Mississippi Mud Cake

It was one of those Sundays when the rain wouldn’t stop tapping on the kitchen window, and all I wanted was to make something comforting—something warm, gooey, and unapologetically rich. I remembered a dessert I hadn’t made in ages but could practically taste in my memory: Mississippi Mud Cake.

It’s not the kind of dessert you plan weeks ahead for. It’s the kind you crave suddenly and make with whatever you have in the pantry, and somehow it always turns out to be exactly what you need.

I pulled out the butter, cocoa, and marshmallows and got to work, the kitchen slowly filling with the smell of chocolate and toasted nuts. Once the cake was out of the oven and the marshmallows started to melt into a soft, sticky cloud, I knew this would be the kind of bake that leaves a little magic behind.

What makes this cake so satisfying is how it layers textures—dense brownie-like cake, fluffy marshmallows, and glossy chocolate icing. Every bite is messy in the best way. If you’ve never made this before, prepare for a wildly nostalgic, Southern-style treat that doesn’t skimp on the good stuff.

Short Description

Mississippi Mud Cake is a Southern-style dessert featuring a rich chocolate cake base, a gooey layer of melted marshmallows, and a smooth chocolate icing poured on top. It’s indulgent, comforting, and full of flavor and texture.

Key Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 1½ cups all-purpose flour
• ½ cup cocoa powder
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup chopped pecans
• 4 cups mini marshmallows

For the Icing:

16 ounces confectioners’ sugar
½ cup whole milk
½ cup cocoa powder
¼ cup unsalted butter, softened

Tools Needed

• 9×13-inch baking dish
• Electric hand mixer or stand mixer
• Medium saucepan
• Mixing bowls (large and medium)
• Rubber spatula
• Whisk

Cooking Instructions

Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter or nonstick spray. Set it aside.

Step 2: Make the Cake Batter
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each to maintain a smooth texture.

Gradually mix in the flour and cocoa powder until fully combined. Stir in the vanilla extract and fold in the chopped pecans.

Step 3: Bake the Cake
Pour the batter into the prepared dish and smooth the top. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.

Step 4: Add the Marshmallows
Right after removing the cake from the oven, sprinkle the mini marshmallows evenly across the hot surface. Let them sit for about 5 minutes until they soften.

Then, use a spatula to gently spread them over the cake without pressing too hard.

Step 5: Prepare the Icing
In a medium bowl, whisk together confectioners’ sugar and cocoa powder. Add in the softened butter, then slowly whisk in the milk until the icing becomes smooth and pourable.

Step 6: Finish the Cake
Once the marshmallow layer has settled, pour the chocolate icing over the top, using a spatula to spread it evenly. Let the cake cool completely before slicing so the layers can set.

Why You’ll Love This Recipe

– Deep, rich chocolate flavor with just the right amount of sweetness

– Perfect contrast of textures: soft cake, gooey marshmallows, and glossy icing

– Great for potlucks, birthdays, or casual get-togethers

– Can be made ahead and stored easily

– A Southern classic that never fails to impress

Mistakes to Avoid & Solutions

Mistake: Overbaking the cake
Solution: Check at the 22-minute mark. The cake should be set but still moist. A toothpick should not come out dry.

Mistake: Spreading marshmallows too early or too hard
Solution: Wait 5 minutes after baking, then gently spread. Don’t force them or they’ll tear the top of the cake.

Mistake: Icing is too thick or lumpy
Solution: Add milk gradually and whisk well. If needed, microwave the icing for 10 seconds to loosen.

Mistake: Uneven icing coverage
Solution: Pour icing slowly and spread immediately with a spatula for a smooth layer.

Mistake: Cutting too soon
Solution: Let the cake cool completely for neat slices and defined layers.

Serving and Pairing Suggestions

– Serve warm or at room temperature

– Pair with strong coffee, cold milk, or vanilla ice cream

– Perfect for buffet-style spreads or family-style servings

– Cut into small squares for bite-sized party treats

– Garnish with chocolate shavings or a dusting of cocoa for extra flair

Storage and Reheating Tips

– Store leftovers in an airtight container at room temperature for 2 days

– For longer storage, refrigerate up to 5 days

– Freeze individual slices wrapped in plastic wrap and foil for up to 2 months

– Reheat slices in the microwave for 10–15 seconds for a gooey texture

– For oven reheating, warm at 300°F for 5–7 minutes until slightly soft

FAQs

1. Can I make Mississippi Mud Cake without pecans?
Yes! Omit the pecans entirely or substitute with chopped walnuts or almonds for a different nutty flavor.

2. Can I use large marshmallows instead of mini ones?
You can, but chop them into smaller pieces so they melt more evenly and spread easily.

3. What type of cocoa powder works best?
Unsweetened natural cocoa powder gives the classic deep flavor, but Dutch-process can be used for a smoother, richer profile.

4. Can I make this cake a day ahead?
Absolutely. In fact, letting it rest overnight helps the flavors meld beautifully. Just keep it covered at room temp.

5. How do I prevent the marshmallows from pulling off with the icing?
Let the marshmallow layer cool slightly before icing. This gives it a chance to set and reduces sticking when spreading.

Tips & Tricks

– Use room temperature eggs and butter for a smoother batter

– Toast the pecans beforehand for added crunch and aroma

– Don’t rush the icing—mix slowly and thoroughly to get that silky finish

– Line your baking dish with parchment for easy removal

– Add a pinch of salt to the icing to balance the sweetness

Recipe Variations

Chocolate-Cherry Mud Cake
Replace the pecans with dried cherries. Fold in ½ cup chopped cherries with the batter for a fruity twist that pairs beautifully with chocolate.

Mocha Mud Cake
Add 1 tablespoon of instant espresso powder to the cake batter and another ½ teaspoon to the icing. The coffee enhances the chocolate flavor and gives it a subtle, grown-up edge.

Peanut Butter Mud Cake
Swirl ½ cup of peanut butter into the batter before baking. It creates ribbons of creamy, nutty richness that cut through the sweetness of the marshmallows.

Gluten-Free Version
Use a 1:1 gluten-free flour blend and double-check that your marshmallows and powdered sugar are gluten-free. Bake as directed—texture may vary slightly but still delicious.

Rocky Road Style
Add ½ cup mini chocolate chips and ¼ cup chopped almonds on top of the marshmallow layer before adding the icing for a rocky road-inspired treat.

Final Thoughts

Making this Mississippi Mud Cake brought back that slow, easy rhythm of baking just for the joy of it. It reminded me that some recipes don’t need overthinking—just good ingredients, a bit of care, and a love for indulgent flavors. Every layer of this cake has a role to play, from the dense, chocolatey base to the gooey marshmallows and the slick, sweet icing. It’s messy, comforting, and meant to be shared—preferably while it’s still a little warm.

It’s the kind of dessert that belongs in recipe boxes passed down from hand to hand. Once you bake it, it sticks with you—not just in your memory, but in the form of grateful smiles and chocolatey fingers at the table. I hope it finds a place in your kitchen, too.