Mississippi Mud Cake
Creamy, gooey, and seriously chocolatey, Mississippi Mud Cake is a rich, layered dessert that combines a tender chocolate base with a gooey marshmallow topping and silky cocoa icing.
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Servings: 12 servings
Equipment
- Mixing Bowl
- 9x13-inch Baking Dish
- Electric Mixer
Ingredients
Ingredients
- 1 cup Unsalted Butter, softened Room temperature for easy creaming.
- 1.5 cups Granulated Sugar
- 1.5 cups All-Purpose Flour
- 0.5 cups 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 Sifted for smooth icing.
- 0.5 cups Whole Milk Add gradually to adjust icing consistency.
- 0.5 cups Cocoa Powder, unsweetened For icing.
- 0.25 cups Unsalted Butter, softened Room temperature, for icing.
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish. Lightly flour or line with parchment for easier removal and cleanup.
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3–4 minutes with an electric mixer. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition so the batter stays smooth and emulsified.
- Gradually stir in the all-purpose flour and cocoa powder until fully incorporated. Mix just until no streaks of flour remain — do not overmix.
- Mix in the vanilla extract and fold in the chopped pecans gently with a spatula.
- Pour the batter into the prepared 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.
- Once you remove the cake from the oven, immediately sprinkle the 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.
- In a medium bowl, whisk together the confectioners' sugar and cocoa powder. Add the softened butter and begin adding the whole milk slowly, stirring until the icing is smooth and pourable. Adjust milk amount slightly for desired thickness.
- 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.
- Slice into squares and serve. Store leftovers in an airtight container in the refrigerator.
Notes
Store leftover cake in an airtight container in the refrigerator for up to 4–5 days. Bring to room temperature before serving for best texture.