This Mississippi Mud Cake is a rich, gooey, chocolate lover’s dream that layers moist chocolate cake, puffy marshmallows, and a smooth chocolate frosting. It’s everything I crave in a decadent dessert—sweet, sticky, and satisfying in every bite.
Why You’ll Love This Recipe
I love how easy this cake is to put together, especially when I use a box mix as the base. The layers of chocolate cake, melted marshmallows, and warm chocolate frosting come together in the most irresistible way. Whether I’m feeding a crowd or indulging my own sweet tooth, this cake never disappoints. It’s perfect for potlucks, birthdays, or any occasion where a little indulgence is required.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
1 box (15.25 oz) chocolate cake mix (or I use homemade chocolate cake if I have time)
1/2 cup unsalted butter, melted
1 cup water
2 large eggs
1 tsp vanilla extract
For the Topping:
2 cups mini marshmallows
For the Frosting:
1/2 cup unsalted butter
1/4 cup milk
1/4 cup cocoa powder
2 1/2 cups powdered sugar
1 tsp vanilla extract
A pinch of salt
Directions
Prepare the Cake:
I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking pan. Then, I mix the cake mix, melted butter, water, eggs, and vanilla extract in a large bowl until smooth. I pour the batter into the prepared pan and bake it for 30–35 minutes, until a toothpick comes out clean.
Add Marshmallows:
While the cake is still warm, I sprinkle the mini marshmallows evenly over the top. Then I pop it back in the oven for about 5 minutes, just until the marshmallows are puffed and golden.
Make the Frosting:
In a saucepan over medium heat, I melt the butter, then stir in the cocoa powder and milk. Once it simmers and becomes smooth, I remove it from the heat and whisk in the powdered sugar, vanilla, and salt until it’s creamy.
Assemble the Cake:
After letting the cake cool for about 10 minutes, I pour the warm frosting over the marshmallows and spread it evenly. I let the whole cake cool completely before slicing and serving.
Servings and timing
This Mississippi Mud Cake makes about 12 to 15 servings, depending on how large I cut the slices. From start to finish, it takes around 50–55 minutes to prepare and bake:
10 minutes prep
35–40 minutes baking and marshmallow melting
10 minutes cooling before frosting
Variations
Sometimes I like to make this cake my own with these tweaks:
I add chopped pecans or walnuts over the marshmallows before pouring on the frosting.
A drizzle of chocolate syrup or a sprinkle of chocolate chips can take this dessert to the next level.
For a richer flavor, I use coffee instead of water in the cake batter.
Storage/Reheating
I keep leftovers covered at room temperature for up to 2 days, or in the fridge for up to 5 days. When I want to reheat a slice, I pop it in the microwave for about 10–15 seconds—just enough to melt the marshmallows slightly without making the frosting too runny.
Related Recipes:
- Crockpot Mississippi Chicken
- Sweet Potato Casserole with Marshmallows
- Peanut Butter Cake with Peanut Butter Frosting
FAQs
What is Mississippi Mud Cake made of?
Mississippi Mud Cake typically includes a chocolate cake base, a layer of marshmallows, and a rich chocolate frosting. I love the contrast between the gooey marshmallows and the fudgy cake.
Can I use homemade cake instead of boxed mix?
Absolutely—I sometimes bake a chocolate cake from scratch if I have the time. It adds a personal touch, but the boxed version works great for busy days.
Can I make this cake ahead of time?
Yes, I often bake it a day ahead. It actually tastes even better the next day after the flavors have had time to settle.
Do I have to add marshmallows?
The marshmallows are part of what gives this cake its signature gooey texture. If I want to skip them, I usually replace that layer with something else soft, like a marshmallow fluff spread or even whipped cream (added after the cake cools).
Can I freeze Mississippi Mud Cake?
I can freeze the cake (before or after frosting), but I wrap it tightly in plastic wrap and foil. When I’m ready to eat it, I thaw it overnight in the fridge and warm it slightly in the microwave.
Conclusion
This Mississippi Mud Cake is one of those desserts I come back to again and again. It’s incredibly simple, deeply chocolatey, and packed with textures I can’t resist. Whether I’m making it for a celebration or just because I need something sweet, this cake always hits the spot.
📖 Recipe:
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Mississippi Mud Cake
- Total Time: 50 minutes
- Yield: 12–15 servings
- Diet: Vegetarian
Description
This Mississippi Mud Cake is a rich, gooey dessert that combines moist chocolate cake, puffy marshmallows, and a creamy chocolate frosting—perfect for chocolate lovers and ideal for any celebration.
Ingredients
1 box (15.25 oz) chocolate cake mix
1/2 cup unsalted butter, melted
1 cup water
2 large eggs
1 tsp vanilla extract
2 cups mini marshmallows
1/2 cup unsalted butter (for frosting)
1/4 cup milk
1/4 cup cocoa powder
2 1/2 cups powdered sugar
1 tsp vanilla extract (for frosting)
A pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix the cake mix, melted butter, water, eggs, and vanilla extract in a large bowl until smooth.
- Pour the batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted comes out clean.
- Remove cake from oven and immediately sprinkle mini marshmallows evenly on top.
- Return cake to oven for 5 minutes, until marshmallows are puffed and lightly golden.
- In a saucepan over medium heat, melt butter for the frosting, then stir in cocoa powder and milk.
- Bring the mixture to a simmer, then remove from heat and whisk in powdered sugar, vanilla, and salt until smooth.
- Let cake cool for about 10 minutes, then pour warm frosting over marshmallows and spread evenly.
- Allow the cake to cool completely before slicing and serving.
Notes
Use coffee instead of water in the cake batter for a richer flavor.
Chopped pecans or walnuts can be added before frosting for added texture.
Store leftovers at room temperature for 2 days or refrigerate up to 5 days.
Microwave slices for 10–15 seconds to reheat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 40g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
