Mississippi Mud Cake Recipe

Name: Mississippi Mud Cake Recipe
Prep time: 80 min
Cook time: 33 min
Total time: 113 min
Ingredients: 1 cup butter; ½ cup cocoa; 2 cup sugar; 4 eggs (slightly beaten); 1 teaspoon vanilla; 1½ cup flour; dash of salt; 1½ cup chopped pecans; 4 cup mini marshmallows; 2½-3 cup powdered sugar; ½ cup milk; ⅓ cup cocoa; ¼ cup butter; ½ cup chopped pecans; ¼ cup chocolate chips

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Calling all chocolate lovers with this Mississippi Mud Cake. It's so easy to make and loaded with moist chocolate cake, gooey marshmallow and delicious chocolate frosting.

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Sometimes you just need a gooey, chocolaty dessert and this Mississippi Mud Cake recipe fits the bill perfectly!

Slice of Mississippi Mud Cake on a plate with a fork.

This amazing recipe is perfect for parties or a potluck. . . you will want to share this homemade cake with friends or you just might end up eating the entire chocolate dessert yourself.

We can’t get enough of this moist chocolate cake with fluffy marshmallows and chocolate icing!

Ingredients needed to make this easy Mississippi Mud Cake:

Butter
Unsweetened Cocoa Powder
Sugar
Eggs
Vanilla Extract
Flour
Salt
Pecans
Mini Marshmallows
Powdered Sugar
Milk
Chocolate Chips

How to make Mississippi Mud Cake:

Preheat oven to 350°F and lightly grease a 9 x 13 inch baking pan.
In a medium saucepan, melt butter over medium heat. Add the cocoa to the saucepan and stir; remove saucepan from heat.
Pour melted butter mixture into a large bowl and add sugar and eggs, mix until blended.
Add the vanilla, then mix in the dry ingredients (all purpose flour and salt). Stir in the pecans.
Pour cake batter into prepared pan and cook for 33-35 minutes or until done.
Remove pan from oven and sprinkle miniature marshmallows on top of the cake, let cake cool for about 1 hour.

Frosting

Combine all of the frosting ingredients in a medium bowl and mix until smooth.
Spread warm frosting on cooled cake. If your frosting is too thick, add more milk.
Sprinkle crunchy pecans and chocolate chips on top of frosting and enjoy!

Tips to make this chocolatey cake even better:

Used an electric mixer to get the batter smooth before stirring in pecans.
Serve with a scoop or vanilla ice cream.
Store the cake covered with plastic wrap, aluminum foil or in an airtight container at room temperature.

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Recipe source: Food.com

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Questions & Reviews

Aubrey A says:

Definitely “death by chocolate” and i love chocolate. ? I’d put in maybe only 1/4 cup of cocoa rather than 1/3. The marshmellows make it hard to cut through And only cut very small pieces. You’ll definitely need a tall glass of milk to go with!
Liz says:

Did you use self rising flour?
Cyd Adamson says:

We usually just use all purpose flour. But whatever we have on hand is great.
Jennifer says:

It is great, but definitely too much milk in the frosting. Just a few tablespoons works.

About The Author:

Steph Loaiza

Steph is recipe developer and bestselling cookbook author. Her advanced degrees in communication shape how she breaks down cooking techniques into simple, reliable steps for millions of home cooks around the world. Her work has been featured by Costco Connection, Women's Health, Taste of Home, and more.