This recipe for Mississippi Mud Cake is a rich treat that everyone will enjoy. This traditional recipe never disappoints, with a gooey and luscious chocolate cake covered with small marshmallows, nuts, and chocolate frosting. This decadent dessert is ideal for any occasion!
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If you are a chocolate lover or wanna bake a cake for a chocolate lover, then this is the ideal cake for you, and you are on the right site which will give you the perfect recipe to bake this cake – Mississippi mud cake.
So put on your apron and let’s get a-baking some Mississippi mud cakes that will blow the minds of anyone who eats them!
Mississippi Mud Cakes – How Do They Look & Taste Like?
Mississippi mud cake is ideal for the chocolate enthusiast in your life! This cake literally explodes with chocolate tastes, with a layer of delicate, chocolaty cake topped with marshmallows, nuts, and chocolate frosting. This cake is delicious and rich, and you will like it. It will dissolve in your mouth.
Nutritional Information of Mississippi Mud Cakes
12 Servings
- Calories: 751kcal
- Carbohydrates: 107g
- Protein: 8g
- Fat: 36g
- Saturated Fat: 10g
- Polyunsaturated Fat: 13g
- Monounsaturated Fat: 11g
- Trans Fat: 0.4g
- Cholesterol: 85mg
- Sodium: 316mg
- Potassium: 224mg
- Fiber: 4g
- Sugar: 78g
- Vitamin A: 366IU
- Vitamin C: 0.1mg
- Calcium: 97mg
- Iron: 3mg
Baking Delicious Mississippi Mud Cakes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 12 servings
Equipment & Kitchen Utensils Used: 9×13 baking pan, whisk, large and medium mixing bowls, teaspoons, tablespoons, measuring cup/kitchen scale, timer, oven, wire rack, cake plate, or serving board.
Ingredients
- Cocoa powder — For its base, this recipe asks for unsweetened cocoa powder. The chocolate taste is intense and concentrated. Dutch-processed cocoa powder will not react correctly with baking soda in this Mississippi mud cake recipe.
- Leavening agents — Check that the baking powder and baking soda are both fresh. Using expired leavening chemicals will result in a flat cake.
- Sugar — Granulated sugar is used to sweeten the cake, while powdered sugar or confectioners’ sugar is used to produce the icing. If you don’t have powdered sugar, you can make powdered sugar from granulated sugar.
- Oil — The use of oil makes Mississippi mud cake very delicate and moist.
- Milk — Be careful you get full milk rather than low-fat milk. Whole milk adds the most taste and moisture to Mississippi mud cake.
- Mini marshmallows — A 10-ounce package of micro marshmallows is required to top the cake for its distinctive sweet taste and spongy texture.
- Pecans — The pecans offer a lovely crunchy texture to counterbalance the chewy and spongy feel.
Making Mississippi Mud Cake
- Whisk together the baking powder, cocoa, baking soda, salt, and flour in a medium mixing bowl.
- Whisk together the sugar, eggs, milk, vanilla, and oil in a large mixing bowl.
- Stir the flour mixture into the sugar mixture until fully blended and smooth.
- Coat a 9×13-inch baking pan using baking spray. Fill the already prepared cake pan halfway with the batter. Bake for 30-35 minutes, or until the cake is spongy to the touch in the middle.
- Melt the butter in a medium saucepan over medium-low heat. Incorporate the milk and chocolate powder until smooth.
- Whisk in the vanilla extract and powdered sugar until smooth. Take it out of the oven and set it aside, but keep it warm as well.
- After taking the cake out of the oven, immediately cover it with pecans and marshmallows.
- Using a spoon, drizzle the icing on top of the marshmallows and pecans.
Before serving, allow the cake to cool fully.
The Directions
For the cake:
- Whisk together the baking powder, cocoa, baking soda, salt, and flour in a medium mixing bowl.
- Whisk together the sugar, eggs, milk, vanilla, and oil in a large mixing bowl.
- Stir the flour mixture into the sugar mixture until fully blended and smooth.
- Coat a 9×13-inch baking pan using the baking spray. Fill the already prepared cake pan halfway with the batter. Bake for 30-35 minutes, or until the cake is spongy to the touch in the middle.
- Melt the butter in a medium saucepan over medium-low heat. Incorporate the milk and chocolate powder until smooth.
- Whisk in the vanilla extract and powdered sugar until smooth. Take it out of the oven and set it aside, but keep it warm as well.
- After taking the cake out of the oven, immediately cover it with pecans and marshmallows.
- Using a spoon, drizzle the icing on top of the marshmallows and pecans. Before serving, allow the cake to cool fully.
- Meanwhile, create the icing once the cake has baked for 15 minutes.
For the icing:
- Melt the butter in a medium saucepan over medium-low heat. Incorporate the milk and chocolate powder until smooth.
