Mississippi Mud Cake Recipe
If there’s one dessert that knows how to pull at the heartstrings of chocolate lovers, it’s the Mississippi Mud Cake. Imagine rich layers of fudgy chocolate cake, pillowy marshmallows, and a lavish pour of glossy, cocoa-laden frosting, all mingling and melting together into sticky, sweet perfection. Every square is pure nostalgia—the kind of treat baked for community potlucks, family suppers, or cozy weekends when you want something as decadent as it is easy. Whether you grew up with this Southern classic or you’re baking it for the first time, get ready to fall head over heels for the ooey-gooey charm of Mississippi Mud Cake!
Ingredients You’ll Need
What makes Mississippi Mud Cake so heavenly is how it turns simple pantry staples into a showstopping dessert. Each ingredient has a crucial role, contributing its magic to the cake’s layers of texture, deep chocolate flavor, and melt-in-your-mouth experience.
- Unsalted butter (1 cup, melted): The foundation for a rich, tender crumb and a luxuriously silky texture.
- Granulated sugar (2 cups): Sweetens and balances the bitterness of chocolate, giving that classic fudgy crumb.
- Unsweetened cocoa powder (1/2 cup): Delivers a bold, deep chocolate punch—use a good-quality cocoa for extra decadence.
- Large eggs (4): These provide structure and moisture, making the cake dense but not heavy.
- All-purpose flour (1 1/2 cups): Holds everything together without weighing the cake down.
- Salt (1/4 teaspoon): Just a touch intensifies flavors and keeps sweetness in check.
- Vanilla extract (1 teaspoon): Adds warmth and ties all the flavors together.
- Chopped pecans (1 1/2 cups, optional): For a Southern crunch—toast them for maximum flavor or leave them out for a nut-free slice.
- Mini marshmallows (4 cups): The signature gooey layer that makes Mississippi Mud Cake so much fun.
- Frosting ingredients:
- Unsalted butter (1/2 cup): For a creamy, spreadable frosting.
- Unsweetened cocoa powder (1/3 cup): More chocolatey goodness!
- Milk (1/3 cup): Loosens and smooths out the frosting.
- Vanilla extract (1 teaspoon): A pop of comforting aroma.
- Powdered sugar (3 1/2 cups): For that classic sweet, fudgy finish.
How to Make Mississippi Mud Cake
Step 1: Preheat and Prepare Your Pan
Set the tone for baking success by preheating your oven to 350°F (175°C). Take a moment to generously grease a 9×13-inch baking dish—this helps the cake slide out easily later, especially with that sticky marshmallow layer waiting in the wings.
Step 2: Mix the Batter
In a large bowl, combine your melted butter, granulated sugar, and cocoa powder, whisking until the mixture looks lusciously smooth and chocolatey. Crack in the eggs one at a time, mixing well after each, then blend in your vanilla. Gently fold in flour and salt until just combined—overbeating would make the cake tough, so keep things light-handed. If you’re a pecan fan, add them in now for a crunchy surprise in every bite.
Step 3: Bake the Cake
Pour that gorgeous batter into the prepared pan, smoothing it out to the edges for even baking. Slide it into the oven and let it bake for 30 to 35 minutes. You’ll know it’s ready when a toothpick poked into the center emerges with a few sticky crumbs—don’t wait until it’s bone dry because fudgy is the name of the game here.
Step 4: Add the Marshmallow Layer
This is where the Mississippi Mud Cake magic really happens. As soon as your cake comes out of the oven, scatter those mini marshmallows all over the hot cake. Pop it back in the oven for just 3 to 5 minutes to let the marshmallows puff and turn glossy—they should be melted but not browned.
Step 5: Make the Frosting
While the marshmallow layer is blissfully settling onto the cake, make the star of the show: that irresistible chocolate frosting. Gently melt butter in a saucepan, whisk in cocoa powder and milk, bringing to a soft simmer. Remove from heat, stir in vanilla, then gradually whisk in powdered sugar for that classic fudgy texture. If you want it extra smooth, keep whisking until it’s pourable and glossy.
Step 6: Frost and Cool
Pour the warm frosting evenly over the marshmallow layer, using a spatula to spread it out and let it seep into those sticky, marshmallowy pockets. Let the whole cake cool before slicing, if you can resist. The layers will settle and slice beautifully when given a little time to rest.
