This Mississippi mud cake recipe is a straightforward dessert that quietly steals the show with its unassuming charm. Start with a moist from-scratch chocolate cake and top it with mini marshmallows and the most drool-worthy butter frosting. It’s a classic at any Southern potluck. Baked in a sheet pan so that you get gooey marshmallows in every bite.
Make the Best Chocolate Mud Cake
This is one of those Southern desserts you’ll see at potlucks, church gatherings, pool parties or family gatherings. It’s simple to make, no special skills needed, and pretty hard to mess up. Nothing fancy, just a rich chocolate dessert that’s a little over-the-top with the addition of marshmallows to the topping.
Mud cake is made in a sheet pan and not layered like a traditional chocolate cake which makes it a favorite for me. It’s great for feeding a crowd and it will hold up in the heat which makes it the perfect dessert for cookouts or picnics.
This comforting cake recipe is about as down-home as it gets, and it’s proven itself as a reliable, no-fail chocolate dessert. The marshmallows on top make a soft, gooey layer that blankets the cake, and the from-scratch frosting spreads on top to hold it all together. It’s called “mud” cake because of the uneven texture of the marshmallow chocolate frosting.
The charm of Mississippi mud cake is in its simplicity. If you’re feeling a bit fancy, you can add some pecans and coconut to the batter or even sprinkle them on top, but this dessert recipe is truly indulgent and irresistible as-is.
If marshmallows are not your thing, they are pretty sweet, you might like a chocolate cake with cream cheese filling, it’s just as indulgent with a cream cheese frosting instead of chocolate or try a chocolate heath bar poke cake.
Why You’ll Love a Mississippi Mud Cake
- Indulgent Treat: You’ll love Mississippi Mud Cake for its rich and intense chocolate flavor. The combination of cocoa in the cake, a decadent chocolate frosting, and mini marshmallows create an indulgent treat for chocolate lovers.
- Quick and Easy Preparation: This dessert is a go-to for its simplicity. No complex cooking techniques here! With just a hand mixer and about 10 minutes of your time, you can whip up a Mississippi Mud Cake effortlessly.
- Moist and Fudgy Texture: The cake’s texture is a standout feature. My homemade recipe has a dense, moist, and fudgy consistency, better than a boxed cake mix.
What makes it a Chocolate Mud Cake?
Chocolate mud cake, sometimes known as Mississippi mud cake, contains all the ingredients you find in most rich chocolate cakes, like flour, sugar, cocoa, and eggs. In this from-scratch recipe, I include sour cream, and buttermilk to give the cake moisture. Mud cake is typically topped with gooey marshmallows and thick frosting to give it an extra ‘muddy’ look.
Mississippi Mud Cake Ingredients
For the Cake:
- Unsweetened cocoa powder – Use a high-quality, rich cocoa powder for this recipe like ghiradelli or guittard. The flavor will be so much better than a cheaper version.
- Buttermilk – Buttermilk adds a tangy flavor to your cake that complements the rich chocolate flavor. It also gives extra rise to the baking soda and baking powder for an even more moist, cake.
- Sour cream – Substitute with Greek yogurt if you’d like.
- Optional: Sweetened coconut, chopped pecans – You can add coconut and pecans to the batter if you’d like.
- Pantry Staples: Flour, white sugar, salt, vegetable oil, baking soda, baking powder, salt, eggs, boiling water.
For the Frosting:
- Mini marshmallows – fresh ones will work best so they’re creamy and not dried out.
- Butter – melted first and slightly cooled
- Cocoa powder– unsweetened
- Powdered sugar – make sure you sift your powdered sugar before adding it to the frosting. Otherwise, you may end up with some lumps.
- Heavy cream – this gives the best flavor and texture. In a pinch, replace with half and half.
How To Make The Best Mississippi Mud Cake
Step 1: Make the cake batter.
Whisk together the dry ingredients in the bowl of a stand mixer.
In a small bowl, whisk the eggs with the vegetable oil and vanilla and add it to the dry mixture and mix to combine.
