Rich, gooey, and utterly decadent — Mississippi Mud Cake is a classic Southern dessert that lives up to its name. Inspired by the dark, muddy banks of the Mississippi River, this cake is a delightful mess of chocolate, marshmallows, and fudge frosting. Every bite delivers a perfect blend of soft, moist cake and melt-in-your-mouth sweetness, making it a dessert that’s impossible to resist.
This indulgent treat first appeared in the American South in the 1970s and quickly became a household favorite. Traditionally baked in a rectangular pan, the cake is often described as a cross between a brownie and a chocolate sheet cake. What makes it truly stand out, however, is the irresistible layer of miniature marshmallows that melts into the warm cake, topped with a glossy chocolate icing that seeps into every corner.
Ingredients:
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1 cup (2 sticks) unsalted butter
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2 cups granulated sugar
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4 large eggs
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1 ½ cups all-purpose flour
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½ cup unsweetened cocoa powder
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¼ teaspoon salt
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1 teaspoon baking powder
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1 teaspoon vanilla extract
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1 cup chopped pecans or walnuts (optional)
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1 ½ cups mini marshmallows
For the frosting:
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½ cup unsalted butter
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¼ cup unsweetened cocoa powder
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⅓ cup milk
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3 ½ cups powdered sugar
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1 teaspoon vanilla extract
Instructions:
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Preheat and prepare: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
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Make the batter: In a large saucepan, melt the butter over low heat. Remove from heat and whisk in the sugar, eggs, and vanilla until smooth.
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Add dry ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the butter mixture, stirring until just combined. Fold in the nuts if using.
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Bake the cake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Add marshmallows: Remove the cake from the oven and immediately scatter the mini marshmallows over the top. Return the cake to the oven for 2–3 minutes, just until the marshmallows puff slightly and begin to melt.
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Prepare the frosting: While the cake cools, melt the butter in a saucepan. Stir in cocoa powder and milk, whisking until smooth. Remove from heat and beat in the powdered sugar and vanilla until thick and glossy.
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Finish and set: Pour the warm frosting over the marshmallows, spreading it evenly. Allow the cake to cool completely before slicing.
Serving Suggestions:
Mississippi Mud Cake tastes divine when served slightly warm with a scoop of vanilla ice cream. The fudgy chocolate layers and melted marshmallows create a texture that’s soft, sticky, and delightfully rich — perfect for celebrations or cozy weekends.
Tips:
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For a deeper flavor, add a teaspoon of espresso powder to the batter.
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If you prefer extra crunch, sprinkle crushed pecans on top of the frosting.
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Store leftovers in an airtight container; it tastes even better the next day as the flavors meld.
With its velvety chocolate base and luscious layers, Mississippi Mud Cake is more than just a dessert — it’s an indulgent experience that brings a little Southern comfort to every table.
