This Mississippi Mud Cake is rich and decadent with layers of moist chocolate cake, gooey marshmallows and a thick, fudgy chocolate pecan frosting. This easy chocolate cake recipe is perfect for special occasions, holidays, potlucks and more! Sure to be a new favorite!
Love affair with all things chocolate? Make sure to check out these chocolate favorites: Chocolate Cheesecake, Chocolate Cupcakes and this amazing Chocolate Pound Cake!
Mississippi Mud Cake Recipe
If you’re a fan of rich, gooey, and chocolatey desserts (I certainly am!), this Mississippi Mud Cake is about to become a new favorite! This classic Southern recipe combines a moist, chocolate cake topped with a layer of melted marshmallows and a luscious chocolate-pecan frosting to create an unforgettable treat that will be an instant hit with friends and family. It’s seriously the ultimate crowd-pleaser – simple to make and guaranteed to satisfy everyone’s sweet tooth.
This easy-to-make cake delivers layers of gooey, chocolatey goodness in every bite – perfect for parties or a sweet treat at home. What makes this cake truly special is how all the flavors and textures come together in one decadent bite. It’s a single layer cake so no fussing over perfect frosting or decorating. It’s simply a matter of baking the cake, sprinkling on some marshmallows and pouring on the quick and decadent chocolate-pecan frosting.
Whether you’re serving it at a family gathering, potluck, or adding it to your holiday menu, this Mississippi Mud Cake is always a winner.
Why You’ll Love This Recipe
This Mississippi Mud Cake is a chocolate lover’s dream, combining layers of flavor and texture in one easy-to-make dessert. Enjoy every decadent bite!
- Rich and Decadent: The decadent combination of moist chocolate cake, gooey marshmallows, and rich frosting makes each bite truly indulgent.
- Easy to Make: No fancy ingredients or complicated steps here! This recipe is straightforward and perfect for bakers of all skill levels. Bonus: This recipe calls for all pantry staples which makes it easy to bake at a moment’s notice.
- Perfect for Any Occasion: This cake is an excellent choice for parties, holidays, or just because you’re craving something sweet. It’s easy to transfer since it’s baked in a 9×13 which makes it perfect for potlucks!
Ingredients and Substitutions
This Mississippi Mud Cake recipe features a moist, chocolate cake, layered with marshmallows, chocolate frosting and pecans. The ingredients are readily available and like can be found in your pantry. Let’s take a quick look at what you’ll need, and, as always, you can find the full, printable recipe card at the end of this post.
For the Chocolate Cake
- All-Purpose Flour: Provides structure to the cake. Make sure to spoon and level the flour to avoid a dense cake.
- Granulated Sugar: Sweetens the cake and helps keep it moist. Brown sugar can be used in place of the granulated sugar if you prefer.
- Cocoa Powder: The star of the show, cocoa powder gives the cake its deep chocolate flavor. Use unsweetened cocoa for a rich taste.
- Salt, Baking Powder, and Baking Soda: These are the leavening agents and help with flavor balance as well as ensure the cake rises properly.
- Milk: Adds moisture and richness to the cake. Use whole milk for a creamier texture.
- Vegetable Oil: Keeps the cake soft and moist. It’s a key ingredient to get that tender crumb. Canola oil can be substituted in this recipe.
- Eggs: Binds the ingredients together and helps add structure to the cake.
- Boiling Water: Thins the batter, resulting in a moist and fluffy cake. You can substitute with coffee for a deeper chocolate flavor.
For the Toppings and Frosting
- Mini Marshmallows: The marshmallow layer is what makes this cake unique, adding a gooey, sweet finish. Marshmallow fluff can also be used to “frost” the cake.
- Butter: Forms the base of the frosting, adding richness and a creamy texture.
- Cocoa Powder: Unsweetened cocoa powder is what gives this frosting it’s chocolate flavor and color.
- Powdered Sugar: Perfectly sweetens the frosting and gives it a smooth consistency.
- Milk: Thins the frosting and rounds out the flavors.
- Pecans: Adds a lovely crunch as well as a nutty flavor that perfectly complements the chocolatey goodness of the cake and frosting. Feel free to use additional pecans as a garnish or another nut of your choosing.
How To Make Mississippi Mud Cake
I absolutely love the simplicity of this cake. No layers, no perfectly frosted exterior, no fuss. This cake is fun to make and even more fun to eat and is loaded with amazing flavor. As always, you can find the full printable recipe card at the end of this post.
- Whisk together the flour, sugar, cocoa powder, salt, baking powder and baking soda.
- Add the milk, vegetable oil and eggs and stir until well combined.
- Pour in the boiling water and mix. The batter will be thin.
- Transfer to a lightly greased 9×13-inch baking pan and bake at 350°F for 25-30 minutes.
- Sprinkle mini marshmallows on top and bake for an additional 2-3 minutes.