Measure the buttermilk into a large measuring cup, then add the sour cream. Use a whisk to mix them together, then add it to the dry ingredients.
Mix everything together until well combined. Then, add the boiling water. Turn the mixer down to low, then mix just until combined. Don’t overmix! Pour into the prepared pan.
Step 2: Bake the cake.
Bake the cake for 25 – 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 3: Add the marshmallows.
Remove the cake from the oven and immediately cover the top with mini marshmallows. Just spread them out over the top. It’s essential the cake is still very hot so the marshmallows begin to melt.
Step 4: Make the frosting.
Add the cocoa powder to melted butter and whisk by hand until it’s smooth. Add in the sifted powdered sugar and ½ cup of cream. Whisk again until the chocolate mixture is smooth. If you need, add a little additional cream.
The mixture should be smooth and thin enough to spread. If there are still a few lumps, you can use a hand mixer to mix until they’re gone.
Step 7: Spread the frosting.
While the cake is still warm, spread the frosting overtop of the marshmallows. It won’t spread on perfectly smooth, and that’s ok. Let the cake cool on a wire rack before cutting.
You need to let the cake cool before cutting. The frosting will stiffen as it cools.
Tips for Making Perfect Mississippi Mud Cake
- You need to use mini marshmallows for this cake because the large ones won’t melt!
- For an extra rich chocolate flavor, add a teaspoon or 2 of instant coffee or espresso powder to the boiling water before you add it to the cake mixture.
- If you don’t sift the powdered sugar, the icing will have lumps, you can make it smooth by mixing with a hand mixer.
How to Store Leftovers
This cake will stay fresh for about 3 days at room temperature as long as it’s covered with plastic wrap. You don’t need to refrigeratae it. After that, store it in the freezer in an airtight container.
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From Scratch Mississippi Mud Cake with Marshmallow Frosting
Ingredients
For the Cake
- 1 ¾ cups flour
- 1 ¾ cups sugar
- ¾ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 1 teaspoon vanilla
- 2 eggs
- ½ cup buttermilk
- ¾ cup sour cream
- ½ cup boiling water
- 1 cup sweetened coconut optional
- 1 cup pecans chopped, optional
For the Frosting
- 10 oz mini marshmallows
- ½ cup butter melted
- ⅔ cups cocoa powder
- 3 cups powdered sugar sifted
- ¾ cup cream
Instructions
To Make the Cake:
- Preheat the oven to 350º. Line a 9 x 13 pan with parchment paper and spray with cooking spray.
- In the bowl of a stand mixer, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a small bowl, whisk the eggs with the vegetable oil and vanilla and add to the dry mixture. Mix until combined.
- In a measuring cup combine the buttermilk and sour cream and add to the mixture, mixing until well combined. Add boiling water and mix on low speed until combined.
- If desired add stir in coconut and pecans and pour into the prepared pan.
- Bake for 26-30 minutes until a toothpick comes out clean.
- Remove from the oven and immediately cover the top with marshmallows.
To Make the Frosting
- Melt the butter in a medium bowl in the microwave. Add ⅔ cup cocoa powder and whisk until smooth. Add sifted powdered sugar and ½ cup cream. Whisk until smooth, add additional cream if needed. The frosting should be thin enough to spread.(If you don’t sift the powdered sugar, you can use a hand mixer to mix to remove any lumps)
- While the cake is still warm, spread the frosting over the marshmallows. It will not be completely smooth. Let it cool on a wire rack before cutting.
Barbara’s Tips + Notes
- You need to use mini marshmallows for this cake because the large ones won’t melt!
- For an extra rich chocolate flavor, add a teaspoon or 2 of instant coffee or espresso powder to the boiling water before you add it to the cake mixture.
- You can add pecans and coconut to the batter or sprinkle on top.
Nutrition
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Claudia Catlett says
This is an awesome recipe
Barbara Curry says
Thanks Claudia, so glad it was a hit.
June Wikstrom says
What is the measurement for the boiling water?
Recipe shows – 1/2 boiling water
Barbara Curry says
It’s 1/2 cup of boiling water.