Craving an indulgent, over-the-top chocolate dessert but don’t have much time? Look no further than this Mississippi Mud Cake recipe! Decadent, fudgy and downright addictive, this easy sheet cake comes together in just about an hour from start to finish.
What sets this chocolate cake apart is its signature “mud” frosting. A rich, homemade chocolate fudge sauce is drizzled over the hot cake, allowing it to soak in. Then comes an even layer of mini marshmallows, chopped pecans and more glossy chocolate frosting for good measure. As the frosting cools and sets, it forms a gooey, almost truffle-like topping studded with nuts and melty marshmallows. Every forkful is a chocolate lover’s dream! Slice into this Mississippi Mud Cake and you’ll reveal moist, cakey layers just barely clinging together underneath all that chocolatey decadence. It’s the ultimate crowd-pleasing dessert for potlucks, bake sales or anytime you need a seriously chocolatey fix.
What type of cocoa powder should I use?
You can use either natural or Dutch-processed cocoa powder. Natural cocoa powder has a slightly more intense chocolate flavor while Dutch-processed cocoa powder will produce a richer, deeper chocolate color.
Can I make this in a different pan size?
Yes, you can make this cake in an 8×8 inch, 9×9 inch or even a 10×10 inch pan. Just keep an eye on your bake times and adjust accordingly. The layer of cake under the frosting should spring back when lightly pressed.
What if my frosting gets too thick?
No worries! Just whisk a teaspoon or two of milk into the frosting over low heat on the stove. This will loosen it back up to a silky, pourable consistency.
Can I toast my own pecans?
Absolutely! Toasting the pecans first adds even more flavor. Simply toast them in the oven at 350°F for 5-10 minutes, stirring halfway. Watch closely so they don’t burn.
Mississippi Mud Cake
Yield: One 9×13 inch cake
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Ingredients:
- 255 grams all-purpose flour (2 1⁄4 cups)
- 75 grams unsweetened natural cocoa powder (3⁄4 cup)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 2 teaspoons baking powder
- 400 grams granulated sugar (2 cups)
- 180 ml milk (3⁄4 cup)
- 240 ml vegetable oil (1 cup)
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 115 grams unsalted butter (1 stick or 1⁄2 cup), divided
- 45 ml milk (3 tablespoons), divided
- 30 grams Dutch processed cocoa powder (3 tablespoons)
- 360 grams powdered sugar (3 cups)
- 115 grams mini marshmallows (one 10-ounce bag)
- 115 grams chopped pecans (1 cup)
Instructions:
- Preheat oven to 350°F. Grease a 9×13 inch baking pan with butter or nonstick spray and line with parchment paper if desired.
- In a medium bowl, whisk together the flour, 75 grams cocoa powder, salt, baking soda and baking powder until well combined. Set aside.
- In a large bowl, beat the sugar, 180 ml milk, vegetable oil, eggs and vanilla extract until smooth and thoroughly combined.
- Slowly add the dry ingredients from step 2 to the wet ingredients in step 3, beating just until incorporated being careful not to overmix.
- Pour batter into prepared pan, smoothing the top evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- After cake has baked for 15 minutes, make the icing. In a medium saucepan over medium heat, melt 115 grams butter. Whisk in 45 ml milk and 30 grams cocoa powder until smooth. Remove from heat and slowly whisk in 360 grams powdered sugar 1 cup at a time until frosting is glossy and spreadable. If frosting becomes too thick, whisk in another teaspoon or two of milk. Keep warm over low heat if necessary.
- Once cake is done baking, immediately cover the top with 115 grams mini marshmallows in an even layer. Sprinkle the marshmallows evenly with the 115 grams chopped pecans. Recipe by Ineskohl.info
- Working quickly while cake is still warm, use a spoon to drizzle and spread the warm chocolate icing evenly over the entire surface of the cake, covering the marshmallows and pecans. Allow cake to cool to room temperature before slicing and serving.
Mississippi Mud Cake is a rich, gooey chocolate cake layered with melted marshmallows, chopped pecans and creamy chocolate frosting. It’s quick and easy to make, incredibly decadent and always a crowd favorite!
Tips
- Be sure to use room temperature eggs and milk. This will help your cake mix together easily without overmixing.
- Avoid overmixing the cake batter once the dry and wet ingredients are combined. This can lead to tunneling and a dense, gummy cake texture.
- Work quickly when assembling the cake with the frosting. If the frosting cools and sets before you’ve finished spreading, you’ll lose the gorgeous glossy look.
- Feel free to customize by adding chocolate chips, toffee bits or crushed candy bars in with the marshmallows and pecans.
- Store leftover cake covered at room temperature for 3-4 days. The frosting may weep a bit but will still taste incredible! You can also freeze cake slices up to 2 months.
