If you have a craving for a dessert that’s rich, decadent, and just a little nostalgic, you’re in for a treat with this Mississippi Mud Cake Recipe. This cake is a dreamy chocolate masterpiece layered with gooey marshmallows, topped with a luscious cocoa frosting, and finished off with buttery sweetness that melts in your mouth. It’s comfort food at its finest, offering a perfect balance of textures and flavors that will have everyone asking for seconds and maybe even thirds. Whether it’s for a special occasion or just because you deserve something extraordinary, this recipe delivers pure happiness in every bite.
Ingredients You’ll Need
Gathering a handful of straightforward ingredients is all you need to create the rich, moist, and fudgy layers that make this Mississippi Mud Cake Recipe so irresistible. Each ingredient plays a key role, from the cocoa powder that imparts deep chocolate notes to the marshmallows that bring a silky gooeyness that’s truly unforgettable.
- 2 cups flour: The foundation that gives the cake its structure and tender crumb.
- 2 cups granulated sugar: Adds sweetness and helps create a moist texture.
- ½ cup cocoa powder (unsweetened): Vital for that intense chocolate flavor and beautiful dark color.
- 2 teaspoon baking powder: Helps the cake rise for a perfect fluffy texture.
- 1 ½ teaspoon baking soda: Works with the acidic ingredients to lighten and aerate the cake.
- ½ teaspoon salt: Enhances the chocolate and balances the sweetness.
- ½ cup vegetable oil: Keeps the cake luxuriously moist and tender.
- 2 large eggs (room temperature): Provide richness and help bind the ingredients together.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor.
- ½ cup milk (whole): Gives the batter richness and aids in softness.
- ¼ cup sour cream: Adds a slight tang while boosting moisture for a tender crumb.
- 1 cup water (boiling): Intensifies the cocoa flavor and keeps the batter smooth.
- 10 oz mini marshmallows: Melt on top to create a delightful gooey layer.
- ½ cup butter (salted, softened): Essential for the silky frosting base.
- 6 Tablespoons heavy cream: Makes the frosting incredibly smooth and rich.
- 3 Tablespoons cocoa powder: Adds chocolate punch to the frosting.
- 1 teaspoon vanilla extract: Balances the frosting’s flavors perfectly.
- 2-3 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- Chopped walnuts or pecans (optional): Offer a toasty crunch to contrast the luscious cake.
How to Make Mississippi Mud Cake Recipe
Step 1: Prep Your Pan and Oven
Start by heating your oven to 350°F. Lightly grease a 9×13 inch baking pan to ensure the cake slides out nicely after baking. This simple prep step is crucial in setting up a smooth baking experience.
Step 2: Mix Your Dry Ingredients
In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This not only combines the dry ingredients evenly but also helps to aerate the mixture, giving your cake a beautifully tender crumb.
Step 3: Whisk the Wet Ingredients
Using an electric mixer, blend the vegetable oil, eggs, vanilla extract, milk, and sour cream in a large bowl. Mix just until combined—overmixing can make the cake tough, so be gentle and keep things light.
Step 4: Incorporate Boiling Water and Combine
With the mixer on low speed, slowly add the boiling water to the wet ingredients. Then turn the speed up to high and beat for about a minute. Gradually add the dry ingredients and mix until everything is smooth and fully combined. Don’t worry if the batter seems quite liquidy; that’s how this cake stays moist.
Step 5: Bake the Cake
Pour your batter into the prepared pan and bake for 30 minutes. Use a toothpick inserted in the center to check doneness; it should come out clean or with just a few moist crumbs sticking. The cake should spring back lightly to the touch.
Step 6: Add the Magic Marshmallows
Right after the cake comes from the oven, sprinkle the mini marshmallows evenly across the top. Return the cake to the oven for just two more minutes until the marshmallows puff up and melt slightly, creating that signature gooey “mud” effect. Then, let the cake cool completely before moving on.
Step 7: Make the Delicious Frosting
In a small saucepan, melt the softened butter over low heat. Gradually whisk in the heavy cream and cocoa powder, cooking for about two minutes while stirring constantly. Remove from heat, add vanilla extract, and whisk in powdered sugar until smooth and luscious. This frosting is rich and velvety, the perfect partner to the cake’s texture.
Step 8: Frost and Chill Your Cake
Drizzle the frosting immediately over the cooled cake. Use a spatula to spread it evenly if you like. Place the cake in the fridge for 25 to 30 minutes to let the frosting set nice and firm before slicing and serving.
How to Serve Mississippi Mud Cake Recipe
Garnishes
While the rich marshmallow topping and silky chocolate frosting make the cake naturally gorgeous, sprinkling chopped walnuts or pecans on top adds a rustic crunch that is simply heavenly. For a touch of elegance, a dusting of cocoa powder or a few fresh raspberries work brilliantly, balancing sweetness with a hint of tartness.
