Alabama Mud Cake
Indulge in the rich decadence of Alabama Mud Cake, a Southern favorite that combines layers of luscious chocolate, gooey marshmallows, and crunchy pecans for the ultimate dessert experience. This irresistible treat starts with a moist cocoa-infused cake, crowned with a generous layer of melted mini marshmallows, and finished off with a silky homemade chocolate frosting that seeps into every bite. With just 20 minutes of prep time and pantry staples like unsweetened cocoa powder, butter, and sugar, this crowd-pleasing dessert is both easy to make and bursting with flavor. Perfect for potlucks, celebrations, or weeknight indulgences, Alabama Mud Cake delivers a delightful balance of textures and flavors that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 4 Large eggs
- 1.5 cups All-purpose flour
- 0.3333 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Milk
- 2 teaspoons Vanilla extract
- 1 cup Chopped pecans
- 2 cups Mini marshmallows
- 3 cups Powdered sugar
- 0.3333 cup Unsweetened cocoa powder (for frosting)
- 0.5 cup Unsalted butter (for frosting)
- 0.25 cup Milk (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the all-purpose flour, 1/3 cup cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Stir in the vanilla extract and chopped pecans.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the top.
Let the marshmallows melt slightly while the cake cools for 15 minutes.
To make the frosting, combine the powdered sugar and 1/3 cup cocoa powder in a bowl.
Melt 1/2 cup butter in a saucepan over medium heat, then add 1/4 cup milk and the vanilla extract. Stir until smooth.
Remove from heat and gradually whisk in the powdered sugar and cocoa powder mixture until a thick, pourable frosting forms.
Pour the frosting over the marshmallow-topped cake, spreading gently to cover the entire surface.
Allow the cake to cool completely before slicing and serving.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 70.5 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 238 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
