The Ultimate Classic Mississippi Mud Cake Recipe: A Decadent Southern Delight

Dive into a truly Southern classic with this incredible Mississippi Mud Cake recipe. Renowned for its intensely rich chocolate flavor, irresistibly moist texture, and layers of delightful sweetness, this cake is more than just a dessert—it’s an experience. Imagine a deep, dark chocolate cake, generously topped with a blanket of gooey, melted mini marshmallows, and then enveloped in a lavish, warm chocolate icing that simply melts in your mouth. This decadent treat brings together a symphony of textures and flavors, making it an undeniable favorite for chocolate lovers everywhere. Whether you’re planning for a special occasion, a casual family gathering, or simply craving an indulgent homemade treat, this Mississippi Mud Cake promises to be the star of any dessert table, leaving everyone craving another slice.

A slice of Mississippi Mud Cake on a plate with another slice in the background, showcasing its layers. — A delicious slice of homemade Mississippi Mud Cake.

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Why You’ll Adore This Mississippi Mud Cake

This effortless homemade Mississippi Mud Cake recipe is a true triumph of flavor and texture, delivering a rich, moist chocolate cake that is nothing short of heavenly. It’s crowned with a delightful layer of melted mini marshmallows and an exquisitely luscious warm chocolate icing. Far from being just another dessert, this Southern classic is universally adored and guaranteed to be a hit at any gathering.

It’s the quintessential treat for chocolate enthusiasts! Each bite offers a harmonious blend of deep cocoa notes from the ultra-moist cake, the soft chewiness of the melted marshmallows, and the smooth, creamy richness of the homemade chocolate icing. Its comforting layers make it perfect for any occasion, from casual family dinners to festive celebrations, and it’s consistently the first dessert to disappear at potlucks and parties.

The exquisite chocolate icing on this Mississippi Mud Cake shares a delightful kinship with the beloved Texas Sheet Cake frosting, known for its pourable warmth and rapid setting. This characteristic ensures a glossy, deeply flavorful top that complements the dense cake and gooey marshmallow layers beautifully. If you appreciate a dessert that embodies both simplicity and profound indulgence, this recipe is sure to become a cherished addition to your culinary repertoire. For more delightful baking adventures, explore some of our other favorite cake recipes, such as the bright Meyer Lemon Bundt Cake, the comforting Homemade Carrot Cake with Whipped Cream Cheese Frosting, the classic Baker’s German Chocolate Cake Recipe, and the inventive Samoa Cake.

Unveiling the Mississippi Mud Cake: A Southern Icon

Mississippi Mud Cake is a legendary chocolate sheet cake deeply rooted in Southern culinary traditions. Its name is said to evoke the rich, dark brown mud banks of the Mississippi River, reflecting the cake’s dense, fudgy, and intensely chocolatey character. More than just a simple chocolate cake, it’s a meticulously constructed dessert made by layering a lusciously moist chocolate cake base, followed by a warm, gooey blanket of melted marshmallows, and finally crowned with a pourable, decadent warm chocolate frosting that sets into a delightful fudgy layer. This combination of textures—soft cake, chewy marshmallows, and smooth icing—creates a truly unique and satisfying experience that has captivated dessert lovers for generations. It’s a hearty, indulgent cake, perfect for feeding a crowd and guaranteed to leave a lasting impression.

All the dry and wet ingredients for Mississippi Mud Cake laid out on a dark surface, ready for mixing. — Fresh ingredients, the foundation of a perfect Mississippi Mud Cake.

Essential Ingredients for the Perfect Chocolate Cake Base

Crafting the perfect Mississippi Mud Cake begins with a selection of high-quality ingredients, ensuring that each layer contributes to the overall exquisite flavor and texture. For the foundational chocolate cake, a careful balance of dry and wet components creates a deeply moist and flavorful crumb.

