Mississippi Mud Cake

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This Mississippi Mud Cake is rich and decadent with layers of moist chocolate cake, gooey marshmallows and a thick, fudgy chocolate pecan frosting. This easy-to-make cake is perfect for special occasions, holidays, potlucks and more! Sure to be a new favorite!

Course Dessert

Cuisine American, Southern

Keyword mississippi mud cake, mississippi mud cake recipe

Prep Time 15

Cook Time 30

Servings

Calories 383kcal

Author Trish - Mom On Timeout

Ingredients

Chocolate Cake

1 cup all-purpose flour spooned and leveled (120 grams)
1 cup granulated white sugar
½ cup unsweetened cocoa powder
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup milk I used whole milk
½ cup vegetable oil or canola oil
2 large eggs
½ cup boiling water or hot brewed coffee
10 ounces mini marshmallows

Chocolate Frosting

½ cup salted butter
3 cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup milk
½ cup chopped pecans

Garnish

finely chopped pecans

Instructions

Preheat the oven to 350°F and lightly grease a 9x13-inch baking pan. Set aside.
In a large bowl, whisk together the flour, granulated sugar, ½ cup cocoa powder, salt, baking powder and baking soda.
1 cup all-purpose flour, 1 cup granulated white sugar, ½ cup unsweetened cocoa powder, ¼ teaspoon salt, ¼ teaspoon baking powder, ¼ teaspoon baking soda
Stir in the milk, vegetable oil, and eggs to the dry ingredients until well combined.
½ cup milk, ½ cup vegetable oil, 2 large eggs
Stir in the boiling water (or coffee if using) to the batter. The batter will be quite thin.
½ cup boiling water
Pour the batter into the prepared pan and spread evenly.
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove the cake from the oven and immediately sprinkle the marshmallows evenly over the top.
10 ounces mini marshmallows
Return the cake to the oven for 2 to 3 minutes, just until the marshmallows puff up slightly and begin to melt.
Remove the cake from the oven and allow it to cool slightly while preparing the frosting.

Chocolate Frosting

Melt butter in a medium saucepan over medium heat.
½ cup salted butter
Whisk in the powdered sugar, cocoa powder and milk until no lumps remain. Add pecans and stir for 1 minute before taking off the heat. It does not need to come to a boil.
3 cups powdered sugar, ½ cup unsweetened cocoa powder, ¼ cup milk, ½ cup chopped pecans
Immediately pour the chocolate frosting over the marshmallow-topped cake, evenly covering the marshmallows.
Sprinkle on additional chopped pecans, optional.
finely chopped pecans
Allow the cake to cool completely before slicing and serving.

Notes

Storage Information

Make Ahead: You can bake the cake a day in advance. Just keep it covered at room temperature.
Storing Leftovers: Store leftover cake in an airtight container at room temperature for up to 3 days. If you prefer it chilled, refrigerate it, covered, for up to a week.
Freezing: If you want to freeze it, wrap the cake tightly in plastic wrap and place in a freezer-safe bag. Store it in the freezer for up to 3 months. Just let it thaw in the fridge overnight before serving.

Nutrition