Side Dishes
Serve a generous slice alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the cake’s deep chocolate flavors. For grown-up gatherings, a glass of cold milk or a cup of bold coffee or espresso pairs wonderfully to balance the cake’s richness.
Creative Ways to Present
If you want to dazzle guests, slice the cake into small squares and serve it layered with alternating layers of whipped cream and extra marshmallows for a trifle-style dessert. Another fun idea is to transform leftover frosting into a rich chocolate dip for fresh fruit—think strawberries or bananas—offering multiple ways to enjoy the magic of this recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mississippi Mud Cake in an airtight container in the refrigerator. This prevents the frosting from melting and keeps the cake moist. It will stay fresh and delicious for up to four days, so you can savor the flavors a little longer.
Freezing
This cake freezes beautifully! Wrap the cooled cake tightly in plastic wrap and then foil to protect against freezer burn. Freeze for up to three months. When ready to enjoy, thaw overnight in the fridge for the best texture and flavor.
Reheating
If you’d like your cake a little warm, heat individual slices slowly in the microwave for 15 to 20 seconds. This softens the frosting and enhances the gooey marshmallow texture. Just be careful not to overheat, or the marshmallows might get tough.
FAQs
Can I use regular cocoa powder instead of unsweetened?
For the best flavor, stick with unsweetened cocoa powder. Sweetened versions can throw off the balance of sweetness and might alter the cake’s texture.
Is it possible to substitute the sour cream?
Yes! If you don’t have sour cream, you can use plain Greek yogurt or buttermilk. These substitutes help maintain moisture and the tender crumb.
Can I make this cake gluten-free?
Absolutely, just swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum for structure. The cake may be slightly denser but delicious nonetheless.
Do I have to use mini marshmallows?
Mini marshmallows melt quickly and evenly, creating that classic gooey topping. If mini aren’t available, chop larger marshmallows into small pieces before sprinkling.
How long does the frosting take to set?
Chilling the cake in the refrigerator for 25 to 30 minutes is usually enough to let the frosting firm up, making slicing easier and giving a polished finish.
Final Thoughts
There’s something truly magical about this Mississippi Mud Cake Recipe that makes it stand out from ordinary chocolate cakes. It’s rich, indulgent, and filled with nostalgic comfort that delights anyone lucky enough to dig in. Once you try making it, you’ll understand why it’s a beloved classic you’ll want to share with everyone you know. So go ahead, treat yourself to this scrumptious cake—you deserve it!
Print
Mississippi Mud Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 pieces
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in this rich and indulgent Mississippi Mud Cake, featuring a moist chocolate base topped with gooey melted marshmallows and a luscious cocoa buttercream frosting. Perfect for chocolate lovers seeking a decadent dessert with a blend of soft, fudgy textures and a creamy finish.
Ingredients
Cake Batter
- 2 cups flour
- 2 cups granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ¼ cup sour cream
- 1 cup boiling water
Topping and Frosting
- 10 oz mini marshmallows
- ½ cup salted butter, softened
- 6 tablespoons heavy cream
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 2–3 cups powdered sugar
- Chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan to ensure the cake doesn’t stick.
- Sift Dry Ingredients: In a medium bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to combine and aerate the mixture.
- Mix Wet Ingredients: In a large mixing bowl, use an electric mixer to blend vegetable oil, eggs, vanilla extract, milk, and sour cream until just combined, taking care not to overmix.
- Add Boiling Water: Slowly add the boiling water on low mixer speed, then increase to high speed and beat for 1 minute to help create a smooth batter. Gradually mix in the sifted dry ingredients until fully incorporated.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Add Marshmallow Topping: Remove the cake from the oven, sprinkle the mini marshmallows evenly over the top, and return it to the oven for an additional 2 minutes until marshmallows are puffed and slightly melted. Let the cake cool completely.
- Prepare Frosting: In a small saucepan, melt the softened butter over low heat. Gradually whisk in the heavy cream and cocoa powder, continuing to cook for 2 minutes while stirring constantly to blend the flavors.
- Complete Frosting and Decorate: Remove the saucepan from heat, add vanilla extract, and whisk in the powdered sugar until you achieve a smooth, pourable frosting. Immediately drizzle this cocoa buttercream over the cooled cake. Optionally, sprinkle chopped walnuts or pecans on top.
- Chill to Set: Refrigerate the frosted cake for 25-30 minutes to allow the frosting to firm up before serving.
Notes
- Use room temperature eggs to ensure they incorporate better into the batter.
- Do not overmix the batter to keep the cake tender and moist.
- Adding boiling water to the batter makes the cake extra moist and enhances the cocoa flavor.
- For a nut-free version, omit the chopped walnuts or pecans.
- Allow the cake to cool completely before adding frosting to prevent melting or sliding.
