Mississippi Mud Cake Recipe

This Mississippi Mud Cake recipe is a delicious homemade chocolate cake, topped with melted marshmallows and warm chocolate frosting.

I have many favorite chocolate recipes, like Chocolate Macarons, or Chocolate Crinkle Cookies, but nothing beats a delicious chocolate cake! This chocolate cake is pure bliss!

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Chocolate + Marshmallow Goodness

Hey readers, this is Lauren, visiting again from Tastes Better From Scratch. I’m so excited to share this amazing recipe for Mississippi Mud Cake with you guys—I’m drooling just thinking about it.

This delicious mud cake supposedly originated in Mississippi. Not surprisingly the name came from the resemblance between the dense cake to the dark colored Mississippi river bank.

What’s better than a delicious homemade chocolate cake, with melted marshmallows and warm chocolate frosting on top? Um, nothing, in my opinion!! Serve it with a bowl of ice cream and you’re sure to have a lot new friends. 😉

How to Make Mississippi Mud Cake

You can start with any chocolate cake, as long as it fits in a 9×13 pan. You can use a quick and easy box cake mix, an unfrosted cake from a bakery, or make your own homemade chocolate cake!

1. MARSHMALLOWS. Remove cake from oven and sprinkle marshmallows all over the cake, completely covering it. Return to oven (at 350 degrees F) for 2-3 minutes or until the marshmallows are just slightly puffed and melted.
2. 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 mixture has thickened slightly. Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth.
3. DRIZZLE. Drizzle warm frosting immediately over cooled cake.
4. CHILL. Refrigerate cake for for about 30 minutes or until frosting has set.

Recipe Tips:

• Our recipe shouldn’t be too gooey, it may be moist from the frosting, but if you use mini marshmallows they shouldn’t spread and get super messy.
• If you don’t have mini marshmallows you can use kitchen scissors to cut up the jumbo ones. You can also use marshmallow spread, but that is definitely more gooey.
• Pour the frosting evenly all over and don’t forget the edges so that the cake can get moist underneath too.
• If you want to add some crunch you can add on chopped pecans, walnuts, almonds, peanuts 
• Make it even more chocolatey by adding chocolate chips 

Storing

Storage: You should be fine storing this at room temperature as long as it is tightly covered so that it doesn’t dry out. If you want to store it, covered, in the fridge that would be good too, especially in the summertime.

Freeze: You can freeze this yummy cake for later. Let it cool in the fridge for several hours before freezing. Wrap it tightly with plastic wrap and again with foil level and freeze for 1-2 months. Before serving make sure to let it thaw for about an hour.

For more Chocolate cake recipes, try:

• The Best Chocolate Sheet Cake
• Kansas City Dirt Cake
• The Most Amazing Chocolate Cake
• Better Than Anything Cake

4.80 from 15 votes

Mississippi Mud Cake

By: Lil’ Luna

This Mississippi mud cake recipe is a delicious chocolate cake, topped with melted marshmallows and warm chocolate frosting.

Servings: 16

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Equipment

• 9×13 baking dish
• electric hand mixer
• whisk

Ingredients 

1x2x3x

• ▢ 2 cups all-purpose flour
• ▢ 2 cups sugar
• ▢ 1/2 cup unsweetened cocoa powder
• ▢ 1 tablespoon baking soda
• ▢ 1 teaspoon salt
• ▢ 2 eggs
• ▢ 1 cup buttermilk
• ▢ 1 cup hot water
• ▢ 2/3 cup vegetable oil
• ▢ 1 (10.5-ounce) bag mini marshmallows

Frosting

• ▢ 1/2 cup butter
• ▢ 4-5 tablespoons 2% milk
• ▢ 3 tablespoons baking cocoa
• ▢ 3-3/4 cups confectioners' sugar sifted
• ▢ 1 tablespoon vanilla extract

Instructions 

Cake

• Preheat the oven to 350 degrees Fahrenheit.
• 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

STORE. Store it, covered, at room temperature or in the fridge.

FREEZE. Let it cool in the fridge for several hours before freezing. Wrap it tightly with plastic wrap and again with foil level and freeze for 1-2 months. Before serving, let it thaw for about an hour.

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.