Prepare to fall head over heels for a true Southern classic: Mississippi Mud Cake. If you’ve never experienced this decadent delight, expect layers of rich, fudgy chocolate cake, gooey marshmallow, and a dreamy cocoa frosting that gently seeps into every bite. It’s the perfect mix of nostalgia and indulgence, sure to steal the show at any gathering or become your new favorite “just because” treat. Whether you eat it warm from the pan or sneak a leftover slice straight from the fridge, Mississippi Mud Cake is an irresistible reminder of why we bake in the first place—pure joy!
Ingredients You’ll Need
This cake comes together with familiar pantry staples, each one playing a vital role in building those signature flavors and textures. Mississippi Mud Cake doesn’t need fancy ingredients—just high-quality basics that create chocolatey magic!
- Unsalted butter (1 cup, melted): Rich, creamy butter forms the backbone of both cake and frosting, giving every bite a moist texture and melt-in-your-mouth flavor.
- Granulated sugar (2 cups): The sweetener that helps create a tender crumb and a shiny, crackly top.
- Unsweetened cocoa powder (1/2 cup for cake, 1/3 cup for frosting): Use a quality cocoa for deep, chocolate flavor throughout both the cake and the luscious icing.
- Large eggs (4): Eggs bind everything together and add richness—don’t skip them!
- All-purpose flour (1 1/2 cups): Provides the cake’s structure without making it heavy or dense.
- Salt (1/8 teaspoon): Just a pinch to balance all that sweetness and highlight the chocolate.
- Vanilla extract (1 teaspoon for cake, 1 teaspoon for frosting): A boost of fragrant warmth that makes the chocolate sing.
- Chopped pecans (1 1/2 cups, optional): These nuts add classic Southern crunch, but leave them out if you prefer a smoother texture.
- Mini marshmallows (4 cups): The signature topping! They melt into a gooey layer that makes Mississippi Mud Cake famous.
- Unsalted butter (1/2 cup, for frosting): Yep, a second dose—because rich chocolate frosting should never be skimpy.
- Milk (1/3 cup, for frosting): Just enough liquid to make the icing silky and pourable.
- Powdered sugar (4 cups, for frosting): Sifts right into the icing to make it thick, glossy, and crave-worthy.
How to Make Mississippi Mud Cake
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F. Generously grease a 9×13-inch baking dish—Mississippi Mud Cake is wonderfully sticky, and you want those slices to come out beautifully. Prepping your pan is the first promise that nothing gets left behind!
Step 2: Mix the Cake Batter
In a large mixing bowl, whisk together the melted butter, granulated sugar, and cocoa powder until smooth and glossy. Add in the eggs, one at a time, mixing well after each addition. This step gives the batter its signature fudgy base. Gently fold in the flour, salt, vanilla, and those crunchy pecans (if using). It’ll look thick and decadent—exactly what you want for Mississippi Mud Cake.
Step 3: Bake to Perfection
Pour the luscious batter into your prepared dish and smooth the top with a spatula. Bake on the center rack for 25 to 30 minutes. Check for doneness with a toothpick—it should come out mostly clean, with just a few moist crumbs clinging for dear life. Don’t overbake; the goal is a moist, tender crumb!
Step 4: Add the Marshmallow Layer
As soon as the hot cake comes out, scatter the mini marshmallows evenly over the surface. Pop it back in the oven for 2 to 3 minutes, just until the marshmallows are puffed and gooey but not browned. This is the heart of Mississippi Mud Cake: a melty blanket that fuses right into the chocolate base.
Step 5: Make and Pour the Frosting
While the cake cools, melt 1/2 cup butter in a saucepan over medium heat. Whisk in the cocoa powder and milk until smooth, then remove from heat. Gradually beat in the powdered sugar and vanilla until the icing is thick, glossy, and pourable. Working quickly, pour the warm frosting evenly over the marshmallow layer, spreading gently to cover every pillowy inch. You’ll see the icing snake its way into every delicious crevice.
Step 6: Cool (If You Can Wait!)
Let your freshly glazed Mississippi Mud Cake cool completely at room temperature. This helps the layers set and makes slicing so much easier (but we wouldn’t blame you for sneaking a warm, messy piece!). Once cooled and set, cut into small squares—these are meant to be rich and gooey, so a little goes a long way.
How to Serve Mississippi Mud Cake
Garnishes
Want to make your Mississippi Mud Cake even more memorable? A handful of toasted pecans or walnuts scattered over the frosting adds irresistible crunch. For extra flair, sprinkle some shaved chocolate or dust with a fine layer of cocoa powder. Even a cherry on top can turn each piece into a miniature sundae!
