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Mississippi Mud Cake pinterest

Mississippi Mud Cake

A decadent Southern classic dessert featuring a rich chocolate cake base topped with gooey marshmallows and velvety chocolate frosting. Named for its resemblance to the dark, muddy banks of the Mississippi River, this iconic treat has been a staple at gatherings since the 1970s.
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Course: Dessert
Cuisine: American, Southern
Keyword: Mississippi Mud Cake, Chocolate Cake, Marshmallow Cake, Southern Dessert, Chocolate Marshmallow Cake
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 15 servings
Calories: 485kcal

Equipment

  • 9x13 inch Baking Pan
  • Mixing bowls
  • Electric Mixer
  • Saucepan

Ingredients

For the cake base:

  • 1 cup unsalted butter softened (2 sticks)
  • 2 cups granulated sugar
  • 4 large eggs at room temperature
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 1/2 cups chopped pecans optional

For the topping:

  • 4 cups mini marshmallows about 7 ounces

For the chocolate frosting:

  • 1/2 cup unsalted butter 1 stick
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup milk
  • 4 cups confectioners' sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, cocoa powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chopped pecans if using.
  • Pour the batter into your prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the hot surface. Return to the oven for 2-3 minutes, just until the marshmallows begin to puff and soften but not brown.
  • While the cake is still warm, melt the butter in a medium saucepan over medium heat. Stir in the cocoa powder and milk until smooth.
  • Remove from heat and gradually whisk in the confectioners' sugar, vanilla, and salt until glossy.
  • Pour the warm chocolate frosting over the marshmallow layer, allowing it to partially melt the marshmallows and create that signature "muddy" appearance.
  • Allow the cake to cool for at least 30 minutes before serving.

Notes

For a lighter version: Reduce sugar by 25%, swap half the all-purpose flour with whole wheat pastry flour, use dark cocoa powder, substitute Greek yogurt for half the butter in the cake batter, or add a mashed ripe banana to reduce sugar content while maintaining moisture.
Serving suggestions: Serve slightly warm with vanilla ice cream, pair with fresh berries, or serve with strong coffee. For potlucks, pre-cut into squares for easy serving.
Storage: Cover tightly and store at room temperature for up to 3 days, refrigerate for 5-7 days, or freeze individual portions for up to 3 months.

Nutrition

Calories: 485kcal | Carbohydrates: 70g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 160mg | Fiber: 2g | Sugar: 58g
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