If you are on the hunt for a dessert that combines rich chocolate, gooey marshmallows, and a delightfully nutty crunch, look no further than this Mississippi Mud Cake Recipe. This classic Southern treat is a luscious, layered chocolate marvel that brings warmth and comfort to any table. Packed with velvety cocoa, chewy marshmallows, and the irresistible crunch of pecans, it’s a cake that indulges every sense and guarantees smiles all around.
Ingredients You’ll Need
These ingredients might be simple, but each one plays a crucial role in delivering that signature moist texture and heavenly flavor that makes a Mississippi Mud Cake Recipe so unforgettable. From butter’s richness to marshmallows’ gooeyness, every component is essential.
- 1 cup unsalted butter: Adds deep richness and helps create a tender crumb in the cake.
- 2 cups granulated sugar: Sweetens the batter while balancing the cocoa’s slight bitterness.
- 1/3 cup unsweetened cocoa powder: Gives the cake its intense chocolate flavor and a beautiful dark color.
- 4 large eggs: Provide structure and moisture, binding everything together perfectly.
- 1 1/2 cups all-purpose flour: The foundation that holds the cake’s soft yet sturdy texture.
- 1/4 teaspoon salt: Enhances all the flavors and cuts through the sweetness.
- 1 teaspoon vanilla extract: Adds warmth and depth to the chocolate notes.
- 1 1/2 cups chopped pecans: Offer a satisfying crunch and nutty contrast to the tender cake.
- 4 cups mini marshmallows: Create that signature gooey, pillowy marshmallow top layer.
- 1/2 cup unsalted butter (for frosting): Makes the frosting rich and silky smooth.
- 1/3 cup unsweetened cocoa powder (for frosting): Packs the frosting with chocolate intensity.
- 1/3 cup milk: Helps to thin the frosting for easy spreading.
- 1 teaspoon vanilla extract (for frosting): Balances the chocolate with a hint of sweetness.
- 3 3/4 cups powdered sugar: Sweetens the frosting to a perfectly creamy finish.
How to Make Mississippi Mud Cake Recipe
Step 1: Prepare and Mix the Batter
Start by preheating your oven to 350°F and greasing a 9×13-inch baking pan, which ensures your cake won’t stick and will come out in perfect slices. In a large saucepan over medium heat, melt 1 cup of unsalted butter. Once melted, stir in the granulated sugar and 1/3 cup unsweetened cocoa powder until the mixture is smooth and glossy. Cooking these ingredients together helps develop a deep chocolate flavor that’s the hallmark of this Mississippi Mud Cake Recipe.
Step 2: Incorporate Eggs and Dry Ingredients
Remove the pan from the heat and let it cool slightly before whisking in the eggs, one at a time. This careful addition prevents the eggs from cooking prematurely and ensures a smooth batter. Then, gently stir in the flour, salt, and vanilla extract. The batter will thicken, signaling you’re ready for the next step. Lastly, fold in the chopped pecans, adding delightful texture and a toasty flavor that contrasts beautifully with the chocolate.
Step 3: Bake the Cake and Add Marshmallows
Pour the batter into the prepared pan, smoothing the top evenly with a spatula. Bake it for about 30 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. While the cake is still hot, sprinkle the mini marshmallows evenly over the top. Return the pan to the oven for an additional 3 to 5 minutes, just long enough for the marshmallows to puff up and get irresistibly soft. This step adds the classic gooey marshmallow layer that defines this Mississippi Mud Cake Recipe.
Step 4: Make and Spread the Frosting
While the marshmallows are baking, prepare the frosting by melting 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 1/3 cup cocoa powder and 1/3 cup milk, bringing the mixture just to a boil to meld the flavors together. Remove from heat and add in the vanilla extract. To finish, whisk in the powdered sugar until the frosting is silky and smooth. Pour this warm chocolate frosting over the soft marshmallow layer and gently spread it to cover every nook and cranny. Let the cake cool completely before slicing so all the layers can set beautifully.
How to Serve Mississippi Mud Cake Recipe
Garnishes
To make your Mississippi Mud Cake Recipe extra special, consider sprinkling a few toasted pecan halves on top. You can also dust the edges lightly with cocoa powder or add chocolate shavings for an elegant touch that enhances both appearance and flavor.
Side Dishes
This rich cake pairs wonderfully with a scoop of vanilla ice cream, which cuts through its sweetness and adds a refreshing creaminess. A dollop of freshly whipped cream or a spoonful of tangy raspberry coulis can also balance the deep chocolate notes and make your dessert plate even more exciting.
