If you’re craving a rich, chocolate-packed dessert that feels like a warm hug from the South, this Mississippi Mud Cake Recipe is your new best friend. Picture layers of fudgy cake with gooey, melted marshmallows nestled on top, all smothered in a dreamy homemade chocolate frosting. It’s indulgent without being complicated, bringing that classic comfort of home baking to your table, perfect for celebrations or simply treating yourself to something wonderfully decadent.
Ingredients You’ll Need
To create this luscious Mississippi Mud Cake, you only need a handful of simple ingredients that come together to deliver powerful flavor and delightful textures. Each component plays a crucial role — butter for richness, cocoa for depth, and those mini marshmallows for that signature gooey finish.
- Unsalted butter (1 cup): Provides a creamy richness essential to that fudgy cake texture.
- Unsweetened cocoa powder (1/3 cup): Adds deep chocolate flavor without extra sweetness.
- Granulated sugar (2 cups): Balances the bitterness of cocoa and sweetens the cake perfectly.
- Large eggs (4): Bind ingredients and contribute to a tender crumb.
- All-purpose flour (1 1/2 cups): Gives structure to keep your cake beautifully soft yet sturdy.
- Salt (1/4 teaspoon): Enhances all the other flavors for a well-rounded taste.
- Mini marshmallows (1 1/2 cups): The magic ingredient that melts atop the cake creating that classic “mud” effect.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the chocolate profile.
- For the frosting:
- Unsalted butter (1/2 cup): Makes the frosting rich and creamy.
- Unsweetened cocoa powder (1/3 cup): Gives the frosting a luscious chocolate kick.
- Milk (1/3 cup): Helps achieve the perfect smooth frosting texture.
- Powdered sugar (3 1/2 cups): Sweetens and thickens the frosting.
- Vanilla extract (1 teaspoon): Rounds out the frosting’s flavor beautifully.
How to Make Mississippi Mud Cake Recipe
Step 1: Prepare the Pan and Melt the Butter
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch pan — this ensures your cake won’t stick and will bake evenly. Then, melt the 1 cup of unsalted butter gently in a saucepan over medium heat, stirring in the cocoa powder until the mixture is silky smooth. This chocolate-butter blend is the heart of the cake’s rich flavor.
Step 2: Combine Sugar, Eggs, and Vanilla
In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until the mixture is smooth and glossy. The eggs add body while the sugar dissolves and brings balance to the bitterness of the cocoa.
Step 3: Incorporate Cocoa Butter Mixture and Dry Ingredients
Gradually add your warm cocoa-butter mixture to the sugar and eggs, stirring continuously to avoid cooking the eggs. Once combined, gently fold in the flour and salt. Stop mixing as soon as the flour disappears to keep the crumb tender and soft — overmixing can make the cake tough.
Step 4: Bake and Add Mini Marshmallows
Pour the batter into your prepared pan and bake for 25 to 28 minutes. A toothpick inserted in the center should come out with moist crumbs, not wet batter. As soon as you take the cake out, generously sprinkle the mini marshmallows evenly over the top. Let them sit for a few minutes so they melt slightly, creating that luscious ‘mud’ texture this cake is famous for.
Step 5: Whip Up the Gooey Chocolate Frosting
While the cake cools a bit, melt 1/2 cup butter in a saucepan, whisk in the cocoa powder and milk until smooth, then remove from heat. Stir in powdered sugar and vanilla extract until the frosting is creamy and easily spreadable. Pour this warm frosting over the marshmallow-topped cake and spread it out evenly with a spatula. Let the whole cake cool completely before slicing to let everything set just right.
How to Serve Mississippi Mud Cake Recipe
Garnishes
While the cake is already a star on its own, adding a sprinkle of chopped pecans or walnuts before baking takes the texture to the next level. After baking, a dusting of powdered sugar or a few fresh raspberries on top can add a beautiful contrast and a touch of brightness to cut through the richness.
Side Dishes
A simple scoop of vanilla ice cream or a dollop of freshly whipped cream pairs beautifully with this Mississippi Mud Cake Recipe, balancing the dense chocolatey goodness with a cool, light complement. For a more decadent experience, serve with a drizzle of caramel or raspberry sauce.
