Mississippi Mud Cake starts with a homemade chocolate cake, and then you add marshmallows and a wonderful chocolate frosting! This classic is a winner.
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❤️WHY WE LOVE THIS CLASSIC CAKE
This cake is rich and decadent! It starts with a dense chocolate cake, layered with marshmallows and a warm chocolate frosting. The combination of chocolate cake, marshmallows, pecans and frosting leave you wanting another piece!
This cake has the consistency of a brownie; it’s not fluffy like a cake. It’s one of the best chocolate cakes out there and a classic for a reason. If you haven’t tried it, you should definitely save this recipe. It’s not hard to make and is perfect for any family gathering or potluck.
You can make this cake a day in advance, and I think it’s better the next day. I wil admit its the frosting that takes this cake to the next level! I cant be held responsible when this cake is in the house!
All-Purpose Flour – This is the flour we use and have never made it with cake flour or any other flour.
White Sugar – Can’t make a sweet cake without sugar!
Butter– We use real butter, not margarine.
100% real cocoa – Bring on all the chocolate!
Miniature Marshmallows – Some people use marshmallow fluff but we love it with the marshmallows.
Vanilla Extract – this adds a wonderful flavor and we have never used any other kind.
Pecans or Walnuts – we love it with pecans but have made it with both.
Eggs – this cake uses 4 eggs and this cake doesn’t have any leavening agent in it such as baking powder or baking soda.
View the recipe card for the amazing chocolate frosting!
This cake can be made in a 9X13 or in a jelly roll pan. If you make this cake in a jelly roll pan, it will be thin and more like a small brownie. This cake is very sweet, so if you are serving this to a lot of people, you could cut it in very small pieces. Now the 9X13 will be thicker (still brownie consistency) but more the size of a cake.
🍽️HOW TO MAKE
This cake is pretty easy to make and comes together easily. Be sure and organize all of your ingredients before you start.
Melt butter in the microwave. Whisk in cocoa, sugar, eggs, flour salt and vanilla. Fold in nuts.
Spray a 17 x 11 x 1-inch jelly roll pan or a 9×13 pan with cooking spray.
Bake in preheated 350 degree oven for 20-25 minutes if using jelly roll pan or about 30 to 35 if using 9 x 13 pan checking for doneness as ovens vary.
Remove from oven and spread marshmallows on top while the cake is still hot. (I put mine back in the oven for about 2 minutes to let the marshmallows begin to melt. Add frosting below over marshmallows.
Beat all the frosting ingredients together with mixer. Spread over cake. Let cake cool completely before cutting.
If you use pecans, you can fold them into the cake batter and set some back to sprinkle on top like we did. We like the pecans on the top but you don’t have to do that. We also don’t wait for the cake to cool completely before adding the frosting but we do let it cool some.
Some people will add coffee or bourbon to the cake batter, but we never have. I have seen some recipes with layer of caramel too or the addition of coconut.
SERVE THIS WITH
This cake can go with any meal or event, but many people make it during the holiday season. If you read the comments many people make this cake for Christmas and if you love chocolate cakes for the holidays add this one to your list!
❓FREQUENTLY ASKED QUESTIONS
Yes, you absolutely can but I would cut it into pieces and store it in an air-tight container. Or if you have a cake pan you can store it in that would be good too.
No I don’t.
I let it cool a bit and then just go on and add it. I do let the cake cool before I cut it.
STORING AND REHEATING
I store this cake in an air tight container and it keeps well. I do not store this in the fridge.
💕MORE POPULAR RECIPES TO ENJOY
This cake makes 12 servings. It will depend on which cake you make and how big you cut the pieces.
Mississippi Mud Cake
- 1 cup butter or margarine or 2 sticks or 16 tablespoons, melted
- 1/2 cup cocoa I use 100% pure cocoa
- 2 cups sugar
- 4 eggs beaten
- 1 1/2 cups all-purpose flour
- Dash salt
- 1 teaspoon vanilla extract
- 1 1/2 cups nuts of your choice I use pecans or walnuts
- 4 cups miniature marshmallows Could use marshmallow fluff
- 4 cups powdered sugar
- 1/2 cup evaporated milk
- 1/4 cup or 4 tablespoons butter softened
- 1/3 cup cocoa
- 1 teaspoon vanilla extract
- Melt butter in microwave. Whisk in cocoa, sugar, eggs, flour salt and vanilla. Fold in nuts. Spray a 17 x 11 x 1 inch jelly roll pan (or can make this in a 9 x 13 pan with cooking spray.
- Bake in preheated 350 degree oven for 20-25 minutes if using jelly roll pan or about 30 to 35 if using 9 x 13 pan checking for doneness as ovens vary.
- Remove from oven and spread marshmallows on top while the cake is still hot. (I put mine back in the oven for about 2 minutes to let the marshmallows begin to melt. Add frosting below over marshmallows.
- Beat all the frosting ingredients together with mixer. Spread over cake.
- Let cake cool completely before cutting.
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