Indulge in the rich, decadent layers of Mississippi Mud Cake, a dessert that’s as comforting as it is luxurious. This treat combines a moist, fudgy chocolate cake with a gooey marshmallow layer, all topped with a velvety chocolate frosting. The contrast of textures—chewy, creamy, and melt-in-your-mouth—makes every bite irresistible.
Perfect for gatherings or a cozy night in, this cake delivers deep chocolate flavors with a hint of sweetness. In just 1 hour and 10 minutes, you’ll have 24 squares of pure bliss. Let the aroma of cocoa and marshmallow fill your kitchen and transport you to dessert heaven. Even better, our step-by-step video makes it a breeze to master this Southern classic.
This cake isn’t just a dessert; it’s an experience. Each forkful blends the richness of butter and chocolate with the light sweetness of marshmallows for a balanced, crave-worthy bite. Whether you’re celebrating or simply treating yourself, Mississippi Mud Cake promises satisfaction in every square.
The recipe’s straightforward steps ensure success, even for novice bakers. Share it with loved ones or savor it solo—its charm is undeniable. Packed with flavor and ready in a flash, this cake will become a cherished favorite in your baking repertoire. Dive in and let this luscious dessert steal the show!
Ingredients for Mississippi Mud Cake
- For the Cake:
- 1 cup (226 g) unsalted butter, cut into pieces
- 1 cup (235 ml) water
- ⅓ cup (35 g) cocoa powder
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) light brown sugar, firmly packed
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon instant coffee (optional, for enhanced chocolate flavor)
- ½ cup (125 g) sour cream
- 2 large eggs, room temperature, lightly beaten
- 1 teaspoon vanilla extract
- For the Frosting:
- ½ cup (118 ml) whole milk
- 11 Tablespoons unsalted butter
- ¼ teaspoon salt
- ½ cup (50 g) cocoa powder
- 5 cups (600 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 5 cups (283 g) mini marshmallows (one 10 oz bag)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Lightly grease and flour a 10×15 jelly roll pan (or spray with baking spray).
- Make the chocolate mixture: In a medium saucepan, combine butter, water, and cocoa powder. Heat over medium-low, stirring occasionally, until the butter melts. Increase heat to medium-high and bring to a rolling boil, stirring frequently. Remove from heat and let cool for 15-20 minutes.
- Prepare the dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, and instant coffee (if using). Make a well in the center and add sour cream, eggs, and vanilla extract. Whisk the wet ingredients in the well, then use a spatula to combine everything into a thick batter.
- Combine the mixtures: Add the slightly cooled chocolate mixture to the flour mixture and stir until well combined (be careful, as the chocolate mixture will still be warm).
- Bake the cake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Prepare the frosting: While the cake bakes, combine milk and butter in a large heatproof bowl. Microwave in 15-second intervals, stirring each time, until melted and warm. Add salt, then sift in cocoa powder and whisk until smooth. Gradually sift in powdered sugar and whisk until combined. Stir in vanilla extract.
- Assemble the cake: Once the cake is done baking, evenly pour mini marshmallows over the top and gently press them into the surface (don’t smash the cake!). Pour the chocolate frosting evenly over the marshmallows.
- Let it set: Allow the cake to cool and the frosting to set for 1-2 hours before cutting and serving.
Perfect Pairings: Serving Suggestions
This Mississippi Mud Cake is rich and decadent, so it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance the flavors. For a refreshing contrast, serve it with a glass of cold milk or a cup of coffee. If you’re feeling fancy, garnish with a sprinkle of chopped nuts or a drizzle of caramel sauce for extra indulgence.
Storing Your Sweet Treat
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. If the frosting hardens in the fridge, let the cake sit at room temperature for 15-20 minutes before serving. You can also freeze individual slices wrapped in plastic wrap and foil for up to 2 months—thaw at room temperature when ready to enjoy.
Time-Saving Tips for Busy Bakers
To save time, prepare the frosting while the cake is baking. You can also use a stand mixer to whisk the frosting ingredients for a smoother, quicker result. If you’re short on time, skip the instant coffee—it adds depth but isn’t essential. Pre-measure your ingredients before starting to streamline the process.
Common Questions Answered
Can I use regular marshmallows instead of mini ones?
Yes, but cut them into smaller pieces for easier melting and spreading.
Can I make this cake ahead of time?
Absolutely! Bake the cake and prepare the frosting a day in advance, but assemble it just before serving to keep the marshmallows fresh and gooey.
What if I don’t have a jelly roll pan?
A 9×13-inch baking dish works, but the cake will be thicker—adjust baking time as needed.
Equipment Guidance for Success
A 10×15-inch jelly roll pan is ideal for this recipe, ensuring the cake bakes evenly and has the perfect thickness. If you don’t have one, a 9×13-inch pan will work, but keep an eye on the baking time. Use a heatproof bowl for the frosting to avoid any mishaps when microwaving. A sifter is also helpful for achieving a smooth, lump-free frosting.
Mississippi Mud Cake
Ingredients
Cake Ingredients
- 1 cup unsalted butter cut into pieces
- 1 cup water
- ⅓ cup cocoa powder
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup light brown sugar firmly packed
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon instant coffee optional
- ½ cup sour cream
- 2 large eggs room temperature, lightly beaten
- 1 teaspoon vanilla extract
Frosting Ingredients
- ½ cup whole milk
- 11 Tablespoons unsalted butter
- ¼ teaspoon salt
- ½ cup cocoa powder
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
- 5 cups mini marshmallows one 10 oz bag
Instructions
- Preheat your oven to 350F/175C and lightly grease and flour a 10×15 jelly roll pan (or spray with baking spray).
- In a medium-sized saucepan, combine butter, water, and cocoa powder. Turn heat to medium low and stir occasionally until butter is melted.
- Increase heat to medium-high and (stirring frequently) bring to a rolling boil. Remove from heat and allow to cool for 15-20 minutes.
- Meanwhile, whisk together flour, sugar, baking soda, salt, and instant coffee (if using) in a large bowl. Make a well in the center and add sour cream, eggs, and vanilla extract. Whisk together sour cream/eggs/vanilla in the well, then use a spatula to combine all ingredients in the bowl (mixture will be thick).
- Add slightly cooled chocolate mixture to the flour mixture and stir until well-combined (be careful, chocolate mixture will still be a bit hot).
- Pour batter into prepared pan and carefully (don’t spill!) transfer to 350F (175C) oven. Bake for 20-25 minutes or until toothpick inserted in center comes out clean or with a few moist crumbs, but while cake is baking measure out your marshmallows and prepare frosting.
- Prepare frosting by combining milk and butter in large heatproof bowl and microwave, stirring every 15 seconds, until melted and mixture is warm. Add salt, then sift in cocoa powder and whisk until combined.
- Gradually sift in powdered sugar and whisk until smooth. Stir in vanilla extract.
- Once cake has finished baking, pour mini marshmallows evenly over the top and very gently press them against the surface of the cake (don’t smash the cake!). Pour chocolate frosting evenly over the cake.
- Allow cake to cool and frosting to set, about 1-2 hours, before cutting and enjoying.