Mississippi Mud Cake is a dessert steeped in Southern charm, known for its layers of indulgent decadence. This rich chocolate cake, crowned with gooey marshmallows and draped in a luscious chocolate frosting, is the epitome of comfort food. It’s a treat that transforms ordinary days into celebrations and elevates special occasions with its irresistible appeal.
Whether you’re serving it at a backyard barbecue, a holiday gathering, or simply indulging in a sweet craving, this cake always delivers. The name itself conjures images of the muddy banks of the Mississippi River, inspiring a dessert that’s unapologetically rich and layered with texture and flavor.
Let’s dive into this Southern treasure and learn how to make your own Mississippi Mud Cake from scratch!
Why You’ll Love This Recipe:
- Simple Ingredients: Everything you need is likely already in your pantry!
- Easy to Make: The straightforward steps ensure success, even for novice bakers.
- Ultimate Indulgence: With its chocolatey layers and marshmallow goodness, it’s a guaranteed crowd-pleaser.
- Customizable: Add pecans for a nutty crunch or omit them for a nut-free delight.
Ingredients You’ll Need
For the Cake:
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
- 1 package (10.5 ounces) mini marshmallows
For the Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup unsweetened cocoa powder
- 3 3/4 cups powdered sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
How to Make Mississippi Mud Cake
Prepare the Cake Batter
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly, ensuring your cake won’t stick.
- Mix the Base: In a large mixing bowl, whisk together the melted butter and cocoa powder until it’s smooth and glossy.
- Add Sweetness and Structure: Stir in the granulated sugar and eggs, mixing well to create a silky base.
- Incorporate Dry Ingredients: Gradually fold in the flour, baking powder, and salt until the batter is thick and even.
- Enhance Flavor: Stir in the vanilla extract and, if desired, fold in the chopped pecans for a hint of crunch.
Bake the Cake
- Evenly Spread the Batter: Pour the batter into your prepared pan, smoothing the top with a spatula for even baking.
- Bake to Perfection: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Add the Marshmallows
- Layer the Fluff: Remove the cake from the oven and immediately sprinkle the mini marshmallows over the surface, creating a fluffy white topping.
- Melt Slightly: Return the cake to the oven for 2-3 minutes, just until the marshmallows puff up and begin to melt into a gooey layer.
Prepare the Frosting
- Start with Butter and Cocoa: In a medium saucepan over medium heat, melt the butter and stir in the cocoa powder, whisking until smooth.
- Create the Base: Gradually add the milk, whisking continuously until the mixture begins to simmer gently.
- Finish with Sweetness: Remove from heat and slowly incorporate the powdered sugar and vanilla extract, whisking until the frosting is velvety and glossy.
Frost the Cake
- Pour the Frosting: While the frosting is still warm, pour it over the marshmallow layer, spreading it gently with a spatula to cover every corner.
- Set and Cool: Allow the cake to cool completely at room temperature before slicing into squares or rectangles.
Helpful Tips
- Chill for Clean Slices: For neat, bakery-style slices, refrigerate the cake for about 30 minutes before cutting.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Nut-Free Option: Skip the pecans if you or your guests have allergies or prefer a nut-free version.
Details
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Desserts
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Notes
- This cake is perfect for feeding a crowd and makes an excellent potluck dessert.
- For an extra chocolatey twist, sprinkle mini chocolate chips over the marshmallow layer before pouring the frosting.
- Want to make it extra festive? Add a sprinkle of colorful candy or drizzle white chocolate on top once cooled.
Nutritional Information
Approximately 457 calories per serving.
Frequently Asked Questions
Can I make this cake in advance?
Yes! Mississippi Mud Cake tastes even better the next day as the flavors meld together. Prepare it a day ahead and store it at room temperature.
Can I use large marshmallows instead of mini ones?
Absolutely! Simply cut large marshmallows into smaller pieces or lay them on whole for a chunkier topping.
What if I don’t have whole milk?
You can substitute whole milk with 2% milk or even non-dairy milk, though the richness may vary slightly.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Extend its freshness by refrigerating for up to a week.
- Freezer: Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Related Recipes
If you loved this Mississippi Mud Cake, try these equally indulgent treats:
Conclusion
Mississippi Mud Cake is the ultimate comfort dessert—a luscious combination of cake, marshmallows, and frosting that feels like a warm hug. Whether you’re celebrating a special occasion or just treating yourself, this cake is guaranteed to delight. So grab your apron and get ready to bake a dessert that’s as memorable as it is delicious!
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Mississippi Mud Cake: A Decadent Southern Classic with Marshmallows and Fudgy Frosting
Description
Mississippi Mud Cake is a dessert steeped in Southern charm, known for its layers of indulgent decadence. This rich chocolate cake, crowned with gooey marshmallows and draped in a luscious chocolate frosting, is the epitome of comfort food. It’s a treat that transforms ordinary days into celebrations and elevates special occasions with its irresistible appeal.
Whether you’re serving it at a backyard barbecue, a holiday gathering, or simply indulging in a sweet craving, this cake always delivers. The name itself conjures images of the muddy banks of the Mississippi River, inspiring a dessert that’s unapologetically rich and layered with texture and flavor.
Let’s dive into this Southern treasure and learn how to make your own Mississippi Mud Cake from scratch!
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
- 1 package (10.5 ounces) mini marshmallows
For the Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup unsweetened cocoa powder
- 3 3/4 cups powdered sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Instructions
Prepare the Cake Batter
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly, ensuring your cake won’t stick.
- Mix the Base: In a large mixing bowl, whisk together the melted butter and cocoa powder until it’s smooth and glossy.
- Add Sweetness and Structure: Stir in the granulated sugar and eggs, mixing well to create a silky base.
- Incorporate Dry Ingredients: Gradually fold in the flour, baking powder, and salt until the batter is thick and even.
- Enhance Flavor: Stir in the vanilla extract and, if desired, fold in the chopped pecans for a hint of crunch.
Bake the Cake
- Evenly Spread the Batter: Pour the batter into your prepared pan, smoothing the top with a spatula for even baking.
- Bake to Perfection: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Add the Marshmallows
- Layer the Fluff: Remove the cake from the oven and immediately sprinkle the mini marshmallows over the surface, creating a fluffy white topping.
- Melt Slightly: Return the cake to the oven for 2-3 minutes, just until the marshmallows puff up and begin to melt into a gooey layer.
Prepare the Frosting
- Start with Butter and Cocoa: In a medium saucepan over medium heat, melt the butter and stir in the cocoa powder, whisking until smooth.
- Create the Base: Gradually add the milk, whisking continuously until the mixture begins to simmer gently.
- Finish with Sweetness: Remove from heat and slowly incorporate the powdered sugar and vanilla extract, whisking until the frosting is velvety and glossy.
Frost the Cake
- Pour the Frosting: While the frosting is still warm, pour it over the marshmallow layer, spreading it gently with a spatula to cover every corner.
- Set and Cool: Allow the cake to cool completely at room temperature before slicing into squares or rectangles.
Notes
- This cake is perfect for feeding a crowd and makes an excellent potluck dessert.
- For an extra chocolatey twist, sprinkle mini chocolate chips over the marshmallow layer before pouring the frosting.
- Want to make it extra festive? Add a sprinkle of colorful candy or drizzle white chocolate on top once cooled.
