Oh my goodness, let me tell you about my first encounter with Mississippi Mud Cake – it was love at first bite! This Southern beauty stole my heart with its outrageous combination of rich chocolate cake, melty marshmallow pillows, and that luscious chocolate frosting dripping down the sides. I still remember my Aunt Maybell bringing this gooey masterpiece to our family reunion when I was twelve. One bite of that fudgy, marshmallow-topped goodness and I was hooked for life!

Mississippi Mud Cake has been a staple at Southern gatherings for generations, and it’s easy to see why. That perfect balance of textures – the moist chocolate base, the stretchy toasted marshmallow layer, and the smooth chocolate blanket on top – creates pure magic. What makes mine special? The secret’s in using real butter (none of that margarine nonsense) and adding just enough pecans for crunch without overpowering the chocolate. Trust me, this is the kind of dessert that disappears before you can say “seconds please!”

Why You’ll Love This Mississippi Mud Cake

Okay, let me count the ways this cake will steal your heart – and probably your waistline too! First off, it’s ridiculously easy to make. We’re talking simple pantry ingredients mixed in one bowl (hello, less dishes!). The cake bakes up incredibly moist thanks to all that glorious butter melting into the cocoa. But here’s the real showstopper – those toasted marshmallows on top that get all gooey when you add the warm chocolate frosting. It’s like s’mores met chocolate cake and had the most delicious baby!

This cake is guaranteed to:

Win over any crowd (kids and adults alike)
Make you look like a baking rockstar with minimal effort
Satisfy every chocolate craving imaginable
Stay moist for days (if it lasts that long!)

Seriously, this might just become your new signature dessert – it’s that good!

Ingredients for Mississippi Mud Cake

Gather these kitchen staples – you probably have most already! The magic happens when simple ingredients combine into something extraordinary. I like to set everything out on the counter before I start – it’s my little baking ritual.

1 cup butter (softened – this is crucial for proper creaming)
2 cups granulated sugar (plain white sugar works perfectly)
4 large eggs (room temperature – take them out 30 minutes early)
1 1/2 cups all-purpose flour (spooned and leveled – no packing!)
1/2 cup cocoa powder (unsweetened – I prefer Dutch-processed)
1/4 teaspoon salt (just enough to enhance all the flavors)
1 teaspoon vanilla extract (the real stuff, please!)
1 1/2 cups chopped pecans (toast them first for extra flavor)
2 cups mini marshmallows (trust me, minis melt better than large ones)
1/2 cup chocolate frosting (homemade or store-bought – no judgment!)

See? Nothing fancy – just good, honest ingredients ready to transform into chocolatey bliss. Now let’s get baking!

Equipment You’ll Need

Don’t worry—this isn’t one of those recipes that requires every gadget in your kitchen! You probably already have everything you need. Here’s my go-to list for making the perfect Mississippi Mud Cake:

9×13-inch baking pan (my trusty aluminum one works like a charm every time)
Medium saucepan (for melting that glorious butter—just make sure it’s heavy-bottomed so nothing burns)
Large mixing bowl (I like to use my grandma’s old stoneware one—it’s practically good luck at this point)
Rubber spatula (for scraping every last bit of that delicious batter into the pan)
Toothpick (the ultimate doneness tester—just make sure it comes out clean with a few moist crumbs)

That’s it! No fancy stand mixers or special tools required—just good old-fashioned baking with simple equipment. Now let’s get to the fun part!

How to Make Mississippi Mud Cake

Alright, let’s dive into the good stuff—making this chocolatey dream come to life! I’ve made this cake more times than I can count, and I’ve learned a few tricks along the way. Follow these steps, and you’ll have a showstopping dessert that’ll have everyone begging for the recipe.

Step 1: Preparing the Batter

First things first—preheat that oven to 350°F (175°C). Trust me, starting with a properly heated oven makes all the difference. Now, melt your butter in a saucepan over low heat. Here’s my pro tip: take it off the heat just before it’s fully melted—the residual heat will finish the job without risking burnt butter.

Pour that golden melted butter into a large mixing bowl and whisk in the sugar until it looks like wet sand. Now add your eggs one at a time, whisking well after each. This is crucial—you want each egg fully incorporated before adding the next to avoid a curdled mess. The mixture should be smooth and slightly glossy when you’re done.

Sift together your flour, cocoa powder, and salt right into the bowl (no need to dirty another dish!). Stir just until combined—overmixing leads to tough cake, and we want tender, fudgy goodness. Finally, gently fold in those toasted pecans. The batter will be thick and luxurious, like chocolate silk.

Step 2: Baking the Cake

Pour that beautiful batter into your greased 9×13-inch pan, smoothing the top with your spatula. Pop it in the oven and set your timer for 30 minutes—but don’t go far! Ovens vary, so start checking at 30 minutes with the toothpick test. You want a few moist crumbs clinging to the toothpick when you pull it out—if it’s clean, you’ve gone too far!

