This decadent Mississippi Mud Cake is a deliciously rich chocolate cake topped with gooey marshmallows, crunchy pecans, and a smooth chocolate icing. Perfectly moist and satisfying, it’s the ultimate treat for chocolate lovers! The soft marshmallows add a wonderful texture, while the pecans add a nutty crunch, making each bite a delightful mix of flavors and textures.
Why You’ll Love This Mississippi Mud Cake:
Layers of Texture: From the fudgy cake base to gooey marshmallows and rich icing, every bite is a delicious mix of textures.
Decadently Chocolatey: Cocoa powder in both the cake and icing makes this dessert ultra-chocolatey without being overly sweet.
Perfect for Gatherings: Mississippi Mud Cake serves a crowd, making it ideal for potlucks, parties, or family gatherings.
Classic Southern Dessert: It’s a timeless treat that brings comfort and nostalgia with every bite.
Key Ingredients:
Butter: Use unsalted butter to control the saltiness in the recipe. Softened butter creams better with sugar, creating a fluffy cake base.
Cocoa Powder: For a deep, rich chocolate flavor, use high-quality cocoa powder. Natural cocoa powder works well here.
Pecans: These add a lovely crunch and Southern flair, but feel free to omit or substitute with walnuts if desired.
Mini Marshmallows: Mini marshmallows are easier to spread evenly over the cake and melt to create that classic gooey layer.
Confectioners’ Sugar: Also known as powdered sugar, this makes the icing smooth and creamy.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Instructions
Preheat and Prepare
Preheat the Oven: Set to 350°F (175°C).
Grease the Baking Dish: Coat a 9×13 inch baking dish thoroughly to prevent sticking.
Make the Cake Batter
Cream Butter and Sugar: In a large bowl, beat softened butter with granulated sugar until creamy.
Add Eggs: Mix in eggs one at a time, ensuring each is well blended.
Incorporate Flour and Cocoa: Gradually add in the flour and cocoa powder, mixing until smooth.
Add Vanilla and Pecans: Stir in vanilla extract and fold in chopped pecans.
Bake the Cake
Bake: Pour batter into the greased baking dish, spreading evenly.
-Place in the preheated oven for 25 minutes or until a toothpick comes out clean.
Add the Marshmallows
Top with Marshmallows: Immediately after baking, sprinkle mini marshmallows evenly over the cake.
Soften: Let marshmallows sit for a few minutes, then spread gently to cover the cake.
Prepare the Icing
Mix Icing Ingredients: In a medium bowl, combine confectioners’ sugar, cocoa powder, and softened butter.
Add Milk: Stir in milk gradually until icing is smooth and creamy.
Finish the Cake
Ice the Cake: Pour the icing over the marshmallow layer, spreading evenly.
Set and Serve: Allow icing to set before slicing and serving.
Serving Suggestions:
Mississippi Mud Cake is delicious on its own, but you can elevate it with a few serving ideas:
Whipped Cream: A dollop of whipped cream adds a light, airy contrast to the dense cake.
Vanilla Ice Cream: The cold ice cream pairs perfectly with the warm, gooey cake.
Chocolate Sauce: Drizzle a bit of extra chocolate sauce on top for the ultimate chocolate lover’s dessert.
Chopped Nuts: Sprinkle extra chopped pecans on top of each slice for a crunchy garnish.
Storage and Reheating Tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
Refrigerator: If you prefer a firmer texture, keep it in the fridge for up to 5 days.
Freezer: Mississippi Mud Cake can be frozen. Wrap individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating: For that freshly baked gooey effect, microwave slices for 15-20 seconds before serving.
Recipe Variations:
Try these fun variations to put your own twist on the classic Mississippi Mud Cake:
Nut-Free Mud Cake: Omit the pecans for a nut-free version. You can add an extra half-cup of mini marshmallows if desired.
Peanut Butter Mud Cake: Add ½ cup peanut butter to the icing mixture for a delicious peanut butter-chocolate combination.
S’mores Mud Cake: Add a layer of crushed graham crackers to the batter or sprinkle on top for a s’mores-inspired twist.
Coconut Mud Cake: Stir shredded coconut into the batter or sprinkle on top of the marshmallow layer for a tropical flair.
Espresso Mud Cake: Add 1 tablespoon of instant espresso powder to the cake batter to enhance the chocolate flavor.
Conclusion:
This Mississippi Mud Cake is a classic dessert that’s guaranteed to satisfy any chocolate craving. With layers of moist cake, gooey marshmallows, and a rich chocolate icing, it’s a treat that’s hard to resist. It’s simple enough for a family treat and impressive enough for a special occasion. Enjoy every indulgent bite!
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.