Description
Mississippi mud cake delivers pure chocolate comfort straight from the Southern kitchen. Gooey marshmallow and fudgy layers make this dessert an absolute crowd-pleaser your family will devour in minutes.
Ingredients
Scale
Primary Ingredients:
- 1 cup unsalted butter
- 4 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
Supporting Ingredients:
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped nuts
- 2 cups mini marshmallows
Finishing Ingredients:
- ½ cup unsalted butter
- 3 cups powdered sugar
- 1 cup unsweetened cocoa powder
- ¼ cup milk
- 1 teaspoon vanilla extract
- ½ cup chopped nuts
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking pan thoroughly with butter or cooking spray.
- Cream 1 cup butter and both sugars in a large mixing bowl until the mixture becomes light and fluffy, about 3-4 minutes using an electric mixer.
- Beat 4 eggs into the butter mixture one at a time, ensuring each egg is fully incorporated before adding the next. Mix in 1 teaspoon vanilla extract.
- Sift 1 cup flour, 1 cup cocoa powder, baking powder, and salt together in a separate bowl. Gradually fold these dry ingredients into your wet mixture until just combined.
- Gently stir 1 cup chopped nuts into the batter if you’re using them. Pour the batter evenly into your prepared baking pan.
- Bake the cake at 350°F for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Remove the cake from the oven and immediately sprinkle 2 cups mini marshmallows across the entire surface. Return to the oven for 3-5 minutes until marshmallows are puffy and slightly melted.
- For the frosting, melt ½ cup butter in a saucepan over medium heat. Whisk in ¼ cup milk and 1 cup cocoa powder until smooth.
- Remove the butter mixture from heat and gradually stir in 3 cups powdered sugar and 1 teaspoon vanilla extract until the frosting is glossy and spreadable.
- Once the cake has cooled slightly, drizzle the warm chocolate frosting over the marshmallow layer. Sprinkle an optional ½ cup chopped nuts on top before the frosting sets.
Notes
- Use room temperature ingredients to ensure smooth cake batter and even mixing.
- Check cake doneness by inserting a toothpick in the center, which should come out with just a few moist crumbs.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend.
- Cool the cake completely before adding marshmallow and chocolate frosting to prevent melting and sliding.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 327
- Sugar: 33 g
- Sodium: 110 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 53 mg