Here’s a classic Mississippi Mud Cake recipe — rich, gooey, chocolatey, and absolutely decadent! 🍫
It’s like a cross between a brownie, a chocolate cake, and a marshmallow fudge dream.
Mississippi Mud Cake
Ingredients
For the Cake:
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1 cup (2 sticks / 225 g) unsalted butter, melted
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2 cups (400 g) granulated sugar
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½ cup (50 g) unsweetened cocoa powder
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4 large eggs
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1 ½ cups (190 g) all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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1 tsp vanilla extract
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1 cup (120 g) chopped pecans or walnuts (optional)
For the Topping:
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3–4 cups mini marshmallows
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½ cup (1 stick / 115 g) unsalted butter
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⅓ cup (30 g) unsweetened cocoa powder
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⅓ cup (80 ml) milk
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1 (16 oz / 450 g) box powdered sugar, sifted
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1 tsp vanilla extract
Instructions
1. Bake the Cake
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking pan.
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In a large bowl, whisk together melted butter, sugar, and cocoa powder.
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Beat in eggs one at a time, then stir in vanilla.
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In another bowl, whisk flour, baking powder, and salt.
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Combine dry ingredients with wet, stirring just until smooth.
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Fold in nuts if using.
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Pour into the prepared pan and bake 25–30 minutes, or until a toothpick inserted comes out clean (a few moist crumbs are okay).
2. Add the Marshmallows
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While the cake is still hot, sprinkle mini marshmallows evenly over the top.
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Return to the oven for 2–3 minutes, just until marshmallows puff up.
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Remove and let cool slightly.
3. Make the Chocolate Frosting
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In a saucepan, melt butter over medium heat.
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Whisk in cocoa powder and milk until smooth.
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Remove from heat and stir in vanilla and powdered sugar until creamy.
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Pour warm frosting evenly over the marshmallow layer — it will swirl and create that signature “mud” look.
4. Cool and Serve
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Let the cake cool completely before cutting into squares.
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Store covered at room temperature or chilled for a firmer texture.
💡 Tips & Variations
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Add coffee: Replace ¼ cup milk with strong brewed coffee for deeper chocolate flavor.
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Extra fudgy: Slightly underbake the cake by 3–5 minutes.
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Nuts & mix-ins: Try toasted pecans, coconut, or even chocolate chips.
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Mississippi Mud Brownies: Make in an 8×8 pan for thicker, brownie-like squares.
Would you like me to give you a no-fail “one-bowl” version of this cake (less cleanup, same rich flavor)?
