Mississippi mud cake

Here’s a rich, fudgy Mississippi Mud Cake recipe—loaded with chocolate, marshmallows, and a gooey frosting. A true Southern classic 🍫

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Mississippi Mud Cake

Servings: 12–16
Prep: 15 min | Bake: 30–35 min

Ingredients

Cake

• 1 cup unsalted butter
• ½ cup cocoa powder
• 4 large eggs
• 2 cups sugar
• 1½ cups all-purpose flour
• 1 tsp vanilla extract
• 1 cup chopped pecans or walnuts (optional)

Topping

• 3 cups mini marshmallows

Frosting

• ½ cup butter
• ¼ cup cocoa powder
• ⅓ cup milk
• 1 tsp vanilla extract
• 3½–4 cups powdered sugar

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Instructions

1. Preheat oven: 350°F (175°C). Grease a 9×13-inch baking pan.
2. Make cake batter:
   • Melt butter in a saucepan, stir in cocoa powder until smooth.
   • In a bowl, beat eggs and sugar until combined.
   • Add cocoa mixture and vanilla; mix well.
   • Stir in flour and nuts (if using).
3. Bake:
   • Pour batter into pan and bake 30–35 minutes, until set but still fudgy.
4. Add marshmallows:
   • Remove cake from oven and immediately sprinkle marshmallows on top.
   • Return to oven for 3–5 minutes until marshmallows puff up.
5. Make frosting:
   • In a saucepan, melt butter with cocoa and milk.
   • Remove from heat, stir in vanilla and powdered sugar until smooth.
6. Finish:
   • Pour warm frosting over marshmallows.
   • Spread gently and let set before cutting.

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Tips & Variations

• Extra gooey: Slightly underbake the cake by 2 minutes.
• No nuts: Leave them out—still amazing.
• Cupcake version: Bake in muffin tins for 18–20 minutes.
• Serve warm: Amazing with vanilla ice cream.

If you want, I can also give you a one-bowl Mississippi mud cake, a mud brownie version, or a sheet-pan shortcut recipe.