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Picture this: a warm kitchen, the scent of cocoa floating around, and a pan of Mississippi Mud Cake perched on the countertop. You can practically hear the soft crackle as mini marshmallows melt into the tender crumb. It’s like every element—fudge, fluff, nuts, glaze—got together for the party.
If you’re the kind who sneaks a second piece when no one’s looking, or someone who hasn’t ventured beyond basics in the kitchen, you’ll find this cake hits all the right notes. No fancy training required—just familiar ingredients and a willingness to get a little chocolate on your fingertips. You know what? This is the kind of treat you’ll brag about, then swap the recipe with your best friend.
Why You’ll Love It
Here’s the thing: this cake is all about contrasts. Fudgy cake that still bounces back when you press it; sticky pools of melted mini marshmallows; crunchy pecans scattered like confetti; and a glossy chocolate icing that practically begs for a selfie (trust me, it photographs beautifully). You might think too many layers spoil the fun, but each bite feels balanced. A pinch of cocoa powder gives a darker, richer note without feeling toothache-sweet.
Plus, let’s get real: “Mississippi” in the name carries a promise of Southern charm and hospitality. Whether you’re a seasoned baker or someone who once mistook baking soda for flour, this recipe welcomes you with open pans. It’s comfort food that doubles as show-stopping dessert—perfect for birthdays, weekend bake sales, or just Monday night when you really deserve a little indulgence. What’s not to love?
And if you’re wrangling kids, coordinating a last-minute potluck, or just craving something that tastes like a warm blanket, this cake has your back. Plus, it’s endlessly adaptable—feel free to toss in dried cherries, swap nuts based on what’s sitting in your pantry, or swirl in your favorite spread. But keep your apron handy—things get messy in the best possible way. It even travels well for potlucks and tastes just as good the next day, which means more happy hours for you.
Timing and Servings
- Prep Time: 15 minutes
- Bake Time: 25 minutes
- Marshmallow Melting & Icing: 10 minutes
- Total Time: About 50 minutes
- Serves: 12 generous slices
Ingredients
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 1½ cups all-purpose flour
- ½ cup natural cocoa powder
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup chopped pecans (walnuts work, too)
- 4 cups mini marshmallows
- 16 oz confectioners’ sugar
- ½ cup whole milk
- ½ cup cocoa powder (for icing)
- ¼ cup unsalted butter, softened (for icing)
Directions
- Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish and set it aside.
- In a large bowl, beat the 1 cup softened butter and sugar until pale and creamy—about 2–3 minutes with a mixer.
- Add eggs one at a time, stirring briefly after each. Mix in the vanilla until smooth.
- In another bowl, whisk together the flour and ½ cup cocoa powder. Fold the dry mix into the wet ingredients, stirring just until combined.
- Gently mix in the chopped pecans, then spread the batter into the prepared dish and smooth the top with a spatula.
- Bake for 25 minutes, or until a toothpick comes out with a few moist crumbs (no raw batter!).
- As soon as the cake is out, scatter the mini marshmallows evenly over the hot surface. Let them sit for 2–3 minutes, then spread them into a fluffy layer.
- Meanwhile, make the icing: beat ¼ cup softened butter, confectioners’ sugar, ½ cup cocoa powder, and a pinch of salt. Pour in the milk slowly until the glaze is glossy and pourable.
- Drizzle the icing over the marshmallow layer, tilting the pan to coat edge to edge. Let it rest for at least 15 minutes before slicing.
Variations
- Nut-Free: Skip the pecans and add an extra ½ cup mini marshmallows right into the batter.
- Peanut Butter Twist: Swirl ½ cup creamy peanut butter into the icing for a salty-sweet dance on your tongue.
- S’mores Style: Crush ½ cup graham crackers into the batter and sprinkle a few more on top before baking.
- Coconut Dream: Fold ½ cup shredded coconut into the cake or dust the top of the icing with toasted flakes.
- Espresso Kick: Stir in 1 tbsp instant espresso powder with the dry ingredients to spotlight the chocolate depth.
Storage & Reheating Tips
- Room Temperature: Keep slices in an airtight container for up to 2 days, as long as your kitchen isn’t above 75°F.
- Refrigerator: Store leftovers in a sealed container; they’ll firm up nicely and stay fresh for up to 5 days.
- Freezer: Individually wrap each slice in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight.
- Reheat: To revive that fresh-baked gooeyness, microwave a slice for 15–20 seconds. Watch the marshmallows puff back up.
FAQs
Can I use dark chocolate instead of cocoa powder?
Sure. Melt 4 oz dark chocolate and blend it into the batter. Cut back on butter by 2 tbsp so the fat level stays balanced and the flavor stays rich.
Why did my marshmallows sink?
If you wait too long before spreading them, they’ll slide into warm pockets of cake. Scatter them on right away and spread gently after a minute or two.
Is there a gluten-free version?
Absolutely. Use a 1:1 gluten-free flour blend (make sure it has xanthan gum). Bake time stays about the same; just test with a toothpick.
Can I prep this ahead?
Yes—bake the cake base and store it uniced in the fridge. Add marshmallows and icing just before serving to keep everything fresh and fluffy.
Why is my icing grainy?
Graininess usually means the powdered sugar wasn’t sifted or you added milk too quickly. Sift your sugar and pour the milk in slowly, beating until smooth.
Conclusion
There you have it: Mississippi Mud Cake at its finest. No fancy gadgets or exotic ingredients—just staples, marshmallows, and a willingness to embrace a little mess. Gather your friends, warm up that kitchen, and get ready for chocolatey layers that feel like a warm hug. And hey, if you find any extra frosting, consider dunking fresh strawberries or pretzels—just another excuse for finger-licking good moments.
Mississippi Mud Cake
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup chopped pecans
- 4 cups mini marshmallows
- 16 oz confectioners' sugar
- 1/2 cup whole milk
- 1/2 cup cocoa powder
- 1/4 cup unsalted butter softened
Instructions
- Preheat the oven to 350°F (175°C). Coat a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
- In a large bowl, beat softened butter with granulated sugar until creamy. Mix in eggs one at a time, ensuring each is well blended. Gradually add in flour and cocoa powder, mixing until smooth. Stir in vanilla extract and fold in chopped pecans.
- Pour the batter into the greased baking dish, spreading evenly. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Immediately after removing from the oven, sprinkle mini marshmallows evenly over the cake. Let them sit for a few minutes to soften, then gently spread to cover the cake.
- In a medium bowl, combine confectioners' sugar, cocoa powder, and softened butter. Gradually stir in milk until the icing is smooth and creamy.
- Pour the icing over the marshmallow layer, spreading evenly. Allow the icing to set before slicing and serving.