Description
This Mississippi Mud Cake is a decadent Southern dessert with rich chocolate cake, gooey marshmallows, and warm fudge frosting. It’s a brownie-meets-cake classic that’s perfect for holidays, potlucks, and comforting any sweet tooth. Serve warm with vanilla ice cream or slice and store for later indulgence.
Ingredients
For the Cake:
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1 cup unsalted butter
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2 cups granulated sugar
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½ cup unsweetened cocoa powder
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4 large eggs
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1 ½ cups all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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1 cup chopped pecans (optional)
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1 tsp vanilla extract
For the Marshmallow Layer:
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4 cups mini marshmallows
For the Frosting:
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½ cup unsalted butter
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⅓ cup unsweetened cocoa powder
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⅓ cup milk
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1 tsp vanilla extract
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4 cups powdered sugar, sifted
Instructions
1️⃣ Prepare the Cake Base
• Preheat oven to 350°F and grease a 9×13-inch baking dish.
• In a saucepan, melt butter with cocoa powder over medium heat. Remove from heat.
• Stir in sugar, then beat in eggs one at a time. Mix until smooth.
• Add flour, baking powder, salt, and vanilla extract. Fold in pecans if using.
• Pour batter into the prepared dish and bake for 25–30 minutes until center is just set.
2️⃣ Add Marshmallow Layer
• Immediately after removing cake from oven, scatter mini marshmallows evenly over the hot cake.
• Return to oven for 2–3 minutes until marshmallows puff slightly.
• Let cool slightly while you prepare the frosting.
3️⃣ Make the Fudge Frosting
• In a saucepan, melt butter with cocoa powder and milk. Bring to a gentle simmer.
• Remove from heat, stir in vanilla, and whisk in powdered sugar until smooth.
4️⃣ Frost the Cake
• Pour the warm frosting over the marshmallow layer.
• Use a spatula to gently spread frosting across the surface.
• Allow cake to cool at least 1 hour before slicing for clean pieces.
Notes
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For a nut-free version, omit the pecans completely.
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You can swap mini marshmallows with 1 jar of marshmallow crème for a smoother top layer.
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Add a ¼ cup brewed coffee to the frosting to enhance chocolate depth.
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To store, keep covered at room temperature for up to 3 days or refrigerate up to 5 days.
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Freeze individual slices by wrapping tightly in plastic and foil—lasts up to 2 months.
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Reheat slices in the microwave for 10–15 seconds for gooey, fresh-baked texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American