This cake is a showstopper with layers of texture and flavor—soft cake, melty marshmallows, and smooth, decadent frosting. It’s easy to prepare and perfect for feeding a crowd, making it ideal for potlucks, birthdays, holidays, or any time you want a bold, unforgettable dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsweetened cocoa powder
Granulated sugar
Eggs
Butter
Buttermilk
Baking soda
Salt
Mini marshmallows
Powdered sugar
Milk
Vanilla extract
Optional: chopped pecans or walnuts
Directions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large mixing bowl, combine melted butter, cocoa powder, sugar, eggs, and vanilla.
Stir in flour, salt, baking soda, and buttermilk until well mixed.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out mostly clean.
Remove the cake from the oven and immediately sprinkle mini marshmallows evenly over the hot cake.
Return to the oven for 2–3 minutes until marshmallows are soft and just beginning to puff. Do not let them brown.
While the cake is cooling slightly, prepare the icing: In a saucepan, melt butter and stir in cocoa powder, then whisk in milk and powdered sugar until smooth. Add vanilla and nuts if using.
Pour the warm icing over the marshmallow layer and spread gently with a spatula.
Add coffee: Replace part of the buttermilk with brewed coffee for enhanced chocolate depth.
Nut-free: Omit nuts from the icing or replace with crushed pretzels for crunch.
Extra gooey: Add a layer of chocolate chips or chopped candy bars between the cake and marshmallows.
Use marshmallow fluff: Spread marshmallow creme on top instead of mini marshmallows.
Spiked version: Add a splash of bourbon or coffee liqueur to the icing for an adult twist.
Storage/Reheating
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze slices wrapped tightly for up to 2 months. To serve warm, microwave individual pieces for 10–15 seconds.
FAQs
What makes it a “mud” cake?
The gooey marshmallow and icing layers resemble Mississippi river mud—dark, rich, and indulgent.
Can I make this ahead of time?
Yes, it actually tastes even better the next day after the flavors meld together.
Do I have to use buttermilk?
Buttermilk helps keep the cake moist and tender, but you can substitute with milk + vinegar or yogurt.
Can I use marshmallow fluff?
Yes, but apply it while the cake is still warm so it spreads easily.
Is the frosting poured on hot?
Yes, pour it warm so it flows smoothly over the marshmallows.
Do the marshmallows melt into the cake?
They melt slightly and form a sticky, gooey layer on top without fully disappearing.
Can I use boxed cake mix?
You can, but homemade batter gives it the dense, fudgy texture traditional to this cake.
Can I add other toppings?
Definitely—try crushed cookies, toasted coconut, or a drizzle of caramel.
Should I serve this warm or cold?
It’s delicious both ways, but slightly warm makes the layers even more decadent.
Can I double the recipe?
Yes, bake in two 9×13-inch pans or a large sheet pan, adjusting baking time as needed.
Conclusion
Mississippi Mud Cake is a classic Southern dessert that combines all the best parts of chocolate cake, fudge, and marshmallows into one unforgettable treat. Whether you’re making it for a holiday table or a casual gathering, this cake delivers rich, gooey goodness in every bite. It’s a must-bake for any serious chocolate fan.
Mississippi Mud Cake is a rich, fudgy Southern dessert layered with moist chocolate cake, gooey marshmallows, and warm chocolate icing. It’s the perfect indulgent treat for chocolate lovers and ideal for potlucks, holidays, or anytime you want to impress.
Ingredients
1 cup unsalted butter, melted
1/2 cup unsweetened cocoa powder
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup buttermilk
4 cups mini marshmallows
For the icing:
1/2 cup unsalted butter
1/3 cup unsweetened cocoa powder
1/3 cup milk
3–4 cups powdered sugar
1 teaspoon vanilla extract
Optional: 1/2 cup chopped pecans or walnuts
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, combine melted butter, cocoa powder, sugar, eggs, and vanilla until smooth.
Stir in flour, salt, baking soda, and buttermilk until just combined.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out mostly clean.
Remove the cake from the oven and immediately sprinkle marshmallows evenly over the top.
Return to the oven for 2–3 minutes until marshmallows are soft and slightly puffed.
While the cake cools slightly, prepare the icing. In a saucepan over medium heat, melt the butter. Stir in cocoa powder, then add milk and whisk until smooth.
Remove from heat and stir in powdered sugar and vanilla. Mix until smooth. Fold in nuts if using.
Pour the warm icing evenly over the marshmallow layer and spread gently.
Allow the cake to cool completely before slicing and serving.
Notes
Substitute buttermilk with 1/2 cup milk + 1/2 tablespoon vinegar or lemon juice if needed.Use marshmallow fluff as an alternative—spread while cake is still warm.For added richness, layer chocolate chips or chopped candy between cake and marshmallows.Store covered at room temperature for up to 3 days or in the fridge for 5 days.Microwave slices for 10–15 seconds to serve warm and gooey.
