If you’re looking to indulge in a dessert that perfectly combines rich chocolate, gooey marshmallows, and a luscious frosting, this Mississippi Mud Cake Recipe is absolutely the way to go. It’s a crowd-pleaser with its moist, dense texture and an irresistible topping that brings all the chocolatey goodness together. Whether you’re baking for a special occasion or just craving something comforting and delightful, this cake has that perfect mud-like richness that will make you come back for seconds without hesitation.
Ingredients You’ll Need
The beauty of the Mississippi Mud Cake Recipe is in its simple yet thoughtfully selected ingredients. Each element is essential in creating the perfect balance of flavor, moisture, and texture in this chocolate masterpiece. From cocoa powder to marshmallows, every item adds a unique touch to the final cake.
- 2 cups flour: Provides the structure and ensures the cake holds together perfectly.
- 2 cups granulated sugar: Adds sweetness and helps with moisture retention.
- ½ cup unsweetened cocoa powder: Delivers that intense chocolate flavor that’s key to this cake.
- 2 teaspoon baking powder: Helps the cake rise and become fluffy without losing its moistness.
- 1 ½ teaspoon baking soda: Works alongside the baking powder to create the ideal crumb.
- ½ teaspoon salt: Balances the sweetness and enhances the overall flavors.
- ½ cup vegetable oil: Keeps the cake moist and tender.
- 2 large eggs (room temperature): Binds the ingredients and adds richness.
- 1 teaspoon vanilla extract: Adds warmth and depth to the chocolate.
- ½ cup whole milk: Adds moisture and richness to the batter.
- ¼ cup sour cream: Contributes to a tender crumb and adds subtle tanginess.
- 1 cup boiling water: Intensifies the chocolate flavor and helps with a silky batter texture.
- 10 oz mini marshmallows: Creates that signature gooey, melty layer on top.
- ½ cup salted butter (softened): Essential for the creamy frosting.
- 6 Tablespoons heavy cream: Adds richness and smoothness to the frosting.
- 3 Tablespoons cocoa powder: For an extra chocolate punch in the frosting.
- 1 teaspoon vanilla extract: Makes the frosting aromatic and full-bodied.
- 2-3 cups powdered sugar: Sweetens and thickens the luscious frosting.
- Chopped walnuts or pecans (optional): Adds crunch and a nutty contrast to the soft cake.
How to Make Mississippi Mud Cake Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350 degrees Fahrenheit, and lightly grease a 9×13 inch baking pan. This will ensure your cake doesn’t stick and bakes evenly, setting the stage for a perfect texture.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This process not only combined these ingredients but also aerates them, which helps in achieving a light yet moist cake texture.
Step 3: Combine Wet Ingredients
Using an electric mixer in a large bowl, beat the vegetable oil, eggs, vanilla extract, whole milk, and sour cream together until they are well combined. Be careful not to overmix at this stage to keep the batter tender and airy.
Step 4: Add Boiling Water and Dry Ingredients
Turn your mixer to low and slowly pour in the boiling water. Then, increase the speed to high and beat for one full minute; this step enhances the cake’s moisture and smoothness. After that, gently mix in the previously sifted dry ingredients until everything is fully incorporated.
Step 5: Bake Until Perfect
Pour the batter into your prepared pan and bake for about 30 minutes. To test for doneness, insert a toothpick into the center; if it comes out clean, your cake is ready. This cooking time yields a nicely baked, moist chocolate base that’s essential for the Mississippi Mud Cake Recipe magic.
Step 6: Add the Marshmallow Layer
Right after removing the cake from the oven, sprinkle the mini marshmallows evenly over the top and place it back into the oven for an additional 2 minutes. This allows the marshmallows to puff up and melt slightly, creating that irresistible sandy puddle effect that gives this cake its name.
Step 7: Prepare the Chocolate Frosting
While the cake cools, melt the softened butter in a small saucepan over low heat. Gradually whisk in the heavy cream and cocoa powder, cooking for about 2 minutes until smooth. Remove from heat, then whisk in the vanilla and powdered sugar until the frosting becomes silky and spreadable.
Step 8: Finish with Frosting and Chill
Drizzle the freshly made frosting over the cooled cake, letting it seep into all the nooks created by the marshmallows. Pop the cake in the refrigerator for 25-30 minutes to let the frosting set perfectly before serving. The end result is a fudgy, luxurious celebration of chocolate and texture that only a Mississippi Mud Cake Recipe can deliver.
