This Mississippi Mud Cake is a rich, decadent chocolate dessert loaded with pecans and topped with gooey marshmallows and a smooth chocolate frosting. I love how indulgent and comforting it feels, making it perfect for gatherings, potlucks, or whenever I want a classic Southern-style treat that never fails to impress.
Why You’ll Love This Recipe
I love this recipe because it is easy to make and delivers big chocolate flavor with minimal effort. The cake itself is moist and fudgy, the pecans add a nice crunch, and the marshmallow topping melts beautifully into the warm cake. I also enjoy how this dessert feeds a crowd and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Cake
1½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1½ cups granulated sugar
½ teaspoon salt
1 cup unsalted butter
½ cup water
2 large eggs
1 teaspoon vanilla extract
1½ cups chopped pecans
Topping
2 cups mini marshmallows
Frosting
½ cup unsalted butter
¼ cup unsweetened cocoa powder
¼ cup milk
3½ cups powdered sugar
1 teaspoon vanilla extract
Directions
I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking pan. In a large bowl, I whisk together the flour, cocoa powder, sugar, and salt. In a saucepan, I melt the butter with the water over medium heat and bring it just to a boil. I pour this hot mixture over the dry ingredients and stir until smooth.
Next, I mix in the eggs, vanilla extract, and chopped pecans until everything is well combined. I spread the batter evenly into the prepared pan and bake it for about 30–35 minutes, until a toothpick inserted in the center comes out mostly clean.
As soon as I remove the cake from the oven, I sprinkle the marshmallows evenly over the hot surface and let them soften while I prepare the frosting. For the frosting, I melt the butter in a saucepan, stir in the cocoa powder and milk, and bring it to a gentle boil. I remove it from the heat and whisk in the powdered sugar and vanilla until smooth. I pour the warm frosting over the marshmallow-topped cake and spread it gently.
Servings And Timing
I usually cut this cake into about 12 to 15 servings.
Preparation time is around 15 minutes, baking takes about 35 minutes, and the frosting comes together in about 10 minutes. In total, I plan for roughly 1 hour from start to finish.
Variations
Sometimes I swap the pecans for walnuts if that’s what I have on hand. I also like adding a pinch of espresso powder to the batter to deepen the chocolate flavor. For an extra indulgent version, I drizzle caramel sauce over the frosting once it sets.
Storage/Reheating
I store this cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. When I want to reheat a slice, I microwave it for about 10–15 seconds to make the frosting and marshmallows soft and gooey again.
FAQs
Can I Make Mississippi Mud Cake Ahead Of Time?
Yes, I often make it a day in advance. The flavors develop nicely, and it stays moist.
Do I Have To Use Pecans?
No, I can leave them out or replace them with another nut if I prefer.
Can I Freeze This Cake?
Yes, I freeze it without cutting, wrapped tightly, for up to 2 months. I thaw it in the refrigerator overnight.
Why Is It Called Mississippi Mud Cake?
I’ve learned the name comes from its dark, rich appearance that resembles Mississippi river mud.
Can I Use Marshmallow Fluff Instead Of Mini Marshmallows?
I can, but I find mini marshmallows easier to spread evenly and they melt more predictably.
Conclusion
This Mississippi Mud Cake is one of my favorite chocolate desserts because it is simple, nostalgic, and incredibly satisfying. I enjoy making it for family and friends, and it never lasts long once it’s served. If I want a classic, crowd-pleasing cake with bold chocolate flavor, this is always my go-to recipe.
This Mississippi Mud Cake is a rich, decadent chocolate dessert with a moist, fudgy cake base loaded with pecans, topped with gooey marshmallows and a smooth chocolate frosting. It’s a classic Southern‑style treat that’s comforting and crowd‑pleasing.
Ingredients
Cake: 1½ cups all‑purpose flour
⅓ cup unsweetened cocoa powder
1½ cups granulated sugar
½ teaspoon salt
1 cup unsalted butter
½ cup water
2 large eggs
1 teaspoon vanilla extract
1½ cups chopped pecans
Topping: 2 cups mini marshmallows
Frosting: ½ cup unsalted butter
¼ cup unsweetened cocoa powder
¼ cup milk
3½ cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13‑inch baking pan.
In a large bowl, whisk together flour, cocoa powder, sugar, and salt.
In a saucepan over medium heat, melt the butter with the water and bring just to a boil.
Pour the hot butter mixture over the dry ingredients and stir until smooth.
Mix in the eggs, vanilla extract, and chopped pecans until well combined.
Spread the batter evenly into the prepared pan and bake for 30–35 minutes, until a toothpick in the center comes out mostly clean.
Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the hot surface. Let them soften.
For the frosting, melt butter in a saucepan, stir in cocoa powder and milk, and bring to a gentle boil. Remove from heat and whisk in powdered sugar and vanilla until smooth.
Pour the warm frosting over the marshmallow‑topped cake and spread gently. Let cool slightly before serving.
Notes
Substitute walnuts for pecans if preferred.
Add a pinch of espresso powder to the batter for a deeper chocolate flavor.
Drizzle caramel sauce over the frosting for an extra indulgent twist.
For cleaner slices, let the cake cool completely before cutting.
Microwave individual slices 10–15 seconds to soften the frosting and marshmallows before serving.
