Mississippi Mud Cake is a rich, indulgent chocolate dessert layered with gooey marshmallows and topped with a smooth chocolate frosting. With its fudgy base and crunchy pecans, this Southern classic delivers deep chocolate flavor in every bite. It’s the perfect dessert for gatherings, celebrations, or whenever you’re craving something decadently sweet.
Why You’ll Love This Recipe
This cake is intensely chocolatey with a soft, moist crumb and a slightly crisp edge. The melted marshmallow layer adds a gooey contrast to the dense cake, while the chocolate frosting ties everything together with creamy sweetness. It’s simple to prepare using pantry staples, bakes in one pan, and serves a crowd effortlessly. The combination of textures—fudgy cake, crunchy pecans, gooey marshmallows, and silky frosting—makes it unforgettable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
1½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1½ cups chopped pecans
2 cups mini marshmallows
For the frosting:
½ cup unsalted butter
⅓ cup unsweetened cocoa powder
⅓ cup milk
3 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a large mixing bowl, combine the melted butter and granulated sugar. Stir until smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually fold the dry ingredients into the wet mixture until fully combined. Do not overmix.
Fold in the chopped pecans.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the top. Return to the oven for 2–3 minutes, just until the marshmallows begin to puff and soften. Remove and let cool slightly.
Prepare the frosting: In a saucepan over medium heat, melt the butter. Stir in the cocoa powder and milk, whisking until smooth. Remove from heat and gradually stir in the powdered sugar and vanilla extract until smooth and spreadable. Fold in the chopped pecans.
Spread the warm frosting evenly over the marshmallow layer. Allow the cake to cool completely before slicing and serving.
Servings and timing
Servings: 12–15 slices
Preparation time: 15 minutes
Baking time: 30–35 minutes
Total time: Approximately 50 minutes
Variations
For an extra fudgy texture, replace ½ cup of the flour with an additional ½ cup of cocoa powder.
If you prefer a nut-free version, simply omit the pecans from both the cake and frosting.
Add 1 cup of semi-sweet chocolate chips to the batter for even more chocolate richness.
For a coffee-enhanced flavor, dissolve 1 teaspoon of instant coffee granules into the melted butter before mixing.
You can also top the finished cake with a light dusting of powdered sugar for a simple presentation.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days.
For longer storage, refrigerate in an airtight container for up to 5 days. Allow slices to come to room temperature before serving for the best texture.
To freeze, wrap individual slices tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
To reheat, microwave a slice for 10–15 seconds to restore its soft, gooey texture.
FAQs
Can I make Mississippi Mud Cake ahead of time?
Yes, you can prepare it a day in advance. Store it covered at room temperature or refrigerated until ready to serve.
Can I use walnuts instead of pecans?
Yes, walnuts can be substituted in equal amounts for a slightly different nutty flavor.
Do I have to use marshmallows?
The marshmallows are traditional and create the signature gooey layer, but you can omit them if preferred.
How do I know when the cake is done?
Insert a toothpick into the center. It should come out with moist crumbs but not wet batter.
Can I use a different pan size?
A 9×13-inch pan works best. Using a smaller pan may require longer baking time, while a larger pan may result in a thinner cake.
Why is my frosting too thick?
If the frosting thickens too much, add 1–2 tablespoons of milk and stir until it reaches a spreadable consistency.
Can I make this cake without a mixer?
Yes, this recipe can be mixed by hand using a whisk and spatula.
Can I reduce the sugar?
You may reduce the sugar slightly, but it may affect the cake’s texture and sweetness balance.
What type of cocoa powder works best?
Unsweetened natural cocoa powder works perfectly in this recipe.
Can I serve it warm?
Yes, it’s delicious slightly warm, especially when the frosting is still soft and glossy.
Conclusion
Mississippi Mud Cake is a timeless dessert that combines deep chocolate flavor with irresistible layers of texture. Its rich cake base, gooey marshmallows, and smooth chocolate frosting make it a standout treat for any occasion. Simple to prepare and guaranteed to impress, this classic cake is one you’ll want to make again and again.
Mississippi Mud Cake is a rich, fudgy chocolate cake layered with gooey marshmallows and topped with smooth chocolate pecan frosting. This Southern classic delivers deep chocolate flavor and irresistible texture in every bite.
Ingredients
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
2 cups mini marshmallows
1/2 cup unsalted butter (for frosting)
1/3 cup unsweetened cocoa powder (for frosting)
1/3 cup milk (for frosting)
3 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
1 cup chopped pecans (for frosting)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large bowl, stir melted butter and sugar until smooth.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually fold dry ingredients into wet mixture until combined. Do not overmix.
Fold in chopped pecans.
Spread batter evenly into prepared pan.
Bake for 30–35 minutes until a toothpick inserted in the center comes out with moist crumbs.
Sprinkle marshmallows evenly over hot cake and return to oven for 2–3 minutes until softened. Remove and cool slightly.
For frosting, melt butter in a saucepan over medium heat. Stir in cocoa powder and milk until smooth. Remove from heat and gradually mix in powdered sugar and vanilla until smooth. Fold in chopped pecans.
Spread warm frosting evenly over marshmallow layer. Cool completely before slicing.
Notes
Do not overbake to maintain a moist, fudgy texture.
If frosting thickens too much, add 1–2 tablespoons milk to loosen.