Creative Ways to Present
Feel like impressing your guests? Serve your Mississippi Mud Cake Recipe in small, elegant glass jars layered with chocolate mousse or berry compote underneath for a stunning dessert parfait. Alternatively, cut the cake into bite-sized squares and offer them on a dessert platter with toothpicks for easy sharing at parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mississippi Mud Cake Recipe in an airtight container at room temperature for up to 2 days, where it will maintain its moistness and gooey marshmallow texture perfectly. Beyond that, refrigeration is best but may slightly firm the marshmallows.
Freezing
You can freeze the cake slices individually wrapped in plastic wrap and placed in a freezer-safe container for up to 3 months. Thaw them in the refrigerator overnight to maintain the cake’s flavors and texture before serving.
Reheating
To enjoy your Mississippi Mud Cake Recipe warm, reheat slices gently in the microwave for 15 to 20 seconds or until the marshmallows become soft again. Be careful not to overheat, as the frosting might melt excessively, but a slightly warm cake enhances the gooey goodness.
FAQs
Can I substitute walnuts for pecans in the Mississippi Mud Cake Recipe?
Absolutely! Walnuts have a milder flavor and a slightly softer crunch but work beautifully as a substitute. You can also omit nuts entirely if you prefer a nut-free version.
Is it necessary to bake the marshmallows on top of the cake?
Yes, baking the marshmallows briefly lets them soften and achieve that signature gooey, puffed texture that makes this cake so special. Skipping this step would miss the unique marshmallow layer.
Can I make this cake gluten-free?
To make a gluten-free version of this Mississippi Mud Cake Recipe, replace the all-purpose flour with a gluten-free baking blend. Ensure the blend contains xanthan gum or a similar binder for the best texture.
What is the best way to cut this cake?
Use a sharp knife and cut the cake once it has completely cooled so the frosting and marshmallow layers set properly. For cleaner slices, wiping the knife between cuts helps prevent messy edges.
Can I add chocolate chips to the recipe?
Yes! Adding a layer of chocolate chips on top of the marshmallows before frosting creates an extra rich and melty chocolate layer. It’s an indulgent twist that chocolate lovers will adore.
Final Thoughts
This Mississippi Mud Cake Recipe is more than just a dessert—it’s a warm, comforting hug in cake form. Whether you’re serving it to family, friends, or just treating yourself, this cake’s rich chocolate layers, gooey marshmallows, and crunchy pecans come together to create a truly unforgettable experience. Don’t hesitate to dive in and make this Southern classic your own; it’s sure to become one of your favorite chocolate treats.
Print
Mississippi Mud Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Mississippi Mud Cake is a decadent Southern dessert featuring a rich chocolate cake base loaded with chopped pecans, topped with a gooey layer of mini marshmallows and finished with a smooth chocolate frosting. This indulgent sheet cake combines fudgy cocoa flavors and a delightful marshmallow topping, perfect for celebrations or any chocolate craving.
Ingredients
Cake
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1/3 cup unsweetened cocoa powder
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- 4 cups mini marshmallows
Frosting
- 1/2 cup unsalted butter
- 1/3 cup unsweetened cocoa powder
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 3 3/4 cups powdered sugar
Instructions
- Prepare the pan and oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Melt butter and combine sugar and cocoa: In a large saucepan, melt 1 cup of unsalted butter over medium heat. Stir in 2 cups of granulated sugar and 1/3 cup unsweetened cocoa powder until the mixture is smooth and glossy. Remove from heat and allow it to cool slightly, preventing eggs from cooking when added.
- Incorporate eggs and dry ingredients: Whisk in 4 large eggs one at a time, ensuring each is fully blended before adding the next. Then gently stir in 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until just combined.
- Add pecans: Fold 1 1/2 cups chopped pecans into the batter evenly.
- Bake the cake: Pour the batter into the prepared pan. Bake for approximately 30 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Add marshmallows topping: Immediately after baking, evenly sprinkle 4 cups mini marshmallows over the hot cake. Return the pan to the oven for 3–5 minutes, just until the marshmallows puff up but do not brown deeply.
- Prepare the frosting: Meanwhile, melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 1/3 cup unsweetened cocoa powder and 1/3 cup milk. Bring the mixture just to a boil, then remove from heat and stir in 1 teaspoon vanilla extract.
- Add powdered sugar to frosting: Gradually whisk in 3 3/4 cups powdered sugar until the frosting is smooth and pourable.
- Frost the cake: Pour the warm chocolate frosting evenly over the marshmallow layer. Gently spread it using a spatula to cover the entire surface.
- Cool and serve: Allow the Mississippi Mud Cake to cool completely before cutting into 12 squares for serving.
Notes
- For extra richness, sprinkle chocolate chips on top of the marshmallows before adding the frosting.
- You can substitute walnuts for pecans or omit nuts entirely if desired.
- Make sure not to overbake the marshmallows; they should puff up but not burn.
- To prevent the frosting from setting too hard, pour it while still warm over the marshmallows.
