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Mississippi Mud Cake Recipe

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★★★★★

4.6 from 94 reviews

This classic Mississippi Mud Cake is a rich, decadent chocolate dessert featuring a dense, fudgy cake layer topped with sweet marshmallow crème and a luscious cocoa frosting. Enhanced with optional coconut flakes and chopped pecans, this cake offers a delightful texture contrast and is perfect for chocolate lovers seeking a comforting, indulgent treat.

Ingredients

Scale

Cake

  • 4 eggs
  • 2 cups white sugar
  • 1 cup butter, melted (2 sticks)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, spooned and leveled
  • 1/2 cup cocoa powder + 1/3 cup cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 cup flaked coconut (optional)
  • 1/2 cup chopped pecans (optional)

Levee Frosting

  • 1/2 cup butter, melted (1 stick)
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 6–8 tablespoons milk
  • 4 cups powdered sugar
  • 1/4 teaspoon kosher salt

Topping

  • 1 (7-oz) jar marshmallow crème

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Butter a 9×13 inch cake pan to prevent sticking.
  2. Beat Eggs and Sugar: In a large bowl or stand mixer, beat 4 eggs until thick and frothy. Gradually add 2 cups of sugar and 1 teaspoon of vanilla extract, continuing to beat until well combined.
  3. Melt Butter: In a separate medium bowl, melt 1 cup (2 sticks) of butter; if adding pecans and coconut, use a larger bowl to mix these later.
  4. Combine Dry Ingredients: Whisk into the melted butter 1 cup flour (spooned and leveled), the combined 1/2 cup plus 1/3 cup cocoa powder, and 1/2 teaspoon kosher salt. Stir in 1 cup flaked coconut and 1/2 cup chopped pecans if using.
  5. Mix Batter: Add the butter-flour mixture to the beaten egg mixture, then beat well until fully combined into a smooth batter.
  6. Pour Batter and Bake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  7. Prepare Frosting: While the cake bakes, clean your mixing bowl. Melt 1/2 cup (1 stick) butter, then beat in 1/2 cup cocoa powder until smooth. Add 1 teaspoon vanilla extract, 2 cups powdered sugar, and 1/4 teaspoon kosher salt; beat well.
  8. Adjust Frosting Consistency: Add about 3-4 tablespoons of milk, then add the remaining 2 cups of powdered sugar. Beat well and add more milk as needed to achieve your desired frosting consistency.
  9. Add Marshmallow Creme: When the cake is done baking, remove it from the oven and immediately spread the 7 oz jar of marshmallow crème evenly over the warm cake surface.
  10. Frost the Cake: Spread the prepared cocoa frosting over the marshmallow crème while the cake is still warm. Use a spatula or knife to gently swirl the frosting and marshmallow layers together for an attractive finish.
  11. Serve: This cake is best served warm for a gooey, rich texture, although it will set as it cools to room temperature, making it easier to slice cleanly.

Notes

  • The optional coconut and pecans add extra texture and flavor but can be omitted for a simpler cake.
  • Spreading marshmallow crème while the cake is warm helps it melt slightly, creating a gooey topping.
  • If the frosting is too thick, add milk a tablespoon at a time to reach desired spreadable consistency.
  • Store the cake covered at room temperature; it can be refrigerated but may firm the frosting.
  • Use a sharp knife warmed in hot water to help cut neat slices.

Keywords: Mississippi Mud Cake, chocolate cake, marshmallow frosting, rich chocolate dessert, easy chocolate cake

Find it online: https://ricoloranz.com/mississippi-mud-cake-recipe/