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
Scale
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.