Side Dishes
This cake is pure chocolate bliss on its own, but a scoop of vanilla ice cream alongside takes the indulgence up another notch. Fresh berries like raspberries or strawberries offer a tangy contrast to all that gooey sweetness. Feeling fancy? Add a dollop of sweetened whipped cream for the classic diner dessert experience.
Creative Ways to Present
Mississippi Mud Cake looks stunning when served straight from the pan, family-style. For parties, try cutting the cake into small, bite-sized squares and serving it on a platter lined with parchment paper. Individually wrapped pieces make a lovely (and much-appreciated!) homemade edible gift. Or, set out all the toppings and let guests garnish their own square for a “build-your-own” dessert bar.
Make Ahead and Storage
Storing Leftovers
You can easily make Mississippi Mud Cake a day in advance. Just cover the pan tightly with plastic wrap or foil. It’ll keep beautifully at room temperature for 2 to 3 days, but if your kitchen is warm, the fridge is your friend—just bring it to room temp for the best texture.
Freezing
Yes, you can freeze Mississippi Mud Cake! Cut cooled cake into squares, separate layers with parchment paper, and seal in an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge before serving to keep the marshmallow and frosting layer intact.
Reheating
If you love the cake a bit warm and gooey, pop a slice in the microwave for about 10-15 seconds. The marshmallow gets melty, and the chocolate fluffs up just like it’s fresh from the oven—absolutely heavenly!
FAQs
What makes Mississippi Mud Cake different from regular chocolate cake?
Mississippi Mud Cake is a triple threat: a rich, dense chocolate base, gooey marshmallow layer, and a river of chocolate frosting all in one. It’s far more decadent and layered than your everyday chocolate cake, with textures and tastes that just can’t be beat.
Can I use walnuts instead of pecans?
Absolutely! Walnuts work just as well as pecans, or you can skip the nuts entirely for a smoother bite. If you want to venture outside the box, try adding a handful of shredded coconut for extra texture and flavor.
How do I keep the marshmallow layer from sticking to my knife?
For the cleanest cuts, wait until the Mississippi Mud Cake is completely cooled and set. Run your knife under hot water, wipe dry, and make each slice with a hot, clean blade. Repeat as needed for those showcase-worthy squares!
Is it okay to make Mississippi Mud Cake a day ahead?
Yes, in fact, this cake might be even better the next day once the flavors have melded and the chocolate has a chance to settle. Store it tightly covered at room temperature or in the fridge if your kitchen is warm.
Can I halve the recipe?
Certainly! Just halve every ingredient and bake in an 8×8-inch dish. The baking time may be a bit shorter, so check for doneness a few minutes early. All the same Mississippi Mud Cake magic, in a smaller batch!
Final Thoughts
If you love true Southern desserts that bring people together, Mississippi Mud Cake is the recipe you absolutely must try. From the gooey marshmallow layer to the unforgettable chocolate icing, every bite delivers comfort and celebration in equal measure. Gather your loved ones, bake a pan, and get ready for rave reviews—this cake is how delicious memories are made!
Print
Mississippi Mud Cake Recipe
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of Mississippi Mud Cake, a rich and gooey chocolate dessert that combines layers of moist cake, fluffy marshmallows, and a velvety cocoa frosting. Perfect for satisfying your sweet tooth cravings!
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
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans (optional)
Topping:
- 4 cups mini marshmallows
Frosting:
- 1/2 cup unsalted butter
- 1/3 cup unsweetened cocoa powder
- 1/3 cup milk
- 1 (16-ounce) box powdered sugar (about 4 cups)
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prepare: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Mix Cake Batter: In a large bowl, whisk together melted butter, sugar, cocoa powder, and eggs until smooth. Stir in flour, salt, vanilla, and pecans if using.
- Bake: Spread batter in the pan and bake for 25–30 minutes until a toothpick comes out mostly clean.
- Add Marshmallows: Sprinkle marshmallows over hot cake and return to oven for 2–3 minutes until puffed.
- Make Frosting: Melt butter in a saucepan, add cocoa powder and milk, then gradually mix in powdered sugar and vanilla until smooth.
- Finish: Pour warm frosting over marshmallows and let cool before slicing.
Notes
- For extra texture, add 1/2 cup shredded coconut along with the pecans.
- Best served in small squares due to richness.
- Store covered at room temperature for 2–3 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 46 g
- Sodium: 90 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
