Name: Mississippi Mud Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Southern
Ingredients: 1 cup unsalted butter (melted); 2 cups granulated sugar; 1/2 cup unsweetened cocoa powder; 4 large eggs; 1 1/2 cups all-purpose flour; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 1/2 cups chopped pecans (optional); 4 cups mini marshmallows; 1/2 cup unsalted butter; 1/3 cup unsweetened cocoa powder; 1/3 cup milk; 1 teaspoon vanilla extract; 3 1/2 cups powdered sugar

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If you’re searching for the ultimate chocolate lover’s dream, this Mississippi Mud Cake Recipe promises pure indulgence. Imagine a super moist cake layered with clouds of gooey marshmallows and drenched in the silkiest chocolate frosting—all in one pan! This classic Southern treat isn’t just a celebration cake; it’s comfort, nostalgia, and over-the-top richness in every decadent square. Trust me, after just one bite, you’ll see why this dish has such a devoted following.

Mississippi Mud Cake Recipe - Recipe Image

Ingredients You’ll Need

When it comes to the Mississippi Mud Cake Recipe, each ingredient truly plays a starring role. You don’t need anything fancy—just a handful of simple staples that work together to create magic, texture, and that signature “muddy” look!

Unsalted butter: Both for the cake and frosting, this is the key to a rich, velvety texture and unmistakable flavor.
Granulated sugar: Ensures the cake is perfectly sweet and helps keep it moist.
Unsweetened cocoa powder: Delivers bold chocolate flavor and that deep, dark color everyone loves.
Large eggs: Give the cake lift and structure, holding everything together.
All-purpose flour: The perfect base for a tender crumb without being too delicate.
Salt: Just a touch balances all the sweetness.
Vanilla extract: Adds warmth and enhances every layer of chocolate.
Chopped pecans (optional): For a nutty crunch and classic Southern touch—try them toasted for extra flavor!
Mini marshmallows: Create that ooey-gooey layer on top, melting into pockets of sweetness.
Powdered sugar: The secret to a lusciously smooth frosting every time.
Milk: Brings the frosting together for the perfect pouring consistency.

How to Make Mississippi Mud Cake Recipe

Step 1: Preheat the Oven and Prepare Your Pan

Start by preheating your oven to 350°F (175°C). Grab a trusty 9×13-inch baking dish and give it a good greasing—this prevents the cake from sticking and makes serving so much easier. The aroma rising from your oven in just a few minutes will be your first hint you’re making something truly special.

Step 2: Make the Cake Batter

In a large bowl, whisk together the melted butter, granulated sugar, and cocoa powder until nice and smooth. Add the eggs one at a time, followed by the vanilla extract—this adds extra depth to the chocolate. Now fold in the flour and salt just until combined (no overmixing, or the cake could get tough!). If you’re using pecans, stir them in now for that irresistible crunch.

Step 3: Bake the Cake

Pour your luscious batter into the prepared pan, smoothing it out to the edges. Slide it into your preheated oven and bake for 30 to 35 minutes, just until a toothpick poked into the center comes out with moist crumbs (don’t wait for it to be bone dry). This step fills your kitchen with the unmistakable scent of homemade chocolate cake—pure bliss!

Step 4: Add the Marshmallow Layer

As soon as that cake comes out piping hot, scatter the mini marshmallows all over the top. Pop it right back into the oven for a couple of minutes, just until the marshmallows look puffed and a bit melty—not browned or burnt. The marshmallow layer is the gooey signature of any authentic Mississippi Mud Cake Recipe!

Step 5: Make the Chocolate Frosting

While the cake cools a bit, melt the butter for the frosting. Whisk in the cocoa powder and milk until glossy and smooth. Remove from heat, stir in the vanilla, and then gradually whisk in the powdered sugar. You’re aiming for a pourable but thick frosting—it should glide over the marshmallows, seeping into all those sticky nooks.

Step 6: Frost the Cake

Pour the warm frosting evenly over the still-warm marshmallows, letting it flow to the edges. At this point, the masterpiece needs a little patience: allow the cake to cool before cutting into squares. If you can resist digging in right away, you’ll be rewarded with tidy layers (but honestly, it’s hard to wait!).

How to Serve Mississippi Mud Cake Recipe

Garnishes

The classic approach is to serve each square just as-is, but if you want a little flourish, sprinkle with extra chopped pecans, a dusting of cocoa powder, or a light drizzle of chocolate syrup. For a truly Southern finish, a dollop of whipped cream or a cherry on top is irresistible!

Side Dishes

Pairing a slab of this Mississippi Mud Cake Recipe with something cool and creamy is pure heaven. Vanilla bean ice cream is a go-to, but even a scoop of coffee or butter pecan ice cream plays off the cake’s deep chocolate flavors beautifully. For a lighter option, serve with fresh strawberries or sliced bananas for a bright contrast.

Creative Ways to Present

If you’re serving for a crowd or just want to wow your guests, try cutting the cake into bite-sized squares for a dessert platter. Individual mason jars layered with cake, extra marshmallows, and frosting make adorable single-serve treats. Or, stack slices with a little whipped cream between layers for a rustic, towering presentation.

Make Ahead and Storage

Storing Leftovers

This cake keeps surprisingly well at room temperature. Simply cover the baking dish tightly with foil or plastic wrap, and your Mississippi Mud Cake Recipe will stay moist and delicious for up to three days. The marshmallow and frosting layers help lock in freshness.

Freezing

Want to stash away extra cake for a rainy day? Let the cake cool completely and cut it into squares. Place them in a single layer in an airtight container, separated by parchment paper. They’ll keep perfectly in the freezer for up to two months. Just thaw at room temp before serving.

Reheating

To recapture that just-baked gooeyness, pop individual squares in the microwave for 10–15 seconds. If you’re reheating a larger portion, a low oven (about 300°F) for 10 minutes will warm it up without drying it out. The marshmallows becomes extra melty, which is always a treat!

FAQs

Can I make the Mississippi Mud Cake Recipe nut-free?

Absolutely! If you or your guests have a nut allergy or simply prefer no pecans, just leave them out. The cake remains wonderfully rich and satisfying without them—no adjustments needed.

Do I have to use mini marshmallows, or can I substitute something else?

Mini marshmallows melt and spread perfectly, but you can use large marshmallows chopped into smaller pieces if that’s all you have. Even marshmallow fluff can work in a pinch, though it’ll be a little gooier.

How do I know when the cake is finished baking?

Look for the edges to pull slightly from the pan and a toothpick inserted into the center to come out with moist crumbs—no wet batter. Be careful not to overbake, as you want the cake to stay super moist.

Can I make the frosting ahead of time?

You can! Prepare the frosting and store it in an airtight container at room temperature for up to a day. When ready to use, gently warm it on the stove or in the microwave until it’s pourable again before drizzling over the marshmallows.

How do I cut the cake without making a marshmallow mess?

For the cleanest slices, let the cake and frosting cool completely before cutting. Use a sharp knife dipped in hot water and wiped dry between cuts, which helps slice through the gooey marshmallows smoothly.

Final Thoughts

I hope you’re already preheating your oven and gathering your ingredients—this Mississippi Mud Cake Recipe is about to become your new go-to for celebrations, potlucks, or those days when only something deeply chocolaty will do. It’s pure, old-fashioned joy, and I can’t wait for you to share it with your loved ones! Enjoy every ooey, gooey bite.