Mississippi mud cake is a southern tradition, so you want to get it right every time. Our method is easy and straightforward, with a little bit of a modern twist. The results are a sweet-tasting hybrid between cake and brownies—oh yeah!
Particularly popular with the kids, we’ve seen many different variations of this recipe throughout the years. What sets ours apart from the others is the extra-thick and gooey layer of marshmallow, with chocolate and caramel drizzle versus a full-blown frosting.
We got an overwhelmingly positive response over this luscious dessert in the Everyday Dishes test kitchen; and to be honest, every time we look at the picture, we fantasize about diving right into it. Try this recipe the next time you’re hosting company—we’re confident the accolades will roll in!
Mississippi Mud Cake Recipe
what you'll need
- 3/4 cup unsalted butter
- 1 1/2 cup granulated sugar
- 3 large eggs
- 1 1/2 tsp pure vanilla extract
- 1/2 cup cocoa powder
- 3/4 cup all-purpose flour
- 1 tsp salt
- 3/4 tsp baking powder
- 3 cups mini marshmallows
- 1/4 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup pecan bits toasted
- 2 Tbsp caramel syrup or ice cream topping
let's do it
- Preheat oven to 350 degrees then coat a 9" x 13" cake pan with cooking spray. In a large microwave-safe bowl, melt butter then stir in sugar, eggs, and vanilla.
- Sift cocoa, flour, salt, and baking powder on top of wet ingredients then stir just until combined. Transfer batter into prepared cake pan and spread into an even layer. Bake 25–30 minutes until center is set and a toothpick tests clean.
- Remove from oven then immediately cover top of the hot cake evenly with mini marshmallows. Place on a wire rack to cool completely.
- When cake is cool, place heavy cream in a microwave-safe bowl and heat cream until steaming hot. Add chocolate chips and allow them to sit in the hot cream for about 30 seconds to begin melting. Stir until smooth, heating for an additional 10 seconds, if necessary, to melt chocolate completely.
- Evenly sprinkle top of cake with pecan bits then drizzle with chocolate mixture, followed by the caramel sauce. Slice and serve.