Introduction

Mississippi Mud Cake is a rich, indulgent dessert that combines moist chocolate cake with gooey marshmallow and a luscious cocoa frosting. This cake is perfect for chocolate lovers looking for a decadent treat that’s surprisingly easy to make.

The image shows a close-up view of a three-layer dessert with a bite taken out, revealing each layer clearly. The bottom layer is dark brown and looks dense and fudgy, resembling a rich brownie base. Above this is a thick, white creamy layer mixed with bits of chocolate, giving it a soft but slightly textured appearance. The top layer is a smooth, swirled milk chocolate layer with a shiny finish and visible streaks of lighter color mixed in, adding depth. The dessert is placed on a white marbled surface, and the focus is on the exposed layers with a blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 eggs
2 cups white sugar
1 cup butter, melted (2 sticks)
1 teaspoon vanilla extract
1 cup flour
1/2 cup + 1/3 cup cocoa powder
1/2 teaspoon kosher salt
1 cup flaked coconut (optional)
1/2 cup chopped pecans (optional)
1 (7-oz) jar marshmallow crème
1/2 cup butter, melted (1 stick) for frosting
1/2 cup cocoa powder for frosting
1 teaspoon vanilla extract for frosting
6-8 tablespoons milk
4 cups powdered sugar
1/4 teaspoon kosher salt for frosting

Instructions

Step 1: Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with butter.
Step 2: In a large bowl or stand mixer, beat 4 eggs until thick. Gradually add 2 cups sugar and 1 teaspoon vanilla, beating well.
Step 3: In another bowl, melt 1 cup (2 sticks) butter. Whisk in 1 cup flour, 1/2 cup plus 1/3 cup cocoa powder, and 1/2 teaspoon kosher salt. If using, stir in pecans and flaked coconut now.
Step 4: Add the butter-flour mixture into the egg mixture and beat until fully combined.
Step 5: Pour the batter into the prepared pan and smooth the top.
Step 6: Bake for 25-28 minutes or until a toothpick inserted into the center comes out clean.
Step 7: While the cake bakes, prepare the frosting. Clean your mixing bowl, then melt 1/2 cup butter in it. Beat in 1/2 cup cocoa powder.
Step 8: Add 1 teaspoon vanilla extract, 2 cups powdered sugar, and 1/4 teaspoon kosher salt. Beat until smooth.
Step 9: Add about half the milk (3-4 tablespoons), then the remaining 2 cups powdered sugar. Beat well. Add more milk as needed to reach your desired frosting consistency.
Step 10: Once the cake is done, remove it from the oven and immediately spread the marshmallow crème evenly on top.
Step 11: Spread the cocoa frosting over the marshmallow layer while both are still warm. Use a spatula or knife to swirl the frosting and marshmallow together.
Step 12: Serve warm for a gooey experience or let the cake cool to room temperature to allow the frosting to set.

Tips & Variations

Substitute chopped walnuts or almonds for pecans if preferred.
For a richer cake, use dark cocoa powder instead of regular cocoa.
If you prefer less sweetness, reduce the powdered sugar in the frosting by 1/2 cup.
Adding a pinch of espresso powder to the batter can enhance the chocolate flavor.
Make sure to spread the marshmallow crème while the cake is still warm to help it melt slightly and blend better with the frosting.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Because of the marshmallow and frosting, it’s best enjoyed within a few days. To reheat, warm individual slices briefly in the microwave to bring back that gooey texture.

How to Serve

The image shows a close-up of a dessert with three distinct layers on a white plate over a white marbled surface. The bottom layer is dark brown and dense, resembling a rich chocolate brownie with a slightly crumbly texture. Above it is a thick, creamy white layer that looks soft and fluffy, with part of it melting and dripping down the sides. The top layer is a smooth milk chocolate spread, slightly glossy with a swirled texture from being spread. A silver fork is pressed into the dessert from above, creating an indentation in the chocolate layer, with the fork’s prongs partially sunk in. The background is blurred, emphasizing the dessert in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture might be slightly different but still delicious.

Can I prepare this cake ahead of time?

You can bake the cake a day in advance, but it’s best to add the marshmallow crème and frosting just before serving to maintain their texture and freshness.