Dry Ingredients:

All-purpose flour: The primary structural component, providing the cake’s body.
Unsweetened cocoa powder: The star of the show, delivering that profound chocolate flavor. Opt for natural unsweetened cocoa, not Dutch-processed, to ensure proper interaction with the leavening agents.
Granulated sugar: Sweetens the cake and contributes to its moist texture.
Baking powder & Baking soda: The crucial leavening agents that give the cake its lift and tender crumb. Baking soda reacts with the acidic cocoa and sour cream.
Kosher salt: A pinch enhances all the other flavors, balancing the sweetness and intensifying the chocolate.

Wet Ingredients:

Vegetable oil: Or canola oil, provides incredible moisture to the cake, keeping it tender for days.
Large eggs: Act as a binder, add richness, and contribute to the cake’s structure. Ensure they are at room temperature for better emulsification.
Whole milk: Adds moisture and richness, also best at room temperature.
Sour cream: A secret weapon for super moist cakes! Its acidity helps activate the baking soda, and its fat content ensures a tender, rich crumb. Use it at room temperature.
Vanilla extract: A classic flavor enhancer that complements and deepens the chocolate notes.
Boiling water: This seemingly unusual ingredient is vital. It “blooms” the cocoa powder, intensifying its chocolate flavor, and also contributes to the cake’s exceptionally moist and tender texture.

Ingredients for the luscious marshmallow and chocolate icing topping of a Mississippi Mud Cake arranged on a dark surface. — The delicious components for the cake’s indulgent topping.

Decadent Topping Essentials: Marshmallows and Rich Icing

The signature layers that elevate a chocolate cake to a Mississippi Mud Cake are the luscious marshmallows and the warm, fudgy chocolate icing. Each plays a critical role in creating the iconic texture and taste of this Southern dessert.

Marshmallow Layer:

Mini marshmallows: These are crucial for achieving that characteristic gooey, spongy layer. Mini marshmallows melt more quickly and evenly than larger ones, creating a smoother, more uniform blanket over the warm cake. When slightly melted, they form a delightful, chewy contrast to the soft cake.

Rich Chocolate Icing:

Unsalted butter: Forms the rich, fatty base of the icing, contributing to its smooth consistency and luxurious mouthfeel.
Kosher salt (a pinch): Just like in the cake, a small amount of salt in the icing balances the sweetness and brings out the deep cocoa flavor.
Whole milk: Adds liquid to the icing, creating a pourable consistency when warm and a smooth, fudgy texture when set.
Unsweetened cocoa powder: Provides the intense chocolate flavor for the icing. Similar to the cake, natural unsweetened cocoa is preferred.
Vanilla extract: A touch of vanilla enhances the overall chocolate profile of the icing.
Powdered sugar (confectioners’ sugar): This finely milled sugar gives the icing its smooth, velvety texture without any grittiness. It dissolves easily into the warm butter and milk mixture.

Crafting Your Mississippi Mud Cake: A Step-by-Step Guide

Making this impressive Mississippi Mud Cake is surprisingly straightforward. Follow these steps for a dessert that’s sure to wow your friends and family.

Part 1: Preparing the Chocolate Cake

Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking pan by generously coating it with baking spray or greasing and flouring it. This ensures your beautiful cake releases easily.
In a medium bowl, thoroughly whisk together all the dry ingredients: all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt. Whisking ensures they are evenly distributed, preventing lumps and ensuring a consistent rise. The mixture should resemble a perfectly blended boxed chocolate cake mix.
Dry ingredients are perfectly combined.

All wet ingredients gathered for the cake batter.
In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric hand mixer, combine the room-temperature eggs, vegetable oil, whole milk, sour cream, and vanilla extract. Beat these wet ingredients until they are thoroughly combined and smooth. Ensuring all dairy and eggs are at room temperature helps them emulsify better, creating a smoother batter and a more tender cake.
The wet ingredients are now perfectly mixed.

