This chocolate cake is simply a piece of indulgence — moist, decadent and soaking in a brown sugar syrup that will leave you melting with each bite. Then it gets thickly covered with gooey melted marshmallows and crunchy pecans, all topped off with a silky, glossy chocolate icing. The marshmallows are fluffy and, light and pillowy in terms of eating experience with every bite, and the pecans add a nutty crunch for the ultimate flavor-and-texture combo for any chocoholic.
Why You’re Going to Love this Mississippi Mud Cake:
Layers of Texture: From the fudgy cake base, to gooey marshmallows and thick icing, each bite is a spectacular medley of textures.
Decadently Chocolatey: There’s cocoa powder in both the cake and the icing, a saving grace that makes this dessert incredibly chocolate without being too sweet.
A Crowd-Pleaser: Because Mississippi Mud Cake is a crowd-pleaser, it is especially suitable for potlucks, parties or family functions.
Southern Favorite: A classic Southern treat that oozes comfort and nostalgia with every bite.
Key Ingredients:
Butter: Use unsalted butter so you can control the saltiness of the recipe. Softened butter creams better with the sugar, building a fluffy cake base.
Cocoa Powder: High-quality cocoa powder gives a deep, rich chocolate flavor. Natural cocoa powder is best here.
Pecans: These lend a lovely crunch and Southern flair, but don’t hesitate to omit or swap for walnuts if you’d like.
Mini Marshmallows: Mini marshmallows spread easier across the cake evenly and melt to give that signature gooey layer.
Confectioners’ Sugar: Also called powdered sugar, this creates the icing smooth and creamy.
Full list of ingredients with amounts and instructions is on the recipe card below
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Instructions
Preheat and Prepare
The Oven: Preheat at 350°F (175°C).
Grease the Baking Dish: Grease a 9×13 inch baking dish well to prevent your french toast bake from sticking.
Make the Cake Batter
Cream Butter and Sugar: Using a large bowl, beat softened butter with the granulated sugar until creamy.
Add the eggs (if one at a time), breaking each into the bowl, and pulsing until each is incorporated.
To make the oven piece: First combine flour and cocoa powder. Then add in the mixture little by little, stirring until all of it comes together. Bake once fully combined.
Add the vanilla and pecans: Stir the vanilla extract into the mixture, then gently fold in the chopped pecans.
Bake the Cake
Pour the batter into the prepared baking dish and spread evenly.
-Heat the oven to warm and stir in 25 mins or until a toothpick comes out clean.
Add the Marshmallows
Top With Marshmallows: As soon as the cake comes out of the oven, sprinkle mini marshmallows evenly across the top of the cake.
Softening: Allow marshmallows to sit a few minutes, then carefully spread them, a bit at a time, to cover the cake.
Prepare the Icing
Beat the Icing Ingredients: In a separate bowl, beat together the confectioner’s sugar, cocoa powder, and softened butter.
Add Milk: Stir in milk, a little at a time, until icing is smooth and creamy.
Finish the Cake
Ice the Cake: Pout the icing over the marshmallow layer, spreading evenly with a spatula.
Set and serve: Allow the icing to set before cutting and serving.
Serving Suggestions:
Mississippi Mud Cake is lovely, but there are a couple of ways you can treat it all fancy-like:
Whipped Cream: A dollop of whipped cream offers a light, airiness to counter the gluey cake.
Vanilla Ice Cream: The cold ice cream offsets the warm, gooey cake.
Chocolate sauce: Drizzle a little extra chocolate sauce over the top for the ultimate chocolate lover’s dessert.
Chopped Nuts: Add additional chopped pecans atop each piece for a crunchy garnish.
Storage and Reheating Tips:
Room Temperature: Keeps, covered in an airtight container, at room temperature 2 days.
Refrigerator: When you want a firmer texture, store in the fridge in an airtight container for 5 days.
Freezer: Mississippi Mud Cake is freezer-friendly. Then wrap individual portions in plastic wrap, followed by foil, and freeze for up to 3 months. Defrost overnight in the refrigerator before serving.
Reheating: To get that freshly baked gooeyness all over again, pop slices in the microwave for 15–20 seconds before serving.
Recipe Variations:
Here are a few fun variations to put your own twist on traditional Mississippi Mud Cake:
Nut-Free Mud Cake: Omit the pecans for nut-free version. Fold in another half-cup of mini marshmallows, if you want.
Peanut Butter Mud Cake: In the case of peanut butter chocolate heavenly, add ½ cup peanut butter to the icing mixture.
S’mores Mud Cake: Add some crushed graham crackers in to the batter or sprinkle on top for a s’mores-inspired spin.
Coconut Mud Cake: Add shredded coconut to the batter, or garnish — a little sprinkling atop the marshmallow layer is a nice tropical touch.
Espresso Mud Cake: To the cake batter, stir in 1 tablesponn of instant espresso powder to boost the choclate flavor.
Conclusion:
This Mississippi Mud Cake is a classic dessert and will fulfill any chocolate cravings. With layers of sticky cake, gooey marshmallows and a thick fudge icing, it’s a dessert that is difficult to resist. It’s easy 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.