Description
Mississippi Mud Cake is a rich, decadent chocolate dessert featuring a moist cocoa-infused cake base topped with gooey mini marshmallows and a luscious chocolate frosting. This classic Southern cake combines the perfect balance of chocolate and sweetness, finished with optional crunchy nuts for added texture.
Ingredients
Scale
Cake
- 1 cup butter, melted
- 1/2 cup cocoa powder
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup milk
Topping
- 1 1/2 cups mini marshmallows
- 1/2 cup chopped pecans or walnuts (optional)
Frosting
- 1/2 cup butter
- 1/4 cup cocoa powder
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure even baking.
- Combine wet ingredients and sugar: In a large mixing bowl, mix together the melted butter, cocoa powder, and granulated sugar until well blended. Then stir in the eggs and vanilla extract until the mixture is smooth and cohesive.
- Add dry ingredients and milk: Incorporate the flour, salt, baking powder, and milk into the wet mixture, stirring just until combined to form the cake batter. Avoid overmixing to maintain a tender crumb.
- Bake the cake: Pour the prepared batter into the greased baking dish and bake for 30-35 minutes. Check doneness by inserting a toothpick; it should come out clean.
- Add marshmallows: When the cake is still warm from the oven, evenly sprinkle mini marshmallows over the top. Return the pan to the oven for another 2-3 minutes until the marshmallows are softened and slightly melted.
- Cool slightly: Remove the cake from the oven and allow it to cool slightly so it can be handled for frosting.
- Prepare the frosting: In a saucepan over medium heat, melt the butter and cocoa powder together. Stir in the powdered sugar, milk, and vanilla extract, whisking continuously until the frosting is smooth and glossy.
- Frost the cake: Pour the warm chocolate frosting evenly over the cake, spreading as needed. Sprinkle chopped nuts over the top if using, to add crunch and flavor.
- Final cooling and serving: Let the cake cool completely to set the frosting before slicing into 12-16 squares to serve.
Notes
- You can substitute pecans or walnuts with your preferred nuts or omit them for a nut-free version.
- For extra gooey marshmallows, add them right after baking as instructed, but avoid letting them brown too much in the oven.
- The cake tastes even better the day after baking once fully chilled.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.
