Mississippi Mud Cake Recipe

4.80 from 15 votes

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!

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

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 9x13-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.

Store 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.

Nutrition