Creative Ways to Present
Try serving the cake in small individual glass dishes layered with alternating chunks of cake and whipped cream for a stunning dessert parfait. Or place slices alongside coffee or a rich cup of hot chocolate to make an inviting dessert spread that everyone will adore.
Make Ahead and Storage
Storing Leftovers
This cake holds up beautifully at room temperature if stored tightly covered for up to three days. Keeping it covered prevents the marshmallows and frosting from drying out, maintaining that perfect fudgy texture you love.
Freezing
If you want to make the Mississippi Mud Cake ahead for a special occasion, it freezes well. Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil to protect against freezer burn. Freeze for up to two months, then thaw in the fridge overnight.
Reheating
To enjoy leftover cake at its best, warm slices briefly in the microwave for 15-20 seconds or in a low oven until the marshmallows soften again. It’s a quick way to revive that fresh-baked feeling and gooey, melty texture.
FAQs
Can I use regular marshmallows instead of mini marshmallows?
Absolutely! Just chop larger marshmallows into smaller pieces to cover the cake evenly, so they melt just right and create the classic “mud” effect.
Is there a gluten-free way to make this Mississippi Mud Cake Recipe?
Yes! Substitute the all-purpose flour with a gluten-free baking blend in the same quantity. The texture may vary slightly, but it will still be delicious and moist.
Can I add nuts to the cake?
Definitely. Adding about 1/2 cup of chopped pecans or walnuts to the batter before baking adds a lovely crunch and extra dimension to this chocolaty cake.
How long does the cake stay fresh?
Stored covered at room temperature, the cake stays fresh and moist for about three days. For longer storage, freezing is your best bet.
What makes this cake called “Mississippi Mud Cake”?
The name comes from the dense, dark, and gooey texture of the cake, which resembles the muddy banks of the Mississippi River. Those melted marshmallows on top perfectly mimic the look and add melty richness.
Final Thoughts
There’s something so comforting and joyful about making and sharing this Mississippi Mud Cake Recipe, whether it’s a casual family dessert or a special treat for guests. It’s straightforward to prepare, with ingredients you likely already have, yet delivers an unforgettable chocolate experience that feels lovingly homemade. I can’t wait for you to try this one and see why it holds such a beloved spot in southern kitchens everywhere.
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
This Mississippi Mud Cake is a decadent Southern American dessert featuring a rich chocolate cake base topped with mini marshmallows and a luscious chocolate frosting. The cake is moist and indulgent, perfect for chocolate lovers who enjoy a combination of gooey marshmallow and smooth frosting in every bite.
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 Oven and Prepare Pan: Preheat the 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, then remove from heat.
- Mix Sugar, Eggs, and Vanilla: In a large bowl, combine 2 cups granulated sugar, 4 large eggs, and 1 teaspoon vanilla extract. Beat these ingredients together until well combined.
- Combine with Cocoa Mixture: Slowly pour the cooled cocoa-butter mixture into the sugar and egg mixture, mixing continuously until fully incorporated.
- Add Flour and Salt: Stir in 1 1/2 cups all-purpose flour and 1/4 teaspoon salt just until the batter comes together, being careful not to overmix.
- Bake Cake: Pour the batter into the prepared baking pan, spreading evenly. Bake for 25–28 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 surface. Allow the marshmallows to soften and melt slightly for a few minutes.
- 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 stir in 3 1/2 cups powdered sugar and 1 teaspoon vanilla extract until the frosting is smooth and creamy.
- Frost Cake: Pour the warm frosting evenly over the marshmallow-topped cake. Use a spatula to gently spread the frosting to cover the cake completely.
- Cool and Serve: Let the cake cool completely to room temperature so the frosting sets before slicing and serving.
Notes
- For extra texture and nutty flavor, add 1/2 cup chopped pecans or walnuts to the batter before baking.
- This cake is rich and best served in small squares to enjoy its decadent flavors without being overwhelming.
- Store the cake covered at room temperature for up to 3 days to maintain freshness.
