Mississippi Mud Cake is a rich, indulgent dessert that combines a moist chocolate cake base with gooey marshmallows and a luscious chocolate-pecan frosting. This classic Southern treat is perfect for special occasions, holidays, potlucks, or whenever I crave a decadent chocolate fix.
Why You’ll Love This Recipe
I love this Mississippi Mud Cake for its irresistible combination of textures and flavors. The moist chocolate cake pairs perfectly with the melted marshmallows and the thick, fudgy frosting studded with pecans. It's an easy-to-make dessert that never fails to impress, making it a go-to recipe for gatherings and celebrations.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 1 cup (2 sticks) unsalted butter
- ½ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans (optional)
- 4 cups mini marshmallows
For the Frosting:
- ½ cup unsalted butter
- ⅓ cup unsweetened cocoa powder
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 (16-ounce) package powdered sugar, sifted
Directions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a medium saucepan, melt the butter over low heat. Stir in the cocoa powder until smooth. Remove from heat.
- In a large mixing bowl, combine the sugar and eggs. Mix well.
- Add the cocoa mixture to the sugar and eggs, stirring until combined.
- Gradually add the flour and salt, mixing until just combined.
- Stir in the vanilla extract and chopped pecans, if using.
- Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the top. Let them sit for a few minutes to soften.
- While the marshmallows are softening, prepare the frosting. In a medium saucepan, melt the butter over medium heat. Stir in the cocoa powder and milk, bringing the mixture to a gentle boil. Remove from heat and stir in the vanilla extract.
- Gradually add the sifted powdered sugar to the cocoa mixture, stirring until smooth.
- Pour the warm frosting over the marshmallows, spreading it evenly with a spatula.
- Allow the cake to cool completely before serving.
Servings and Timing
- Servings: 15
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Nut-Free: Omit the pecans for a nut-free version.
- Different Nuts: Substitute pecans with walnuts or almonds for a different flavor.
- Extra Chocolatey: Add chocolate chips to the batter for an extra chocolate boost.
- Frosting Flavor: Add a teaspoon of instant coffee to the frosting for a mocha twist.
Storage/Reheating
- Storage: Store the cake covered at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
- Freezing: Freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm individual slices in the microwave for 10-15 seconds to restore gooeyness.
FAQs
How can I make this cake ahead of time?
I can bake the cake a day in advance and store it covered at room temperature. Add the marshmallows and frosting the day I plan to serve it for the best texture.
Can I use marshmallow creme instead of mini marshmallows?
Yes, I can spread marshmallow creme over the warm cake instead of using mini marshmallows. It will create a similar gooey layer.
What type of cocoa powder is best for this recipe?
I prefer using unsweetened natural cocoa powder for a rich chocolate flavor. Dutch-processed cocoa can also be used but may result in a slightly different taste and texture.
Can I make this cake gluten-free?
Yes, I can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure all other ingredients are gluten-free as well.
How do I prevent the frosting from becoming too thick?
If the frosting is too thick, I add a little more milk, one tablespoon at a time, until it reaches the desired consistency.
Conclusion
Mississippi Mud Cake is a decadent dessert that combines rich chocolate cake, gooey marshmallows, and a luscious chocolate-pecan frosting. It's easy to make and perfect for any occasion. I love how this cake brings smiles to everyone's faces with its indulgent flavors and textures. Give it a try, and it might become one of your favorite go-to desserts too!
Mississippi Mud Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
Description
This Mississippi Mud Cake recipe is a rich, gooey Southern classic featuring moist chocolate cake, a melted marshmallow layer, and a fudgy chocolate-pecan frosting. Perfect for parties, potlucks, and chocolate lovers alike, it’s a decadent dessert that’s easy to make and impossible to resist.
Ingredients
- For the Cake:
- 1 cup (2 sticks) unsalted butter
- ½ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans (optional)
- 4 cups mini marshmallows
- For the Frosting:
- ½ cup unsalted butter
- ⅓ cup unsweetened cocoa powder
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 (16-ounce) package powdered sugar, sifted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- Melt butter in a saucepan over low heat, stir in cocoa until smooth.
- In a bowl, beat sugar and eggs. Add cocoa mixture and mix well.
- Stir in flour, salt, vanilla, and pecans (if using).
- Pour batter into pan and bake for 35 minutes.
- Immediately top hot cake with marshmallows; let soften.
- For frosting, melt butter in a saucepan. Add cocoa and milk, bring to a boil.
- Remove from heat; stir in vanilla and sifted powdered sugar until smooth.
- Pour frosting over marshmallows and spread evenly.
- Cool completely before slicing and serving.
Notes
- Omit pecans for a nut-free version.
- Swap pecans for walnuts or almonds if preferred.
- Add chocolate chips to the batter for extra richness.
- A spoonful of instant coffee enhances the chocolate flavor in frosting.
- If frosting thickens too much, thin with a little extra milk.
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