Have you ever needed a dessert that’s just… a lot? Not fancy, not delicate, but a full-on chocolate experience that feels like a big, warm hug. That’s this cake.
I’m going to show you how to make a real-deal Mississippi Mud Cake. It’s gooey, messy, and pretty much impossible to mess up. This is the kind of cake you make when you want pure comfort, no questions asked.
What You’ll Need
Let’s get all our stuff together first. It makes everything go way smoother, trust me. I’ve broken it down into the three main parts: the cake base, the frosting, and the toppings that make it special.
For the Cake Base
This part is like a dense, fudgy brownie. Don’t be scared by the butter amount; it’s what makes it amazing. Having your eggs at room temp really does help them mix in better. Just pull them out of the fridge about 30 minutes before you start.
| Ingredient | Amount |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Granulated Sugar | 2 cups |
| Unsweetened Cocoa Powder | ⅓ cup |
| Large Eggs | 4 (room temperature) |
| All-Purpose Flour | 1 ½ cups |
| Vanilla Extract | 1 ½ teaspoons |
| Salt | ½ teaspoon |
| Chopped Pecans or Walnuts | 1 cup (optional) |
For the Frosting
This isn’t your average buttercream. It’s more like a rich, melted chocolate sauce that you pour over the warm cake. It’s glorious. Make sure your butter is soft, not melted, for the best texture.
| Ingredient | Amount |
|---|---|
| Unsalted Butter, softened | ½ cup (1 stick) |
| Unsweetened Cocoa Powder | ⅓ cup |
| Powdered Sugar | 3 cups |
| Milk or Heavy Cream | 5-6 tablespoons |
| Vanilla Extract | 1 teaspoon |
For the Topping
Here’s the fun part. The marshmallows get all puffy and melty on the warm cake, creating that classic gooey layer. Don’t use jumbo marshmallows unless you plan on cutting them up.
| Ingredient | Amount |
|---|---|
| Mini Marshmallows | 1 bag (10 oz) |
Pro Tips from My Kitchen
I’ve made this cake more times than I can count, and I’ve learned a few things. These little tricks make a big difference.
- Don’t Overbake the Cake. This is the number one rule. You want the center to be a little bit gooey. When you stick a toothpick in, it should come out with moist, fudgy crumbs, not clean. A clean toothpick means you’ve gone too far and are heading into dry territory. Start checking it 5 minutes before the recipe says it’s done.
- Pour Frosting on a WARM Cake. This is not a typo. You add the marshmallows to the hot cake right out of the oven, let them get puffy for a few minutes, and then pour the warm frosting over them. The heat from the cake and frosting helps everything melt together into one perfect, messy layer.
- Use Good Cocoa Powder. Since chocolate is the star here, the kind of cocoa you use matters. I prefer a Dutch-processed cocoa powder (like Droste or a good store brand) because it has a smoother, less bitter flavor. But honestly, any unsweetened baking cocoa will work in a pinch.
- Toast Your Nuts. If you’re using pecans or walnuts, take five extra minutes to toast them. Just spread them on a baking sheet and pop them in the oven at 350°F for about 5-7 minutes, until you can smell them. It brings out so much flavor and adds a fantastic crunch.
Tools You’ll Need
No fancy gadgets required for this one. You probably have everything in your kitchen already.
- A 9×13 inch baking pan (glass or metal is fine)
- A large mixing bowl
- A medium saucepan (for the frosting)
- A whisk
- A spatula
- Measuring cups and spoons
Substitutions and Variations
This recipe is pretty forgiving, so feel free to play around with it.
- Nuts: Don’t like pecans or walnuts? Just leave them out. Or try toasted almonds or peanuts.
- Coffee Power: To make the chocolate flavor even deeper, you can add 1 teaspoon of instant espresso powder to the cake batter with the dry ingredients. You won’t taste the coffee, but it’ll make the chocolate taste more like itself.
- Butter Alternatives: I haven’t personally tried it, but a good quality baking margarine stick could work in place of butter if you need to. The flavor will be a little different, though.
- Marshmallow Swap: If you’re not a marshmallow fan, you could skip them. The frosting will sink into the cake a bit more, which is still delicious. You could also try using marshmallow fluff (creme), just dollop it over the hot cake before frosting.
Make-Ahead Tips
This cake is really best the day it’s made, especially when it’s still a little warm. But if you need to work ahead, you can.
You can bake the cake layer a day in advance. Let it cool completely, then cover it tightly with plastic wrap and leave it on the counter. When you’re ready to serve, warm it in a 300°F oven for about 10 minutes, then proceed with the marshmallow and frosting steps.
How to Make Mississippi Mud Cake, Step by Step
Alright, let’s do this. Just follow along, and you’ll be fine.
Step 1: Get Your Oven and Pan Ready
First things first, preheat your oven to 350°F (175°C). Then, grab your 9×13 inch pan and grease it well with butter or baking spray. This is important so you can actually get the slices out later.
