Decadent Mississippi Mud Cake Recipe in 6 Easy Steps

Oh, let me tell you about the first time I tried Mississippi Mud Cake – it was love at first bite! My aunt brought it to a family barbecue years ago, and I still remember how that rich, fudgy cake with its gooey marshmallow topping made everyone crowd around the dessert table. This isn’t just any chocolate cake – it’s like someone took brownies, chocolate cake, and s’mores, then threw them all together in the best possible way. The best part? It’s ridiculously easy to make. Just melt, mix, and bake – no fancy techniques required. Trust me, once you try this decadent dessert, you’ll understand why it’s been a Southern favorite for generations.

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Why You’ll Love This Mississippi Mud Cake Recipe

This isn’t just another chocolate cake – it’s pure, unapologetic indulgence. Here’s why it’ll become your new favorite:

• That insane texture – fudgy cake meets melty marshmallows in every bite
• Effortless baking – no layers, no fuss, just one pan magic
• Crowd-pleaser guaranteed – disappears faster than you can say “seconds please!”
• Nostalgia in every slice – tastes like childhood summers and happy memories
• Endless customization – throw in extra chocolate chips or nuts if you’re feeling fancy

Seriously, this cake checks all the boxes – easy enough for weeknights, special enough for birthdays. The marshmallow topping alone will have people begging for the recipe!

Mississippi Mud Cake Ingredients

Here’s the beautiful thing about this recipe – you probably have most of these ingredients in your pantry right now! I always make sure to use the best quality chocolate and butter I can find – it really makes a difference in this simple but spectacular cake.

• 1 cup (2 sticks) unsalted butter – melted and slightly cooled (I like to leave mine out for 30 minutes before melting)
• 2 cups granulated sugar – the perfect amount to balance that deep chocolate flavor
• 4 large eggs – room temperature eggs blend in so much better (just set them out when you take out the butter!)
• 1 teaspoon pure vanilla extract – skip the imitation stuff here, it’s worth it
• 1 ½ cups all-purpose flour – spooned and leveled, don’t pack it down
• ½ cup unsweetened cocoa powder – I use dark cocoa when I want extra richness
• ¼ teaspoon salt – just enough to make all the flavors pop
• 1 cup chopped pecans – toast them first for incredible flavor (350°F for 5-7 minutes)
• 1 ½ cups mini marshmallows – the star of the show! Regular size will work in a pinch

See? Nothing fancy – just good, honest ingredients that come together to create something magical. I like to measure everything out before I start – it makes the whole process so much smoother. Now let’s get baking!

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How to Make Mississippi Mud Cake

Okay, let’s get to the fun part – making this glorious mess of chocolatey goodness! Don’t let the name fool you – this cake is way easier to make than cleaning actual Mississippi mud off your boots. Just follow these simple steps, and you’ll have dessert magic in no time.

Preparing the Batter

First things first – melt that butter! I like to do this in a medium saucepan over low heat because it gives me more control. You want it just melted, not boiling hot. Remove it from the heat and let it cool for about 5 minutes – this prevents scrambling your eggs when you add them later.

While the butter’s cooling, whisk together your dry ingredients. Here’s my little secret: always sift the cocoa powder with the flour. Cocoa tends to clump, and sifting gives you that velvety smooth texture we’re after. I just use a fine mesh strainer and give it a good shake over the bowl – no fancy equipment needed.

Now back to that butter – stir in the sugar first until it’s all dissolved. Then add the eggs one at a time, mixing well after each. This is where room temperature eggs really shine – they incorporate so much better than cold ones. Finish with the vanilla – that heavenly scent means you’re on the right track!

Gradually add your dry ingredients to the wet, mixing just until combined. Overmixing is the enemy of tender cake, so be gentle. Fold in those toasted pecans last – they add such wonderful crunch. The batter will be thick and glossy, like the best brownie batter you’ve ever seen.

If you love rich chocolate cakes, don’t miss this Classic Chocolate Lava Cake Recipe, a perfect indulgence for chocolate lovers.

Baking and Adding Marshmallows

Preheat your oven to 350°F (175°C) while you’re mixing everything – a properly heated oven is crucial. Pour that luscious batter into your prepared 9×13 pan and smooth the top. Bake for about 25 minutes – you’ll know it’s ready when the edges pull slightly from the pan and the center springs back when lightly touched.

Here comes the magic! Pull the cake out (don’t turn off that oven!) and immediately sprinkle those mini marshmallows evenly over the top. Be generous – they’ll melt down more than you think. Pop it back in for just 5 more minutes until the marshmallows are puffed and golden. Watch closely – they go from perfect to burnt in seconds!

Let the cake cool completely before cutting – I know it’s hard to wait, but trust me, it’s worth it. The marshmallow layer needs time to set up, and the flavors develop beautifully as it cools. If you absolutely can’t resist, serve it slightly warm with a scoop of vanilla ice cream melting over the top. Pure heaven!

Tips for the Best Mississippi Mud Cake

After making this cake more times than I can count, I’ve learned a few tricks that take it from good to “Oh my goodness, how did you make this?!” level. Here are my can’t-live-without tips:

Temperature matters more than you think

Room temperature eggs blend into the batter seamlessly, creating that perfect velvety texture. I take mine out when I start preheating the oven. Same goes for butter – if you melt cold butter, it tends to separate. Let it soften slightly first for smooth mixing.

