessert that’s as visually impressive as it is delicious, you’ve come to the right place. Mississippi Mud Cake is an old-fashioned Southern favorite that never fails to please a crowd. Not in the mood for marshmallows? Don’t worry, this cake is just as irresistible without them.
Kitchen Equipment Needed
- 9×13-inch baking dish
- Large mixing bowl
- Hand mixer or stand mixer
- Medium saucepan
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
Ingredients
For the Cake:
- 1 cup unsalted butter
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans (optional)
- 1 1/2 cups mini marshmallows
For the Frosting:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
- In a medium saucepan, melt 1 cup of butter over medium heat. Stir in 1/2 cup of cocoa powder until smooth. Remove from heat and let it cool slightly.
- In a large mixing bowl, beat the eggs and sugar together until light and fluffy. Gradually add the cooled cocoa mixture, mixing until well combined.
- Sift the flour and salt into the wet ingredients and stir until just combined. Add the vanilla extract and fold in the chopped pecans, if using.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Add the Marshmallows:
- Immediately after removing the cake from the oven, sprinkle the mini marshmallows evenly over the top. Return the cake to the oven for 3-5 minutes, or until the marshmallows are soft and puffed up.
- Make the Frosting:
- In a medium saucepan, melt 1/2 cup of butter over medium heat. Stir in 1/4 cup of cocoa powder and milk, bringing the mixture to a gentle boil.
- Remove from heat and gradually whisk in the powdered sugar until smooth. Stir in the vanilla extract.
- Frost the Cake:
- Pour the warm frosting over the marshmallow-topped cake, spreading it evenly to cover the marshmallows. Allow the cake to cool completely on a wire rack before cutting into squares.
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Nutrition (per serving, based on 12 servings):
- Calories: 490
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 90mg
- Sodium: 160mg
- Total Carbohydrate: 69g
- Dietary Fiber: 2g
- Sugars: 56g
- Protein: 4g
Mississippi Mud Cake is the perfect blend of textures and flavors, with a rich chocolate cake, gooey marshmallows, and a velvety frosting that’s sure to delight. It’s a dessert that brings everyone to the table, making it a must-try for your next gathering or a sweet treat for yourself!
Mississippi Mud Cake
Mississippi Mud Cake is a decadent, rich dessert that’s sure to satisfy any chocolate lover’s cravings. This cake is incredibly moist and fudgy, topped with a layer of gooey marshmallows and a smooth, chocolatey frosting that seeps into every crevice.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Hand mixer or stand mixer
- Medium saucepan
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
Ingredients
- 1 cup unsalted butter
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans optional
- 1 1/2 cups mini marshmallows
- For the Frosting:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
- In a medium saucepan, melt 1 cup of butter over medium heat. Stir in 1/2 cup of cocoa powder until smooth. Remove from heat and let it cool slightly.
- In a large mixing bowl, beat the eggs and sugar together until light and fluffy. Gradually add the cooled cocoa mixture, mixing until well combined.
- Sift the flour and salt into the wet ingredients and stir until just combined. Add the vanilla extract and fold in the chopped pecans, if using.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Add the Marshmallows:
- Immediately after removing the cake from the oven, sprinkle the mini marshmallows evenly over the top. Return the cake to the oven for 3-5 minutes, or until the marshmallows are soft and puffed up.
- Make the Frosting:
- In a medium saucepan, melt 1/2 cup of butter over medium heat. Stir in 1/4 cup of cocoa powder and milk, bringing the mixture to a gentle boil.
- Remove from heat and gradually whisk in the powdered sugar until smooth. Stir in the vanilla extract.
- Frost the Cake:
- Pour the warm frosting over the marshmallow-topped cake, spreading it evenly to cover the marshmallows. Allow the cake to cool completely on a wire rack before cutting into squares.
- Prep Time:
- 20 minutes
- Cook Time:
- 30 minutes
- Total Time:
- 50 minutes
- Nutrition (per serving, based on 12 servings):
- Calories: 490
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 90mg
- Sodium: 160mg
- Total Carbohydrate: 69g
- Dietary Fiber: 2g
- Sugars: 56g
- Protein: 4g
- Mississippi Mud Cake is the perfect blend of textures and flavors, with a rich chocolate cake, gooey marshmallows, and a velvety frosting that’s sure to delight. It’s a dessert that brings everyone to the table, making it a must-try for your next gathering or a sweet treat for yourself!
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