Mississippi Mud Cake Recipe

Name: Mississippi Mud Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 24 pieces
Ingredients: ½ cup unsalted butter; 1 ½ cup granulated sugar; 2 large eggs; 1 ½ cup all-purpose flour; ½ cup unsweetened cocoa powder; ½ teaspoon kosher salt; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ cup brewed hot coffee; ½ cup whole milk; 4 cups 10 ounce bag mini marshmallows; ½ cup unsalted butter; ½ cup whole milk; ¼ cup unsweetened cocoa powder; 4 cups powdered sugar

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Chill Time
1 hr
Total Time
50 mins
Servings
24 pieces
Calories
242 kcal
Course
Cake
Cuisine
American

Mississippi Mud Cake Recipe

Nicole Henderson

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Mississippi Mud Cake is a delicious combination of moist chocolate cake, creamy frosting, and melted marshmallows! Learn how to make the best ever Mississippi Mud Cake from scratch with this easy recipe.

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Ingredients

Servings

For the Cake

½ cup unsalted butter room temperature
1 ½ cup granulated sugar
2 large eggs
1 ½ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon baking powder
½ cup brewed hot coffee
½ cup whole milk

For the Topping

4 cups 10 ounce bag mini marshmallows
½ cup unsalted butter
½ cup whole milk
¼ cup unsweetened cocoa powder
4 cups powdered sugar

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Instructions

Preheat oven to 350 degrees F. Spray 13x9 baking dish with baking spray (or use homemade cake release). Set aside.
In a bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
In a measuring cup, mix together hot coffee and milk. Set aside.
In mixer, beat butter and sugar for 5 minutes, until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk mixture (about 3 additions of each).
Pour cake batter into prepared pan. Bake for about 28-30 minutes, until toothpick inserted in the center comes out clean. Remove from oven and sprinkle with marshmallows. Return to oven for an additional 3-4 minutes.
Remove from oven and cool completely before adding frosting.
For the Frosting, in a small saucepan, melt butter over medium high heat. Add milk and cocoa powder, and whisk together.
Over medium high heat, continue to cook until mixture begins to bubble (about 3 minutes). Remove from heat.
In a mixing bowl (or if your saucepan is big enough), add the powdered sugar. Beat until smooth. Drizzle the warm frosting over the marshmallow layer of the cooled cake.
Chill cake in refrigeratore for at least 1 hour or until ready to serve. ENJOY.

Notes

How to prevent cake from sticking. Spray the baking pan with baking spray OR use my Homemade Cake Release.
Keep covered. Add a layer of plastic wrap over the cake pan while Mississippi Mud Cake chills. This keeps everything moist and prevents the frosting from getting dry and crackly.
Marshmallows. If you prefer your marshmallows lumpy, you can skip the melting of marshmallows and just pour the chocolate frosting over the top. You'll have a "bumpy" appearance that tastes delicious.
Optional toppings. Add more mini marshmallows or chipped pecans to Mississippi Mud Cake before serving for an extra touch.
Storing. I recommend storing this cake in the refrigerator. If you prefer to serve it room temperature, remove from the fridge about 30 minutes before serving.

Nutrition Information

Show Details

Calories 242kcal (12%) Carbohydrates 40g (13%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Cholesterol 37mg (12%) Sodium 102mg (4%) Fiber 1g (4%) Sugar 32g (64%)