Mississippi Mud Cake

Homemade MISSISSIPPI MUD CAKE made from scratch with a rich, dense, decadent, chocolate cake covered in melted gooey marshmallows and warm chocolate frosting. This classic cake recipe never disappoints!

Course Dessert

Cuisine Southern

Prep Time 30

Cook Time 30

Fridge Time 30

Total Time 1 30

Servings

Calories 552kcal

Author Imma

Equipment

9x13 baking pan
Medium mixing bowl
sifter
large mixing bowl
Electric hand mixer
Small saucepan

Ingredients

2 cups flour
2 cups granulated sugar
½ cup unsweetened cocoa
2 teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
½ cup oil, vegetable or canola
2 eggs, room temperature
1 teaspoon vanilla extract
½ cup whole milk
¼ cup sour cream
1 cup boiling water
10 ounces mini marshmallows

Frosting

½ cup salted butter, softened
6 tablespoons heavy cream
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2-3 cups powdered sugar
Walnuts for garnish (optional)

Instructions

Preheat oven to 350 F.
Lightly grease a 9x13 baking pan.
In a medium mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl using an electric mixer, combine oil, eggs, vanilla, milk, and sour cream until mixed completely. Be careful not to over mix. Over mixing creates a more elastic batter resulting in a dense, chewy cake.
On low speed, carefully add the boiling water. Beat on high speed for 1 minute to allow air bubbles to form. Add the dry ingredients to wet ingredients, and mix until fully combined.
Pour batter into cake pan and bake for 30 minutes. Toothpick test to see if cake if done. If toothpick comes out clean, the cake is done.
Remove cake from oven and cover top with mini marshmallows and return to oven for 2 minutes or until the marshmallows are slightly melted. Remove from oven and allow to cool completely.
In a small saucepan, melt butter. Using a wooden spoon, gradually add heavy cream and cocoa powder. Cook about 2 minutes stirring constantly.
Remove from heat and add vanilla and powdered sugar using an electric mixer. Beat until smooth. Immediately drizzle over cooled cake. Refrigerate for 25-30 minutes until frosting has set.

Notes

If you don’t have a sifter, use a strainer with very small holes. Sifting is important because it helps the dry ingredients to combine better. It is especially important in this recipe because cocoa powder tends to have clumps.
When using marshmallow fluff, allow the cake to cool first for about 5 minutes. Then top the cake with the fluff and let it sit for about 5 minutes before attempting to spread it. The heat from the freshly baked cake will soften the fluff making it spreadable. And then you can proceed with making the chocolate fudge sauce.
Hate marshmallows? Then leave it OUT completely OR check the RECIPE VARIATIONS part of the blog post above for other suggestions.
Keep cake in the refrigerator for up to 1 week.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition