This Mississippi Mud Cake is a delicious homemade chocolate cake, topped with melted marshmallows and warm chocolate frosting.
Are you looking for an easy dessert recipe?
I have many favorite chocolate recipes, but nothing beats a delicious chocolate cake!
What is Mississippi Mud Cake?
When you cut into this cake, you know it’s something special. It’s got a dense, fudgy, and almost brownie-like texture unlike a traditional sheet cake, with chewy marshmallows and a river of chocolate icing on top.
If you like chocolate and marshmallows I promise you are going to love this cake.
The name comes from “mud pies” you might remember making in the backyard as a kid. The chocolate glaze on top of this Mississippi Mud Cake resembles the cracks in the mud along the banks. What is the Mississippi River, similar to the mud pies or cakes I used to make in my grandma’s backyard with a bucket of water and plenty of dirt!
Reasons to Make Mississippi Mud Cake:
- If you want something that is quick and easy to make, Ooey gooey marshmallows and rich chocolate frosting sound amazing together
- You are a chocoholic looking for the ultimate chocolate sheet cake
- Even if you aren’t an experienced baker, you can whip up this cake in no time
How to Make Mud Cake?
You can start with any chocolate cake if it fits in a 9×9 pan. You can use a quick and easy box cake mix, an unfrosted cake from a bakery, or make your own homemade chocolate cake!
This indulgent cake is perfect for any occasion!
How do I store this cake?
You can store this Mississippi mud cake at room temperature for up to 4 days. Make sure to cover it with plastic or foil tightly.
Can I freeze leftovers?
You sure can! While the marshmallows don’t freeze solid and lose a bit of their fluffiness in the freezer, they will fluff back up when you defrost the cake. Make sure you tightly wrap the cake with plastic and a layer of foil to prevent freezer burn. You can freeze the cake for up to 3 months.
Do I need to include the toppings?
If you are not a fan of marshmallows add pecans or you can skip them. The cake with the icing will still be delicious!
This cake would be perfect for a special occasion or birthday and is sure to please a crowd! It is very rich, so even though the serving size is 9, but you could definitely cut the pieces even smaller. So many textures and flavors in every bite! Enjoy!
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup light brown sugar, packed
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- Pinch of salt
- ¾ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 6 Tablespoons milk
- ⅓ cup sour cream
- 1 cup boiling water
- 2 cups mini marshmallows
- ½ cup butter
- 6 Tablespoons milk
- 3 Tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- Preheat oven to 350 degrees F. Grease and flour a 9x9 inch baking dish, set aside
- In a large mixing bowl combine the flour, sugars, cocoa powder, baking powder, baking soda and salt.
- Add oil, eggs, vanilla, milk and sour cream and mix until combined. Reduce speed and carefully pour in the boiling water.
- Beat on high speed for 1 minute to add air to the batter.
- Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cake from oven and sprinkle marshmallows all over the top of the hot cake, completely covering it.
- Return to oven for 2-3 minutes or until the marshmallows are just slightly puffed and melted.
- Remove the cake from the oven and cool before drizzling frosting on top.
- Melt butter in a small saucepan over medium-high heat.
- Add milk and cocoa powder and whisk well. Cook for about 2-3 more minutes, stirring constantly.
- Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth.
- Drizzle warm frosting immediately over cake.
- Refrigerate cake for about 30 minutes or until frosting has set.
- Serve
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