Step 2: Melt the Butter and Sugar
In a large bowl, melt your 1 cup of butter in the microwave. It usually takes about a minute. Then, stir in the 2 cups of granulated sugar and the ⅓ cup of cocoa powder. Whisk it all together until it’s smooth.
Step 3: Add the Eggs and Vanilla
Add your 4 room-temperature eggs, one at a time, mixing well after each one. Then stir in your vanilla extract. The mixture should look glossy. (Don’t worry if it looks a little grainy from the sugar, that’s normal).
Step 4: Mix in the Dry Ingredients
Now, add the flour and salt. Mix it in with your spatula or whisk until it’s just combined. The key is not to overmix here. As soon as you don’t see any more white streaks of flour, stop. If you’re using nuts, fold them in now.
Step 5: Bake the Cake
Pour the batter into your prepared pan and spread it out evenly. Bake for 25-30 minutes. Remember what I said—you’re looking for a toothpick to come out with moist crumbs attached. Don’t wait for it to be clean.
Step 6: Add the Marshmallows
As soon as you pull the cake out of the oven, immediately sprinkle the entire bag of mini marshmallows evenly over the top. The cake needs to be hot for this to work. Pop it back in the oven for just 2-3 minutes, just long enough for the marshmallows to get soft and puffy. Keep an eye on them!
Step 7: Make the Frosting
While the marshmallows are puffing up, make the frosting. In a medium saucepan over low heat, melt the ½ cup of butter. Once it’s melted, remove it from the heat and whisk in the cocoa powder.
Step 8: Finish the Frosting
Now, whisk in the powdered sugar and milk (or cream) until it’s smooth. It might seem thick at first, just keep stirring. If it’s too thick, add another tablespoon of milk. Stir in the vanilla extract at the end.
Step 9: Frost the Cake
Take the cake out of the oven. Carefully and quickly pour the warm frosting all over the puffy marshmallows. Use a spatula to gently spread it to the edges. It will look messy, and that is exactly right.
Step 10: Let It Set
This is the hardest part. You need to let the cake sit for at least 30-45 minutes before you cut into it. This gives the frosting time to set up a bit. It will still be gooey, but it won’t be pure liquid.
Nutritional Breakdown
Let’s be honest, this is not health food. This is a treat, and that’s perfectly okay. This is a rough estimate, and the actual numbers will change based on the specific brands you use.
- Serving Size: 1 slice (if cut into 16 pieces)
- Calories: Around 450-550 kcal
- Sugar: A lot.
- Fat: Also a lot.
- Happiness: Off the charts.
Cooking Time Efficiency Tips
Want to get this done even faster?
- Prep Everything First. I know I said this before, but it’s the biggest time-saver. Measure out all your ingredients into little bowls before you start mixing. You’ll feel like you’re on a cooking show, and it prevents that panic of “oh no, where’s the vanilla?”
- Multitask Smartly. While the cake is in its last 10 minutes of baking, you can start getting the frosting ingredients ready. That way, when the cake comes out, you can melt the butter and whip up the frosting in just a couple of minutes.
- Clean as You Go. Wash the main batter bowl while the cake is baking. It makes the final cleanup feel so much less daunting.
Leftovers and Storage
If you somehow have leftovers, here’s how to handle them.
Cover the pan tightly with plastic wrap or a lid. You can store it right on your countertop for up to 3 days. I actually think it gets even fudgier on day two.
You can also store it in the fridge, which will make it very firm. Some people love it cold, straight from the fridge. Or, you can let a slice sit out for 20 minutes to come to room temperature. A quick 10-15 seconds in the microwave does wonders, too.
Frequently Asked Questions
Q1. My cake seems undercooked in the middle. Is that right?
Ans: Yes, it should be a little gooey and fudgy. As long as the edges are set and a toothpick comes out with moist crumbs instead of wet batter, you’re good.
Q2. Why did my marshmallows completely dissolve?
Ans: You might have left them in the oven for too long, or your frosting was super hot. Just leave them in until they puff up, which only takes a couple of minutes.
Q3. Can I use a different size pan?
Ans: You can, but you’ll need to adjust the baking time. An 8×8 or 9×9 pan will result in a thicker cake that needs more time, maybe 40-45 minutes. Just watch it closely.
Q4. Can I freeze this cake?
Ans: Absolutely. You can freeze the whole cake or individual slices. Wrap them well in plastic wrap and then foil. It will last for up to 3 months. Just thaw it on the counter before eating.
Wrapping Up
This cake is more than just a recipe; it’s a feeling. It’s the perfect thing for a potluck, a bad day, or a serious chocolate craving. It’s not about perfection—it’s supposed to be a little messy and over the top.
So give it a try. Don’t worry about making it look perfect. Just enjoy the process and, more importantly, enjoy that first gooey, chocolatey bite. When you make it, come back and leave a comment. I’d love to hear how it turned out for you