Mississippi Mud Cake
User Reviews
4.9
Mississippi Mud Cake
Description
This recipe starts by mixing dry ingredients including all-purpose flour, granulated and brown sugar, cocoa powder, and leavening agents. Oil, eggs, vanilla, milk, and sour cream are added to create a moist batter. Boiling water is incorporated at the end to loosen the batter and increase moisture. After baking in a 9x13 pan until a toothpick comes out clean, mini marshmallows are spread over the hot cake and briefly returned to the oven until puffed and slightly melted.
The marshmallow topping softens but doesn't fully dissolve, adding a sweet, chewy contrast to the cake's tender crumb. Once cooled, the cake is finished with a chocolate frosting made by melting butter, cocoa powder, milk, and powdered sugar, resulting in a glossy, rich glaze. This combination delivers layered chocolate textures and flavors.
This cake can be baked 1 to 2 days in advance and stored covered at room temperature or refrigerated. The fully frosted cake also freezes well for up to 3 months, making it convenient for make-ahead dessert needs.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar , packed
- 3/4 cup cocoa powder unsweetened
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 cup neutral cooking oil canola or vegetable, generic cooking oil
- 2 egg
- 1 teaspoon vanilla extract
- 6 Tablespoons milk
- 1/3 cup sour cream
- 1 cup water boiling
For topping:
- 10.5 ounce package mini marshmallows
- 1/2 cup butter (1 stick)
- 6 Tablespoons milk
- 3 heaping Tablespoons cocoa powder unsweetened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9x13'' baking pan.
- 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 38-45 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 (at 350 degrees F) for 3-5 minutes or until the marshmallows are just slightly puffed and melted.
- Allow cake to cool completely before drizzling frosting on top.
For the frosting:
- 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. Store at room temperature.
- Next time try Mississippi Mud Brownies!
Notes
- Make the Mississippi Mud Cake 1 to 2 days ahead and store covered at room temperature or in the refrigerator.
- Frozen fully baked and frosted cake can be kept up to 3 months; allow to thaw before serving.
- Ensure the boiling water is carefully added last to create a moist batter and better crumb texture.
- Spread marshmallows on hot cake immediately after baking for optimal melting and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 104g | 35% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 49mg | 16% |
| Sodium | 394mg | 16% |
| Potassium | 224mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 78g | 156% |
| Vitamin A | 300IU | 6% |
| Calcium | 75mg | 8% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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