How to Serve Mississippi Mud Cake Recipe
Garnishes
For a little extra touch, sprinkle chopped walnuts or pecans on top of the frosting before serving. The crunchy nuts add a delightful contrast to the cake’s softness and intensify the flavor experience in every bite.
Side Dishes
This rich chocolate cake pairs beautifully with simple sides like a scoop of vanilla ice cream or a dollop of freshly whipped cream. These accompaniments add freshness and coolness, balancing the intense chocolate flavors and gooey texture of the Mississippi Mud Cake Recipe.
Creative Ways to Present
For an eye-catching presentation, serve individual slices with a drizzle of caramel sauce or fresh berries alongside. You can also dust a light sprinkle of powdered sugar on top for a snowy effect that contrasts perfectly with the dark chocolate hues of the cake.
Make Ahead and Storage
Storing Leftovers
You can safely store leftover Mississippi Mud Cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigeration is better to keep the frosting firm and prevent the marshmallows from melting too much.
Freezing
If you want to keep the cake for longer, wrap it tightly in plastic wrap and aluminum foil, then freeze it for up to 3 months. Thaw overnight in the refrigerator before serving to maintain its gooey, moist texture.
Reheating
To revive the lusciousness of your Mississippi Mud Cake Recipe leftovers, warm individual slices in the microwave for 20-30 seconds. This will make the marshmallows soft again and bring back that freshly baked feel.
FAQs
Can I use a different type of oil instead of vegetable oil?
Absolutely! Light-flavored oils like canola or sunflower oil are great substitutes. Avoid olive oil as it has a stronger taste that might compete with the chocolate.
What if I don’t have sour cream on hand?
You can substitute sour cream with an equal amount of plain yogurt or buttermilk for a similar moisture and tang.
Is it necessary to use boiling water in the batter?
Yes, boiling water helps intensify the chocolate flavor and creates a smoother batter, which results in a more tender cake.
Can I make this cake gluten-free?
With a good quality gluten-free flour blend that can substitute all-purpose flour cup-for-cup, you can easily adapt this recipe for gluten-free needs.
Why do we add marshmallows on top during baking?
The marshmallows create a gooey, bubbly layer that mimics “mud,” which is the signature feature of a Mississippi Mud Cake Recipe. They add both flavor and texture, elevating the cake experience.
Final Thoughts
This Mississippi Mud Cake Recipe is honestly one of those desserts that feels like a big, warm chocolate hug. It’s rich, comforting, and surprisingly simple to make, promising smiles all around the table. If you love deep chocolate flavors combined with fun textures, you absolutely need to give this recipe a try—you won’t regret it!
Print
Mississippi Mud Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 pieces
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
Mississippi Mud Cake is a rich, decadent chocolate dessert featuring a moist chocolate cake base topped with melted mini marshmallows and a luscious cocoa buttercream frosting, finished with optional crunchy walnuts or pecans. This classic southern treat combines fluffy texture and creamy toppings for a truly indulgent experience.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ¼ cup sour cream
- 1 cup boiling water
Topping
- 10 oz mini marshmallows
Frosting
- ½ cup salted butter, softened
- 6 tablespoons heavy cream
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2–3 cups powdered sugar
Optional
- Chopped walnuts or pecans
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Combine wet ingredients: In a large mixing bowl, use an electric mixer to blend the vegetable oil, eggs, vanilla extract, whole milk, and sour cream until just combined. Avoid overmixing to keep the batter tender.
- Add boiling water: On low speed, carefully pour in the boiling water slowly, then beat on high for 1 minute to fully incorporate the water and aerate the batter.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet mixture and mix until completely combined and smooth.
- Bake the cake: Pour the batter into the prepared pan and bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
- Top with marshmallows: Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the top. Return to the oven for 2 minutes, or until the marshmallows have puffed and slightly melted. Remove and let cool completely.
- Prepare frosting: In a small saucepan, melt the softened butter over low heat. Gradually whisk in the heavy cream and cocoa powder, cooking for about 2 minutes while stirring constantly to combine thoroughly.
- Finish frosting: Remove the saucepan from heat and whisk in vanilla extract. Gradually add powdered sugar and beat until smooth and creamy.
- Frost the cake: Immediately drizzle the frosting evenly over the cooled cake and optional chopped nuts if desired. Refrigerate for 25-30 minutes until the frosting sets.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the cake moist and tender.
- Use boiling water carefully to prevent burns and to help bloom the cocoa powder.
- Allow the cake to cool completely before frosting for the smoothest finish.
- Refrigerate after frosting to help set the glaze and enhance flavors.
- Walnuts or pecans add a crunchy contrast but can be omitted for nut allergies.
