Can I use large marshmallows instead of mini?

Absolutely! Just tear or cut them into smaller pieces first - about quarter-sized. The minis melt more evenly, but torn large ones work in a pinch. My trick? Spray kitchen shears with cooking spray first - stops the marshmallows from sticking while you cut!

How do I prevent a dry cake?

The two biggest culprits are overbaking and overmixing. Pull the cake when the center still looks slightly wet - it'll finish setting as it cools. And mix the batter just until combined - those gluten strands tighten up fast! Using room temp ingredients helps everything incorporate smoothly too.

Can I make this cake ahead of time?

You bet! Bake it the day before and store covered at room temp. The marshmallow topping stays perfect overnight - just refresh it with a quick 5-minute warm-up in the oven before serving if you want that freshly-baked look.

Why did my marshmallows disappear into the cake?

This happens if you add them too early! Wait until the cake is fully baked before sprinkling marshmallows on top for that last 5-minute bake. And don't press them down - let them float and puff up naturally.

Can I freeze Mississippi Mud Cake?

Technically yes, but the texture changes. The marshmallow layer gets chewy after thawing. If you must freeze, do it without the topping and add fresh marshmallows when reheating. Personally? I think it's best enjoyed fresh - perfect excuse to eat it all within a couple days!

Decadent Mississippi Mud Cake Recipe in 6 Easy Steps

Description

A rich and decadent chocolate cake with a gooey texture, inspired by the muddy banks of the Mississippi River.

Ingredients

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/4 tsp salt
1 cup chopped pecans
1 1/2 cups mini marshmallows

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Melt butter in a saucepan. Remove from heat and stir in sugar, eggs, and vanilla.
Sift together flour, cocoa powder, and salt. Gradually add to the butter mixture.
Fold in chopped pecans.
Pour batter into the prepared pan. Bake for 25 minutes.
Sprinkle marshmallows on top. Return to oven for 5 minutes.
Let cool before serving.

Notes

Store in an airtight container for up to 3 days.
For extra richness, serve with whipped cream or ice cream.
Use dark cocoa powder for a deeper chocolate flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American