Beating wet ingredients to create air bubbles for a lighter cake.
With the mixer on a low speed, carefully and slowly pour in the boiling water. This step is crucial for tempering the egg mixture—you want to gradually warm the eggs, not scramble them. Once the boiling water is incorporated, increase the mixer speed to high and beat for 1 full minute. This vigorous beating helps to form small air bubbles, which contribute to the cake’s light and airy texture.
Add the dry ingredient mixture to the wet mixture. Mix on low speed until just combined. Be careful not to overmix the batter, as this can lead to a tough and dense cake. A few streaks of flour are acceptable; mixing will continue when poured into the pan.
The complete cake batter, ready for baking.

Cake batter evenly spread in the baking pan.
Pour the prepared batter evenly into your greased 9×13 inch baking pan. Bake for 28 to 30 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean with no wet batter clinging to it. A few moist crumbs are fine, indicating a perfectly tender crumb.

Part 2: Adding the Marshmallows and Icing

Once the cake is baked, remove it from the oven. Immediately and evenly spread the mini marshmallows over the entire hot surface of the cake. Return the pan to the oven for another 2 minutes, just until the marshmallows are slightly melted and puffed, creating a soft, gooey layer.
Remove the cake from the oven again and transfer it to a wire rack. Allow the cake to cool completely before proceeding with the frosting. This step is essential to ensure the icing sets properly and doesn’t melt into the cake.
The delicious chocolate frosting cooking on the stovetop.

Achieving a smooth, lump-free chocolate icing.
While the cake cools, prepare the chocolate icing. In a medium saucepan, melt the unsalted butter and a pinch of kosher salt over medium-low heat. Once melted, gradually whisk in the whole milk and unsweetened cocoa powder. Continue to cook, whisking constantly, for about 2 minutes until the mixture is smooth and slightly thickened. Constant whisking prevents scorching and ensures a lump-free icing.
Remove the saucepan from the heat. Stir in the vanilla extract, then add the powdered sugar. Using an electric mixer, beat the icing until it is completely smooth and free of any lumps. Work quickly, as this icing sets relatively fast. Immediately drizzle the warm chocolate frosting evenly over the cooled cake, covering the melted marshmallow layer.
The final layer of rich chocolate icing.

The Mississippi Mud Cake, cooling and setting beautifully.
For the icing to set properly and achieve its characteristic fudgy texture, refrigerate the cake for at least 30 minutes, or until the icing has firmed up slightly. This makes for cleaner slices and a more enjoyable eating experience.

A perfectly portioned slice of Mississippi Mud Cake on a white plate, with another slice blurred in the background, showing the distinct layers of cake, marshmallow, and icing. — A delicious slice of Mississippi Mud Cake ready to be enjoyed.

Expert Tips & Creative Variations for Your Mississippi Mud Cake

To ensure your Mississippi Mud Cake turns out perfectly every time, and to inspire some creative twists, consider these helpful tips and exciting variations:

Measure Flour Properly: Accuracy is key in baking. To measure flour correctly, aerate it by fluffing it with a fork, then spoon it lightly into your measuring cup. Level off the top with a straight edge, such as a knife. Do not scoop directly from the bag, as this compacts the flour and can result in too much flour and a dry cake.
Room Temperature Ingredients are Non-Negotiable: Always use room temperature eggs, milk, and sour cream. Ingredients at a similar temperature emulsify more easily, creating a smoother, more uniform batter and a lighter, more tender cake crumb. Cold ingredients can cause the batter to seize and result in a dense texture.
Choose the Right Cocoa Powder: For this recipe, it’s essential to use natural unsweetened cocoa powder, not Dutch-processed cocoa. Natural cocoa is acidic and reacts with the baking soda in the recipe to provide the necessary lift. Dutch-processed cocoa is alkalized and will not have the proper reaction, resulting in a flat cake.
Avoid Overmixing: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a dense, tough, and chewy cake instead of a light and tender one. A few small lumps are perfectly fine.
Add a Nutty Crunch: For an additional layer of flavor and texture, sprinkle chopped pecans or walnuts over the melted marshmallow layer before applying the chocolate icing. This adds a delightful crunch that contrasts beautifully with the soft cake and gooey marshmallows.
Rustic vs. Smooth Marshmallow Look: If you prefer a more rustic, slightly lumpy appearance to your marshmallow layer, you can skip the brief melting step in the oven. Instead, simply spread the marshmallows over the hot cake and immediately pour the warm icing over them once the cake is completely cooled. The residual heat from the cake will still soften them, but they might retain more shape.
Boost Chocolate Flavor with Coffee: For an even deeper and richer chocolate flavor, replace the boiling water with hot brewed coffee. Coffee is a secret ingredient often used in chocolate desserts because it enhances and intensifies the cocoa notes without making the cake taste like coffee.
Marshmallow-Free Option: If you’re not a fan of marshmallows or prefer a simpler profile, feel free to omit them entirely. This chocolate cake, adorned solely with the rich, warm fudgy icing, is absolutely delicious on its own and still a phenomenal dessert.
Add Espresso Powder: A teaspoon of instant espresso powder added to the dry ingredients (along with the cocoa) will amplify the chocolate flavor without adding a coffee taste.
Salted Caramel Drizzle: For an extra indulgent touch, once the chocolate icing has set, drizzle a layer of homemade or store-bought salted caramel sauce over the top before serving.

