Mississippi Mud Cake

Creamy, gooey, and seriously chocolatey — Mississippi Mud Cake is the kind of dessert that makes everyone gather round the table. This rich, layered cake combines a tender chocolate base with a gooey marshmallow topping and a silky cocoa icing, delivering maximum comfort in every forkful. Fun fact: some Southern bakers joke that the cake got its name because the piled-on marshmallows and pecans look like the muddy banks of the Mississippi — messy and irresistible.

If you’re short on time but craving something decadent, this recipe is delightfully simple and quick to prepare, making it a perfect weeknight treat or potluck showstopper. If you love layered chocolate cakes like A Slice of Heaven Cake, this one will feel like a cozy cousin — easier to make, just as indulgent. Grab your mixing bowl and let’s get baking!

What is Mississippi Mud Cake?

Mississippi Mud Cake is a nostalgic Southern dessert famous for its dense, chocolatey cake base topped with a pillow of mini marshmallows and finished with rich chocolate icing and crunchy pecans. Why is it called “mud” — is someone making jokes about the batter? Maybe. Did someone drop it in a river and decide it tasted amazing anyway? Probably not. But doesn’t the idea of something delightfully messy make it more tempting? After all, they say “the way to a man’s heart is through his stomach.” Try this one and see if it wins over everyone at your table — messy, cozy, and completely worth it.

Why You’ll Love This:

This cake is irresistible for three big reasons:

• Deep chocolate comfort: The base is fudgy and moist, while the marshmallow layer adds gooey contrast and the icing brings a satin finish that’s pure chocolate bliss.
• Budget-friendly home baking: With pantry staples like flour, sugar, cocoa, eggs, and marshmallows, you can create a bakery-quality dessert without breaking the bank.
• Topping variety and texture: Toasty pecans add crunch, while the marshmallows provide a playful, sweet chew — it’s a texture party in every bite.

Compared to other cakes like the Amish Applesauce Cake, this one leans more indulgent and dessert-focused, perfect when you want pure chocolate decadence. Ready to make it? Let’s go!

How to Make:

Quick Overview

This Mississippi Mud Cake is easy to put together: you’ll make a simple chocolate batter, bake it until just set, top with mini marshmallows while hot so they melt slightly, and finish with a smooth cocoa icing. The standout element is the contrast between the fudgy cake and the glossy cocoa frosting. Prep time is about 15 minutes, bake time 25 minutes, and allow 10–15 minutes for marshmallow settling and icing — roughly 50 minutes total from start to finish.

Ingredients

• 1 cup unsalted butter, softened (room temperature for easy creaming)
• 1 1/2 cups granulated sugar
• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder (unsweetened)
• 4 large eggs (room temperature helps with even mixing)
• 2 teaspoons vanilla extract
• 1 cup chopped pecans (toasted lightly, optional)
• 4 cups mini marshmallows
• 16 ounces confectioners’ sugar (powdered sugar), sifted for smooth icing
• 1/2 cup whole milk (add gradually to adjust icing consistency)
• 1/2 cup cocoa powder (unsweetened, for icing)
• 1/4 cup unsalted butter, softened (room temperature, for icing)

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish. Lightly flour or line with parchment for easier removal and cleanup.
2. In a large bowl, cream together the 1 cup of softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3–4 minutes with an electric mixer. Scrape down the sides as needed.
3. Add the 4 large eggs one at a time, beating well after each addition so the batter stays smooth and emulsified.
4. Gradually stir in the 1 1/2 cups all-purpose flour and 1/2 cup cocoa powder until fully incorporated. Mix just until no streaks of flour remain — do not overmix.
5. Mix in the 2 teaspoons vanilla extract and fold in the 1 cup chopped pecans gently with a spatula.
6. Pour the batter into the prepared 9×13 inch baking dish and spread evenly. Bake for about 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
7. Once you remove the cake from the oven, immediately sprinkle the 4 cups mini marshmallows evenly over the hot cake surface. Allow them to soften and collapse slightly for 3–5 minutes, then gently spread them into an even layer with an offset spatula.
8. In a medium bowl, whisk together the 16 ounces confectioners’ sugar and 1/2 cup cocoa powder. Add the 1/4 cup softened butter and begin adding the 1/2 cup whole milk slowly, stirring until the icing is smooth and pourable. Adjust milk amount slightly for desired thickness.
9. After the cake has cooled slightly but the marshmallows are still tacky, pour the icing over the marshmallow layer and spread to cover. Let the cake set for at least 30 minutes before slicing so the icing firms.
10. Slice into squares and serve. Store leftovers as directed below.

What to Serve With:

• A scoop of vanilla ice cream or coffee-flavored ice cream to balance the chocolate richness.
• Fresh berries or a simple mixed berry compote to cut through the sweetness with brightness.
• A cup of strong coffee, espresso, or a creamy latte for adults; cold milk or chocolate milk is great for kids.
• For a special touch, serve with a drizzle of warm caramel sauce or a sprinkle of flaky sea salt.

Top Tips for Perfecting:

• Substitutions: Use dairy-free butter and almond milk to make it lactose-free; swap pecans for walnuts or omit nuts for nut-free.
• Timing: Don’t overbake the base — pull it at the first sign of a moist crumb for the fudgiest texture.
• Flavor boost: Add a teaspoon of instant espresso powder to the batter to intensify the chocolate flavor without making it coffee-forward.
• Icing texture: If the icing becomes too thick, add milk a teaspoon at a time until pourable. If too thin, add a little more confectioners’ sugar.
• Common mistakes: Adding marshmallows too late will prevent them from melting into the surface; add them immediately after the cake comes out while the cake is hot.

Storing and Reheating Tips:

• Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 4–5 days. Bring to room temperature for 30 minutes before serving for best texture.
• Freezing: You can freeze individual slices wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the refrigerator and then bring to room temperature.
• Reheating: For a fresh-from-the-oven feel, warm slices in a 300°F oven for 7–10 minutes or microwave single portions for 10–15 seconds (be careful not to melt the marshmallows into a sticky puddle).

FAQs

Can I make this cake ahead of time?
Yes — you can bake the cake and add the marshmallows and icing a few hours before serving. If making more than a day ahead, store without icing and add fresh icing and marshmallows the day of serving for the best texture.

Can I use regular-sized marshmallows instead of mini marshmallows?
You can, but mini marshmallows distribute more evenly and melt into a thinner, gooier layer. If using regular marshmallows, chop them roughly for better coverage.

Is there an egg-free version?
You can try an egg substitute (like flax eggs or a commercial egg replacer), but texture may be slightly different. For best results, follow an egg-free chocolate cake recipe and follow the same topping and icing steps.

How do I prevent the icing from sliding off the marshmallows?
Let the marshmallows settle and cool slightly so they create a stable surface before pouring the icing. Icing should be pourable but not watery — adjust with confectioners’ sugar to thicken if needed.

Can I make this in a different pan size?
Yes. For thicker bars, use a smaller pan (8×8); reduce baking time slightly and check for doneness. For thinner cake, use a larger pan (11×7) and reduce baking time.

Conclusion

This Mississippi Mud Cake is a comforting, easy-to-make chocolate dessert that delivers big flavor with simple pantry ingredients — perfect for family dinners, potlucks, or whenever you need a chocolate pick-me-up. It’s forgiving for beginners, customizable for dietary needs, and reliably loved by kids and adults alike. If you want to read another lovely take on this classic, check out Mississippi Mud Cake – Tastes Better From Scratch. Give this recipe a try, share it with friends, and enjoy every delightfully messy bite.