Indulge in the ultimate Mississippi Mud Cake Bliss—rich, fudgy chocolate cake topped with gooey marshmallows and a decadent cocoa icing. A classic Southern favorite!
Why You’ll Love This Recipe
- Irresistibly Chocolatey – A deep, rich chocolate flavor in every bite.
- Soft and Gooey Texture – The combination of cake, marshmallows, and icing creates a deliciously moist and tender dessert.
- Easy to Make – Simple ingredients and straightforward steps make this a great recipe for bakers of all skill levels.
- Crowd-Pleaser – Perfect for parties, potlucks, and family gatherings.
- Customizable – Add nuts, caramel, or even a splash of espresso for a unique twist.
Ingredients
For the cake:
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 cup chopped pecans (optional)
3 cups mini marshmallows
For the icing:
½ cup unsalted butter, softened
½ cup cocoa powder
½ cup whole milk
3 cups confectioners’ sugar
1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, beat butter and sugar together until light and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add to the wet ingredients, mixing until smooth.
- Fold in chopped pecans, then pour the batter into the prepared dish, spreading evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and immediately sprinkle mini marshmallows on top. Let them sit for a few minutes until soft, then spread gently to cover the cake.
- To make the icing, melt butter in a saucepan over medium heat. Stir in cocoa powder and milk, mixing until smooth. Remove from heat and whisk in confectioners’ sugar and vanilla.
- Drizzle the warm icing over the marshmallow layer, spreading evenly.
- Allow the cake to cool before slicing into squares and serving.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 12 slices
- Calories per serving: ~380 kcal
Variations
- Nut-Free Option: Omit the pecans for an allergy-friendly version.
- Extra Fudgy: Add ½ cup of melted chocolate chips to the batter.
- Caramel Drizzle: Drizzle caramel sauce over the icing for an extra indulgent touch.
- Espresso Kick: Add 1 teaspoon of instant espresso powder to enhance the chocolate flavor.
- Double Chocolate: Stir in ½ cup of chocolate chips for an extra gooey texture.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months.
- Reheating: Microwave for 10-15 seconds for a warm, melty treat.
FAQs
Can I use a different type of chocolate?
Yes! You can substitute cocoa powder with melted dark chocolate for a richer taste.
Can I make this cake without marshmallows?
Absolutely! You can skip the marshmallows or replace them with a layer of whipped cream after the cake cools.
What can I use instead of pecans?
Walnuts, almonds, or hazelnuts all work well, or you can omit nuts altogether.
Can I use a different flour?
You can use a 1:1 gluten-free flour blend if needed, though the texture may slightly vary.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out with a few moist crumbs, it’s done.
Can I make this cake ahead of time?
Yes! It tastes even better the next day as the flavors meld together.
What’s the best way to serve this cake?
It’s delicious on its own but pairs wonderfully with vanilla ice cream or whipped cream.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar slightly, but it may affect the texture.
How can I make the icing thinner?
Add a little more milk, one tablespoon at a time, until the desired consistency is reached.
Can I make this cake in a different pan size?
Yes, but adjust the baking time accordingly. A smaller pan will result in a thicker cake that may need more time to bake.
Conclusion
Mississippi Mud Cake is a rich and gooey chocolate dessert that’s easy to make and sure to impress. Whether you enjoy it fresh out of the oven or the next day, its deep chocolate flavor, melty marshmallow topping, and smooth icing make it a treat worth indulging in. Perfect for special occasions or just because—this cake is a chocolate lover’s dream!
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Mississippi Mud Cake Bliss
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate Mississippi Mud Cake Bliss—rich, fudgy chocolate cake topped with gooey marshmallows and a decadent cocoa icing. A classic Southern favorite!
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped pecans (optional)
- 3 cups mini marshmallows
For the Icing:
- ½ cup unsalted butter, softened
- ½ cup cocoa powder
- ½ cup whole milk
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, beat butter and sugar until light and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually mix into the wet ingredients.
- Fold in chopped pecans, then pour batter into the prepared dish, spreading evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Remove from oven and immediately sprinkle mini marshmallows on top. Let them soften, then gently spread.
- To make the icing, melt butter in a saucepan over medium heat. Stir in cocoa powder and milk until smooth. Remove from heat and whisk in confectioners’ sugar and vanilla.
- Drizzle warm icing over the marshmallow layer, spreading evenly.
- Let the cake cool before slicing into squares and serving.
Notes
- Toast pecans for extra crunch and flavor.
- Serve slightly warm for the best gooey texture.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern