If you’re searching for a showstopping dessert that brings pure Southern comfort to your table, look no further than the Mississippi Mud Cake. This ultra-decadent treat features a moist, fudgy chocolate base, a dreamy layer of gooey marshmallows, and a glossy chocolate frosting, all combining for a truly irresistible creation. Mississippi Mud Cake is not just a dessert; it’s a chocolate lover’s celebration in every bite, making it a beloved favorite for family gatherings, potlucks, or anytime you want to create something unforgettable.
Ingredients You’ll Need
Mississippi Mud Cake shines because of its simple, honest ingredients that each play a critical role in making this dessert utterly crave-worthy. From the richness of real butter and cocoa to the playful flair of marshmallows, every item enhances the texture, flavor, or visual appeal of the final cake.
- Unsalted butter (melted): Essential for that moist, velvety crumb and a rich flavor base.
- Granulated sugar: Sweetens and helps achieve that classic, just-right fudgy texture.
- Unsweetened cocoa powder: Delivers the deep chocolate flavor that makes Mississippi Mud Cake shine.
- Large eggs: Provide structure and a beautiful richness to the cake.
- All-purpose flour: Gives the cake body without making it too dense.
- Vanilla extract: Adds warmth and depth to both the cake and frosting layers.
- Salt: Just a touch balances the sweetness and amplifies the chocolate notes.
- Chopped pecans (optional): Bring delightful crunch and a subtle nutty flavor; feel free to swap with walnuts or omit.
- Mini marshmallows: Create the gooey, pillowy layer that makes this cake iconic.
- Unsalted butter (for frosting): The key to a luxuriously smooth and rich topping.
- Unsweetened cocoa powder (for frosting): For that extra boost of chocolate in the silky glaze.
- Milk: Helps make the frosting spreadable and wonderfully creamy.
- Vanilla extract (for frosting): Enhances the chocolate in the glaze and rounds out the taste.
- Powdered sugar: Sweetens and thickens the glossy chocolate frosting.
How to Make Mississippi Mud Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish to ensure your Mississippi Mud Cake releases easily later. This simple prep step sets you up for cake success and keeps those beautiful pieces intact.
Step 2: Mix the Batter
In a large bowl, stir together your melted butter, granulated sugar, and cocoa powder until everything’s smooth and glossy. Crack in the eggs, adding them one by one and beating well after each for a uniformly rich batter. Fold in the flour, salt, vanilla, and chopped pecans (if you’re using them), mixing just until everything’s combined. This is the foundation of your ultra-fudgy Mississippi Mud Cake!
Step 3: Bake the Cake
Pour your batter into the greased dish and smooth the top. Pop it into your preheated oven and bake for about 30 minutes. You’re looking for the center to set but still leave a few moist crumbs clinging to a toothpick—classic mud cake texture! Remove from the oven as soon as you hit that mark.
Step 4: Add Marshmallows
While the cake is still piping hot, scatter the mini marshmallows evenly across the surface. Slide the pan back into the oven for another 2 to 3 minutes—just long enough to let the marshmallows puff up and get deliciously gooey. Watch closely; you want them soft but not browned!
Step 5: Make the Chocolate Frosting
While your cake cools slightly, get started on the frosting. In a medium saucepan over medium heat, melt the butter, then whisk in the cocoa powder and milk. Bring the mixture just to a gentle boil, then remove from the heat. Stir in the vanilla and gradually add powdered sugar, mixing until your frosting is silky-smooth and thick yet pourable.
Step 6: Frost and Cool
Pour the warm frosting evenly over the marshmallow layer. Use a spatula to gently spread it out, covering the marshmallows in a luscious chocolate blanket. Now comes the hardest part: let the Mississippi Mud Cake cool completely before cutting. This patience pays off with picture-perfect slices and irresistible layers.
How to Serve Mississippi Mud Cake
Garnishes
Dress up your Mississippi Mud Cake with creative garnishes to make it even more memorable. Try a light drizzle of chocolate syrup for extra indulgence, a sprinkle of chopped pecans or walnuts for crunch, or even a dusting of powdered sugar for that classic Southern bakery look.
