Mississippi Mud Cake

Why You’ll Love This Recipe

This cake is a dream for chocolate lovers. With multiple layers of gooey marshmallows, a rich, fudgy cake base, and smooth chocolate icing, it delivers a satisfying mix of textures. It’s not overly sweet, making it perfect for anyone who loves chocolate without the sugar overload. Whether for a family event or a party, this dessert is sure to impress.

Ingredients

• 1 cup unsalted butter, softened

• 1 ½ cups granulated sugar

• 1 ½ cups all-purpose flour

• ½ cup cocoa powder

• 4 large eggs

• 2 teaspoon vanilla extract

• 1 cup chopped pecans

• 4 cups mini marshmallows

• 16 oz confectioners' sugar

• ½ cup whole milk

• ½ cup cocoa powder

• ¼ cup unsalted butter, softened

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

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.

2. In a large bowl, beat softened butter with granulated sugar until creamy. Add eggs one at a time, mixing well.

3. Gradually mix in flour and cocoa powder, then stir in vanilla and fold in chopped pecans.

4. Pour the batter into the prepared baking dish and spread evenly. Bake for 25 minutes, or until a toothpick comes out clean.

5. Immediately sprinkle mini marshmallows on top of the hot cake and let them sit to soften. Spread them evenly across the top.

6. In a medium bowl, beat together confectioners' sugar, cocoa powder, and butter. Gradually add milk until smooth and creamy.

7. Pour the icing over the marshmallows and spread evenly. Allow the icing to set before serving.

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Total Time: 45 minutes

• Servings: 12 slices

Variations

• Nut-Free: Omit the pecans for a nut-free version, or add more marshmallows.

• Peanut Butter Mud Cake: Add ½ cup of peanut butter to the icing mixture for a peanut butter-chocolate twist.

• S’mores Mud Cake: Mix in crushed graham crackers or add them on top for a fun, s’mores-inspired version.

• Coconut Mud Cake: Fold in shredded coconut for a tropical flair.

• Espresso Mud Cake: Add a tablespoon of instant espresso powder to enhance the chocolate flavor.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigerator: For a firmer texture, refrigerate for up to 5 days.

• Freezer: Freeze individual portions wrapped in plastic wrap and foil for up to 3 months. Defrost overnight in the fridge before serving.

• Reheating: Microwave individual slices for 15–20 seconds to bring back the gooey texture.

FAQs

How long will Mississippi Mud Cake last?

Mississippi Mud Cake can last for up to 5 days when stored properly in an airtight container.

Can I use a different type of nut?

Yes, you can substitute pecans with walnuts or even omit the nuts entirely for a nut-free version.

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead and add the marshmallows and icing just before serving.

Can I use a different type of cocoa powder?

Natural cocoa powder is best for this recipe, but you can use other types if necessary, though the flavor might vary slightly.

How do I store leftover cake?

Store leftover Mississippi Mud Cake at room temperature for up to 2 days or refrigerate it for up to 5 days.

Can I freeze Mississippi Mud Cake?

Yes, you can freeze individual portions wrapped tightly in plastic wrap and foil for up to 3 months.

Is this cake too sweet?

The cake has a nice balance of flavors, with the marshmallows adding sweetness without being overpowering. It’s perfect for chocolate lovers who don’t want something too sugary.

What size baking dish should I use?

A 9x13 inch baking dish is ideal for this recipe. Make sure it’s well-greased to prevent sticking.

Can I add more marshmallows?

Feel free to add more marshmallows for an extra gooey texture. Just ensure the cake can handle the extra topping!

How do I know when the cake is done?

Test the cake by inserting a toothpick. If it comes out clean or with just a few moist crumbs, the cake is done.

Conclusion

Mississippi Mud Cake is an unforgettable dessert that combines the richness of chocolate with a variety of delightful textures. Whether you’re making it for a family treat or a special occasion, it’s sure to be a hit. Enjoy this Southern classic and indulge in every gooey, chocolatey bite!

Print

Mississippi Mud Cake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mississippi Mud Cake is an indulgent Southern dessert featuring a rich chocolate cake with gooey marshmallows, crunchy pecans, and a decadent chocolate icing. This dessert is perfect for any gathering, satisfying all your chocolate cravings with its delightful textures. Easy to make and a crowd-pleaser, it's an unforgettable treat for chocolate lovers.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 slices
• Category: Dessert
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

1 cup unsalted butter, softened

1 ½ cups granulated sugar

1 ½ cups all-purpose flour

½ cup cocoa powder

4 large eggs

2 tsp vanilla extract

1 cup chopped pecans

4 cups mini marshmallows

16 oz confectioners' sugar

½ cup whole milk

½ cup cocoa powder

¼ cup unsalted butter, softened

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.

2. In a large bowl, beat softened butter and granulated sugar until creamy. Add eggs one at a time, mixing well.

3. Gradually mix in flour and cocoa powder, then stir in vanilla extract. Fold in the chopped pecans.

4. Pour the batter into the prepared baking dish and spread it evenly. Bake for 25 minutes, or until a toothpick comes out clean.

5. Immediately sprinkle the mini marshmallows on top of the hot cake. Let them soften and then spread them evenly across the top.

6. In a medium bowl, beat together confectioners' sugar, cocoa powder, and butter. Gradually add milk and mix until smooth and creamy.

7. Pour the icing over the marshmallows and spread evenly. Let the icing set before serving.

Notes

• Nut-Free: Omit the pecans for a nut-free version.

• Variations: Add peanut butter for a twist, or mix in crushed graham crackers for a s’mores-inspired cake.

• Storage: Store in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.