I still remember my first encounter with a Mississippi Mud Cake. It was at a summer potluck, sitting unassumingly on a dessert table crowded with pies and cookies.
One bite and I was done for. It wasn’t just a cake; it was an experience. A dense, fudgy brownie-like base, a gooey melted marshmallow layer, and a rich chocolate frosting that tied it all together.
It’s the kind of dessert that makes you close your eyes and just savor the moment. It’s messy, it’s decadent, and it’s unapologetically indulgent.
This recipe is my tribute to that perfect bite. It’s straightforward, uses simple ingredients, and delivers that same soul-satisfying result every single time. Let’s get our hands dirty and make some magic.
What You’ll Need
This recipe is broken down into three glorious parts: the cake base, the marshmallow middle, and the silky frosting on top. Here’s the full shopping list.
For the Cake:
- 1 cup (2 sticks) salted butter, melted
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 ½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup chopped pecans (optional, but recommended)
For the Marshmallow Layer:
- 1 (10-ounce) bag mini marshmallows
For the Chocolate Frosting:
- ½ cup (1 stick) salted butter, softened
- ⅓ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ¼ cup milk or heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, for topping
Pro Tips for a Perfect Mud Cake
Over the years, I’ve learned a few things that take this cake from great to unforgettable. Don’t skip these!
- Don’t Overbake the Cake Base. The magic of a mud cake is its dense, fudgy texture. If you bake it until a toothpick comes out perfectly clean, you’ve gone too far. You want it to be just set, with moist crumbs attached.
- Toast Your Pecans. This is a game-changer. Spreading the pecans on a baking sheet and toasting them at 350°F for 5-7 minutes awakens their oils and deepens their flavor. The nutty aroma is your reward.
- Patience is a Virtue (Especially When Cooling). You must let the cake cool after the marshmallow layer melts. If you pour warm frosting onto warm marshmallows, you’ll have a soupy, melted mess. Give it at least 30-45 minutes.
- Use Room Temperature Ingredients. For the cake, having your eggs at room temperature helps them incorporate into the batter more smoothly, creating a more uniform texture. For the frosting, softened butter is non-negotiable for a silky, lump-free finish.
Tools Required for the Job
You don’t need any fancy gadgets for this classic dessert. Here are the basics you’ll want to have ready.
- 9×13-inch baking pan
- Large mixing bowl
- Medium mixing bowl (for the frosting)
- Whisk
- Spatula
- Measuring cups and spoons
- Hand mixer or stand mixer (for the frosting)
Substitutions and Variations
This recipe is forgiving. Feel free to play around with it to suit your pantry or your preferences.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Pecans | Walnuts, Almonds | Toast them for best flavor. Or, omit for a nut-free cake. |
| All-Purpose Flour | 1:1 Gluten-Free Flour | Use a blend that contains xanthan gum for structure. |
| Mini Marshmallows | Marshmallow Fluff | Spread about 7oz of fluff over the hot cake. No need to melt. |
| Milk (in frosting) | Heavy Cream, Buttermilk | Cream creates a richer frosting. Buttermilk adds a slight tang. |
For a deeper chocolate flavor, add a teaspoon of instant espresso powder to the cake batter with the cocoa powder. It enhances the chocolate without tasting like coffee.
Step-by-Step Instructions to Make Mississippi Mud Cake
Ready to build this masterpiece? Let’s walk through it, one simple step at a time.
Part 1: The Fudgy Cake Base
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. This prevents the gooey goodness from sticking later on.
Step 2: In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Gently fold in the 1 cup of chopped pecans.
Step 4: Pour the batter into your prepared pan and spread it evenly. Bake for 25-30 minutes. You’re looking for the edges to be set and the center to be slightly soft. A toothpick inserted in the center should come out with moist crumbs, not wet batter.
Part 2: The Gooey Marshmallow Layer
Step 5: Remove the cake from the oven and immediately sprinkle the entire bag of mini marshmallows evenly over the top.
Step 6: Return the pan to the oven for just 2-3 minutes, or until the marshmallows are puffy and slightly melted. Keep a close eye on them, as they can brown very quickly.