How to Serve Mississippi Mud Cake
Garnishes
For extra flair, scatter a handful of toasted pecans or chocolate shavings over the frosting before it sets. You can even add a sprinkle of flaky sea salt for an elegant, grown-up touch. And let’s be honest—no one’s judging if you sneak on a scoop of vanilla ice cream or a squirt of whipped cream.
Side Dishes
Mississippi Mud Cake is indulgent on its own, but pairing it with lighter sides is a smart move. Try a fresh fruit salad or some tart berries to cut through the richness, or serve it alongside a hot cup of coffee or iced cold milk for that classic Southern comfort.
Creative Ways to Present
Give your Mississippi Mud Cake a party-worthy twist by cutting it into bite-size squares and setting out cupcake wrappers for easy grabbing. For a fancier occasion, stack slices with drizzle of chocolate sauce or arrange on a rustic wooden board for a charming, effortless look. Individual mason jars make adorable picnic-ready desserts!
Make Ahead and Storage
Storing Leftovers
Leftover Mississippi Mud Cake stays wonderfully moist when stored covered at room temperature for up to three days. Since marshmallows can get a bit sticky, use parchment paper between slices if you’re stacking them in a container, and avoid refrigerating unless your kitchen is super warm.
Freezing
Believe it or not, Mississippi Mud Cake freezes like a champ! Cool the cake completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze whole or in individual slices. It’ll keep its flavor and texture for up to 2 months—just thaw at room temperature before serving.
Reheating
Want that just-baked, gooey experience again? Pop a slice (or two) in the microwave for about 10–15 seconds. The marshmallow layer will get soft and melty, and the chocolate flavors come right back to life. Just keep an eye on it—marshmallows heat fast!
FAQs
Can I make Mississippi Mud Cake without nuts?
Absolutely! Pecans are traditional but totally optional. The cake is just as delicious (and allergy-friendly) without them. You can even swap in walnuts or leave out nuts entirely for a smooth, classic take.
Is it possible to use large marshmallows instead of mini?
You can use large marshmallows, but slice or tear them into halves or quarters first for better melting. Mini marshmallows give a more even layer, but both types will work and taste divine.
Can the cake be made in advance?
Yes, Mississippi Mud Cake often tastes even better the next day as the flavors meld together. Simply bake, cool, cover, and let the magic happen overnight at room temperature before serving.
How do I prevent my frosting from getting lumpy?
To avoid lumps, sift your powdered sugar before mixing it in and add it gradually while whisking. If it still comes out lumpy, a quick hand with a mixer or a few extra stirs will usually smooth things right out.
What’s the best way to slice and serve for clean squares?
Chill the cake for 30 minutes before slicing; this helps the marshmallow and frosting layers set a bit. Use a sharp, greased knife for each cut, and wipe between slices for those perfect, bakery-worthy squares!
Final Thoughts
If you’ve never tried Mississippi Mud Cake, you’re in for the most delicious kind of treat—one that brings everyone to the table, forks ready. It’s pure joy baked into every bite, and I can’t wait for you to make it your new family favorite!
Print
Mississippi Mud Cake Recipe
- Total Time: 55 minutes
- Yield: 15 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of Mississippi Mud Cake, a classic Southern dessert featuring a moist chocolate cake topped with gooey marshmallows and a velvety chocolate frosting.
Ingredients
Cake:
- 1 cup unsalted butter (melted)
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans (optional)
- 4 cups mini marshmallows
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 the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the batter: Whisk together melted butter, sugar, and cocoa powder. Add eggs and vanilla, then mix in flour and salt. Fold in pecans if desired.
- Bake: Pour batter into pan and bake for 30-35 minutes.
- Add marshmallows: Sprinkle mini marshmallows over hot cake and bake briefly until puffed.
- Make frosting: Melt butter, whisk in cocoa and milk, then stir in vanilla. Gradually add powdered sugar.
- Frost the cake: Pour warm frosting over marshmallows and cool before slicing.
Notes
- Best served warm or at room temperature.
- Toasting pecans before adding them can enhance flavor.
- Store covered at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 square
- Calories: 440
- Sugar: 43 g
- Sodium: 100 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 75 mg
