If you’ve been on the hunt for a dessert that embodies rich chocolate indulgence and a gooey, marshmallow-topped finish, you’ve come to the right place. This Mississippi Mud Cake Recipe delivers an irresistible combination of fudgy cake layered with molten marshmallows and silky cocoa frosting that will have you swooning after the first bite. It’s that perfect cozy southern dessert that feels like a warm hug, guaranteed to brighten any occasion with its comforting flavors and homey charm.
Ingredients You’ll Need
This recipe is wonderfully straightforward, calling for simple pantry staples that come together to create layers of flavor and texture. Each ingredient is essential, from the creamy butter lending richness to the flour providing structure, making sure the final cake is perfectly moist and decadently chewy.
- 1 cup unsalted butter: Adds a rich, velvety base crucial for moistness and flavor depth.
- 1/3 cup unsweetened cocoa powder: The heart of the chocolate flavor, giving the cake its deep, intense cocoa taste.
- 2 cups granulated sugar: Sweetens the cake while enhancing that signature fudgy texture.
- 4 large eggs: Provide structure and help bind the ingredients for a tender crumb.
- 1 1/2 cups all-purpose flour: Creates the sturdy yet soft framework needed for this dense cake.
- 1/4 teaspoon salt: Balances and elevates the sweetness and chocolate notes.
- 1 1/2 cups mini marshmallows: The molten marshmallow layer that melts into pockets of gooey bliss.
- 1 teaspoon vanilla extract: Infuses warmth and complexity into the batter.
- For the frosting: 1/2 cup unsalted butter, 1/3 cup unsweetened cocoa powder, 1/3 cup milk, 3 1/2 cups powdered sugar, 1 teaspoon vanilla extract – these combine for a luscious, smooth chocolate icing that tops it all off perfectly.
How to Make Mississippi Mud Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan so nothing sticks. Melt the butter gently over medium heat, then whisk in the cocoa powder until the mixture is beautifully smooth and glossy. Remove your pan from the heat and in a large bowl, whip together the sugar, eggs, and vanilla extract until well blended and slightly thickened. Slowly pour in the chocolate-butter mixture and stir until fully mixed, then gently fold in the flour and salt, being careful not to overmix. The batter should be dense yet creamy, primed for baking into fudgy perfection.
Step 2: Bake and Add the Marshmallow Layer
Pour the batter into your greased pan and slide it into the oven for about 25 to 28 minutes. The cake is done when a toothpick inserted into the center comes out with moist crumbs clinging to it — no dry batter at all! Take it out and while it’s still hot, sprinkle the mini marshmallows evenly across the top. Let them rest for a few minutes; the residual heat will cause the marshmallows to melt slightly, creating that signature gooey layer.
Step 3: Make and Spread the Frosting
While the cake is cooling just a bit, focus on the chocolate frosting. Melt the remaining butter over medium heat, whisk in cocoa powder and milk, then remove from the heat. Stir in powdered sugar and vanilla extract until the frosting is silky and lump-free. Pour the warm frosting over the marshmallow-covered cake and use a spatula to spread it gently and evenly. This glossy, rich topping seals in the marshmallow goodness under a shiny chocolate blanket.
Step 4: Cool Completely and Slice
Patience is key, so allow your Mississippi Mud Cake to cool completely at room temperature before slicing. This helps the cake set perfectly, ensuring every square holds together beautifully with layers of fudgy cake, gooey marshmallows, and luscious frosting.
How to Serve Mississippi Mud Cake Recipe
Garnishes
Simple toppings can add a lovely finishing touch. A sprinkle of chopped pecans gives a satisfying crunch, while a light dusting of cocoa powder introduces a hint of bitterness that balances the sweetness. Fresh berries on the side provide a pop of color and a juicy contrast that brightens the rich flavors.
Side Dishes
This cake shines as a rich dessert after a hearty meal, but pairing it with a scoop of creamy vanilla ice cream or a dollop of whipped cream really elevates the experience. A hot cup of coffee or bold black tea is perfect to cut through the cake’s sweetness, rounding out your southern-style indulgence beautifully.
Creative Ways to Present
For entertaining, try cutting the Mississippi Mud Cake Recipe into mini squares and serving them on a rustic wooden board for a cozy, inviting vibe. You could also plate individual slices with edible flowers or drizzle warm chocolate sauce over the top for an extra touch of elegance and decadence that guests will love.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Mississippi Mud Cake tightly covered at room temperature to maintain its moist texture and prevent the marshmallow topping from drying out. It stays delicious for up to 3 days, making it convenient for enjoying well beyond the initial bake.
