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
Scale
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.
