Description

Mississippi Mud Cake is a rich, indulgent Southern dessert that layers a dense, fudgy chocolate cake with gooey marshmallows and a smooth chocolate icing. The combination of flavors and textures, from the crunch of pecans to the creamy topping, makes this cake a beloved favorite at gatherings and special occasions. Its name comes from its resemblance to the thick, muddy banks of the Mississippi River. Perfect for chocolate lovers, this cake is as visually impressive as it is delicious.

Ingredients

Scale

1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 ½ cups all-purpose flour
½ cup cocoa powder
4 large eggs
2 teaspoons vanilla extract
1 cup chopped pecans
4 cups mini marshmallows
16 ounces confectioners’ sugar
½ cup whole milk
½ cup cocoa powder (for icing)
¼ cup unsalted butter, softened (for icing)

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
Make the Cake Batter:
- Beat 1 cup softened butter and 1 ½ cups granulated sugar together until creamy and fluffy.
- Add 4 large eggs, one at a time, mixing well after each addition.
- Gradually mix in 1 ½ cups all-purpose flour and ½ cup cocoa powder until fully combined.
- Stir in 2 teaspoons vanilla extract and fold in 1 cup chopped pecans.
Bake the Cake:
Pour the batter into the prepared baking dish, spreading it evenly. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Add the Marshmallows:
After removing the cake from the oven, immediately sprinkle 4 cups mini marshmallows evenly over the top. Let the marshmallows soften for a few minutes, then gently spread them to cover the cake.
Prepare the Icing:
- In a medium bowl, combine 16 ounces confectioners’ sugar, ½ cup cocoa powder, and ¼ cup softened butter.
- Gradually stir in ½ cup whole milk until the icing is smooth and creamy.
Finish the Cake:
Once the cake has cooled slightly, pour the icing over the marshmallow layer, spreading it evenly. Allow the icing to set before serving.

Notes

Marshmallow Tip: For a smoother layer of marshmallows, use a greased spatula to spread them gently after they melt. This ensures you don’t tear the top of the cake.
Nut-Free Version: If you prefer a nut-free cake, simply omit the pecans, or replace them with an alternative like crushed graham crackers for texture.
Customizations: Feel free to experiment with variations like adding shredded coconut, using flavored marshmallows, or switching pecans with walnuts or almonds for a different flavor.