Choose your cocoa powder wisely

Regular cocoa works fine, but dark cocoa powder? Game changer! It gives that deep, almost bitter chocolate note that balances the sweetness beautifully. My favorite trick is mixing half regular and half dark cocoa – best of both worlds.

The marshmallow sweet spot

Don’t skimp on marshmallows, but don’t overload either. Too few and you’ll miss that signature gooey top; too many and it becomes overwhelming. Spread them evenly about ½ inch apart – they’ll expand to cover the surface perfectly during that last bake.

Watch the clock like a hawk

This cake continues cooking from residual heat, so pull it out when the center still looks slightly underdone. A toothpick should come out with moist crumbs, not clean. Those extra minutes in the oven can turn fudgy perfection into dry disappointment.

Cooling patience pays off

I know it’s torture waiting, but letting the cake cool completely makes slicing cleaner and allows flavors to settle. If you cut too soon, the marshmallow layer oozes everywhere (delicious but messy!). An hour minimum does wonders.

Mississippi Mud Cake Variations

While the classic version is absolutely perfect as-is, sometimes I can’t resist playing around with this recipe. Here are my favorite ways to mix it up when I’m feeling adventurous (or just want an excuse to make it again!):

Chocolate Lover’s Dream Version

Fold in a heaping cup of semi-sweet chocolate chips right before pouring the batter into the pan. The pockets of melted chocolate take this already-rich cake to another level. For extra decadence, I’ll sometimes drizzle warm chocolate ganache over the cooled cake instead of powdered sugar. Warning – this one’s not for the faint of heart!

Nut Swaps and Add-Ins

While pecans are traditional, walnuts or hazelnuts work beautifully too. I’ve even used toasted almonds in a pinch – just chop them roughly for nice texture. Feeling extra? Try adding a handful of toffee bits along with the nuts. The caramelized flavor plays so well with the chocolate and marshmallows.

Caramel Drizzle Delight

After the marshmallow topping sets, warm up some store-bought caramel sauce (or make your own if you’re ambitious) and drizzle it artfully over the top. The salty-sweet contrast against the chocolate is incredible. Pro tip: Sprinkle a tiny bit of flaky sea salt on top for that gourmet bakery look!

The beauty of this cake is how forgiving it is – almost any additions you dream up will work. Just remember that whatever you stir into the batter should complement (not overwhelm) that perfect chocolate-marshmallow balance we all love!

Serving and Storing Mississippi Mud Cake

Now for my favorite part – enjoying all that hard work! This cake is fantastic at room temperature, but oh my stars, serve it slightly warm with a scoop of vanilla ice cream melting over the top? Pure bliss. The cold ice cream against the fudgy cake and gooey marshmallows is a texture dream come true.

When we have leftovers (which is rare!), I store them in an airtight container at room temperature for up to 3 days. Pro tip: place wax paper between layers if you need to stack slices – those marshmallows can get sticky! The cake actually gets more fudgy and flavorful on day two, so don’t be afraid to make it ahead for parties.

Reviving Leftovers Like a Pro

If your cake has been sitting for a day and needs a little pick-me-up, here’s my go-to method: microwave individual slices for just 10-15 seconds. It brings back that fresh-from-the-oven marshmallow magic. For a larger portion, cover with foil and warm in a 300°F oven for about 10 minutes – just until the marshmallows get soft again.

One last serving suggestion: try it with a drizzle of warm caramel or chocolate sauce right before serving. And if you really want to gild the lily, a sprinkle of flaky sea salt cuts through the sweetness perfectly. Honestly though? This cake is so good it doesn’t need any fancy extras – just a plate, a fork, and maybe some happy friends to share it with!

Mississippi Mud Cake Nutrition Information

Alright, let’s be real – nobody’s eating this cake because it’s healthy! But since we’re all curious (and maybe trying to justify that second slice), here’s the nutritional breakdown per serving based on my standard recipe:

• Calories: About 380 per decent-sized slice
• Total Fat: 20g (hello, all that glorious butter!)
• Saturated Fat: 10g
• Carbohydrates: 45g
• Sugar: 35g (it’s dessert, after all)
• Protein: 5g
• Fiber: 3g (thank you, cocoa powder!)

A little disclaimer – these numbers can vary depending on the exact ingredients you use. Different cocoa powders, butter brands, or nut quantities will change things slightly. The marshmallows are the biggest variable though – pile ’em high and those sugar grams climb!

My philosophy? This is celebration food – meant to be enjoyed fully but not every day. When I make it for special occasions, I savor every rich, gooey bite without guilt. Everything in moderation, right? Now pass me that plate!

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Common Questions About Mississippi Mud Cake

Over the years, I’ve gotten so many questions about this cake from friends trying to recreate that perfect gooey-chocolatey magic. Here are the answers to the ones that come up most often:

Share Your Mississippi Mud Cake Experience

Nothing makes me happier than hearing how this cake turns out in your kitchen! Did the marshmallows get that perfect golden puff? Did your family fight over the last slice? I want to hear all about it – the triumphs, the funny kitchen mishaps, even those “oops” moments when the marshmallows got a little too toasty (we’ve all been there!).

Drop a comment below to let me know how your Mississippi Mud Cake adventure went. Your tips might help another baker nail this recipe! And if you snapped a photo of your masterpiece (or that first glorious bite), I’d love to see it. There’s something magical about how every baker puts their own spin on this classic – whether it’s your grandma’s vintage cake stand or those extra chocolate chips you “accidentally” added.

Most importantly – enjoy every messy, chocolatey, marshmallow-gooey bite. That’s what baking memories are made of!