Mississippi Mud Cake is a dessert that embodies the indulgence and warmth of Southern hospitality. This rich, chocolatey confection, inspired by the banks of the Mississippi River, combines moist chocolate cake, gooey marshmallow cream, and a luscious fudge icing. Perfect for celebrations, family gatherings, or simply satisfying a sweet tooth, this cake promises an unforgettable taste experience that’s as muddy as it is magnificent. Dive into the layers of flavors and textures that make Mississippi Mud Cake a beloved treat across generations.
Why You’ll Love Mississippi Mud Cake:
- Intensely Chocolatey: A dream come true for chocolate lovers, featuring a deep chocolate cake and fudgy icing.
- Marshmallow Layer: Adds a sweet, gooey contrast to the rich chocolate, creating a delightful texture.
- Easy to Make: Despite its complex flavors, this cake is surprisingly straightforward to prepare.
- Perfect for Sharing: Generous in size, it’s ideal for potlucks, holidays, and special occasions.
Ingredients Notes For Mississippi Mud Cake:
- Chocolate: Use good quality cocoa powder and dark chocolate for the cake and icing to ensure a rich flavor.
- Marshmallows: Mini marshmallows melt into a perfect, gooey layer under the warm icing.
- Nuts: Pecans or walnuts add a crunchy texture and nutty taste, balancing the sweetness of the chocolate and marshmallows.
- Coffee: A hint of brewed coffee in the cake batter enhances the chocolate flavor without overpowering it.
Recipe Steps:
- Prepare the Cake Batter: Mix together flour, cocoa powder, sugar, and wet ingredients, including a touch of brewed coffee, to create a rich chocolate cake batter.
- Bake: Pour the batter into a prepared baking dish and bake until a toothpick comes out clean. Immediately after removing from the oven…
- Add Marshmallows: Sprinkle a generous layer of mini marshmallows over the hot cake. The heat from the cake will start to melt them slightly.
- Make the Icing: While the cake is cooling, prepare the fudge icing by melting together butter, cocoa powder, milk, and powdered sugar, then stirring in vanilla and nuts.
- Ice the Cake: Pour the warm icing over the marshmallow layer, spreading it to cover the entire cake. The warmth of the icing will further melt the marshmallows, creating a gooey layer.
- Cool and Serve: Allow the cake to cool and set before slicing. Serve at room temperature for the best texture and flavor.
Storage Options:
- Room Temperature: Store the cake covered at room temperature for up to 3 days. The flavors meld and deepen over time.
- Refrigerate: For longer storage, keep in the fridge for up to a week, though the icing may harden slightly.
How to Make a Delicious Mississippi Mud Cake
Ingredients
Scale
For the Cake:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1/3 cup unsweetened cocoa powder
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 teaspoons vanilla extract
- 1 cup chopped pecans or walnuts (optional)
- 1 package (10 ounces) mini marshmallows
For the Frosting:
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup milk
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
- Make the Cake:
- In a large saucepan, melt 1 cup of butter over low heat. Stir in granulated sugar and 1/3 cup cocoa powder until well combined. Remove from heat and let cool slightly.
- Beat in eggs one at a time, then stir in vanilla extract. Gradually add flour and salt to the chocolate mixture, stirring until just combined. Fold in nuts if using.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Add Marshmallows:
- As soon as the cake is done, remove it from the oven and cover the top evenly with mini marshmallows. Return the cake to the oven for an additional 2-3 minutes, or until the marshmallows are slightly melted. Remove from the oven and let cool.
- Prepare the Frosting:
- For the frosting, combine 1/2 cup butter, milk, and 1/3 cup cocoa powder in a saucepan. Heat over low heat, stirring constantly, until the butter is melted. Remove from heat and stir in vanilla extract.
- Gradually whisk in powdered sugar until smooth. If the frosting is too thick, add a little more milk until you reach the desired consistency.
- Frost the Cake:
- Pour the warm frosting over the cooled cake and marshmallow layer, spreading evenly with a spatula. Allow the frosting to set before slicing.
- Serve:
- Cut the cake into squares and serve. The cake is rich, so consider serving smaller portions.
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
- Make the Cake:
- In a large saucepan, melt 1 cup of butter over low heat. Stir in granulated sugar and 1/3 cup cocoa powder until well combined. Remove from heat and let cool slightly.
- Beat in eggs one at a time, then stir in vanilla extract. Gradually add flour and salt to the chocolate mixture, stirring until just combined. Fold in nuts if using.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Add Marshmallows:
- As soon as the cake is done, remove it from the oven and cover the top evenly with mini marshmallows. Return the cake to the oven for an additional 2-3 minutes, or until the marshmallows are slightly melted. Remove from the oven and let cool.
- Prepare the Frosting:
- For the frosting, combine 1/2 cup butter, milk, and 1/3 cup cocoa powder in a saucepan. Heat over low heat, stirring constantly, until the butter is melted. Remove from heat and stir in vanilla extract.
- Gradually whisk in powdered sugar until smooth. If the frosting is too thick, add a little more milk until you reach the desired consistency.
- Frost the Cake:
- Pour the warm frosting over the cooled cake and marshmallow layer, spreading evenly with a spatula. Allow the frosting to set before slicing.
- Serve:
- Cut the cake into squares and serve. The cake is rich, so consider serving smaller portions.
