A Little Slice of Southern Heaven

If you’ve never tried Mississippi Mud Cake before, get ready to fall in love. This classic Southern dessert is rich, gooey, and layered with everything you could possibly crave in a chocolate treat. The first time I made it, I was amazed by how easy it was to create something that looks (and tastes!) straight out of a bakery. Every bite is a mix of soft chocolate cake, gooey marshmallow, and a decadent fudge-like topping that melts in your mouth. It’s the kind of dessert that makes you pause for a second just to say, “Wow.”

Why Everyone Loves Mississippi Mud Cake

There’s something about this cake that instantly makes people smile. Maybe it’s the comforting, homemade charm of warm chocolate, or maybe it’s that gooey marshmallow layer that reminds us of s’mores by the fire. What I love most is that it’s so forgiving—no perfect frosting skills needed, no fancy equipment, just pure indulgence and joy.

Nutritional Benefits (Yes, Really!)

Now, I know what you’re thinking: can something this decadent have any benefits? Surprisingly, yes! Cocoa contains antioxidants that may help boost your mood and energy. Using real butter instead of processed margarine adds healthy fats, and if you go for dark chocolate in the glaze, you’ll sneak in a few more antioxidants. Of course, moderation is key—but a small slice of this cake is pure happiness, and that counts as emotional wellness in my book!

Fun & Adaptable Variations

• Nutty Twist: Add chopped pecans or walnuts between the marshmallow and frosting layers for a crunch that complements the softness of the cake.
• Coffee Lover’s Dream: Add a teaspoon of instant espresso powder to the batter for a mocha flavor that takes things to the next level.
• Mini Muds: Pour the batter into cupcake liners and top with mini marshmallows for easy-to-serve, party-perfect versions.
• Gluten-Free Option: Swap regular flour with a 1:1 gluten-free blend—the gooey texture still shines through beautifully.

Mississippi Mud Cake Recipe

Ingredients

• 1 cup unsalted butter, melted
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped pecans (optional)
• 2 cups mini marshmallows

For the Chocolate Frosting

• 1/4 cup butter
• 1/3 cup milk
• 1/4 cup cocoa powder
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix together melted butter, sugar, eggs, and vanilla until smooth.
3. Stir in the cocoa powder, flour, salt, and pecans (if using) until just combined. Don’t overmix—it should be thick but glossy.
4. Pour the batter into your pan and bake for about 25 minutes, or until a toothpick comes out clean.
5. As soon as you remove it from the oven, sprinkle marshmallows evenly on top. Return to the oven for about 2 minutes, just until the marshmallows puff up.
6. Meanwhile, prepare your frosting: in a saucepan, melt butter, then add milk and cocoa. Bring just to a boil, remove from heat, and whisk in powdered sugar and vanilla until smooth.
7. Pour the warm frosting directly over the marshmallows, spreading gently. The result will be a glossy, gooey masterpiece.
8. Let it cool slightly before slicing—or serve warm with a scoop of vanilla ice cream!

Helpful Tips to Make It Perfect

• Don’t overbake! The secret to that soft, fudge-like texture is to pull the cake out as soon as it’s just set.
• Warm the knife when slicing through the marshmallow layer for cleaner cuts.
• Want to store it? Keep it covered at room temperature for up to 3 days or refrigerate for up to a week. A quick 10-second microwave reheat makes it melt-in-your-mouth again.
• Make ahead tip: You can bake the cake the night before and frost it the next day. Just reheat slightly before adding marshmallows and frosting.

Frequently Asked Questions

1. Can I use large marshmallows instead of mini ones? Yes, just cut them in halves or quarters—they’ll melt the same way!
2. What makes Mississippi Mud Cake different from brownies? It’s lighter, fluffier, and has that gooey marshmallow and frosting combo that brownies don’t.
3. Can I freeze it? Absolutely! Slice into portions, wrap each piece in plastic wrap, and store in the freezer for up to 2 months. Thaw at room temperature when ready to serve.
4. Can I make it without nuts? Of course! The nuts add texture but aren’t essential. The cake is just as divine without them.

Let’s Stay Connected

If this Mississippi Mud Cake made your kitchen smell like a dream (and I’m sure it did!), I’d love to see your results! Snap a photo and tag me on Pinterest or share your twist on this recipe. I’m always inspired by your creations and can’t wait to hear how you made this Southern classic your own!