Mississippi Mud Cake Recipe

If you’ve never had the pleasure of a gooey, chocolatey, marshmallow-laden treat baked from the heart of the South, you’re in for a real delight: Mississippi Mud Cake. This legendary dessert brings together fudgy chocolate cake, rivers of melted marshmallows, and a sweet, glossy chocolate frosting in one irresistible bite. From birthdays to potlucks, it always draws a crowd, and there’s something about each blissfully messy square that feels like a celebration. Mississippi Mud Cake just might be the Southern comfort dessert you never knew you needed—until now.

this Recipe

Ingredients You’ll Need

The magic of Mississippi Mud Cake is in how simple but essential each ingredient is, with every piece doing heavy lifting for taste, texture, or downright decadence. Gather these kitchen staples and get ready to turn them into something unforgettable.

• Unsalted Butter: Delivers richness and moisture; use good-quality butter for the best flavor.
• Granulated Sugar: Sweetens the cake and helps create that perfect fudgy crumb.
• Unsweetened Cocoa Powder: Gives the cake its deep, chocolatey base; choose a rich cocoa for ultimate decadence.
• Large Eggs: Bind everything together while making the cake tender.
• All-Purpose Flour: Keeps the structure soft but not too dense.
• Salt: A tiny amount sharpens and balances all the sweet flavors.
• Chopped Pecans (optional): Add crunch and a nutty Southern twist—skip if you’d like it nut-free!
• Vanilla Extract: Enhances the flavor profile and rounds out the sweetness.
• Mini Marshmallows: Form a gooey layer on top, transforming every forkful into melt-in-your-mouth delight.
• For the Frosting:
• Unsalted Butter: The backbone of the frosting, delivering that silky finish.
• Unsweetened Cocoa Powder: For super chocolatey flavor and color in the glaze.
• Milk: Smooths out the frosting and gives it the pourable consistency you’ll need.
• Vanilla Extract: Adds warmth and complements the cocoa perfectly.
• Powdered Sugar: Sweetens and helps set the luscious glaze atop your marshmallows.

How to Make Mississippi Mud Cake

Step 1: Prepare the Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously—this cake is sticky by design, thanks to all those marshmallows and gooey chocolate. Giving your pan a good coating makes serving neat slices much easier later on.

Step 2: Make the Batter

In a large saucepan over medium heat, melt the butter. Once it’s fully melted, remove the pan from heat. Stir in the sugar and cocoa powder, blending well to ensure your base is deeply chocolatey and smooth. Add the eggs one at a time, mixing thoroughly after each one—this keeps the batter velvety and prevents any scrambling.

Step 3: Stir in Dry Ingredients and Pecans

Add flour, salt, vanilla, and pecans (if you’re using them) to the chocolate mixture. Fold everything together gently, just until combined. Overmixing at this stage can make the cake dense, so aim for a few gentle turns to keep the crumb tender.

Step 4: Bake the Cake

Pour the batter into your prepared pan, smoothing out the top. Bake for about 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it—Mississippi Mud Cake is meant to be a bit gooey, not bone-dry.

Step 5: Add the Marshmallow Layer

Remove the cake from the oven while it’s still piping hot and immediately scatter the mini marshmallows evenly over the top. Return the pan to the oven for just 3 to 5 minutes, until the marshmallows are puffed up but not browned. This short stint helps them adhere beautifully while keeping their pillowy texture.

Step 6: Make the Frosting

As the cake cools a bit, start the frosting. In a medium saucepan over medium heat, melt the butter. Stir in the cocoa powder and milk, bringing the mixture to a gentle simmer. Take it off the heat, blend in the vanilla, then whisk in the powdered sugar until you have a thick, luscious glaze.

Step 7: Frost and Cool

Pour the warm chocolate frosting evenly over the marshmallow layer. Use a spatula to coax it gently to the corners, letting it ooze between puffs of marshmallow. Let the entire cake cool completely before slicing, which helps all those gooey layers set up just right.

How to Serve Mississippi Mud Cake

Garnishes

A big part of the fun is dressing up your Mississippi Mud Cake for the occasion. A light dusting of extra cocoa powder, a handful of extra chopped pecans, or a drizzle of caramel sauce are all dreamy additions. Sometimes, just a pinch of flaky sea salt over the frosting makes the chocolate flavors pop brilliantly.

Side Dishes

This cake is rich and decadent—perfect for serving with a scoop of vanilla ice cream, a dollop of whipped cream, or even a handful of fresh berries on the side. The cold creaminess acts as the ideal foil for the warm, gooey cake.

Creative Ways to Present

Try cutting Mississippi Mud Cake into bite-sized bars for a party platter, or layer cubes in a trifle dish with extra whipped cream and nuts for a showstopping dessert. For a summer picnic or potluck, pack slices between sheets of wax paper and let guests enjoy them mess-free, finger-food style.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Mississippi Mud Cake in an airtight container at room temperature. It’ll stay fresh for up to three days, and the marshmallow-chocolate topping just gets ooey-gooier with time. If your kitchen is especially warm, you can refrigerate, but let slices come to room temperature before serving for the best texture.

Freezing

If you want to prep ahead, you’ll be happy to know that Mississippi Mud Cake freezes beautifully! Once fully cooled, wrap individual slices tightly in plastic wrap, then in foil. Place them in a freezer-safe bag and freeze for up to two months. Thaw at room temperature for a quick chocolate fix, anytime.

Reheating

To recapture that just-baked gooeyness, pop a slice in the microwave for about 10–15 seconds. The marshmallows will fluff back up, and the frosting turns extra melty. It’s as close as you’ll get to freshly-baked magic on day two—or ten!

FAQs

Can I omit the pecans for a nut-free cake?

Absolutely! The pecans add crunch and flavor, but the Mississippi Mud Cake is still utterly delicious without them. Just skip that ingredient, and you’ll still get all the chocolatey, marshmallow goodness you crave.

What kind of cocoa powder works best in this recipe?

A high-quality unsweetened cocoa powder gives Mississippi Mud Cake its deep, rich chocolate flavor. You can use regular or Dutch-processed cocoa, just be sure it’s unsweetened for the right balance of flavors.

How do I prevent the marshmallows from getting too brown?

Only pop the cake back in the oven for 3–5 minutes after adding the marshmallows. Keep a close watch! You want the marshmallows to puff up but not toast, ensuring that cloud-like texture that makes every bite memorable.

Can I make Mississippi Mud Cake ahead of time?

Yes, in fact Mississippi Mud Cake is great for making ahead! You can bake and frost the cake a day in advance. Just cover tightly and keep at room temperature. The flavors meld overnight, making it taste even better.

Why is my frosting lumpy?

Lumpy frosting usually happens if the powdered sugar isn’t sifted or not whisked in thoroughly. To get a perfectly smooth, glossy frosting, sift the powdered sugar first and whisk until no lumps remain before pouring over the marshmallows.

Final Thoughts

Bake up this Mississippi Mud Cake when you’re craving an all-out chocolate indulgence and want to wow a crowd—or just treat yourself. It’s gooey, sweet, and always a conversation starter. Trust me: once you’ve had a bite, you’ll want to make this delightful classic a staple in your dessert repertoire. Enjoy every deliciously messy square!

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