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Mississippi Mud Cake Recipe

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3.9 from 26 reviews

Mississippi Mud Cake is a rich, fudgy chocolate dessert featuring a moist chocolate cake base topped with melted mini marshmallows and a smooth, nutty chocolate frosting. This decadent treat combines layers of chocolate flavor and crunchy pecans, perfect for chocolate lovers seeking a comforting, indulgent cake.

  • Total Time: 45 minutes
  • Yield: 12 servings

Ingredients

Chocolate Cake

  • 1 cup all-purpose flour (120 grams), spooned and leveled
  • 1 cup granulated white sugar
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup whole milk
  • ½ cup vegetable oil or canola oil
  • 2 large eggs
  • ½ cup boiling water or hot brewed coffee
  • 10 ounces mini marshmallows

Chocolate Frosting

  • ½ cup salted butter
  • 3 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ¼ cup milk
  • ½ cup chopped pecans

Garnish

  • Finely chopped pecans

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan. Set aside to ensure the pan is ready for the batter.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, salt, baking powder, and baking soda. This combines the leavening agents and chocolate flavor uniformly.
  3. Add Wet Ingredients: Stir in the milk, vegetable oil, and eggs to the dry ingredients, mixing until just combined to form a smooth batter.
  4. Incorporate Boiling Water: Carefully stir in the boiling water or hot brewed coffee. The batter will be thin, which ensures a moist texture in the cake.
  5. Pour Batter and Bake: Pour the batter evenly into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, indicating the cake is properly baked but still moist.
  6. Add Marshmallows: Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the top. This layering creates the signature gooey topping.
  7. Broil Marshmallows: Return the cake to the oven for 2 to 3 minutes, just until marshmallows puff up slightly and begin to melt, forming a soft, sticky layer.
  8. Prepare Chocolate Frosting: While the marshmallows melt, melt the butter in a medium saucepan over medium heat. Whisk in powdered sugar, cocoa powder, and milk until smooth with no lumps. Stir in chopped pecans for added texture and flavor. Do not boil.
  9. Frost the Cake: Immediately pour the chocolate frosting evenly over the warm marshmallow layer, covering them completely for a rich finish.
  10. Add Garnish and Cool: Sprinkle finely chopped pecans over the frosting if desired. Allow the cake to cool completely before slicing and serving to let the layers set perfectly.

Notes

  • Make Ahead: Bake the cake a day in advance and keep it covered at room temperature to maintain freshness.
  • Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate, covered, for up to a week if you prefer it chilled.
  • Freezing: Wrap the cake tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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