Mississippi Mud Cake
Mississippi Mud Cake is a rich, indulgent dessert that layers chocolate cake, gooey marshmallows, and a decadent chocolate-pecan frosting. Perfect for holidays, parties, or family gatherings, this Southern classic will quickly become a favorite among chocolate lovers. Easy to make with pantry staples, this moist cake is the ultimate treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar, packed
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup canola or vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup milk
½ cup sour cream
1 cup boiling water
2 cups mini marshmallows
½ cup unsalted butter
¼ cup whole milk
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
3 cups powdered sugar
½ cup chopped pecans (optional)
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
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Prepare the Cake Batter: In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Add the oil, eggs, vanilla extract, milk, and sour cream. Mix until well combined. Gradually add the boiling water, mixing until smooth.
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Bake the Cake: Pour the batter into the prepared baking pan. Bake for 28–33 minutes, or until a toothpick inserted into the center comes out clean.
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Add Marshmallows: Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the top. Return the cake to the oven for 2–3 minutes, or until the marshmallows are puffed and lightly browned.
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Prepare the Frosting: In a saucepan, melt the butter over medium heat. Stir in the milk and cocoa powder, bringing the mixture to a simmer. Remove from heat and whisk in the vanilla extract and powdered sugar until smooth.
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Frost the Cake: Pour the warm frosting over the marshmallow-topped cake, spreading it evenly. Sprinkle the chopped pecans over the frosting, if using.
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Cool and Serve: Allow the cake to cool completely before slicing and serving.
Notes
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For a nut-free version, simply omit the pecans.
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To make this cake gluten-free, use a gluten-free all-purpose flour blend.
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You can substitute mini marshmallows with marshmallow fluff for a smoother topping.
