Tasty Mississippi Mud Cake Recipe

Why You’ll Love This Recipe

This Mississippi Mud Cake has everything you could want in a dessert. The moist chocolate cake serves as the perfect base, while the melted marshmallows add a touch of sweetness and texture. The rich, chocolatey frosting brings it all together with a smooth, fudgy finish, and the chopped pecans provide a delightful crunch. Whether you're hosting a potluck or just enjoying a family dinner, this cake will steal the show.

Ingredients

Chocolate Cake:

• 1 cup all-purpose flour (120 grams)

• 1 cup granulated white sugar

• ½ cup unsweetened cocoa powder

• ¼ teaspoon salt

• ¼ teaspoon baking powder

• ¼ teaspoon baking soda

• ½ cup milk (whole milk recommended)

• ½ cup vegetable or canola oil

• 2 large eggs

• ½ cup boiling water or hot brewed coffee

• 10 ounces mini marshmallows

Chocolate Frosting:

• ½ cup salted butter

• 3 cups powdered sugar

• ½ cup unsweetened cocoa powder

• ¼ cup milk

• ½ cup chopped pecans

Garnish:

• Finely chopped pecans

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking pan. Set aside.

2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, salt, baking powder, and baking soda.

3. Stir in the milk, vegetable oil, and eggs until well combined.

4. Add the boiling water (or hot brewed coffee) and stir. The batter will be thin.

5. Pour the batter into the prepared pan and spread evenly.

6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

7. Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the top.

8. Return the cake to the oven for 2-3 minutes, just until the marshmallows puff up and begin to melt.

9. Remove from the oven and allow the cake to cool slightly while you prepare the frosting.

10. For the frosting, melt the butter in a medium saucepan over medium heat. Whisk in the powdered sugar, cocoa powder, and milk until smooth.

11. Stir in the chopped pecans and cook for 1 more minute, then remove from the heat.

12. Immediately pour the frosting over the marshmallow-topped cake, spreading it evenly.

13. Optionally, sprinkle additional chopped pecans over the top for garnish.

14. Allow the cake to cool completely before slicing and serving.

Servings and Timing

• Servings: 16

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Nut-Free: You can skip the chopped pecans in both the frosting and the garnish if you're making this for someone with nut allergies.

• Coffee-Free: If you prefer to avoid coffee, you can stick with boiling water instead. The coffee adds a depth of flavor to the chocolate but isn’t essential.

• Marshmallow Alternatives: If you can’t find mini marshmallows, regular-sized marshmallows can be cut into smaller pieces before adding them to the cake.

Storage/Reheating

• Make Ahead: You can bake the cake a day in advance. Just cover it and store it at room temperature.

• Storing Leftovers: Store leftover cake in an airtight container at room temperature for up to 3 days. If you prefer it chilled, refrigerate it, covered, for up to a week.

• Freezing: Wrap the cake tightly in plastic wrap and store it in a freezer-safe bag. Freeze for up to 3 months. Let it thaw overnight in the refrigerator before serving.

FAQs

1. Can I use a different type of nut in the frosting?

Yes, you can substitute the pecans with walnuts or almonds, depending on your preference.

2. Can I make this cake without marshmallows?

While the marshmallows are a signature part of Mississippi Mud Cake, you could try using chocolate chips or other gooey toppings if you prefer.

3. Is this cake gluten-free?

No, this recipe contains all-purpose flour, which isn’t gluten-free. You can experiment with a gluten-free flour blend if you need to make it gluten-free.

4. How can I make this cake more decadent?

You could drizzle some caramel sauce on top of the frosting or add a scoop of vanilla ice cream when serving for an even richer experience.

5. Can I use a cake mix instead of homemade batter?

Yes, you can use a chocolate cake mix and follow the instructions on the package. The marshmallow and frosting layers will still work beautifully.

6. Can I freeze individual slices of this cake?

Yes, you can freeze individual slices by wrapping them in plastic wrap and placing them in an airtight container. Thaw in the refrigerator before enjoying.

7. How can I make the frosting smoother?

Ensure that you whisk the frosting thoroughly to eliminate any lumps. If it’s too thick, add a little extra milk, a tablespoon at a time, until you reach the desired consistency.

8. Can I use heavy cream instead of milk for the frosting?

Yes, heavy cream will make the frosting even richer and creamier, but it may also make the texture a bit heavier.

9. What can I do if my cake sinks in the middle?

A sunken cake is often the result of opening the oven door too early or not baking it long enough. Make sure the cake is fully set before removing it from the oven.

10. Can I use hot chocolate mix instead of cocoa powder?

It’s better to stick with unsweetened cocoa powder for the frosting, as hot chocolate mix contains added sugar, which could alter the taste and texture of the frosting.

Conclusion

Mississippi Mud Cake is a wonderfully indulgent dessert that’s as fun to make as it is to eat. Its layers of moist cake, melting marshmallows, and rich, chocolate frosting with pecans create a treat that everyone will love. Whether it’s for a special occasion or just a weekend bake, this cake is sure to satisfy your sweet tooth and impress your guests!

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Mississippi Mud Cake

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Mississippi Mud Cake is a rich, decadent dessert combining moist chocolate cake, gooey marshmallows, and a thick, fudgy chocolate pecan frosting. It's perfect for any occasion or casual get-together.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 cup all-purpose flour (120 grams)

1 cup granulated white sugar

½ cup unsweetened cocoa powder

¼ teaspoon salt

¼ teaspoon baking powder

¼ teaspoon baking soda

½ cup milk (whole milk recommended)

½ cup vegetable or canola oil

2 large eggs

½ cup boiling water or hot brewed coffee

10 ounces mini marshmallows

½ cup salted butter

3 cups powdered sugar

½ cup unsweetened cocoa powder

¼ cup milk

½ cup chopped pecans

Finely chopped pecans for garnish

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Instructions

1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking pan. Set aside.
2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, salt, baking powder, and baking soda.
3. Stir in the milk, vegetable oil, and eggs until well combined.
4. Add the boiling water (or hot brewed coffee) and stir. The batter will be thin.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the top.
8. Return the cake to the oven for 2-3 minutes, just until the marshmallows puff up and begin to melt.
9. Remove from the oven and allow the cake to cool slightly while you prepare the frosting.
10. For the frosting, melt the butter in a medium saucepan over medium heat. Whisk in the powdered sugar, cocoa powder, and milk until smooth.
11. Stir in the chopped pecans and cook for 1 more minute, then remove from the heat.
12. Immediately pour the frosting over the marshmallow-topped cake, spreading it evenly.
13. Optionally, sprinkle additional chopped pecans over the top for garnish.
14. Allow the cake to cool completely before slicing and serving.

Notes

• Nut-Free: Skip the chopped pecans if you need a nut-free version.
• Coffee-Free: Use boiling water instead of coffee for a non-coffee version.
• Marshmallow Alternatives: Use regular-sized marshmallows cut into smaller pieces if mini marshmallows are unavailable.
• Make Ahead: You can bake the cake a day in advance and store it at room temperature.
• Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Freezing: Wrap tightly and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 40g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 40mg