Mississippi Mud Cake
Indulge in the rich, chocolatey decadence of this classic Mississippi Mud Cake. With gooey marshmallows, crunchy nuts, and luscious frosting, this dessert is pure comfort and nostalgia in every bite.
Equipment
- Mixing Bowls
- 9×13-inch baking pan
- Whisk
- Spatula
- Oven
Ingredients
Cake Base
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 1 cup brown sugar light or dark
- 4 large eggs
- 1 tsp vanilla extract pure
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ tsp salt
- 2 cups mini marshmallows
- 1 cup chopped pecans or walnuts optional
- 1 cup chocolate frosting store-bought or homemade
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Melt butter in a large mixing bowl. Add granulated and brown sugars, stirring until smooth.
- Beat in eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in mini marshmallows and chopped nuts (if using).
- Pour batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted comes out mostly clean.
- Allow the cake to cool slightly, then spread chocolate frosting over the top while still warm for a glossy finish.
- Let cool completely, slice, and serve with whipped cream or ice cream if desired.
Notes
For a fun twist, add a swirl of peanut butter or sprinkle sea salt over the frosting. Store leftovers in an airtight container for up to a week, or freeze for up to three months.