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
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 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.
