Easy Mississippi Mud Cake From Scratch
Made from scratch with rich cocoa powder, fluffy marshmallows, and a creamy chocolate frosting, this Mississippi Mud Cake is a true showstopper! With its moist and tender crumb, chocolate marshmallow topping, and irresistible flavor, this easy cake recipe will become a new favorite!
One bite of this Mississippi Mud Cake recipe, and you’ll understand why it’s such a popular recipe. The cake itself is incredibly moist and fudgy, with a deep chocolate flavor that goes perfectly with the sweet, sticky marshmallow topping.
The base recipe is from my one bowl chocolate cake but then its topped with mini toasted marshmallows and this chocolate frosting I could eat a whole bowl of with just a spoon.
It’s also just a really big cake. It bakes up high so you get a lot in each slice!
Honestly, the hardest part is probably waiting for the cake to cool before adding the marshmallows and frosting, but I promise, the end result is worth the wait!
If you have mini marshmallows left over, then you should 10000% make these s’mores brownies, or these hot chocolate cupcakes!
Ingredients
For the cake topping:
Best Marshmallows to use
Mini marshmallows are the easist marshmallows to use because it is easier to frost them with the frosting better than regular sized marshmallows. I have not tried this recipe with marshmallow fluff. If you only have regular sized marshmallows, thats fine, try to pack as many on the cake as possible so its easier to frost.
Making Mississippi Mud Cake from Scratch
Prepare for baking: Preheat your oven to 350° F and spray a 9×13” pan with baking spray. Set aside.
Combine the dry ingredients: In a stand mixer with the paddle attachment, add the sugar, flour, cocoa powder, baking soda, baking powder, and salt to the bowl. Mix slowly until fully distributed.
Add the wet ingredients: To the bowl, add the eggs, sour cream, and vanilla extract. Slowly mix until combined and crumbly. Then, slowly add the boiling water and oil and continue to mix until everything is fully combined without overmixing.
Make the frosting :
Melt the butter: Add the butter to a microwave-safe bowl. Cook in 30-second intervals until the butter is fully melted.
Assemble the frosting: To the butter, add the cocoa powder and mix until combined. Then, sift the powdered sugar and add the cream. Whisk until completely smooth. Spread on top of the marshmallow layer of the cake. Enjoy!
TIPS FOR RECIPE SUCCESS
- If you don’t have heavy cream for the frosting, milk can be used as a substitute though it may not be as thick.
- Make sure you sift the powdered sugar into the frosting mixture before adding it to ensure there are no lumps in the frosting.
- This cake is best served 20 minutes after the frosting is added, as the layer will begin to harden on top.
Easy Mississippi Cake From Scratch
Ingredients
For the cake
- 1 ½ cups granulated sugar
- 1 ½ cups all purpose flour
- ¾ cups unsweetened cocoa powder, natural
- 1/2 tablespoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 eggs, large
- 1/2 cup yogurt or sour cream
- 2 tsp vanilla extract
- 3/4 cup boiling water
- 1/4 cup vegetable oil
For the cake topping
- 10 oz mini marshmallows
- ½ cup butter, unsalted
- ⅔ cup cocoa
- 3 cups powdered sugar
- ½ cup cream
Instructions
- Preheat your oven to 350° F and spray a 9×13” pan with baking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, add the 1 1/2 cups sugar, 1 1/2 cups flour, 3/4 cups cocoa powder, 1/2 tablespoon baking soda, 3/4 tsp baking powder, and 1/4 tsp kosher salt, and mix on low until combined.
- Add the 2 eggs, ½ cup yogurt or sour cream, and 2 tsp vanilla extract. Mix until combined. The mixture will be crumbly.
- With the mixer running on low speed add in the ¾ cup boiling water and 1/4 cup oil slowly.
- Continue mixing until the batter is evenly mixed.
- Pour into the prepared pan and bake for 20-25 minutes.
- Cool the cake in the pan for 20 minutes then add the whole package of marshmallows on top. Feel free to use more if you want!
- You can either torch the marshmallows with a kitchen torch (my preferred method) or return to the oven for 5 minutes to brown.
Make the frosting
- In a medium microwave safe bowl melt the ½ cup butter for 30 seconds at a time until melted.
- Add the ⅔ cocoa powder and mix well until smooth. There should be no lumps from the cocoa powder.
- Sift the powdered sugar on top, and add the ½ cup cream. Whisk until smooth, then slather on top of the marshmallows and enjoy!
Holy smokes. I just made this and wow. I had to make a few changes because my husband is lactose intolerant (so I used dairy free butter and heavy cream) but aside from that, I followed the recipe exactly and it’s DELICIOUS.
YAY Yovany! Thank you SO much! So appreciate you coming back to leave a comment and 5 star rating thank you! Glad to know it works with dairy free butter too!!