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
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.