Mississippi Mud Cake

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Mississippi Mud Cake – Fudgy, Marshmallowy, and Southern to the Core

If you’ve never had Mississippi Mud Cake, prepare to fall in love. This Southern classic is a chocolate lover’s dream—rich, dense, and layered with gooey marshmallows and a silky chocolate frosting that seeps into every bite. It’s named after the muddy banks of the Mississippi River, and one bite will tell you why: it’s dark, decadent, and irresistibly messy in the best possible way.

Whether you’re baking for a potluck, a holiday gathering, or just because you need a chocolate fix, this cake delivers. It’s easy to make, feeds a crowd, and tastes even better the next day.

Why You’ll Love This Cake

  • Ultra-chocolatey – Cocoa-rich batter and a luscious chocolate frosting.
  • Gooey marshmallow layer – Melts into the cake for a molten, sticky finish.
  • Nutty crunch – Toasted pecans add texture and Southern flair.
  • Feeds a crowd – Baked in a jellyroll pan, it’s perfect for sharing.
  • Nostalgic and comforting – A beloved dessert that never goes out of style.

Ingredients

For the Cake

  • 1 cup melted butter (or 1 stick butter + 1 stick margarine)
  • 2 cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • 4 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1½ cups all-purpose flour
  • 1½ cups coarsely chopped pecans, toasted
  • 1 (10.5 oz) bag miniature marshmallows

For the Chocolate Frosting

  • 1 (16 oz) package powdered sugar, sifted
  • ½ cup milk
  • ¼ cup butter, softened
  • ⅓ cup unsweetened cocoa powder

Optional: Add a splash of vanilla or a pinch of salt to the frosting for extra depth.

Equipment You’ll Need

  • Large mixing bowl
  • Whisk or electric mixer
  • Measuring cups and spoons
  • 15×10-inch jellyroll pan
  • Rubber spatula
  • Sifter (for powdered sugar)
  • Cooling rack

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).

Grease and flour a 15×10-inch jellyroll pan (or line with parchment paper for easy removal).

Step 2: Make the Cake Batter

In a large bowl, whisk together:

  • 1 cup melted butter
  • 2 cups sugar
  • ½ cup cocoa powder
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Mix until smooth and glossy.

Stir in:

  • 1½ cups flour
  • 1½ cups toasted pecans

Mix until just combined—don’t overmix.

Step 3: Bake the Cake

Pour the batter into the prepared pan and spread evenly.

Bake at 350°F for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Add the Marshmallows

Remove the cake from the oven and immediately top with:

  • 1 (10.5 oz) bag miniature marshmallows

Spread evenly across the warm cake.

Return to the oven and bake for 5 more minutes, until the marshmallows are puffed and just beginning to melt.

Step 5: Make the Frosting

While the cake cools slightly, prepare the frosting.

In a bowl, beat together:

  • 1 (16 oz) package powdered sugar, sifted
  • ½ cup milk
  • ¼ cup softened butter
  • ⅓ cup cocoa powder

Use an electric mixer to beat until smooth and pourable.

Step 6: Frost the Cake

Drizzle the warm frosting over the marshmallow layer.

Use a spatula to gently spread it, letting it seep into the marshmallows and cake.

Let the cake cool completely before slicing into squares.

Tip: For clean cuts, chill the cake for 30 minutes before slicing.

Time & Yield

  • Prep Time: 15 minutes
  • Bake Time: 25–30 minutes
  • Cool Time: 1 hour
  • Total Time: ~1 hour 45 minutes
  • Yield: 24 squares
  • Calories: ~360 kcal per square (approximate)

Tips for Success

  • Toast the pecans for extra flavor—just 5–7 minutes in a 350°F oven.
  • Use fresh marshmallows—stale ones won’t melt as well.
  • Don’t overbake—you want a moist, fudgy texture.
  • Let it cool completely before cutting to avoid a sticky mess.
  • Store covered at room temperature for up to 3 days or refrigerate for up to 5.

Variations to Try

  • Nut-Free: Skip the pecans or replace with crushed graham crackers.
  • Peanut Butter Swirl: Add dollops of peanut butter before baking.
  • Espresso Kick: Add 1 teaspoon instant espresso to the batter.
  • Rocky Road Style: Add chocolate chips and chopped walnuts with the marshmallows.
  • Mini Version: Bake in muffin tins for individual servings.

Perfect For…

  • Potlucks and parties
  • Holiday dessert tables
  • Birthday celebrations
  • Bake sales
  • Chocolate cravings

Final Thoughts

This Mississippi Mud Cake is the kind of dessert that brings people together. It’s rich, gooey, and unapologetically indulgent—just the way a Southern classic should be. Whether you’re baking it for a crowd or sneaking a square for yourself with a cup of coffee, this cake is pure chocolate bliss.

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