Mississippi mud cake is a classic dessert known for its rich layers of flavor and texture. It features a dense, brownie-like chocolate cake base, a gooey layer of melted marshmallows, and a smooth chocolate frosting studded with crunchy pecans. It’s a sheet cake, so it’s simple to serve and great for a crowd.
This recipe comes together in under an hour with common pantry ingredients. Because the frosting is poured over the warm cake, there’s no need to wait for things to cool down between steps, which makes the process quick and straightforward.
Why is Mississippi Mud Cake a Must-Try?
The cake batter is made in one bowl, which means less cleanup.
You pour the frosting directly over the warm, marshmallow-topped cake, so it spreads easily and melds into one cohesive dessert.
The recipe creates distinct, satisfying layers without any complicated techniques.
Ingredients for Mississippi Mud Cake
• Unsweetened Cocoa Powder: Either natural or Dutch-process cocoa powder will work in this recipe for both the cake and the frosting.
• Pecans: Toasting the pecans is an optional step, but it deepens their nutty flavor and makes them crunchier.
• Miniature Marshmallows: Mini marshmallows melt more evenly and are easier to sprinkle than large ones. If you only have large ones, you can snip them into smaller pieces with kitchen shears.
• Butter: Using unsalted butter allows you to control the saltiness of the cake. If you only have salted butter, you can omit the ⅛ teaspoon of salt.
Exact quantities are in the recipe card below.
How to Make Mississippi Mud Cake
Step 1: Make and Bake the Cake
First, preheat your oven and prepare your baking pan. In a large bowl, whisk the sugar, melted butter, eggs, and vanilla. Stir in the flour, cocoa, and most of the pecans, then pour the batter into the pan and bake until a toothpick comes out clean.
Step 2: Add the Marshmallow Layer
As soon as the cake comes out of the oven, scatter the miniature marshmallows evenly over the hot surface. Return the pan to the oven for just a few minutes so the marshmallows can get soft and puffy.
Step 3: Prepare the Frosting and Finish
While the marshmallows melt, quickly beat together the frosting ingredients until smooth. Pour the frosting over the warm marshmallow layer, spreading it to the edges. Sprinkle with the remaining pecans and let the cake cool completely before slicing.
What to Serve with Mississippi Mud Cake
This cake is rich on its own, but a scoop of vanilla ice cream or a dollop of whipped cream is a nice addition.
Expert Tips for Mississippi Mud Cake
To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5 to 7 minutes until fragrant. Let them cool before chopping.
If you don’t have a 15×10-inch pan, you can use a 9×13-inch pan. The cake will be thicker, so increase the initial baking time to 30-35 minutes.
The frosting is meant to be pourable. If it seems too thick, add another tablespoon of milk. If it seems too thin, add a bit more powdered sugar.
Baked goods containing eggs are considered fully cooked when a toothpick inserted into the center comes out clean.
How to Store and Freeze Mississippi Mud Cake
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture. You can also freeze individual slices for up to 3 months; thaw in the refrigerator or at room temperature.
Mississippi Mud Cake Recipe FAQs
Can I use a different kind of nut?
Yes, walnuts would be a good substitute for pecans. You can also omit the nuts entirely if you have an allergy or preference.
Do I have to wait for it to cool completely?
It’s highly recommended. The cake, marshmallow layer, and frosting need time to set. If you cut it while warm, the slices will be messy and fall apart.
Can I make this cake ahead of time?
Absolutely. This cake is actually very good on the second day, as the flavors have more time to meld. Just keep it covered at room temperature or in the fridge.
Mississippi Mud Cake
Ingredients
For the Cake
- 2 cups granulated sugar 400g
- 1 cup unsalted butter melted, 227g
- 4 large eggs
- 1 ½ cups all-purpose flour 180g
- ½ cup unsweetened cocoa powder 50g
- 1 ½ cups toasted pecans chopped, divided, 170g
- 1 tsp vanilla extract
- ⅛ tsp salt
For the Topping and Frosting
- 1 bag (280g) miniature marshmallows 10-ounce
- 1 lb powdered sugar 450g
- ⅓ cup unsweetened cocoa powder 35g
- ½ cup whole milk 120ml
- ¼ cup unsalted butter softened, 57g
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 15x10-inch baking pan.
- In a large bowl, whisk together the granulated sugar, melted butter, eggs, vanilla extract, and salt until smooth.
- Stir in the flour and ½ cup of cocoa powder until just combined. Fold in 1 cup of the chopped toasted pecans.
- Pour the batter into the prepared pan and spread it evenly. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and immediately sprinkle the miniature marshmallows in an even layer over the top. Return to the oven and bake for 3 to 5 more minutes, just until the marshmallows are soft and slightly puffed.
- While the cake is in the oven, prepare the frosting. In a medium bowl, use an electric mixer to beat the powdered sugar, ⅓ cup cocoa powder, whole milk, and softened butter until smooth and creamy.
- Remove the cake from the oven. Pour the warm frosting over the melted marshmallow layer and spread it gently.
- Sprinkle the remaining ½ cup of toasted pecans over the frosting.
- Let the cake cool completely in the pan on a wire rack before cutting and serving. This allows the layers to set.
Notes
