Mississippi Mud Cake

Mississippi Mud Cake is a rich and gooey dessert with a fudgy chocolate cake, mini marshmallows, and pecans. Easy to make and perfect for any occasion, it's a classic recipe that everyone will love.

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Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time1 hour hr 20 minutes mins

Servings15

We’ve created what might be the world’s best Mississippi Mud Cake. The Southern classic is made even better with our expertly developed, thick and rich chocolate brownie cake, then topped with a stovetop frosting that takes mud cake to a whole new level.

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If the decadent chocolate cake and rich chocolate icing wasn’t enough, this moist cake is made even more incredible with a mini marshmallow and pecan topping that gives the entire dessert an ooey gooey sweetness and a touch of a crunch.

Easy to make, and even easier to eat, we think you’ll agree: we’ve concocted an irresistible combination that will have you making this recipe again and again.

Mississippi Mud Cake Ingredients

You’ll Need:

Mississippi Mud Cake Substitutions and Additions

If you need to customize this Mississippi Mud Cake recipe to fit your preferences or ingredient availability, there are plenty of options. Remember that substitutions may alter the taste and texture, so use them at your discretion.

Whole Milk: Substitute with 2% milk for a slightly lighter cake. For a richer flavor, you can use half and half.

Vegetable Oil: Replace with an equal amount of melted coconut oil or melted butter.

Granulated Sugar: You can use an equal amount of brown sugar for a deeper, caramel-like taste. This will make your cake very rich.

All-Purpose Flour: If you need a gluten-free option, use a gluten-free flour blend. Make sure it’s a 1:1 substitution blend for the best results.

Unsweetened Cocoa Powder: We always recommend using a high quality cocoa powder for the best flavor, but any brand will work. You can also try Dutch-processed cocoa for a smoother, richer chocolate flavor.

Chopped Pecans: Swap with chopped walnuts or almonds for a different nutty flavor. You can also omit nuts if you have allergies.

Mini Marshmallows: Use large marshmallows cut into smaller pieces if mini ones are unavailable. You can also try using marshmallow fluff or marshmallow creme, but the texture will be different.

Salted Butter (for frosting): Unsalted butter is a good substitute; just add a pinch of salt to balance the flavors.

Half and Half (for frosting): You can use heavy cream or whole milk as alternatives. Heavy cream will make the frosting richer, while whole milk will make it lighter.

Powdered Sugar: If you’re out of powdered sugar, blend granulated sugar in a blender until it becomes a fine powder.

How To Make The Best Mississippi Mud Cake Recipe

We had so much fun testing this ultra decadent cake in our test kitchens. It makes a thick, fudgy chocolate cake, so we know it’s bound to be a recipe you grab for holidays and family dinners for years to come. Follow our step-by-step guide to make this easy mud cake recipe, and you’ll be biting into a piece before you know it.

STEP ONE: Preheat your oven and spray a 9×13 baking dish with nonstick baking spray.

STEP TWO: In a medium-sized mixing bowl, add the flour, cocoa powder, baking powder, baking soda, and salt. Whisk these ingredients together until they are well combined. 

STEP THREE: In a separate medium-sized mixing bowl, combine the sugar, vegetable oil, room temperature milk, room temperature eggs, and vanilla extract. Whisk thoroughly to fully combine.

PRO TIP: Using room temperature milk and eggs helps the batter mix more smoothly and evenly, and helps create the thick, fudgy texture of the cake.

STEP FOUR: Gradually stir the dry ingredients into the wet mixture. Continue mixing until no dry spots or lumps remain. Be careful not to over-mix, as this can make the cake dense instead of tender.

STEP FIVE: Pour the cake batter into the prepared baking dish. Place it in the preheated oven and bake for 30-35 minutes. Start checking the cake at the 25-minute mark by inserting a toothpick into the center. It should come out clean when the cake is done. The center should also spring back when lightly touched.

STEP SIX: About 10 minutes before the cake is done, begin making the frosting. In a 2-3 quart saucepan, melt the sliced butter over medium heat. Stir continuously to prevent the butter from burning.

STEP SEVEN: Whisk in the cocoa powder and half and half to the melted butter. Continue whisking until the mixture is smooth and heated through. Remove the saucepan from the heat.

STEP EIGHT: Gradually whisk in the sifted powdered sugar, one cup at a time, along with the vanilla extract. Whisk until the frosting is smooth and well combined. Sifting the powdered sugar helps prevent lumps in your frosting.

STEP NINE: Immediately after removing the cake from the oven, evenly sprinkle marshmallows over the top. Follow with the chopped pecans. 

STEP TEN: Evenly drizzle the chocolate frosting over the marshmallows and pecans while the cake is still warm. Allow the cake to cool completely before cutting it into slices.

Troubleshooting

We tested this recipe meticulously to be sure it will work in your kitchen. Here are our best tips and advice:

• Be careful not to over-mix the batter; mix just until the dry ingredients are incorporated. Otherwise, you’ll end up with a heavy, dense cake.
• To avoid having a lumpy frosting, sift the powdered sugar before you add it. It would also be wise to buy a fresh bag of 
• Sprinkle the marshmallows immediately after the cake is removed from the oven so the residual heat melts them evenly.
• If you find your frosting is too thick, add a touch of half and half, about 1 tablespoon at a time just to thin it out a little.

How To Serve Mississippi Mud Cake

Your chocolate mud cake is perfect for all types of family gatherings and celebrations. We think it would be the perfect birthday cake! 

