If you’re searching for a decadent, Southern-style treat that delivers fudgy, chocolatey bliss in every bite, look no further than Mississippi Mud Cake. This irresistible dessert layers gooey chocolate cake, swirls of melted marshmallow, and a glossy, rich chocolate frosting, creating a crowd-pleasing finale perfect for holidays, potlucks, or whenever your sweet tooth calls. Packed with flavor and nostalgia, Mississippi Mud Cake brings a taste of classic comfort straight from the heart of American kitchens.
Ingredients You’ll Need
The magic of this Mississippi Mud Cake lies in its down-to-earth ingredients — simple, pantry staples come together like an all-star lineup! Each component has a starring role, delivering that signature texture, flavor, and shiny chocolate finish no dessert table should be without.
- Unsalted butter (1 cup, melted): Foundation of richness and moisture that makes every bite melt-in-your-mouth delicious.
- Unsweetened cocoa powder (1/2 cup for cake, 1/3 cup for frosting): Delivers intense, deep chocolate flavor without excess sweetness.
- Granulated sugar (2 cups): Sweetens the cake perfectly while also helping with structure and chewiness.
- Large eggs (4): Essential for binding and giving the cake its tender, luxurious crumb.
- All-purpose flour (1 1/2 cups): The backbone that gives the cake its body without weighing it down.
- Salt (1/4 teaspoon): Just a pinch to amplify flavors and balance the sweetness.
- Vanilla extract (2 teaspoons, divided): A must for warmth and aromatic notes in both cake and frosting.
- Chopped pecans or walnuts (1 1/2 cups, optional): Add crunch and a classic Southern twist — toasting them makes a world of difference!
- Mini marshmallows (2 cups): The signature gooey, sticky layer that makes Mississippi Mud Cake unforgettable.
- Powdered sugar (3 1/2 cups): Ensures a smooth, silky chocolate frosting that sets to the perfect glossy top.
- Milk (1/3 cup): Gives the frosting its luscious, pourable consistency.
How to Make Mississippi Mud Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and giving your trusty 9×13-inch baking dish a good greasing. This little bit of prep paves the way for easy cake removal and ensures those sweet, sticky layers won’t cling to the sides. Lining the pan with parchment is optional, but always a good trick for even easier slicing!
Step 2: Whip Up the Cake Batter
In a large mixing bowl, combine the melted butter and cocoa powder, whisking until smooth and glossy. Next, beat in the granulated sugar and eggs until everything’s thoroughly blended and beginning to look luscious. Stir in the flour, salt, and vanilla extract until just combined — avoid overmixing to keep that crumb extra-tender. If you love a bit of crunch, now’s the time to fold in those pecans or walnuts.
Step 3: Bake the Cake
Pour the luscious batter into your prepared baking dish, smoothing the top gently with a spatula. Pop into the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center emerges with just a few moist crumbs. Trust your nose — that irresistible chocolatey aroma will let you know it’s almost ready!
Step 4: Marshmallow Magic
As soon as the cake comes out hot from the oven, immediately scatter the mini marshmallows in an even layer right over the top. Slide the pan back into the oven for just 3 to 4 minutes, until the marshmallows puff up slightly and begin to melt together. Remove and let it sit for a few minutes while the magic happens — this step gives the cake its unmistakable “muddy” look and gooey texture.
Step 5: Make the Fudgy Frosting
While the cake sets, make the chocolate frosting: In a saucepan over medium heat, melt the butter. Stir in the cocoa powder and milk, bringing the mixture just to a light simmer. Take off the heat and whisk in the vanilla extract and powdered sugar — keep whisking until the frosting is velvety smooth and pourable, with no lumps.
Step 6: Assemble and Cool
Pour your still-warm chocolate frosting all over the marshmallow-topped cake, spreading evenly to coat every nook and cranny. Now comes the hardest part: patience! Let your Mississippi Mud Cake cool completely so the layers can set and achieve that perfect, fudgy bite. Slice into generous squares and prepare for cheers around the table!
How to Serve Mississippi Mud Cake
Garnishes
A finishing flourish elevates every slice — try a scattering of extra toasted pecans or a few shavings of dark chocolate for chic presentation. If you’re feeling playful, a drizzle of warm chocolate sauce or a sprinkle of flaky sea salt can bring out even more deep cocoa flavors in your Mississippi Mud Cake.