The cake will look set on top but still slightly jiggly in the center—that’s perfect! Remember, it keeps cooking from residual heat. Overbaking is the enemy of moist Mississippi Mud Cake, so when in doubt, take it out a minute early.

Step 3: Adding Toppings

Here’s where the magic happens! As soon as the cake comes out of the oven, scatter those mini marshmallows evenly over the top. Return it to the oven for just 2 minutes—no more! You want them puffed and melty but not browned. The residual heat will continue to soften them perfectly.

While that’s happening, warm your chocolate frosting for about 15 seconds in the microwave—just enough to make it spreadable. Carefully pull the cake out (those marshmallows are molten lava hot!) and drizzle or spread the frosting over the top. The heat will help it melt into the marshmallows, creating that signature “mud” look. Let it cool completely before slicing—if you can wait that long!

Tips for the Best Mississippi Mud Cake

Listen, I’ve made every mistake possible with this cake—so you don’t have to! Here are my hard-won secrets for Mississippi Mud perfection:

Room temp eggs are non-negotiable—cold eggs make the batter separate. Let them sit out at least 30 minutes! And please, sift that cocoa powder—no one wants lumps in their chocolate heaven. The cake needs to cool slightly before frosting, but not too much—you want that frosting to melt into the marshmallows just right.

Avoid fancy flour substitutions unless you’ve tested them. Almond flour makes this cake crumbly, and gluten-free blends can dry it out. Stick with good old all-purpose—Grandma knew what she was doing!

Variations and Substitutions

Listen, I know sometimes you gotta mix things up—whether it’s allergies, what’s in the pantry, or just a craving for something different! Here are my favorite ways to tweak this classic:

Nut-free? Just skip the pecans—the cake is still heavenly. For extra texture, try tossing in some chocolate chips instead. Not a marshmallow fan? (Blasphemy! But okay…) A warm caramel drizzle makes a delicious alternative. And if you need gluten-free, use a 1:1 GF flour blend—I’ve had great results with Bob’s Red Mill. Just don’t tell my granny I messed with her recipe!

Serving and Storing Mississippi Mud Cake

Here’s the best part – digging in! Let the cake cool completely before slicing (I know, the wait is torture). Room temperature lets all those flavors mingle perfectly. Use a knife dipped in hot water for clean slices through that marshmallow layer.

Leftovers? Ha! But if you somehow have some, store them in an airtight container at room temperature for up to 3 days. The marshmallows might lose their gooeyness, but 10 seconds in the microwave brings them right back to life. Pro tip: individual slices reheat beautifully for midnight snacks!

Frequently Asked Questions

I get asked about this cake all the time—here are the answers to the questions that pop up most often:

“Can I use regular marshmallows instead of minis?”
Oh honey, don’t do it! The mini marshmallows melt evenly and create that perfect gooey layer. Big ones just sit there like fluffy icebergs—trust me, I learned this the hard way when I ran out of minis once. Disaster!

“Can I freeze Mississippi Mud Cake?”
Absolutely! Just leave off the frosting before freezing—add it fresh when you’re ready to serve. Wrap cooled cake tightly in plastic wrap, then foil. It’ll keep beautifully for up to 3 months. Thaw overnight in the fridge before frosting.

“Why is it called Mississippi Mud Cake?”
Take one look at this beauty and you’ll see—that chocolate frosting melting into the marshmallows looks just like the thick, gooey mud along the Mississippi River! Some say the name comes from the cake’s dense, fudgy texture too. Either way, it’s messy, delicious perfection.

“Can I make this ahead of time?”
You bet! The cake itself actually tastes better the next day as the flavors meld. Just wait to add marshmallows and frosting until the day you’re serving—nobody likes soggy marshmallows!

Nutritional Information

Now, let’s be real – we’re not eating Mississippi Mud Cake for its health benefits! But for those curious, here’s the scoop per generous slice: about 420 calories, 22g fat (10g saturated), and 52g carbs. These are estimates though – your exact numbers will vary based on brands and how much frosting you “accidentally” sneak!

Remember, nutrition facts can’t measure joy – and this cake delivers that by the spoonful. Everything in moderation, right? Now go enjoy your slice (or two) guilt-free!

Irresistible Mississippi Mud Cake Recipe with 4 Secret Tips

Author: memorecipes.com
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich chocolate cake with a gooey center, topped with marshmallows and chocolate frosting.

Ingredients

Scale

1 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
2 cups mini marshmallows
1/2 cup chocolate frosting

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Melt butter in a saucepan. Remove from heat and stir in sugar and eggs.
Mix in flour, cocoa powder, salt, and vanilla extract until smooth.
Fold in chopped pecans. Pour batter into the prepared pan.
Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Remove from oven and sprinkle marshmallows on top. Return to oven for 2 minutes.
Spread melted chocolate frosting over marshmallows. Let cool before serving.

Notes

Store leftovers in an airtight container.
For a nut-free version, omit pecans.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 35g
Sodium: 180mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 5g
Cholesterol: 90mg

Keywords: Mississippi Mud Cake, chocolate cake, dessert, marshmallow cake