Easy Mississippi Mud Sheet Cake
Indulge in the ultimate chocolate lover's dream with this Easy Mississippi Mud Sheet Cake, a rich and gooey dessert that’s perfect for any occasion. With just 15 minutes of prep time, this crowd-pleasing cake features a moist chocolate base topped with melted mini marshmallows and a luscious cocoa-infused frosting that oozes into every bite. The easy-to-follow recipe uses pantry staples like unsweetened cocoa powder, butter, and powdered sugar to create an irresistible treat that's as simple as it is decadent. Ideal for potlucks, birthdays, or weeknight indulgence, this 9x13-inch sheet cake will serve up to 16 people with its fudgy layers and marshmallow-topped goodness. Whether you're a baking pro or a beginner, this Mississippi mud cake will be a sweet success.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 0.3333 cup unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup whole milk
- 3 cups mini marshmallows
- 2 cups powdered sugar
- 0.25 cup unsweetened cocoa powder (for frosting)
- 0.25 cup unsalted butter (for frosting)
- 0.3333 cup whole milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch sheet pan or baking dish.
In a large saucepan, melt 1 cup of unsalted butter over medium heat. Remove from heat and whisk in 2 cups of granulated sugar and 1/3 cup of cocoa powder until smooth.
Add the 4 large eggs, one at a time, whisking well after each addition. Stir in 1 teaspoon of vanilla extract.
In a separate bowl, combine 1.5 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the cocoa mixture, alternating with 1/2 cup of whole milk, starting and ending with the dry ingredients.
Pour the batter into the prepared sheet pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and immediately sprinkle 3 cups of mini marshmallows evenly over the top. Return the cake to the oven for an additional 2-3 minutes, just until the marshmallows are melted and puffy.
While the marshmallows melt, prepare the frosting: In a medium saucepan, combine 1/4 cup of unsweetened cocoa powder, 1/4 cup of unsalted butter, and 1/3 cup of whole milk. Heat over medium heat, stirring constantly, until the butter is melted and the mixture is smooth.
Remove the saucepan from heat and whisk in 2 cups of powdered sugar and 1 teaspoon of vanilla extract until smooth and glossy.
Carefully pour the warm frosting over the melted marshmallows on the cake, spreading gently with a spatula to cover completely.
Allow the cake to cool to room temperature before slicing and serving. Enjoy!
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 46.3 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 130 mg | 3% | |
*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.
