Mississippi Mud Cake

Made from scratch, this Mississippi mud cake recipe is the most mouthwatering combination of moist chocolate cake, creamy chocolate icing, and fluffy melted mini marshmallows.

We have a bunch of recipes that come directly from our family cookbook like this Elvis Presley cake recipe, a longtime favorite, and my grandmother’s peanut butter cake, along with many others. However, I’ll be serving up my Mama’s Mississippi mud cake this weekend. An offshoot of Mississippi mud pie, this is a classic Southern dessert and if you like s’mores, chocolate cake, or fudgy chocolate brownies, you’re in for a treat!

So, what is Mississippi mud cake made of? A Mississippi mud cake consists of three main layers: a homemade chocolate cake that’s deliciously moist and tender, a melted marshmallow topping, and warm chocolate frosting poured on top. Is your mouth watering yet? Chocolate decadence is on the way!

Now, this is a longer ingredient list than what you’re used to from me. But I promise it’s worth it! Plus, many of the ingredients are baking essentials you probably already have in your kitchen. You’re going to need flour, sugar, salt, baking soda, butter, oil, cocoa powder, eggs, buttermilk, mini marshmallows, and vanilla extract. Not too bad, right?

This is also an easy Mississippi mud cake recipe to replicate. You just need to combine the dry ingredients, bring the remaining ingredients to a boil, and then combine. Then we pour the cake batter into a Texas sheet cake pan and bake! All that’s left is the marshmallow topping and that creamy chocolate icing poured on top. Ready to give it a go?

Recipe Ingredients

• Plain flour
• Granulated sugar
• Salt
• Baking soda
• Unsalted butter
• Vegetable oil
• Unsweetened cocoa powder
• Cold water
• Eggs
• Buttermilk
• Mini marshmallows
• Whole milk
• Confectioners’ sugar
• Vanilla extract

How to Make Mississippi Mud Cake

First, we’re going to sift together the dry ingredients: salt, baking soda, sugar, and flour.

Bring butter, oil, cocoa, and one cup of water to a boil in a saucepot, stirring constantly.

Remove the pot from the eye and turn off the heat as soon as it comes to a boil.

Pour the cocoa mixture over the dry ingredients in a mixing bowl.

Add buttermilk to the mixing bowl.

Now honestly, have you ever once had a recipe that called for buttermilk that wasn’t good? I sure haven’t! To a Southerner, adding buttermilk to something is like tossing in golden nuggets!

Beat your eggs in a separate cup…

And then add them to the mixing bowl.

Finally, add the remaining water to the mixing bowl. Then immediately turn your mixer on so the eggs don’t have time to cook in the hot mixture.

The mud cake batter will look like this when it’s done.

You really need to take a lick on account of the fact you’d hate to feed your family and friends something you don’t know tastes good in the batter bowl.

Grease a 9×13-inch baking dish.

You can use shortening for this but I just use nonstick cooking spray.

Pour the cake batter into the greased pan and bake at 375 for 25 to 30 minutes.

Now, let’s make our icing!

Try to time your icing so it is ready as soon as your hot cake comes out of the oven for the best results.

Place butter, cocoa, and milk in a saucepan.

Stir constantly and bring to a boil.

Once boiling, remove from heat. Add confectioner’s sugar and vanilla, and mix well.

Now, take your baked cake and…

Cover the hot cake with marshmallows. Kids love to do this part!

Drizzle hot icing over the top and you’re done!

Your mud cake will look like this, but once the hot icing soaks into and melts the marshmallows, it’ll look like this…

It may not look the prettiest but y’all, it tastes ridiculously good!

Now if you’ll excuse me, this slice is calling my name!

Storage

• You can store leftovers covered in plastic wrap or in an airtight container either at room temperature or in the fridge for up to 5 days. 
• This cake also freezes well and for up to 3 months. Thaw to room temperature before serving.

Recipe Notes

• Chopped nuts are great added to the cake. You can fold 1/2 cup into the cake batter, simply sprinkle them on top along with the marshmallows before adding the icing, or add them as a garnish on top of the icing. Toasted chopped pecans or chopped walnuts would be my preference.
• For a richer chocolate flavor, add 1/2 cup of hot brewed coffee to the cake batter.
• Some recipes call for you to chill the cake for 30 minutes or so to let the icing set. However, you do you!
• If you want your marshmallows to be extra melted, add them to the top of the cake and then return the cake to the oven for just 3 minutes until they puff a bit and start to melt.

Recipe FAQs

Yes, you can. But I’d roughly chop up the regular marshmallows a bit before adding them to the top of the cake. As for the fluff (also known as marshmallow creme), I’d let the cake cool for 5 minutes, add the fluff, and leave it for 5 minutes before trying to spread it over the cake. Then go ahead and add the chocolate fudge icing.

Can I make my Mississippi mud cake in advance?

Yes! I’d make it 1 to 2 days in advance and store it covered with plastic wrap in the fridge or at room temperature (depending on where you live and whether the icing will melt). If you don’t want to serve it cold, let it sit at room temperature for 30 minutes before serving.

Check out these other chocolate cake recipes:

Chocolate Depression Cake (Egg and Dairy-Free)

Chocolate Pound Cake with Fudge Glaze

Triple Chocolate Cake (a.k.a Chocoholic Cake)

Chocolate Sundae Cake

Chocolate Velvet Cake With Cream Cheese Icing

Mississippi Mud Cake

This homemade Mississippi mud cake recipe is the most mouthwatering combination of chocolate cake, chocolate frosting, and mini marshmallows.

Print Recipe Pin Recipe

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Course: Dessert, Snack

Cuisine: American

Keyword: cake, chocolate, frosting, marshmallow

Servings: 12

Ingredients

• 2 cups plain flour
• 2 cups granulated sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1 stick unsalted butter
• 1/2 cup vegetable oil
• 4 tbsp unsweetened cocoa powder
• 1 cup cold water plus 1 tsp
• 2 eggs, beaten
• 1/2 cup buttermilk
• 10 oz marshmallows

Chocolate Icing

• 1 stick unsalted butter
• 3 tbsp unsweetened cocoa powder
• 6 tbsp whole milk
• 16 oz confectioner's sugar (or powdered sugar)
• 1 tsp vanilla extract

Instructions

• Preheat oven to 375.
• In a medium bowl, sift flour, sugar, salt, and baking soda together.
  2 cups plain flour, 2 cups granulated sugar, 1/2 tsp salt, 1 tsp baking soda
• Bring butter, oil, cocoa, and one cup of water to a boil, stirring constantly.
  1 stick unsalted butter, 1/2 cup vegetable oil, 4 tbsp unsweetened cocoa powder, 1 cup cold water
• Once it boils, remove the pot from the heat and combine the cocoa mixture with the flour mixture in a mixing bowl.
• Add eggs, one teaspoon of cold water, and buttermilk, and mix well.
  2 eggs, beaten, 1/2 cup buttermilk, 1 cup cold water
• Pour into a greased and floured 9x13 baking dish and bake for 25-30 minutes.
• Top with marshmallows while warm and make icing while the cake is baking.
  10 oz marshmallows

Chocolate Icing

• Combine butter, cocoa, and milk in a saucepot and bring to a boil. 
  1 stick unsalted butter, 3 tbsp unsweetened cocoa powder, 6 tbsp whole milk
• Remove from heat and mix in the sugar and vanilla.
  16 oz confectioner's sugar (or powdered sugar), 1 tsp vanilla extract
• Pour the icing over the hot cake as soon as it comes out of the oven.

Video

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