Side Dishes
This cake is a stand-alone superstar, but if you want to turn dessert into an occasion, pair it with scoops of vanilla ice cream, freshly whipped cream, or a tall glass of cold milk. The creamy coolness offers a lovely contrast to the cake’s deep chocolate richness.
Creative Ways to Present
Mississippi Mud Cake is incredibly versatile for entertaining. Cut into generous squares for family gatherings, slice into thin fingers for a dessert buffet, or use a round cookie cutter to make bite-sized cake rounds for a cute, party-ready presentation. Stack with parchment for an easy-to-serve picnic treat!
Make Ahead and Storage
Storing Leftovers
Store leftover Mississippi Mud Cake tightly covered at room temperature for up to two days, or keep it in the fridge for up to a week. The marshmallow and frosting layers stay wonderfully gooey, and the flavor only deepens with time.
Freezing
To freeze, wrap individual pieces or the whole cooled cake in plastic wrap, then foil, and pop into the freezer. Thaw overnight in the refrigerator before enjoying. The texture holds up surprisingly well, so you can savor Mississippi Mud Cake on demand.
Reheating
If you like your cake a little warm and extra gooey, just microwave individual slices for 15-20 seconds. This refreshes both the marshmallow and chocolate layers, giving you that straight-from-the-oven experience.
FAQs
Can I make Mississippi Mud Cake without nuts?
Absolutely! Pecans are traditional, but feel free to leave them out or substitute with walnuts or another favorite nut. The cake will still be every bit as delicious and rich.
Can I use large marshmallows instead of mini?
You can, but cutting them into smaller pieces helps them melt more evenly. Minis are preferred for a uniform marshmallow layer, but don’t let that stop you from making it with what you have!
What’s the best way to cut clean slices?
Let the Mississippi Mud Cake cool completely, then use a sharp knife dipped in hot water and wiped dry between cuts. This helps cut through both the sticky marshmallow and fudgy base.
How do I know when the cake is baked enough?
The edges should look set and start pulling away from the sides, while the middle stays moist. A toothpick inserted should come out with a few moist crumbs—don’t overbake or you’ll miss out on the signature fudginess.
Can I double this recipe for a crowd?
You sure can! Use two 9×13-inch pans to maintain even baking. Just keep an eye as bake times may vary slightly depending on your oven and how full the pans are.
Final Thoughts
There’s truly nothing like Mississippi Mud Cake to bring joy to a table and smiles to every chocolate lover’s face. It’s one recipe I reach for again and again, and I hope you’re inspired to make it your new go-to whenever you want something unforgettable. Happy baking—you’re about to win hearts (and taste buds) with this Southern favorite!
Print
Mississippi Mud Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, chocolatey goodness of a classic Mississippi Mud Cake. This decadent dessert features a moist chocolate cake topped with a layer of gooey marshmallows and a velvety chocolate frosting.
Ingredients
Cake:
- 1 cup unsalted butter (melted)
- 2 cups granulated sugar
- ½ cup unsweetened cocoa powder
- 4 large eggs
- 1½ cups all-purpose flour
- 1 teaspoon 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 the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the cake batter: In a large bowl, mix melted butter, granulated sugar, and cocoa powder until smooth. Add eggs one at a time, beating well. Stir in flour, salt, vanilla, and pecans if using. Pour batter into the prepared dish.
- Bake: Bake for 30 minutes until a toothpick inserted comes out with moist crumbs. Remove from oven and top with marshmallows. Return to oven for 2-3 minutes until marshmallows puff up.
- Make the frosting: Melt butter in a saucepan, stir in cocoa powder and milk, bring to a boil. Remove from heat, mix in vanilla and powdered sugar. Pour frosting over the marshmallows.
- Cool and serve: Let the cake cool before slicing and serving.
Notes
- For added richness, drizzle with chocolate syrup before serving.
- You can omit nuts if desired or substitute with walnuts.
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