MISSISSIPPI MUD CAKE
Mississippi Mud Cake starts with a homemade chocolate cake, and then you add marshmallows and a wonderful chocolate frosting! This classic is a winner.
If you love chocolate cakes, you must try this Southern Coca-Cola Cake or the delicious Almond Joy Cake.
❤️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!
SWAPS
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.
⭐TIP
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.
RECIPE VARIATIONS
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!
STORING AND REHEATING
I store this cake in an air tight container and it keeps well. I do not store this in the fridge.
SERVING SIZE
This cake makes 12 servings. It will depend on which cake you make and how big you cut the pieces.
OTHER POPULAR RECIPES:
Mississippi Mud Cake
Video
Ingredients
- 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
Frosting Ingredients
- 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
Instructions
- 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.
Frosting Instructions
- Beat all the frosting ingredients together with mixer. Spread over cake.
- Let cake cool completely before cutting.
Join 1000’s of others and subscribe today!
A lifestyle magazine that inspires you to create a life you love.. Discover the simple joys that fill our lives with gratitude and inspire a deeper connection to what truly matters.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Made this for a family Christmas get-together. It received rave reviews. Will definitely make it again!
So recently moved somewhere at high elevation. So I am still learning to adjust for that higher elevation (we’re at about 4500 here). Do you have any tips for this recipe? Or do you think it will work just fine as is? Thank you really excited to make this for family dinner!
Unfortunately no, we live in the south so we don’t bake in high elevation. I’m sure there are plenty of other websites that can help you with this. Thanks!
Is this supposed to come out like brownies? I was expecting cake but mine came out like brownies. Did I do something wrong?
This made on a jelly roll pan, so no it’s not going to rise up like a regular cake. You can tell from the photos that it’s not a fluffy cake.
Thoughts on making this recipe ahead of time…. like 3 days ahead of time ? Any tips?
I would make it and cut it up in put it in an air tight container.
Just made this recipe and I love it I’m going to take some pictures in a minute if y’all say this recipe is real good I’m going to start making it for the holidays this is my Valentine early gift to me y’all have a great day thanks Miss Scott
So glad you enjoyed it! Thank you for the comment.
My wife has had this recipe for over 40 years. It calls for 1 cup of coconut also. Seems to hold it together better. Instead of melting marshmallows, I just use marshmallow cream in a jar and spread it over the cake right after it comes out of the oven and then have the icing ready to spread on top of that.
I use same amounts in a 13 x 9 pan!
I do this with brownies. Instead of frosting, I put chocolate chips and marshmallows on top, melt them in oven for about 5 mins. and then swirl with a spoon. Makes it look like the frothy water on the Mississippi River! Yum!!
Hi, this is Tony in Fort Worth, Texas. I absolutely love this cake. My mom had been making one every year for Thanksgiving or Christmas and I have carried on that tradition for almost 30 years now. The only difference is that instead of the marshmallows i use the marshmallow cream and follow the recipe to the letter. I love pecans but prefer not to add any, still absolutely fabulous cake.
Do you ever use cake flour.
No, I don’t Marilyn, but you could if you want.
I have not tried it in a 13 x 9 pan but I think you would use the same amounts, Mary.
Omg girl please adopt me lol are you on fb I’m trying to follow you all your recipes are on spot you actually make me wanna cook thank you for inspiring me and having an sharing these delicious recipes Hugsss bless your lil heart
Welcome Tracy! Happy to have you on the site and hope you enjoy the recipes. Follow on FB here: https://www.facebook.com/thesouthernladycooks/. You will find hundreds of recipes on Pinterest here: https://www.pinterest.com/jdyygr/boards/ Be sure to sign up for our newsletter to get recipes in advance, cooking tips and southern things here: http://eepurl.com/ctXY7z and we post on Twitter everyday, too. https://twitter.com/SouthLadyCooks. Have a great evening and tell your friends about us! Thanks so much for being a part of our community.
Yes indeed, a recipe I have used many times. My grand daughter is learning to cook from your recipes also. :)))
You just sent me down memory lane! My mom made a cake like this years ago… I have to go through her recipe box today!
Yummo thank you for your efforts.xoxox
I have been looking for this exact recipe for many many years. My friend Betty just sent it to me on facebook. I found out last month im diabetic but im still gonna make it. I was wondering if you girls would have another old recipe its called Texas Tornado cake. It was a warm yellow type cake topped with a buttery brown sugar sauce topping i think. It was also great. If you have it will you email me the recipe. I havent had it since i was a young child at a restaurant in Bristol Tn called Duffs it closed years and years ago. My email is timt32000@yahoo.com. I love you ladies recipes truly southern just like my older families cooking. They arent with us anymore i wish they were theres a recipe for Buttermilk Biscuits id love to hv. Ive tried homemafe biscuits before but hv no idea what im doing. Wrong but they are turning out like very thick pie crust or very flat. If you hv a good no fail recipe include it also please or any tips for what im doing wrong. I love to cook for my friends and can cook most anything and they love it. Only biscuits i hv an issue with. Thank you girls so much.
