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!
Mississippi Mud Cake is a classic Southern dessert that is loved for its rich, chocolatey flavor and gooey texture. This cake typically features a moist chocolate cake base that’s topped with a layer of marshmallows and a decadent chocolate frosting. Some variations also include pecans or other nuts for a little added crunch!
One bite of this Mississippi Mud Cake, and you’ll understand why it’s such a popular dessert. The cake itself is incredibly moist and fudgy, with a deep chocolate flavor that’s perfectly complemented by the sweet, sticky marshmallow topping. The frosting is rich and creamy, with just the right amount of sweetness to balance out the chocolatey goodness of the cake.
As a trained professional baker I am used to making famous cakes but despite its impressive appearance and mouth-watering flavor, this cake is actually quite easy to make! Like my chocolate cake with sprinkles, or my fan favorite one bowl chocolate cake, the recipe calls for simple ingredients like flour, sugar, cocoa powder, and eggs, and you can even make the frosting in the microwave!
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!
WHY YOU SHOULD MAKE THIS RECIPE
- With its moist cake base, fluffy marshmallow topping, and the creamy frosting, every bite is a heavenly chocolate experience. The frosting is based off my 5 star rated brownie frosting.
- This cake is great for sharing with family and friends. Its 9×13″ size makes it perfect for a large group or for leftovers that will last for days.
- Despite its impressive appearance and complex flavor profile, this recipe is surprisingly easy to make with simple pantry ingredients!
- Try adding your own twists, such as chopped nuts, shredded coconut, or even a drizzle of caramel sauce, to make it your own.
- By making this cake, you’ll be able to experience a little slice of Southern hospitality and tradition right in your own home.
- Granulated Sugar – Adds sweetness and helps to tenderize the base layer of the cake.
- All Purpose Flour – Provides structure and mixes in with the rest of the ingredients.
- Unsweetened Cocoa Powder – Adds a rich, chocolate flavor to the cake along with a natural brown color.
- Baking Soda & Baking Powder – These leavening agents help the cake rise and become fluffy when combined with acidic ingredients in the batter.
- Kosher Salt – Enhances the flavor of the cake and helps to balance out the sweetness.
- Large Eggs – Help to bind the ingredients together and add richness and moisture to the cake.
- Yogurt or Sour Cream – Adds moisture to the cake and gives it a tangy flavor that pairs perfectly with the sweetness of sugar and bitterness of chocolate.
- Vanilla Extract – Enhances the flavor of the cake and gives it a warm, light, comforting vanilla aroma.
- Boiling Water – Helps to dissolve the cocoa powder and activate the baking soda in the batter, leading to a smooth and velvety batter for the cake. You can use black coffee too! This helps deepen the chocolate flavor.
- Vegetable Oil – Adds moisture and tenderness to the cake and also helps to keep it from drying out.
For the cake topping:
- Mini Marshmallows – Provide a gooey and chewy texture to the cake topping, as well as a sweet flavor.
- Unsalted Butter – Helps to bind the ingredients together and gives the topping a creamy and smooth texture.
- Cocoa Powder – Adds richness and chocolatey flavor to the topping.
- Powdered Sugar – Sweetens the topping and helps to give it a smooth texture.
- Cream – Adds richness and creaminess to the topping, making it a perfect complement to the moist cake and chewy marshmallows.
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.
HOW TO MAKE 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.
Bake and cool: Pour the chocolate cake batter into the prepared baking pan. Bake for 20-22 minutes and cool for 20 minutes.
Add the marshmallows: While the cake is still warm, pour the entire bag of marshmallows on top. Use a kitchen torch to add a browned top, or place it in the oven for five additional minutes to brown.
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.
- Try using this kitchen torch to add a unique browned marshmallow flavor to the topping.
- This cake is best served 20 minutes after the frosting is added, as the layer will begin to harden on top.
- When adding the boiling water to the batter, make sure to do so slowly and while the mixer is on low to avoid splashing.
- When adding the marshmallows to the cake, be sure to cover the entire surface evenly to prevent uneven melting.
- A stand mixer or handheld mixer can be used to make both components of this cake.
STORAGE AND FREEZING
Storing: Once the cake is frosted, it’s best to store it in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to 5 days, but be aware that the frosting may harden slightly in the fridge. To prevent this, you can let the cake sit at room temperature for 30 minutes before serving.
Freezing: Wrap the cake tightly in plastic wrap or aluminum foil, then place it in an airtight container or a freezer-safe zip-top bag. The cake will keep in the freezer for up to 3 months. When you’re ready to serve it, let it thaw at room temperature for a few hours before serving.
WAYS TO ENJOY
- Drizzle the top with this delicious Bourbon Caramel Sauce for a sticky sweet layer of flavor.
- Cut the cake into squares and top each piece with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- For a tangy twist, use Chocolate Cream Cheese Frosting to spread on top of the marshmallow layer.
- Sprinkle some crumbled Brownie Cookies on top for a crunchy chocolate indulgence.
Easy Mississippi Cake From Scratch
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
- 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!