Prepare to embark on a decadent journey through the rich, chocolatey landscape of the most irresistible dessert you'll ever taste! Mississippi Mud Cake isn't just a dessert—it's a slice of Southern heaven that promises to transform your ordinary baking experience into an extraordinary culinary adventure. With its gooey marshmallow layer, intense chocolate frosting, and a cake so moist it practically whispers sweet nothings, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 cup chopped nuts (optional)
- 1 cup mini marshmallows
- 2 cups chocolate frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or cooking spray to prevent sticking.
- In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and baking powder to remove any lumps and ensure even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently to create a smooth batter. Add vanilla extract and mix until just combined.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. If using, sprinkle chopped nuts across the top of the batter.
- Bake in the preheated oven for 25-30 minutes. Test for doneness by inserting a toothpick into the center - it should come out with a few moist crumbs.
- Remove the cake from the oven and immediately top with mini marshmallows, covering the entire surface of the warm cake.
- Let the marshmallows melt slightly from the cake's heat for 2-3 minutes.
- Spread chocolate frosting over the marshmallow layer, creating a rich and decadent topping. Use an offset spatula for smooth application.
- Allow the cake to cool completely at room temperature for about 1 hour before cutting into squares.
- Serve at room temperature and store any leftovers in an airtight container for up to 3 days.
Tips
- Room Temperature Matters: Ensure your butter and eggs are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold dry ingredients into wet ingredients to keep the cake tender and prevent a tough crumb.
- Marshmallow Melting Technique: Let the marshmallows sit on the hot cake for 2-3 minutes to create that signature gooey layer without burning.
- Frosting Application: Use an offset spatula for a smooth, professional-looking frosting finish.
- Storage Secret: For maximum moisture, store the cake in an airtight container and enjoy within 3 days.
- Optional Crunch: The chopped nuts are optional but add a delightful texture contrast to the soft cake and marshmallows.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 85g
Protein: 8g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 140mg
