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Mississippi Mud Cake

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This classic Southern Mississippi Mud Cake is a rich, fudgy chocolate sheet cake topped with gooey marshmallows and a silky chocolate icing. It’s easy to make, crowd-pleasing, and perfect for any occasion when you want a decadent, comforting dessert.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 1/3 cup (30g) unsweetened cocoa powder
  • 4 large eggs, room temperature
  • 1 1/2 cups (180g) all-purpose flour (can substitute gluten-free 1:1 blend)
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (180g) chopped pecans (optional)
  • 2 cups (100g) mini marshmallows
  • 1/2 cup (113g) unsalted butter (for icing)
  • 1/3 cup (30g) unsweetened cocoa powder (for icing)
  • 1/3 cup (80ml) milk (whole milk preferred, but 2% works)
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (for icing)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking pan with butter or nonstick spray. Line with parchment paper for easy removal if desired.
  2. In a large microwave-safe bowl, melt 1 cup unsalted butter. Let cool slightly.
  3. Whisk in 2 cups granulated sugar and 1/3 cup cocoa powder until glossy and thick.
  4. Add eggs one at a time, whisking well after each addition.
  5. Sift together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Gently fold into the wet mixture until just combined.
  6. Stir in 1 teaspoon vanilla extract and 1 1/2 cups chopped pecans (if using).
  7. Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Remove cake from oven and immediately scatter 2 cups mini marshmallows over the hot cake. Return to oven for 2–3 minutes, until marshmallows are soft and puffy but not browned.
  9. Let cake cool on a wire rack for 10–15 minutes.
  10. For the icing: In a saucepan over medium heat, melt 1/2 cup butter. Stir in 1/3 cup cocoa powder and 1/3 cup milk. Bring to a simmer, whisking constantly. Remove from heat and sift in 4 cups powdered sugar and 1 teaspoon vanilla extract. Whisk until smooth.
  11. Pour warm icing over marshmallow-topped cake, spreading gently with a spatula.
  12. Let the cake cool completely before slicing for neat squares, or serve warm for a gooey treat.

Notes

For best results, do not overbake—cake should be fudgy. Blooming cocoa in hot butter deepens chocolate flavor. Sift powdered sugar for smooth icing. Let cake cool slightly before icing to prevent runny icing. For clean slices, chill cake before cutting. Cake can be made gluten-free with a 1:1 flour blend and nut-free by omitting pecans. Store covered at room temperature for 2 days or refrigerate for up to 5 days. Freeze individual squares for up to 2 months.

Nutrition

Keywords: Mississippi Mud Cake, Southern dessert, chocolate cake, marshmallow cake, fudgy cake, potluck dessert, easy chocolate cake, sheet cake, pecan dessert, comfort food

Find it online: https://norasfoods.com/mississippi-mud-cake-recipe-best-fudgy-southern-dessert-guide/