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Mississippi Mud Cake Recipe

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★★★★★

4.7 from 60 reviews

This Mississippi Mud Cake is a rich, fudgy chocolate dessert featuring a moist cocoa-flavored cake topped with gooey melted mini marshmallows and a creamy cocoa butter frosting. Perfectly decadent and indulgent, it’s an ultimate treat for chocolate lovers.

Ingredients

Scale

Cake

  • 2 cups (240g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ½ cup (50g) unsweetened cocoa powder
  • 2 teaspoons (9-10g) baking powder
  • 1½ teaspoons (7-8g) baking soda
  • ½ teaspoon (2-3g) salt
  • ½ cup (120ml) vegetable or canola oil
  • 2 eggs, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (120ml) whole milk
  • ¼ cup (60g) sour cream
  • 1 cup (237ml) boiling water

Topping

  • 10 ounces (284g) mini marshmallows

Frosting

  • ½ cup (112g) salted butter, softened
  • 6 tablespoons (90g) heavy cream
  • 3 tablespoons (18g) cocoa powder
  • 1 teaspoon (5ml) vanilla extract
  • 2–3 cups (240-360g) powdered sugar

Optional garnish

  • Walnuts

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350℉ (175℃). Lightly grease a 9×13-inch baking pan to ensure the cake does not stick.
  2. Sift dry ingredients: In a medium mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. Mix wet ingredients: In a large mixing bowl, combine the oil, eggs, vanilla extract, whole milk, and sour cream. Use an electric mixer to blend everything thoroughly but avoid overmixing to prevent a dense texture.
  4. Add boiling water: With the mixer on low speed, slowly add the boiling water to the wet ingredients. Then beat on high speed for one minute to incorporate air bubbles for a lighter cake texture.
  5. Combine batter: Gradually add the dry ingredients to the wet mixture. Mix until the batter is fully combined and smooth.
  6. Bake cake: Pour the batter into the prepared baking pan. Bake for 30 minutes and check doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.
  7. Add marshmallows topping: Remove the cake from the oven and sprinkle the mini marshmallows evenly over the top. Return the cake to the oven for an additional 2 minutes, or until the marshmallows have slightly melted. Then remove from oven and let cool completely.
  8. Prepare frosting: In a small saucepan, melt the softened butter over low heat. Gradually stir in the heavy cream and cocoa powder, cooking for about 2 minutes while stirring constantly to combine and thicken slightly.
  9. Finish frosting: Remove the saucepan from heat. Add the vanilla extract and powdered sugar, then beat the mixture with an electric mixer until smooth and creamy.
  10. Frost the cake: Immediately drizzle the frosting over the cooled cake, spreading it evenly. Refrigerate the frosted cake for 25-30 minutes to allow the frosting to set firmly before serving.

Notes

  • Ensure eggs are at room temperature for better cake texture.
  • Do not overmix the batter to avoid a dense cake.
  • If you prefer, you can substitute sour cream with plain yogurt.
  • Use freshly sifted cocoa powder for the best chocolate flavor.
  • Adding marshmallows while the cake is still warm helps them melt perfectly.
  • Store leftover cake in the refrigerator covered for up to 4 days.
  • Optional walnuts add a nice crunch and contrast to the rich chocolate.

Keywords: Mississippi Mud Cake, chocolate cake, fudgy cake, marshmallow topping, chocolate frosting, dessert recipe

Find it online: https://chefmilacook.com/mississippi-mud-cake-recipe/