Step 7: Remove the cake from the oven and place it on a wire rack to cool completely. This is crucial! Let it cool for at least 45 minutes before you even think about the frosting.
Part 3: The Rich Chocolate Frosting
Step 8: While the cake cools, prepare the frosting. In a medium bowl, use a hand mixer to beat the softened butter until it’s creamy. Sift in the cocoa powder and powdered sugar, alternating with the milk. Start on low speed unless you want a sugar cloud in your kitchen.
Step 9: Once combined, add the vanilla extract and beat on medium-high speed for 2-3 minutes until the frosting is light, fluffy, and smooth. If it’s too thick, add a bit more milk, a teaspoon at a time. If it’s too thin, add more powdered sugar.
Step 10: Once the cake is completely cool, spread the frosting evenly over the marshmallow layer. Top with the remaining 1 cup of toasted pecans. You can serve it right away or let it set for about 30 minutes for cleaner slices.
Nutritional Info, Pairings, and Tips
This is a celebration cake, not health food. But it’s good to know what you’re working with!
Serving Suggestions
This cake is incredibly rich, so a small slice goes a long way. It pairs perfectly with:
- A tall, cold glass of milk.
- A strong cup of black coffee to cut the sweetness.
- A simple scoop of vanilla bean ice cream.
Nutritional Snapshot
This is an estimate per serving, assuming the cake is cut into 16 slices. It’s a treat, so enjoy it as one!
| Nutrient | Estimated Amount |
|---|---|
| Calories | ~550 kcal |
| Fat | ~30g |
| Carbohydrates | ~65g |
| Sugar | ~50g |
Make-Ahead & Efficiency Tips
Make-Ahead: You can bake the cake and let it cool (without the frosting) a day in advance. Just cover it tightly and store it at room temperature. The frosting can also be made ahead and stored in an airtight container in the fridge for up to 3 days. Let it come to room temperature and re-whip it before using.
Efficiency: While the cake is baking, measure out your frosting ingredients. While it’s cooling, make the frosting. Using these downtimes wisely makes the whole process feel faster and more organized.
Leftovers and Storage
If you have leftovers (and that’s a big “if”), proper storage is key to keeping it delicious.
Cover the cake tightly with plastic wrap or store it in an airtight container. It will keep at room temperature for up to 3 days.
For longer storage, you can refrigerate it for up to a week. The frosting will firm up, so let it sit at room temperature for about 20-30 minutes before serving for the best texture.
Frequently Asked Questions
Q1. Can I use a different size pan?
Ans: You can, but you’ll need to adjust the baking time. An 8×8 or 9×9 pan will result in a thicker cake that needs more time to bake. Start checking it about 5-10 minutes after the recommended time.
Q2. My marshmallows dissolved into the cake. What happened?
Ans: This usually happens if the cake was underbaked before you added the marshmallows. The hot, liquidy batter just absorbs them. Make sure the cake is properly set before adding the marshmallow layer.
Q3. Can I freeze Mississippi Mud Cake?
Ans: Yes! It freezes surprisingly well. Let it set completely, then slice it into individual portions. Wrap each slice in plastic wrap, then foil, and place in a freezer-safe bag. It will keep for up to 3 months. Thaw in the fridge or at room temperature.
Q4. Why is it called Mississippi Mud Cake?
Ans: The name is thought to come from its dense, dark appearance, which resembles the muddy banks of the Mississippi River. One look at this dark, rich, gooey dessert, and the name makes perfect sense!
Wrapping Up
There you have it—a dessert that’s steeped in Southern tradition and guaranteed to satisfy any chocolate craving. It’s messy, a little over-the-top, and absolutely perfect.
The beauty of this cake is in its layers of texture and flavor. The dense cake, the chewy marshmallow, the silky frosting, and the crunchy pecans all work together in perfect harmony.
I hope you give this recipe a try. It’s a true crowd-pleaser and a joy to make. When you do, come back and leave a comment below. I’d love to hear how it turned out for you!
