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This Mississippi mud cake supposedly originated in Mississippi; not surprisingly, the name came from the resemblance between the dense cake and the dark-colored river bank.
We love a good chocolate cake, so of course, this is a hit in our family! The kids especially love the gooey marshmallow topping – the combination of chocolate and marshmallow creates one deliciously gooey dessert. Serve this cake up with Homemade Vanilla Ice Cream and enjoy!
For more delicious chocolate cakes, try One Bowl Chocolate Cake, Hershey’s Chocolate Cake, and Chocolate Dump Cake.
Why we think you’ll love it:
- Quick and easy. This recipe is incredibly versatile, as it can be made with any chocolate cake recipe, whether it’s from scratch, a mix, or a store-bought cake.
- Shareable sheet cake. This easy cake recipe is sure to be a crowd-pleaser, making it ideal for gatherings, potlucks, or simply sharing with friends and family.
- Decadent delight. The rich, moist, easy chocolate cake recipe paired with gooey marshmallows and warm fudge frosting creates a truly indulgent treat.
Mississippi Mud Cake Ingredients and Substitutions
Cake
- 2 cups all-purpose flour – see How to Measure Flour
- 2 cups sugar – granulated sugar
- ½ cup unsweetened cocoa powder – We used natural unsweetened cocoa, but Dutch process cocoa powder can also be used.
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2 eggs – room temperature eggs
- 1 cup buttermilk – see How to Make Buttermilk
- 1 cup hot water – Hot water helps the cocoa powder bloom and create a moist cake.
- ⅔ cup vegetable oil – or canola oil
- 1 (10.5-ounce) bag mini marshmallows
Frosting
- ½ cup butter – We used unsalted butter, but salted butter can also be used.
- 4-5 tablespoons 2% milk
- 3 tablespoons baking cocoa – unsweetened, or Dutch processed cocoa
- 3 ¾ cups confectioners’ sugar sifted – aka powdered sugar
- 1 tablespoon vanilla extract
How to Make Mississippi Mud Cake
- CAKE. Bake the chocolate cake in a 9×13-inch pan, according to the instructions.
- MARSHMALLOWS. Remove cake from the oven and sprinkle 1 (10.5-ounce) bag of marshmallows, covering completely.
- Return to oven (at 350°F) for 2-3 minutes or until the marshmallows are slightly puffed and melted.
- Allow cake to cool completely before drizzling frosting on top.
- FROSTING. Melt butter in a small saucepan over medium-high heat. Add milk and cocoa powder and whisk well.
- Cook for about 2-3 more minutes, stirring constantly, until the mixture has thickened slightly.
- Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth.
- DRIZZLE. Immediately drizzle warm frosting in an even layer over the cooled cake, don’t forget the edges.
- CHILL. Refrigerate the cake for about 30 minutes or until the frosting has set.
Kristyn’s Recipe Tips
- Use a good unsweetened cocoa powder, as the quality of the cocoa will impact the flavor of the cake and frosting
- Keep a close eye on the marshmallows in the oven. You want them slightly puffed and melted, not burnt.
- We prefer to refrigerate the cake so the frosting sets, which helps the flavors to meld together and makes it easier to cut and serve clean slices.
- An easy shortcut we use from time to time is baking a store-bought chocolate cake and then topping it with marshmallows and frosting as directed in the recipe.
Mississippi Mud Cake Recipe
This decadent Mississippi mud cake, loaded with marshmallows and topped with a rich chocolate frosting, couldn't be easier to put together!
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 cup hot water
- ⅔ cup vegetable oil
- 1 (10.5-ounce) bag mini marshmallows
Frosting
- ½ cup butter
- 4-5 tablespoons 2% milk
- 3 tablespoons baking cocoa
- 3¾ cups confectioners' sugar, sifted
- 1 tablespoon vanilla extract
Instructions
Cake
- Preheat the oven to 350°F.
- Mix flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- Add eggs, buttermilk, hot water, and oil. Beat with a hand mixer until combined and smooth (it should be runny). Pour into a greased 9×13-inch baking dish. Bake for 30 minutes.
- Remove cake from the oven and sprinkle the bag of marshmallows over the top, covering completely.
- Return to oven for a few extra minutes or until the marshmallows are slightly puffed and melted.
- Remove from oven and let cool.
Frosting
- Melt butter in a small saucepan over medium-high heat. Add milk and cocoa powder and whisk well.
- Cook until the mixture has thickened slightly (a few more minutes).
- Remove from heat and stir in vanilla and sifted powdered sugar. Use an electric mixer to make the frosting smooth.
- Drizzle warm frosting immediately over the cooled cake.
- Refrigerate the cake for about 30 minutes or until the frosting has set before cutting and serving.
Video
Notes
Recipe tips.
- Use a good unsweetened cocoa powder, as the quality of the cocoa will impact the flavor of the cake and frosting
- Keep a close eye on the marshmallows in the oven. You want them slightly puffed and melted, not burnt.
- We prefer to refrigerate the cake so the frosting sets, which helps the flavors to meld together and makes it easier to cut and serve clean slices.
- An easy shortcut we use from time to time is baking a store-bought chocolate cake and then topping it with marshmallows and frosting as directed in the recipe.
Nutrition
Calories: 304kcal, Carbohydrates: 58g, Protein: 2g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 274mg, Potassium: 123mg, Fiber: 1g, Sugar: 43g, Vitamin A: 125IU, Calcium: 50mg, Iron: 1.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to store?
Store it, covered, at room temperature for 3-4 days, or in the fridge for 5-7 days.
To freeze, let it cool in the fridge for several hours before freezing. Wrap it tightly with plastic wrap and again with foil and freeze for about 2 months. Before serving, let it thaw to room temperature.
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This recipe was originally published February 2021.
Thank you Lauren from Tastes Better From Scratch.
I’d love to rate this because the picture looked like what I wanted but just like this box, I can’t see it cause of the ads all over the page. Can’t even scroll down to see it😡
Sorry to hear of your frustration. The ads do help us to be able to continue providing free recipes on our site for our awesome readers. Thanks for being here. Hope you enjoy the recipe!
A chocolate cake that will satisfy any craving. So over the top with the incredible frosting!
This has always been my husband’s favorite recipe. Well he absolutely LOVED it! Thank you for sharing, I am definitely saving this!
Our family loved this Mississippi cake! Especially the marshmallows on top…I added extra because it’s our favorite. The rich frosting and warm cake is a match made in heaven!
I used to put marshmallows in my cake batter (when I was a kid) hoping to get results like this! They always just melted. 🙁 This is so much better! Wonderfully gooey and delightfully fudgy! Yum!!
Wow, this cake was so soft & the frosting over the marshmallows was incredible! It just melts in your mouth!
Cake is usually my least favorite dessert, but the “mud” topping really made this cake shine.
Loved this cake, easy and so yummy. My husband loves chocolate and marshmallows so this was a big hit.
Love to hear that! I agree with your hubby! Love the combination! Thank you!
I have had the same sweet tooth problem! I seriously need something sweet after every meal.
Oh my word! This looks incredible!!! I can’t wait to try it.