Cranberry Mississippi Mud Cake
Dive into indulgence with this Cranberry Mississippi Mud Cake, a rich, chocolatey dessert that takes the classic Southern treat to new heights with a tangy twist. Featuring a moist cocoa-infused cake base studded with bursts of fresh or dried cranberries, this recipe combines sweet, tart, and decadent flavors in every bite. Topped with a gooey layer of melted marshmallows, velvety chocolate ganache, and a sprinkling of optional chopped pecans for a delightful crunch, this show-stopping dessert is perfect for holiday gatherings or any special occasion. With its blend of vibrant cranberries and luxurious chocolate, this cake is as beautiful as it is delicious. Plus, it’s easy to make in just under an hour, serving up to 12 lucky guests. Dust with powdered sugar for a picture-perfect finish, and watch as it becomes the centerpiece of your dessert table.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 1 cup Fresh or dried cranberries
- 2 cups Mini marshmallows
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Chopped pecans (optional)
- 0.5 cup Heavy whipping cream
- 0.5 cup Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or cooking spray.
In a large mixing bowl, melt the butter completely and let it cool slightly.
Add the granulated sugar to the melted butter and mix until smooth. Beat in the eggs one at a time until fully incorporated, then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt to ensure even distribution.
Gradually add the dry ingredients into the wet mixture, stirring just until combined. Do not overmix the batter.
Gently fold in the cranberries to distribute them throughout the batter.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove the cake from the oven and immediately sprinkle the marshmallows on top, ensuring an even layer. Let sit for a few minutes so the marshmallows melt slightly.
In a saucepan over low heat, combine the chocolate chips and heavy whipping cream, stirring constantly until the chocolate is melted and the mixture is smooth.
Drizzle the chocolate ganache over the marshmallow layer, spreading gently if needed.
Optionally, sprinkle chopped pecans over the top for added crunch.
Allow the cake to cool completely to set the layers. Dust with powdered sugar just before serving for an elegant touch.
Slice and serve this decadent Cranberry Mississippi Mud Cake to impress your family and friends!
Nutrition Facts
Calories |
5837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.9 g | 333% | |
| Saturated Fat | 127.7 g | 638% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1112 mg | 371% | |
| Sodium | 1604 mg | 70% | |
| Total Carbohydrate | 909.0 g | 331% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 625.6 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 358 mg | 28% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 2682 mg | 57% | |
*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.