Frequently Asked Questions About Mississippi Mud Cake

Here are some common questions about making and enjoying this classic Southern dessert:

Why is it necessary to add boiling water to a cake batter?

Boiling water serves a few important purposes in this cake batter. Firstly, it helps to “bloom” the flavor of the cocoa powder, intensifying its chocolate notes. Secondly, the hot water creates a thinner batter, which contributes to a smoother, softer, and incredibly moist cake crumb that is less prone to crumbliness. When added slowly to the egg mixture, it also helps to temper the eggs without cooking them, allowing for a better emulsification of ingredients.

Can I use marshmallow fluff (marshmallow creme) instead of marshmallows?

Yes, you can certainly use marshmallow fluff as an alternative to mini marshmallows for a slightly different, perhaps even gooier, top layer. When using marshmallow fluff, allow the baked cake to cool for about 5 to 10 minutes after removing it from the oven. Then, gently spread the marshmallow fluff evenly over the warm cake. Let it sit for another 5 minutes or so to allow the residual heat from the cake to slightly melt and warm the fluff, making it easier to spread and integrate before you add the chocolate icing.

Can I make this with regular marshmallows?

Absolutely! While mini marshmallows are convenient for their quick melting, regular-sized marshmallows can be used. Simply chop them into smaller, more manageable pieces before spreading them over the hot cake. This will help them melt more evenly and quickly, similar to the mini marshmallows, ensuring a uniform gooey layer.

Can this cake be made ahead of time?

Yes, absolutely! Mississippi Mud Cake is an excellent dessert for making ahead. In fact, like many rich chocolate cakes, it often tastes even better the next day as the flavors have more time to meld and deepen. You can bake, cool, and frost the cake a day in advance, then simply cover it tightly and store it until serving.

How should I store Mississippi Mud Cake?

Mississippi Mud Cake can be stored covered tightly with plastic wrap or in an airtight container at room temperature for up to 2-3 days. If your kitchen is particularly warm, or for extended freshness, you can refrigerate it for up to 4 days. Always ensure it’s well-covered to prevent drying out.

Can I freeze Mississippi Mud Cake?

Yes, you can freeze Mississippi Mud Cake! To do so, wrap the cooled and frosted cake tightly in plastic wrap, then an additional layer of aluminum foil. You can also place slices in a freezer-safe container. It will keep in the freezer for up to 2 months. Thaw the cake overnight in the refrigerator before serving. However, it’s worth noting that while the cake itself freezes beautifully, the marshmallows may lose some of their original spongy texture and become a bit denser upon thawing. They won’t freeze solid, but their consistency might change slightly.

What kind of pan is best for this recipe?

A 9×13 inch rectangular baking pan is ideal for this recipe. Glass or ceramic pans tend to retain heat more, potentially requiring slightly less baking time, while metal pans conduct heat more quickly. Regardless of material, ensure your pan is properly prepared with baking spray or grease and flour to prevent sticking.

