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

Scale

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.