Mississippi Mud Cake
Indulge in the rich, chocolatey decadence of a classic Mississippi Mud Cake—a crowd-pleasing Southern dessert that’s as delicious as it is nostalgic. This easy-to-make treat starts with a moist, fudgy chocolate cake base topped with a layer of gooey, melted mini marshmallows. It’s then crowned with a silky cocoa frosting that seeps into every bite, creating the ultimate dessert experience. Optional chopped pecans or walnuts add a delightful crunch, but this cake is just as incredible without them. Perfect for potlucks, holidays, or weeknight cravings, Mississippi Mud Cake is a guaranteed hit that combines irresistible flavors and textures in every bite. Ready in under an hour and serving up to 12, it’s the ultimate dessert to share—or savor all to yourself!
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Recipe Information
Ingredients
- 1 cup unsalted butter (for cake)
- 2 cups granulated sugar
- 1.5 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 0.5 teaspoon salt
- 10 ounces mini marshmallows
- 0.5 cup unsalted butter (for frosting)
- 0.25 cup unsweetened cocoa powder (for frosting)
- 0.25 cup milk
- 2 cups powdered sugar
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. Set aside.
In a large saucepan over medium heat, melt 1 cup of butter. Remove from heat and stir in 2 cups of granulated sugar, 1.5 cups of all-purpose flour, 1/4 cup of unsweetened cocoa powder, 4 large eggs, 2 teaspoons of vanilla extract, and 0.5 teaspoon of salt. Mix until smooth.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake is out of the oven, immediately sprinkle the 10-ounce bag of mini marshmallows evenly over the hot cake. Set aside to allow the marshmallows to soften and slightly melt while you prepare the frosting.
In a medium saucepan, melt 0.5 cup of butter over medium heat. Stir in 1/4 cup of unsweetened cocoa powder and 1/4 cup of milk. Allow the mixture to come to a gentle simmer, stirring constantly.
Remove the saucepan from heat and whisk in 2 cups of powdered sugar until the frosting is smooth. If using, fold in 0.5 cup of chopped pecans or walnuts.
Pour the warm frosting evenly over the marshmallow layer, spreading gently with a spatula to ensure coverage.
Allow the cake to cool completely in the pan before slicing into squares and serving. Enjoy!
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 122 mg | 5% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 66.8 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 161 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.