- Melt butter in a saucepan over medium heat.
- Stir in powdered sugar, cocoa powder, milk and pecans.
- Mix until smooth.
- Pour the chocolate frosting over the marshmallows and spread evenly.
- Garnish with extra pecans if desired. Let the cake cool before slicing and serving.
Storage Information
- Make Ahead: You can bake the cake a day in advance. Just keep it covered at room temperature.
- Storing Leftovers: Store leftover cake in an airtight container at room temperature for up to 3 days. If you prefer it chilled, refrigerate it, covered, for up to a week.
- Freezing: If you want to freeze it, wrap the cake tightly in plastic wrap and place in a freezer-safe bag. Store it in the freezer for up to 3 months. Just let it thaw in the fridge overnight before serving.
What’s the best way to serve this cake?
Mississippi Mud Cake is best served at room temperature, allowing the marshmallows to fully cool and for the frosting to set. It cannot be served hot straight out of the oven or you will end up with a goopy marshmallowy mess. This is perhaps the hardest part of making this cake – waiting for it to cool down! You can enjoy this cake on its own or with a scoop of vanilla ice cream for extra indulgence.
Variations to Try
- Skip the pecans in the frosting for a nut-free version. You can add some mini chocolate chips for extra texture instead.
- Mix in a handful of chocolate chips into the batter for an extra burst of chocolate in every bite.
- Enhance the chocolate flavor by substituting the boiling water with hot brewed coffee.
- Don’t love pecans? No problem. Walnuts, almonds or pistachios would all be excellent choices.
Frequently Asked Questions
Can I use a different size pan?
Yes! You can use two 9-inch round pans. Just reduce the baking time by a few minutes and keep an eye on the cake.
Can I make this cake without marshmallows?
Absolutely! While the marshmallows add a gooey texture, you can skip them and still have a delicious chocolate cake with a rich, velvety frosting.
Do I have to use pecans?
Not at all! Feel free to swap the pecans for walnuts, almonds, cashews or pistachios or skip them entirely if you prefer a nut-free dessert.
Trish’s Tips
- Make sure your baking powder and soda are fresh to get the best rise in your cake.
- Always spoon the flour into your measuring cup and level it off with a knife to avoid a dense cake.
- Don’t worry if the batter seems too thin; this is what makes the cake moist and tender.
- This cake is supposed to be carefree and fun – so don’t spend a lot of time making it perfect.
More Delicious Cake Recipes
Mississippi Mud Cake
Ingredients
Chocolate Cake
- 1 cup all-purpose flour spooned and leveled (120 grams)
- 1 cup granulated white sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup milk I used whole milk
- ½ cup vegetable oil or canola oil
- 2 large eggs
- ½ cup boiling water or hot brewed coffee
- 10 ounces mini marshmallows
Chocolate Frosting
- ½ cup salted butter
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup milk
- ½ cup chopped pecans
Garnish
- finely chopped pecans
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking pan. Set aside.
- In a large bowl, whisk together the flour, granulated sugar, ½ cup cocoa powder, salt, baking powder and baking soda.1 cup all-purpose flour, 1 cup granulated white sugar, ½ cup unsweetened cocoa powder, ¼ teaspoon salt, ¼ teaspoon baking powder, ¼ teaspoon baking soda
- Stir in the milk, vegetable oil, and eggs to the dry ingredients until well combined.½ cup milk, ½ cup vegetable oil, 2 large eggs
- Stir in the boiling water (or coffee if using) to the batter. The batter will be quite thin.½ cup boiling water
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the cake from the oven and immediately sprinkle the marshmallows evenly over the top.10 ounces mini marshmallows
- Return the cake to the oven for 2 to 3 minutes, just until the marshmallows puff up slightly and begin to melt.
- Remove the cake from the oven and allow it to cool slightly while preparing the frosting.
Chocolate Frosting
- Melt butter in a medium saucepan over medium heat.½ cup salted butter
- Whisk in the powdered sugar, cocoa powder and milk until no lumps remain. Add pecans and stir for 1 minute before taking off the heat. It does not need to come to a boil.3 cups powdered sugar, ½ cup unsweetened cocoa powder, ¼ cup milk, ½ cup chopped pecans
- Immediately pour the chocolate frosting over the marshmallow-topped cake, evenly covering the marshmallows.
- Sprinkle on additional chopped pecans, optional.finely chopped pecans
- Allow the cake to cool completely before slicing and serving.
Notes
- Make Ahead: You can bake the cake a day in advance. Just keep it covered at room temperature.
- Storing Leftovers: Store leftover cake in an airtight container at room temperature for up to 3 days. If you prefer it chilled, refrigerate it, covered, for up to a week.
- Freezing: If you want to freeze it, wrap the cake tightly in plastic wrap and place in a freezer-safe bag. Store it in the freezer for up to 3 months. Just let it thaw in the fridge overnight before serving.
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