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Classic Mississippi Mud Cake Recipe

Close-up of a rich slice of Mississippi mud cake featuring dark chocolate cake, creamy filling, and dripping chocolate fudge frosting.
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Make this rich, gooey Mississippi Mud Cake, a layered chocolate dessert with a fudgy base and marshmallow topping. This recipe delivers authentic Southern comfort.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup semi-sweet chocolate chips
  • 1 cup miniature marshmallows
  • 1 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 2 tablespoons butter, melted

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, cream together 1 cup softened butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, 1 cup sugar, 1/2 cup cocoa powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined. Do not overmix.
  5. Spread half of the batter into the prepared pan. Sprinkle the chocolate chips evenly over the batter.
  6. Carefully spread the remaining batter over the chocolate chips.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
  8. Remove the cake from the oven. Immediately sprinkle the miniature marshmallows evenly over the hot cake. Return the cake to the oven for 3 to 5 minutes, or until the marshmallows are puffed and lightly golden. Watch closely to prevent burning.
  9. While the marshmallows are melting, prepare the glaze. Whisk together the powdered sugar, 1/4 cup cocoa powder, milk, and melted butter until smooth.
  10. Remove the cake from the oven and immediately pour the chocolate glaze over the warm marshmallows, spreading quickly to cover the top.
  11. Let the Mississippi Mud Cake cool completely before slicing and serving.

Notes

  • For a fudgier base, reduce the baking time by 5 minutes and allow the cake to cool longer before adding the marshmallow layer.
  • You can make this dessert ahead of time; cover and store at room temperature for up to two days.
  • This cake is excellent served slightly warm with a scoop of vanilla ice cream.

Nutrition

Find it online: https://miameal.com/mississippi-mud-cake-recipe/