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!