Why You’ll Love This Recipe
This cake is the ultimate comfort dessert. It’s easy to make, uses simple ingredients, and delivers layers of flavor and texture — moist chocolate cake, melted marshmallows, and a warm, pourable frosting that soaks right in. Perfect for potlucks, birthdays, holidays, or any time you need a serious chocolate fix, this recipe never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Buttermilk
- Unsalted butter
- Vegetable oil
- Vanilla extract
- Boiling water or hot coffee
- Mini marshmallows
For the frosting:
- Unsalted butter
- Unsweetened cocoa powder
- Powdered sugar
- Milk
- Vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the eggs, buttermilk, melted butter, oil, and vanilla.
- Combine the wet and dry ingredients, then carefully stir in the boiling water or hot coffee until the batter is smooth.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still hot, sprinkle the mini marshmallows evenly over the top. Return the cake to the oven for 2–3 minutes, just until the marshmallows puff and start to melt.
- Remove from oven and let sit while you prepare the frosting.
To make the frosting:
- In a saucepan over medium heat, melt the butter. Stir in the cocoa powder until smooth.
- Add the milk and vanilla, then gradually whisk in the powdered sugar until the frosting is thick but pourable.
- Immediately pour the warm frosting over the warm marshmallows and gently spread to cover.
- Let the cake cool before slicing. Serve warm or at room temperature.
Servings and timing
This recipe serves 12–15.
Prep time: 20 minutes
Cook time: 35 minutes
Cooling time: 1 hour
Total time: 1 hour 55 minutes
Variations
- Nutty Mud Cake: Add chopped pecans or walnuts on top of the marshmallows before pouring the frosting.
- Extra Fudge Layer: Spread a thin layer of chocolate ganache under the marshmallows for an ultra-rich version.
- Peanut Butter Twist: Swirl in a few tablespoons of peanut butter into the frosting before pouring.
- Gluten-Free Version: Use a 1:1 gluten-free baking flour blend.
- Mini Version: Make this recipe in cupcake tins for individual mud cakes. Adjust baking time to 18–22 minutes.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To freeze, cut into squares and wrap individually, then place in an airtight container or freezer bag for up to 2 months. Thaw at room temperature.
To reheat, microwave individual slices for 15–20 seconds until warm and gooey.
FAQs
What is Mississippi Mud Cake?
It’s a Southern-style chocolate sheet cake topped with melted marshmallows and a warm chocolate frosting — gooey, rich, and ultra-chocolatey.
Do I need to melt the marshmallows?
No, the heat of the freshly baked cake (plus a few minutes in the oven) melts and softens them perfectly.
Can I use large marshmallows instead of mini?
Yes, chop them into smaller pieces so they melt more evenly across the cake.
What type of cocoa powder should I use?
Use unsweetened natural cocoa powder. Dutch-processed can be used, but adjust the baking soda if needed.
Can I use boxed cake mix?
Yes, for convenience you can start with a chocolate cake mix, then add the marshmallows and homemade frosting.
Can I make this ahead of time?
Yes. It tastes great the next day and stays moist. Just cover and store properly.
How do I make the frosting pourable?
Add the milk gradually and whisk until it reaches a pourable consistency. You can warm it slightly before pouring if it thickens too much.
Can I frost the cake with marshmallow fluff?
It’s best to use real marshmallows for the classic gooey effect, but marshmallow fluff can work as a shortcut layer if spread gently over the hot cake.
What’s the best way to cut this cake?
Use a sharp knife dipped in hot water and wiped dry for clean slices through the marshmallow and frosting layers.
Is this cake overly sweet?
It’s sweet and rich, but balanced by the cocoa and buttermilk. For less sweetness, use dark chocolate cocoa powder or reduce the sugar in the frosting slightly.
Conclusion
Mississippi Mud Cake is the kind of indulgent, old-fashioned dessert that brings joy with every bite. Its gooey layers, rich chocolate flavor, and simple preparation make it a must-have recipe for gatherings, holidays, or any day you want a little extra sweetness. Once you try it, you’ll understand why this Southern favorite is a chocolate classic.
PrintMississippi Mud Cake
Mississippi Mud Cake is a rich Southern chocolate cake topped with gooey marshmallows and a thick, fudgy chocolate frosting. It’s messy, decadent, and irresistibly delicious — a true comfort dessert.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12–15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water or hot coffee
- 4 cups mini marshmallows
- 1/2 cup unsalted butter (for frosting)
- 1/3 cup unsweetened cocoa powder (for frosting)
- 1/3 cup milk (for frosting)
- 1 tsp vanilla extract (for frosting)
- 3 cups powdered sugar (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
- In another bowl, whisk eggs, buttermilk, melted butter, oil, and vanilla.
- Combine wet and dry mixtures, then stir in boiling water or coffee until smooth.
- Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- While hot, sprinkle marshmallows evenly over the cake. Return to oven for 2–3 minutes until puffed and softened.
- Remove from oven and set aside while making frosting.
- For frosting: In a saucepan, melt butter over medium heat. Stir in cocoa powder until smooth.
- Add milk and vanilla, then gradually whisk in powdered sugar until thick and pourable.
- Pour warm frosting over marshmallows and gently spread evenly. Let cake cool before slicing.
Notes
- Add chopped pecans or walnuts for extra texture.
- Use hot coffee instead of water to intensify the chocolate flavor.
- Let frosting cool slightly before spreading if too thin.
- Best served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 52g
- Sodium: 260mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
