Mississippi Mud Cake Recipe

Ingredients

Chocolate Cake

• 1 cup unsalted butter

• ½ cup unsweetened cocoa powder

• 2 cups granulated sugar

• 4 large eggs

• 1½ cups all-purpose flour

• 1 tsp vanilla extract

• ¼ tsp salt

• 1 cup chopped pecans (optional but traditional)

Marshmallow Layer

• 3–4 cups mini marshmallows

Chocolate Frosting

• ½ cup unsalted butter

• ¼ cup unsweetened cocoa powder

• ¼ cup milk

• 3½ cups powdered sugar

• 1 tsp vanilla extract

• ½ cup chopped pecans (optional)

Instructions

1. Preheat

Preheat oven to 350°F (180°C).
Grease a 9×13-inch baking pan.

2. Make the Cake Batter

1. In a saucepan, melt butter over medium heat.

2. Stir in cocoa powder and sugar until smooth.

3. Remove from heat and let cool slightly.

4. Whisk in eggs, one at a time.

5. Stir in flour, vanilla, and salt.

6. Fold in pecans if using.

3. Bake

1. Pour batter into prepared pan.

2. Bake 30–35 minutes, until set but still moist.

4. Add Marshmallows

1. Remove cake from oven.

2. Immediately sprinkle marshmallows evenly over the top.

3. Return to oven for 3–5 minutes, just until marshmallows puff.

5. Make the Frosting

1. In a saucepan, melt butter with cocoa and milk.

2. Remove from heat and whisk in powdered sugar and vanilla until smooth.

3. Stir in pecans if desired.

6. Frost the Cake

Pour warm frosting over the marshmallow layer and spread gently.

Let cool slightly before slicing (if you can wait!).

Tips

• For extra gooey, slightly underbake the cake.

• Serve warm with vanilla ice cream for ultimate indulgence.

• Stores well covered at room temperature for 2–3 days.

Variations

🍫 No-nuts version – simply omit pecans
☕ Mocha Mud Cake – add 1 tsp instant espresso
🥥 Coconut Mud Cake – sprinkle coconut over marshmallows
🍫 Fudge-heavy version – double the frosting