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
Scale
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.
