Description
This decadent Mississippi Mud Cake features a rich, fudgy chocolate base topped with a gooey layer of mini marshmallows and a luscious chocolate frosting with a hint of nuts. Perfect for chocolate lovers, this classic Southern dessert combines dense cake, melty marshmallows, and creamy chocolate icing into one irresistible treat.
Ingredients
Cake
- 1 cup unsalted butter
- 1/3 cup unsweetened cocoa powder
- 1 cup water
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs (at room temperature)
- 1/2 cup buttermilk (at room temperature)
- 1 teaspoon vanilla extract
Topping
- 3 to 4 cups mini marshmallows (enough to mostly cover the cake)
Frosting
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup milk
- 3 to 3 1/2 cups confectioners’ sugar (sifted)
- 1 teaspoon vanilla extract
- 3/4 to 1 cup chopped pecans or walnuts (optional)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure the cake doesn’t stick.
- Make the cocoa mixture: In a medium saucepan over medium heat, melt 1 cup of unsalted butter with 1/3 cup unsweetened cocoa powder and 1 cup water. Bring just to a boil, then remove from heat and let it cool for about 5 minutes to prevent the eggs from cooking when added later.
- Combine dry ingredients: In a large bowl, whisk together 2 cups granulated sugar, 2 cups all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon baking soda until well mixed.
- Mix wet and dry ingredients: Pour the warm cocoa mixture into the dry ingredients and stir to combine.
- Add eggs and liquids: Add 2 large room temperature eggs, 1/2 cup buttermilk (room temperature), and 1 teaspoon vanilla extract to the mixture, stirring just until smooth and fully incorporated.
- Bake the cake: Pour the batter into the prepared pan, spreading evenly. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Add marshmallow topping: Immediately after removing the cake from the oven, evenly scatter 3 to 4 cups mini marshmallows over the hot cake. Return to the oven for 2 to 3 minutes, just until the marshmallows puff up and soften. Then remove and cool briefly on a wire rack.
- Prepare the frosting: In a saucepan, melt 1/2 cup unsalted butter with 1/4 cup unsweetened cocoa powder and 1/3 cup milk over medium heat. Remove from heat and whisk in 3 to 3 1/2 cups sifted confectioners’ sugar, 1 teaspoon vanilla extract, and 3/4 to 1 cup chopped pecans or walnuts if using, until smooth and creamy.
- Frost the cake: While the frosting is still warm and marshmallows are soft, pour or spoon the frosting evenly over the cake. Gently spread to cover without pressing or swirling to maintain the marshmallow layer.
- Cool and serve: Allow the cake to cool completely to set the frosting and marshmallow topping before slicing. This ensures clean cuts and the best texture.
Notes
- Use room temperature eggs and buttermilk to ensure even mixing and better texture.
- Don’t overbake the cake; a few moist crumbs on a toothpick means it’s perfectly tender.
- The marshmallow topping softens best if added immediately after baking when the cake is still hot.
- The frosting is best spread warm to create a smooth finish without disturbing the marshmallows.
- Chopped nuts in the frosting are optional but add a lovely crunch and flavor contrast.
- This cake keeps well covered at room temperature for 2 days or refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