Can I make this cake gluten-free?

While this recipe uses all-purpose flour, you can often adapt it to be gluten-free by substituting a 1:1 gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for best results. Keep an eye on the baking time as gluten-free flours can sometimes behave differently.

Explore More Indulgent Chocolate Cake Recipes

If this Mississippi Mud Cake has sparked your passion for rich chocolate desserts, you’re in luck! We have an array of other fantastic chocolate-infused cake recipes waiting to be discovered. Whether you’re in the mood for something nostalgic or a new twist on a classic, these recipes are guaranteed to satisfy your chocolate cravings.

Almond Joy Cake

Chocolate Cupcake Recipe

Dark Chocolate Espresso Cake

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Mississippi Mud Cake

A tender, moist homemade chocolate cake, and gooey marshmallows, topped with decadent chocolate icing.

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 12

Calories: 593 kcal

Ingredients

Cake

2 cups All-purpose flour
1/2 cup Unsweetened cocoa powder
2 cups Granulated sugar
2 tsp Baking powder
1 1/2 tsp Baking Soda
1/2 tsp Kosher salt
2 large Eggs (room temperature)
1/2 cup Vegetable oil (or Canola oil)
1/2 cup Whole milk (room temperature)
1/4 cup Sour cream (room temperature)
1 tsp Vanilla extract
1 cup Boiling water

Topping

10.5 oz Mini marshmallows
1/2 cup Unsalted butter
6 tbsp Whole milk
1/8 tsp Kosher salt
3 tbsp Unsweetened cocoa powder
1 tsp Vanilla extract
3 cups Powdered sugar

Instructions

Cake

Preheat the oven to 350 degrees F (175 C). Prepare a 9×13 baking pan with non-stick cooking spray or by greasing and flouring.
In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined and lump-free.
In a large mixing bowl, using an electric mixer, beat the room-temperature eggs, oil, milk, sour cream, and vanilla until thoroughly combined and smooth.
Carefully and slowly add the boiling water at a low speed to temper the egg mixture. Once incorporated, increase speed to high and beat for 1 minute to form air bubbles.
Add the whisked dry ingredient mixture to the wet mixture. Mix on low speed until just combined, being careful not to overmix.
Pour the batter into the prepared baking pan and bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Topping

Remove the cake from the oven. Evenly spread the mini marshmallows over the top of the hot cake, then place it back in the oven for another 2 minutes until the marshmallows are slightly melted and puffed.
Remove the cake to a wire rack to cool completely before frosting. This is important for the icing to set properly.
In a medium saucepan, melt the butter and salt over medium-low heat. Gradually whisk in the milk and cocoa powder, cooking for about 2 minutes while constantly whisking until smooth.
Remove the saucepan from the heat. Stir in the vanilla extract, then add the powdered sugar. Using an electric mixer, beat the icing until it is smooth and free of lumps. Immediately drizzle the warm icing evenly over the cooled cake.
Refrigerate the cake for 30 minutes or until the chocolate icing has set up somewhat firm, which will allow for cleaner slices.

Notes

Be sure to use room-temperature eggs, milk, and sour cream. They will incorporate better into the batter, leading to a smoother consistency and a more tender cake.

Do not pour all the boiling water in at once. Do it gradually to temper the egg mixture. You do not want to cook the eggs.

Be careful not to overmix the batter. This can cause the gluten to overdevelop, leading to a dense, tough cake. Mix only until the ingredients are just combined.

Storing: This cake can be stored covered tightly at room temperature for up to 2-3 days, or in the fridge for up to 4 days, ensuring it’s well-sealed to prevent drying.

Freezing: This cake can be frozen. Wrap it tightly in plastic wrap and then aluminum foil, or place slices in a freezer-safe container, and freeze for up to 2 months. Thaw in the refrigerator overnight. Be aware that the marshmallows may change in texture slightly after freezing, becoming a bit denser.

Nutrition Facts

(Nutrition values are estimates and may vary based on ingredients used and preparation methods.)