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Mississippi Mud Cake Recipe

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4.3 from 21 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 12 servings

Description

Mississippi Mud Cake is a rich and indulgent homemade chocolate cake layered with melted mini marshmallows and topped with a warm, luscious chocolate frosting. This classic American dessert boasts a moist, deep chocolate flavor with a gooey marshmallow topping and a smooth cocoa frosting that sets into a perfect finish.

Ingredients

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3/4 cup oil (canola or vegetable)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 6 Tablespoons milk
  • 1/3 cup sour cream
  • 1 cup boiling water

Topping Ingredients

  • 10.5 ounce package mini marshmallows

Frosting Ingredients

  • 1/2 cup butter (1 stick)
  • 6 Tablespoons milk
  • 3 heaping Tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan to ensure the cake doesn’t stick.
  2. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Stir until evenly mixed.
  3. Add wet ingredients: Add the oil, eggs, vanilla extract, milk, and sour cream to the dry ingredients. Mix until incorporated, then reduce the mixer speed and carefully pour in the boiling water. Beat on high speed for one full minute to aerate the batter.
  4. Bake the cake: Pour the batter into the prepared 9×13 inch pan. Bake in the preheated oven for 38 to 45 minutes, or until a toothpick inserted in the center comes out clean.
  5. Add marshmallow topping: Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the hot cake, covering the surface completely.
  6. Melt marshmallows: Return the cake to the oven at 350°F for an additional 3 to 5 minutes until the marshmallows puff slightly and melt.
  7. Cool the cake: Allow the cake to cool completely at room temperature before proceeding with the frosting to ensure the topping sets properly.
  8. Make the frosting: In a small saucepan over medium-high heat, melt the butter. Add the milk and unsweetened cocoa powder, whisking well to combine. Cook while stirring constantly for 2 to 3 minutes.
  9. Finish the frosting: Remove the saucepan from heat and stir in the vanilla extract and powdered sugar. Use an electric mixer to beat the frosting until smooth and creamy.
  10. Frost the cake: Drizzle the warm frosting evenly over the cooled cake. Refrigerate the cake for about 30 minutes or until the frosting has set.
  11. Store and serve: Store the finished cake at room temperature if consuming soon or refrigerate. The cake can also be frozen for up to 3 months for longer storage.

Notes

  • The cake can be prepared 1-2 days ahead and stored covered at room temperature or in the refrigerator.
  • The baked and frosted cake freezes well for up to 3 months; thaw before serving.
  • Ensure the cake is completely cool before adding the frosting to prevent it from melting excessively.
  • Use boiling water carefully when mixing batter to avoid splash burns and to help bloom the cocoa for richer chocolate flavor.
  • For the best texture, beat the batter vigorously after adding boiling water to incorporate air for a light crumb.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/mississippi-mud-cake-recipe/