- Whisk in the vanilla extract and powdered sugar until smooth. Take it out of the oven and set it aside to keep it warm.
For the assembly:
- After taking the cake out of the oven, immediately cover it with pecans and marshmallows.
- Using a spoon, drizzle the icing on top of the marshmallows and pecans. Before serving, allow the cake to cool fully.
Recipe Notes – Expert Tips on How to Perfectly Follow this Mississippi Mud Cake Recipe
- The Mississippi mud cake is going to have a texture like that of a fudgy brownie. It will blow up at the edges but descend slightly as it cools.
- If you don’t like pecans, you may substitute walnuts.
- Use room temp ingredients to ensure that the components blend evenly into the batter. A rough, dry, or dense cake will result from overmixing the batter.
- I strongly advise utilizing a kitchen scale when measuring the flour since it is the most exact approach and will stop you from making a thick cake. If you don’t have a kitchen scale, fluff your flour using a spoon before spooning it into your cups and leveling it with a knife. This strategy avoids overfilling the measuring cup.
- Similarly, measure the sugar for the frosting using a scale, since you don’t want the icing to be overly thick. If you use too much sugar, your icing will become more like frosting and will not drip as smoothly over the cake.
- Since the Mississippi mud cake has a texture like that of a fudgy brownie, it must chill before cutting. This guarantees that the slices are completely clean and keep their form.
- If all you have are giant marshmallows, chop them into tiny pieces to resemble micro marshmallows.
Mississippi Mud Cake – The Ideal Cake for the Chocolate Lover in You
Mississippi mud cake is ideal for the chocolate enthusiast in your life! This cake literally explodes with chocolate tastes, with a layer of delicate, chocolaty cake topped with marshmallows, nuts, and chocolate frosting.
This cake is delicious and rich, and you will like it. It will dissolve in your mouth. Even better, all you need to bake this cake is a 9×13-inch baking pan. You don’t need to use a mixer or anything else fancy. Just stir the batter together and bake! Everything will turn out flawlessly every time, and everyone will beg for seconds.
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Mississippi Mud Cake | How to Bake a Decadent Dessert (Mud Cake) That Everyone Will Love (with an Epic Recipe, Video, and Pictures)
This recipe for Mississippi Mud Cake is a rich treat that everyone will enjoy. This traditional recipe never disappoints, with a gooey and luscious chocolate cake covered with small marshmallows, nuts, and chocolate frosting. This decadent dessert is ideal for any occasion!
Type: Dessert
Cuisine: Americans
Keywords: Mississippi Mud Cake
Recipe Yield: 12 servings
Calories: 751kcal
Preparation Time: 10M
Cooking Time: 30M
Total Time: 40M
Recipe Ingredients:
- For the Cake:
- 2¼ cups of all-purpose flour (210g)
- ¾ cup of unsweetened cocoa powder (60g)
- 2 teaspoons baking powder
- ¾ of teaspoon salt
- ½ teaspoon of baking soda
- 2 cups of granulated sugar (400g)
- 1 cup of vegetable oil (240mL)
- ¾ cup of whole milk (180ml)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (10-ounce bag) mini marshmallows (283g)
- 1 cup of chopped pecans (113g)For the Icing:
- ½ cup of unsalted butter (113g)
- 3 tablespoons of unsweetened cocoa powder
- 5 tablespoons of whole milk
- 3 cups of confectioners’ sugar (360g)
- 1 teaspoon of vanilla extract
Recipe Instructions:
For the Cake:
Step 1:
Whisk together the baking powder, cocoa, baking soda, salt, and flour in a medium mixing bowl.
Step 4:
Coat a 9×13-inch baking pan using the baking spray. Fill the already prepared cake pan halfway with the batter. Bake for 30-35 minutes, or until the cake is spongy to the touch in the middle.
Step 5:
Melt the butter in a medium saucepan over medium-low heat. Incorporate the milk and chocolate powder until smooth.
Step 6:
Whisk in the vanilla extract and powdered sugar until smooth. Take it out of the oven and set it aside, but keep it warm as well.
Step 7:
After taking the cake out of the oven, immediately cover it with pecans and marshmallows.
Step 8:
Using a spoon, drizzle the icing on top of the marshmallows and pecans. Before serving, allow the cake to cool fully.
For the Icing:
Step 1:
Melt the butter in a medium saucepan over medium-low heat. Incorporate the milk and chocolate powder until smooth.
Step 2:
Whisk in the vanilla extract and powdered sugar until smooth. Take it out of the oven and set it aside to keep it warm.
For the Assembly :
Step 2:
Using a spoon, drizzle the icing on top of the marshmallows and pecans. Before serving, allow the cake to cool fully.
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