Freezing
Want to save some for later? Wrap the cake tightly in plastic wrap and then foil before popping it in the freezer. It will keep its wonderful taste and texture for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator to preserve all that gooey magic.
Reheating
If you love a slightly warm slice, gently reheat a piece in the microwave for 10-15 seconds to revive the soft marshmallows and rich frosting without drying out the cake. This little trick brings back that freshly baked feeling and makes every bite extra comforting.
FAQs
Can I add nuts to the Mississippi Mud Cake Recipe?
Absolutely! Adding 1/2 cup of chopped pecans or walnuts to the batter before baking introduces a lovely crunchy contrast to the fudgy cake and gooey marshmallows, enhancing both texture and flavor.
Is this cake gluten-free?
This traditional Mississippi Mud Cake Recipe calls for all-purpose flour, so it is not gluten-free as is. However, you can experiment with gluten-free flour blends to adapt the recipe if needed, though texture may vary slightly.
Can I use large marshmallows instead of mini marshmallows?
Mini marshmallows are ideal because they melt quickly and evenly. If you only have large ones, chop them into smaller pieces before sprinkling to achieve a similar melting effect.
How long does the cake take to bake?
Baking usually takes around 25 to 28 minutes at 350°F (175°C). Make sure to check with a toothpick inserted in the center; it should come out with moist crumbs, not wet batter.
Is this recipe suitable for vegetarians?
Yes! This Mississippi Mud Cake Recipe is vegetarian-friendly since it contains no meat or gelatin, making it a perfect indulgence for meat-free diets.
Final Thoughts
There’s something so heartwarming about a slice of Mississippi Mud Cake Recipe that just feels like home. Its rich chocolate layers, gooey marshmallow topping, and luscious frosting combine to make a dessert that’s truly unforgettable. Whether you’re treating yourself or impressing friends and family, this cake delivers comfort and joy in every bite. Give it a try—you won’t regret bringing a little southern charm into your kitchen!
Print
Mississippi Mud Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Mississippi Mud Cake is a rich, decadent Southern American dessert featuring a moist chocolate cake topped with gooey mini marshmallows and a smooth, creamy chocolate frosting. This indulgent treat combines a dense cocoa-flavored cake with a luscious frosting that melts over melted marshmallows, offering a delightful texture and flavor experience.
Ingredients
Cake
- 1 cup unsalted butter
- 1/3 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups mini marshmallows
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup unsalted butter
- 1/3 cup unsweetened cocoa powder
- 1/3 cup milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Melt butter and cocoa: In a saucepan over medium heat, melt 1 cup of unsalted butter. Stir in 1/3 cup unsweetened cocoa powder until the mixture is smooth and fully combined, then remove from heat to cool slightly.
- Mix sugar, eggs, and vanilla: In a large mixing bowl, combine 2 cups granulated sugar, 4 large eggs, and 1 teaspoon vanilla extract. Beat until smooth and well incorporated.
- Combine cocoa mixture and wet ingredients: Slowly add the warm cocoa-butter mixture into the sugar-egg mixture, stirring continuously until fully blended.
- Add dry ingredients: Stir in 1 1/2 cups all-purpose flour and 1/4 teaspoon salt gently until just combined to avoid overmixing.
- Bake the cake: Pour the batter into the prepared baking pan. Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Add marshmallows: Remove the cake from the oven and immediately sprinkle 1 1/2 cups mini marshmallows evenly over the hot cake. Let them sit for a few minutes to soften and melt slightly.
- Prepare frosting: While the cake cools slightly, melt 1/2 cup unsalted butter in a saucepan over medium heat. Whisk in 1/3 cup cocoa powder and 1/3 cup milk until smooth. Remove from heat and add 3 1/2 cups powdered sugar and 1 teaspoon vanilla extract, stirring until you achieve a creamy, smooth frosting.
- Frost the cake: Pour the warm frosting evenly over the marshmallow layer and gently spread it using a spatula for an even finish.
- Cool and serve: Allow the cake to cool completely before slicing into squares and serving.
Notes
- For added texture and a nutty flavor, fold 1/2 cup chopped pecans or walnuts into the batter before baking.
- This cake is very rich, so it’s best served in small squares to satisfy your sweet cravings without overindulging.
- Store the cake covered at room temperature for up to 3 days to maintain freshness and moisture.
