Rich, fudgy, and unapologetically indulgent, Mississippi Mud Cake is a Southern classic that’s as gooey as it is irresistible. Layers of moist chocolate cake, melted marshmallows, and a velvety chocolate frosting come together to create a dessert that’s pure decadence in every bite. Whether for potlucks, birthdays, or a weeknight treat, this cake never fails to impress.
Ingredients:
For the Cake:
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1 cup (2 sticks) unsalted butter
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1/3 cup unsweetened cocoa powder
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2 cups granulated sugar
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4 large eggs
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1½ cups all-purpose flour
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1/2 teaspoon salt
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1½ cups chopped pecans or walnuts (optional)
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1 teaspoon vanilla extract
For the Marshmallow Layer:
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4 cups mini marshmallows (or one 10-oz bag)
For the Frosting:
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1/2 cup (1 stick) butter
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1/3 cup unsweetened cocoa powder
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1/3 cup milk
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1 teaspoon vanilla extract
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3½ cups powdered sugar
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Instructions:
1. Preheat & Prepare Pan:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.2. Make the Cake Batter:
In a large saucepan, melt butter over medium heat. Stir in cocoa powder until smooth. Remove from heat and whisk in sugar, then eggs one at a time. Stir in flour, salt, nuts (if using), and vanilla until fully combined.3. Bake the Cake:
Pour batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean.4. Add Marshmallows:
Immediately after removing the cake from the oven, scatter mini marshmallows over the hot cake. Let them melt slightly and gently spread them with a spatula if needed. Set aside.5. Make the Frosting:
In a medium saucepan, melt butter. Stir in cocoa and milk, bring to a simmer. Remove from heat and stir in vanilla. Gradually whisk in powdered sugar until smooth.6. Frost the Cake:
Pour the warm frosting over the marshmallow layer and spread evenly.7. Cool & Serve:
Allow the cake to cool completely to set before slicing into rich, gooey squares. -
Tip: For extra indulgence, serve with a scoop of vanilla ice cream!
Let me know if you’d like a gluten-free or nut-free version!
