Description

Few desserts capture the essence of Southern indulgence quite like the Mississippi Mud Cake. Imagine a rich, fudgy chocolate cake soaked in a buttery brown sugar syrup, topped immediately with a blanket of pillowy marshmallows, crunchy toasted pecans, and then smothered in a silky chocolate icing. Every bite is a decadent experience—a medley of textures and deep cocoa flavor that will satisfy any chocolate lover’s dreams.

This cake isn’t just a dessert—it’s a statement. Its name evokes images of the dark, muddy banks of the Mississippi River, and its flavor is just as deep and irresistible. Whether you’re planning a potluck, celebrating a birthday, or simply craving something spectacular, this Southern classic will always steal the show.

Ingredients

• For the cake:
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 ½ cups all-purpose flour
• ½ cup unsweetened natural cocoa powder
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (optional)
• 2 cups mini marshmallows
• For the icing:
• ½ cup unsalted butter, softened
• ¼ cup unsweetened cocoa powder
• ¼ cup milk (plus more as needed)
• 3 cups confectioners’ sugar (powdered sugar)
• 1 teaspoon vanilla extract
• Optional Toppings:
• Extra pecans for garnish
• Flaky sea salt
• Whipped cream or vanilla ice cream for serving

Preparation Method

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish generously. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the vanilla extract and chopped pecans if using.

Pour the batter into your prepared baking dish, smoothing the top evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

As soon as the cake comes out of the oven, immediately sprinkle the mini marshmallows over the top. Let them sit for about 5 minutes to soften, then gently spread them across the surface using a spatula. It’s okay if they melt and stick a bit—this is what gives the cake its iconic gooey layer.

While the marshmallows are softening, prepare the icing. In a medium saucepan or mixing bowl, combine the softened butter and cocoa powder. Add the milk and stir until smooth, then gradually whisk in the powdered sugar and vanilla until glossy and spreadable. If too thick, add a splash more milk.

Pour the warm icing over the marshmallow layer, spreading it evenly with a spatula to create a thick, luscious topping. Allow the cake to cool completely before slicing—this helps the layers set beautifully.

Tips and Conclusion

Want to elevate this cake even more? Serve warm slices with a scoop of vanilla ice cream or a dollop of whipped cream. For a flavor twist, drizzle with chocolate sauce or sprinkle extra toasted pecans on top before serving. You can also add 1 tablespoon of espresso powder to the batter for a mocha boost!

Storage Tip: Keep covered at room temperature for 2 days or refrigerate for up to 5 days. Freeze individual slices wrapped in foil and plastic for up to 3 months. Just reheat in the microwave for 15–20 seconds to bring back that gooey, just-baked magic.

This Mississippi Mud Cake is everything a chocolate dessert should be—fudgy, gooey, rich, and comforting. Its layers of texture and bold flavors make it a true showstopper, perfect for any occasion. Whether it’s served at a potluck or as a decadent weeknight treat, it’s guaranteed to have everyone asking for seconds.

Craving more indulgent bakes? Check out our Gooey Chocolate Chip Bars, S’mores Sheet Cake, or Peanut Butter Fudge Brownies for more irresistible desserts. Don’t forget to share your creations with us—we love seeing what you bake!