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Mississippi Mud Cake Recipe

Mississippi Mud Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 137 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 16 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American, Southern
  • Diet: Vegetarian

Description

Mississippi Mud Cake is a rich, decadent Southern dessert featuring a fudgy chocolate cake base, a gooey layer of marshmallows, and a luscious chocolate frosting poured over the top. This cake is perfect for parties, potlucks, or anytime you crave something truly indulgent.

Ingredients

Units Scale

For the Cake

  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)

For the Marshmallow Layer

  • 4 cups mini marshmallows

For the Frosting

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup milk
  • 1 (16-oz) box powdered sugar (about 4 cups)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. In a large bowl, combine the melted butter, granulated sugar, and cocoa powder. Add the eggs, one at a time, mixing well after each addition. Stir in flour, salt, and vanilla extract until well combined. Fold in chopped nuts if using.
  2. Bake the Cake: Pour the batter into the prepared baking pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  3. Add the Marshmallow Layer: Remove the cake from the oven and immediately scatter the mini marshmallows evenly over the hot cake. Return the pan to the oven and bake for 3–5 more minutes, just until the marshmallows are puffed and beginning to melt. Remove from oven and set aside while you prepare the frosting.
  4. Make the Frosting: In a medium saucepan, melt the butter over medium heat. Whisk in the cocoa powder and milk until smooth. Remove from heat and gradually whisk in the powdered sugar until the frosting is smooth and glossy. Stir in the vanilla extract and nuts if using.
  5. Frost the Cake: Pour the warm frosting evenly over the marshmallow layer, using a spatula to spread it gently. Allow the cake to cool completely before cutting, so the layers can set.
  6. Serve: Cut into squares and serve. Enjoy this decadent treat with a glass of milk or cup of coffee!

Notes

  • The nuts are optional—leave them out for a nut-free version.
  • Let the cake cool completely before slicing to get clean layers.
  • The frosting sets up as it cools, creating a crackly chocolate shell over the marshmallows.
  • This cake keeps well covered at room temperature for several days.

Nutrition

  • Serving Size: 1 square (1/16 of cake)
  • Calories: 420
  • Sugar: 45g
  • Sodium: 120mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 70mg

Find it online: https://newsvks.com/mississippi-mud-cake-recipe/