You can add a scoop of ice cream or some whipped cream, which helps cut the rich sweetness of the dessert. For even more decadence drizzle with hot fudge or salted caramel sauce.

To add a fresh flavor and a pop of color, sliced strawberries are a nice touch. 

Once this cake is cool, it will be easy to slice into small pieces. You can wrap them individually in plastic wrap to take to a 4th of July picnic or summer party.

To create a decadent dessert buffet, serve your delicious chocolate cake with other favorites like Arkansas Possum Pie, Brownie Pie, or a Mint Chip Lasagna!

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How To Store Mississippi Mud Cake

This dessert stores well and can be enjoyed for days after making it. Here’s how:

MAKE AHEAD: If you need to bake ahead of a party, this recipe is a good choice. It will be even more delicious the next day after the flavors meld together. We recommend making this cake one day ahead of your event for the best texture and flavor. Store wrapped in plastic wrap in the fridge.

IN THE FRIDGE: Store the cake in the fridge by covering it with plastic wrap or placing it in an airtight container. It will stay fresh for up to 3 days. Keeping it in the fridge helps maintain the texture of the marshmallows and frosting.

IN THE FREEZER: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When ready to eat, thaw the cake in the refrigerator overnight. Thawing it slowly will help return the cake to its original taste and texture. 

Why This Classic Mississippi Mud Cake Is The Best

This ooey gooey treat is a chocolate lover’s dream. Here’s why we’re confident you’ll agree: this recipe is a keeper!

Fool Proof Recipe:​ We’ve fussed over the measurements and details to ensure this cake works out perfectly, every time. 

Rich and Gooey: The combination of chocolate cake, marshmallows, and frosting creates a gooey dessert that’s hard to resist.

Make-Ahead Friendly: You can prepare it a day in advance, making it a convenient option for busy schedules.

Nostalgic Flavors: The classic combination of chocolate and marshmallow makes for the perfect comfort food.

This Mississippi Mud Cake is the ooey gooey rich and fudgy homemade cake you’ve been looking for. A sinfully delicious treat that’s perfect for birthdays and family dinners.

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Mississippi Mud Cake

5 from 1 vote

Mississippi Mud Cake is a rich and gooey dessert with a fudgy chocolate cake, mini marshmallows, and pecans. Easy to make and perfect for any occasion, it’s a classic recipe that everyone will love.

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 15

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Ingredients

  

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For the Chocolate Cake

• 2 cups all purpose flour, spooned and leveled
• ¾ cup unsweetened cocoa powder, I used Hershey’s brand
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon table salt
• 1 ¾ cup granulated sugar
• ¾ cup vegetable oil
• ⅔ cup whole milk, room temperature
• 4 large eggs, room temperature and well beaten
• 1 teaspoon pure vanilla extract
• 10 ounces mini marshmallows, I used Jet-Puffed brand (283g package or 6 cups)
• ¾ cup chopped pecans

For the Chocolate Frosting

• ½ cup salted butter, sliced into pats
• 5 tablespoons half and half
• 3 tablespoons unsweetened cocoa powder, I used Hershey’s brand
• 3 cups powdered sugar, sifted to remove any lumps
• 1 teaspoon pure vanilla extract

Instructions

 

• Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick baking spray.
• Add the flour, cocoa powder, baking powder, baking soda, and salt to a medium (2-3 quarts) size mixing bowl. Whisk to combine.
• In a separate medium bowl, add sugar, vegetable oil, room temperature milk, room temperature eggs and vanilla. Whisk to completely combine the wet ingredients.
• Stir in the flour mixture. Continue mixing until the dry ingredients are well incorporated and no dry spots or lumps remain. Pour the cake batter into the prepared baking dish, and bake for 30-35 minutes, until a toothpick inserted comes away clean and the center of the cake springs back when carefully touched. (Remember, all ovens cook differently, so begin checking the cake at the 25 minute mark. If your oven runs on the lower side, you will need to add an extra 5-8 minutes.)
• About 10 minutes before the cake comes out of the oven, prepare the frosting.
• Add the sliced butter to a 2-3 quart saucepan over medium heat. Stir until the butter is completely melted.
• Whisk in half and half and cocoa powder. Continue whisking until the mixture is heated through and smooth. Remove the pan from the stovetop.
• Whisk in the sifted powdered sugar, 1 cup at a time, as well as the vanilla. Whisk until the frosting is smooth.
• Immediately after the cake is removed from the oven, evenly sprinkle the mini marshmallows over the top of the cake. Sprinkle the chopped pecans over the layer of mini marshmallows.
• Evenly drizzle the chocolate frosting over the mini marshmallows and pecans. Let the cake cool completely before cutting 3 slices x 5 slices and serving.

Notes

• Using room temperature milk and eggs helps the batter mix more smoothly and evenly, and helps create the thick, fudgy texture of the cake.
• Be careful not to over-mix the batter; mix just until the dry ingredients are incorporated. Otherwise, you’ll end up with a heavy, dense cake.
• To avoid having a lumpy frosting, sift the powdered sugar before you add it. It would also be wise to buy a fresh bag of 
• Sprinkle the marshmallows immediately after the cake is removed from the oven so the residual heat melts them evenly.
• If you find your frosting is too thick, add a touch of half and half, about 1 tablespoon at a time just to thin it out a little.

Nutrition

Calories: 442kcal | Carbohydrates: 80g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 243mg | Potassium: 220mg | Fiber: 3g | Sugar: 59g | Vitamin A: 299IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 2mg

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