Side Dishes
Balance the richness by pairing each serving with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries, like raspberries or strawberries, offer a tart contrast and a pop of color alongside this ultra-chocolatey dessert. For a touch of Southern flair, serve with a glass of cold milk or sweet tea.
Creative Ways to Present
Think outside the square: Try cutting the Mississippi Mud Cake into mini cubes for bite-sized treats perfect at parties, or layer slices into parfait glasses with whipped cream and berries for a showy dessert. You can even bake the batter in individual ramekins for personal mud cakes with all the same nostalgia and wow factor!
Make Ahead and Storage
Storing Leftovers
Mississippi Mud Cake ages beautifully, often tasting even better after a night in the fridge. Store leftovers tightly covered in the refrigerator for up to 5 days. The chocolate, marshmallow, and frosting meld together, keeping the cake wonderfully moist and fudgy.
Freezing
You can easily freeze Mississippi Mud Cake for a special treat down the line! Once completely cooled, cut into squares and wrap them individually or layer with parchment in an airtight container. Freeze for up to 2 months. For best results, thaw overnight in the fridge before serving.
Reheating
To revive that fresh-baked gooeyness, microwave a slice for 10 to 20 seconds, just until the marshmallow turns soft and the frosting starts to glisten again. If reheating multiple pieces, you can cover the dish with foil and warm in a 300°F oven for about 10 minutes.
FAQs
Can I make Mississippi Mud Cake without nuts?
Absolutely! The nuts are entirely optional, and leaving them out won’t change the essential, fudgy character of your Mississippi Mud Cake. It’s just as gooey and satisfying for nut-free dessert lovers.
Why does my marshmallow layer disappear?
If the marshmallows seem to vanish, they may have melted too much. To fix this, don’t over-bake the cake after adding marshmallows — just a few short minutes in the oven is plenty to get them puffed but still visible and gooey.
What can I use instead of mini marshmallows?
If you don’t have mini marshmallows, you can snip large marshmallows into small pieces or use marshmallow fluff. Just dot the fluff in spoonfuls across the hot cake before frosting for a similar sticky effect.
How should I cut Mississippi Mud Cake cleanly?
For neat, beautiful squares, let the cake cool completely and use a sharp, lightly oiled knife. If things get too sticky, wipe the blade between cuts — it ensures tidy pieces and helps show off those lovely layers.
Is it possible to halve the recipe?
Yes, you can halve the ingredients and bake in an 8-inch square pan. The cake will still have all the signature flavor and texture of classic Mississippi Mud Cake, perfect for a smaller crowd or a cozy family treat.
Final Thoughts
If there ever was a dessert guaranteed to steal the spotlight at any gathering, it’s Mississippi Mud Cake. With its swoon-worthy layers and melt-in-your-mouth richness, this cake is pure comfort with a Southern soul. Give it a try and let every slice bring a generous dose of chocolatey joy to your kitchen!
Print
Mississippi Mud Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes (plus cooling)
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent delight of Mississippi Mud Cake, a rich and moist chocolate dessert topped with gooey marshmallows and a luscious cocoa frosting. This classic Southern treat is perfect for any occasion and sure to please any chocolate lover.
Ingredients
For the cake:
- 1 cup unsalted butter, melted
- 1/2 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans or walnuts (optional)
- 2 cups mini marshmallows
For the frosting:
- 1/2 cup unsalted butter
- 1/3 cup unsweetened cocoa powder
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare Cake: In a large bowl, mix melted butter and cocoa powder. Add sugar, eggs, flour, salt, and vanilla. Fold in nuts if using. Pour batter into dish and bake for 25–30 minutes.
- Add Marshmallows: Sprinkle marshmallows over hot cake and bake for additional 3–4 minutes until puffed.
- Make Frosting: Melt butter in a saucepan, stir in cocoa powder and milk. Add vanilla and powdered sugar, then pour over marshmallow layer.
- Cool and Serve: Let cake cool completely before slicing. Enjoy!
Notes
- This cake is best enjoyed the next day after setting.
- Toast nuts for added texture.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 square
- Calories: 410
- Sugar: 42g
- Sodium: 90mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