Happy you now have the recipe to the mud cake, Tim. Sorry, I don’t have the Texas Tornado cake recipe. Here is a link to my buttermilk biscuits. https://thesouthernladycooks.com/2009/05/11/may-14-national-buttermilk-biscuit-day/
The Texas Tornado cake recipe is on Pininterest. Just do a search and several recipes come up. Great cake!!!
I made this exactly how it’s written here, but had a very hard time spreading the frosting…it got all mixed in and swirly looking with the melted marshmallows. It was a very thick frosting, so I even microwaved it for 20 seconds to try to make it easier to spread, but it was still very thick and difficult to spread. I’m sure it will taste just fine, but am curious what I might have done wrong that I ended up with frosting that looked nothing like yours….any thoughts?
I can’t imagine what the problem could be Erika. You can always add more milk to this to make it thinner if it is too thick for you. I put it on the cake while the cake is still hot, too. That should help as well.
Make sure you put ithe icing on before the cake cools. Also don’t make your icing to far in advance because it will get firm. I wait till my cake has been in the oven a little while before I start my icing.
I’ve found different versions of this recipe online… yours doesn’t call for any kind of leavening… some do and some don’t. Have you tried both with and without? Thanks!
No, I have only tried it my way and it’s great so why would I try it any other way?
Yes, I refrigerate this cake or keep in a cool place.
I always went to grandmas to eat this on Sundays this cake brings back allot of delicious memories!
I’m a chocoholic BUT also have the NUT ALLERGY ,if I don’t add nuts will the batter be too thin ???. Any advise when I see so many AWSOME recipes that include NUTS , what to do ??? Love your site !!!!
Thank you Karen. Happy to have you. I think you could leave the nuts out with no problem.
I leave out the nuts and it does not change the consistency….still the best cake ever.
If I am in a crunch for a last minute dessert I use a chocolate cake mix with this icing.
I never put nuts in when I make it and turns out great
Its looks delious!!! Linda I’m making one!!! Hope it turns out like yours!!! Lol!!!
I’ve been looking for this recipe. I love Mississippi Mud Cake..
I didn’t have any marshmallows. Thought about it, since marshmallows are sugar and vanilla that is the flavor they would provide. I used a thin layer of vanilla frosting spread over cake while still hot. Then frosted with chocolate and more pecans because I do love pecans. Did not miss the marshmallows.
I have been making this for over 40 years. A friend gave me the recipe…My boys grew up eating these…They loved it when I would put marshmallows in it….So glad to see it posted…
My family has made this for over 80 years!! We call it “Grammie’s Marshmallow Cake”……..Yummy by any name!
Just made and it’s in refrigerator. Let you know how it is after tomorrow’s family reunion
I couldn’t wait until tomorrow to try it, had to have a piece today and it is delicious. My granddaughter helped me test it and she is in agreement that it is super good. It is like a nutty brownie with marshmallows on top and then fudge on top of that. Yummy!!
You could just put marshmellows on one end of the cake ,then the whole family could enjoy it together.
Do you let the cake and melted marshmallows cool before frosting?
No, I don’t.
I used a like recipe to make this without marshmellows, and no one ever knew that it was supposed to include them. Really quiet delicious, and if you are a chocolate lover you will make this over and over. It is a favorite with everyone.
If you are diabetic try using Stevia instead. I’ve always used Splenda but now it turns out that mice have gotten leukemia that were given Splenda. Just a thought, thank you.
I ask my endo about Splenda the last time I saw him. He thinks is it fine to use. Said it is has not been tested to enough to say it is bad.
Oh Yeh! It’s simply gorgeous too. Thanks for sharing. A relative use to make this for us many years ago. So happy to have the recipe. MMM good!
This looks yummy! It reminds me of an old recipe for Texas Sheet Cake – but this has those yummy marshmallows !!
Oh, my mom used to make Texas Sheet Cake! I think it came on one of those recipe card sets! I’ve been looking forever for that recipe
Hope you find it !! I bet you could find LOTS of recipes for it online… the problem is… I know you’d like to have your mom’s recipe!
My granddaughter calls this ” The wonderful cake”
This is. One of my favorite desserts. I’m making one tomorrow for my husbands company picnic.
Best cake EVER!!! A favorite of my family’s as well. My sister-in-law gave it to me 30 years ago!!