Description
Mississippi Mud Cake is a rich, decadent Southern dessert that’s beloved for its layered textures and intense chocolate flavor. This cake features a dense, fudgy chocolate base, topped with gooey melted marshmallows and a smooth layer of chocolate frosting. The combination of soft marshmallows and crunchy pecans or walnuts adds an exciting contrast to every bite, making it a perfect indulgence for chocolate lovers.
Ingredients
Scale
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 4 cups mini marshmallows
- 16 ounces confectioners’ sugar
- ½ cup whole milk
- ½ cup cocoa powder
- ¼ cup unsalted butter softened
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly.
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Make the Cake Batter: Beat together 1 cup softened butter and 1 ½ cups granulated sugar until creamy. Add 4 eggs one at a time, mixing well after each addition. Gradually mix in 1 ½ cups all-purpose flour and ½ cup cocoa powder until well combined. Stir in 2 teaspoons vanilla extract and fold in 1 cup chopped pecans.
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Bake: Pour the batter into the prepared baking dish, spreading it evenly. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
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Add the Marshmallows: Immediately after removing the cake from the oven, sprinkle 4 cups mini marshmallows evenly over the top. Let them soften for a few minutes, then gently spread to cover the cake.
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Prepare the Icing: In a medium bowl, mix together 16 ounces confectioners’ sugar, ½ cup cocoa powder, and ¼ cup softened butter. Gradually add ½ cup milk, stirring until the icing is smooth and creamy.
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Finish the Cake: Once the cake has cooled slightly, pour the icing over the marshmallow layer, spreading it evenly. Let the icing set before serving.
Notes
- Chocolate Options: You can use either cocoa powder or melted chocolate in the cake batter. Cocoa powder gives a deeper, more intense chocolate flavor, while melted chocolate adds moisture and richness. Either option works well depending on your preference.
- Butter: Use unsalted butter for better control over the salt content in the cake. If using salted butter, you may want to reduce any additional salt in the recipe.
- Sugar Types: The recipe can use both granulated sugar and brown sugar. Brown sugar adds a subtle caramel flavor and helps keep the cake moist.
- Nuts: Pecans or walnuts are traditional in Mississippi Mud Cake, adding crunch and flavor. If you’re serving someone with nut allergies or prefer not to use nuts, feel free to omit them.
- Marshmallows: Regular marshmallows or mini marshmallows are typically scattered over the cake while it’s still warm. They melt slightly to form a gooey layer. If you prefer a smoother topping, you can substitute marshmallow fluff, but it will have a different texture.
- Serving Suggestions: This cake can be served warm or at room temperature. When served warm, the marshmallows and frosting will be soft and gooey, making it more indulgent. At room temperature, the cake is firmer and easier to slice.
- Storage: Leftover cake can be stored in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator. It also freezes well for up to 3 months—just be sure to wrap slices tightly in plastic wrap and store them in an airtight container.
- Variations: For those looking for a twist, you can try making Mississippi Mud Brownies for a fudgier texture or a no-bake version using a cookie crust and ganache filling. Gluten-free or vegan substitutes are also possible by using gluten-free flour, plant-based butter, and egg replacements.