Go Back
–+ servings
Mississippi Mud Cake

Irresistibly Fudgy Mississippi Mud Cake for Sweet Cravings

This Mississippi Mud Cake is a chocolate lover's dream, featuring fudgy layers, gooey marshmallows, and a rich glaze that brings joy to any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour Ensure it's fresh for optimal results.
  • 1/2 cup unsweetened cocoa powder Substitute with Dutch-processed cocoa for a milder taste.
  • 1 teaspoon baking powder Check the expiration date for effectiveness.
  • 1 cup granulated sugar Use brown sugar for a deeper flavor if desired.
  • 1/2 cup unsalted butter Can be replaced with coconut oil for a dairy-free version.
  • 2 large eggs For a vegan alternative, use flaxseed meal or chia seeds.
  • 1 teaspoon vanilla extract Use pure vanilla for the best taste.
For the Topping
  • 2 cups mini marshmallows Can substitute with large marshmallows if cut.
  • 1 cup pecans or walnuts (optional) Omit for a nut-free version.
For the Glaze
  • 1 cup chocolate chips Melt with butter for a decadent finish.
  • 2 tablespoons unsalted butter Adjust amount for desired thickness.

Equipment

  • 9x13 inch baking dish
  • mixing bowls
  • spatula
  • whisk
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or line with parchment paper.
  2. In a large mixing bowl, sift together flour, cocoa powder, baking powder, and sugar, stirring until well blended.
  3. In a separate bowl, melt the butter and allow it to cool. Whisk in the eggs and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Spread the batter evenly into the prepared baking dish and bake for 25 to 30 minutes.
  6. Remove the cake from the oven and sprinkle mini marshmallows over the top. Return to the oven for 5 minutes.
  7. Melt chocolate chips and butter in a small saucepan over low heat until smooth.
  8. Drizzle the warm chocolate glaze over the cake after the marshmallows are golden and bubbly.
  9. Let the cake cool completely before slicing into squares and serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 1.5mg

Notes

For best results, avoid overmixing and let the cake cool completely before slicing.

Tried this recipe?

Let us know how it was!