Easy Mississippi Mud Cake Recipe
This classic Mississippi Mud Cake recipe has a tender, moist homemade chocolate cake, a layer of gooey marshmallows, and topped with decadent chocolate icing.
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Why You’ll Love This
This easy homemade Mississippi Mud cake recipe delivers a moist, rich chocolate cake that is heavenly and topped with melted mini marshmallows and luscious chocolate icing.
It’s a classic that everyone loves!
It’s perfect for any occasion and is always devoured at potlucks.
This is a chocolate lover’s dream dessert! Rich, moist chocolate cake topped with icing that is similar to Texas Sheet Cake.
Some of our other favorite cake recipes are Meyer Lemon Bundt Cake, Homemade Carrot Cake with Whipped Cream Cheese Frosting, Baker’s German Chocolate Cake Recipe, and Samoa Cake.
What is Mississippi Mud Cake
Mississippi Mud cake is a chocolate sheet cake with southern roots. It’s made by layering a moist chocolate cake, melted marshmallows, and warm chocolate frosting.
Key Ingredients for the Cake
- Dry Ingredients – All-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt.
- Wet Ingredients – Vegetable oil, large eggs, whole milk, sour cream, vanilla extract, and boiling water.
Key Ingredients for the Topping
- Marshmallows – Use mini marshmallows. They will melt easier, giving that traditional spongy texture.
- Chocolate Icing – Unsalted butter, a pinch of kosher salt, whole milk, unsweetened cocoa powder, vanilla extract, and powdered sugar (confectioners sugar).
How to Make Mississippi Mud Cake
Preheat the oven to 350 degrees F. Prepare a 9×13 baking pan with baking spray.
In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. It should look like a boxed chocolate cake mix.
In the bowl of a stand mixer or large mixing bowl, use an electric mixer to mix the eggs, oil, milk, sour cream, and vanilla until thoroughly combined.
Carefully and slowly add the boiling water at a low speed to temper the egg mixture. You don’t want to cook the eggs. Beat on high for 1 minute to form air bubbles in the mixture.
Add the dry ingredient mixture to the wet mixture and mix until combined well.
Pour the batter into the prepared cake pan and bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven, spread the marshmallows over the top of the hot cake, and place it back in the oven for another 2 minutes until the marshmallows are slightly melted.
Remove the cake to a wire rack to cool completely before frosting.
In a medium saucepan, melt the butter over medium-low heat. Gradually whisk in the milk and cocoa powder, and cook for about 2 minutes, whisking constantly.
Remove the saucepan from the heat, add the vanilla and powdered sugar. Using an electric mixer beat the icing until smooth. Immediately drizzle the warm chocolate frosting over the cake.
Refrigerate for 30 minutes or until the icing has set up somewhat firm.
Tips and Variations
- Measure the flour properly. Aerate, spoon, and swoop level.
- Be sure to use room temperature eggs, milk, and sour cream. They will incorporate better into the batter.
- Don’t use dutch processed cocoa in this recipe. It won’t have the proper reaction with the baking soda, and the cake won’t rise. Ensure you use a plain unsweetened cocoa powder that will activate the baking soda.
- Be careful not to overmix the batter. This can cause a dense, tough cake.
- You can top the melted marshmallows with chopped pecans or walnuts for added crunch and flavor.
- If you prefer a more lumpy look to the Mississippi Mud Cake, skip the melting step and pour the icing over once the cake is completely cooled.
- Replace the boiling water with hot coffee. Coffee will actually bring out more of the chocolate flavor in the cake.
- If you’re not of fan of marshmallows, don’t use them. This cake is absolutely delicious just frosted with the icing.
FAQs
Boiling water helps bloom the flavor of the cocoa powder. It also makes a cake smoother, softer, and less crumbly.
Yes. When using marshmallow fluff, allow the cake to cool for 5 to 10 minutes. Then top the cake with the fluff, and let it sit for about 5 minutes to allow the heat from the cake to melt the fluff. This will make it easier to spread over the cake.
Yes, just chop them into smaller pieces.
Absolutely! As with most cakes, it’s even better the next day.
Mississippi Mud Cake can be stored covered tightly at room temperature or refrigerated for up to 4 days.
You can freeze the Mississippi Mud Cake wrapped tightly in plastic wrap and then aluminum foil for up to 2 months. Thaw in the refrigerator overnight. But with that said, the marshmallows don’t freeze solid and lose some of their texture.
More Chocolate Cake Recipes
Mississippi Mud Cake
Ingredients
Cake
- 2 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 2 cups Granulated sugar
- 2 tsp Baking powder
- 1 1/2 tsp Baking Soda
- 1/2 tsp Kosher salt
- 2 large Eggs room temperature
- 1/2 cup Vegetable oil or Canola oil
- 1/2 cup Whole milk room temperature
- 1/4 cup Sour cream room temperature
- 1 tsp Vanilla extract
- 1 cup Boiling water
Topping
- 10.5 oz Mini marshmallows
- 1/2 cup Unsalted butter
- 6 tbsp Whole milk
- 1/8 tsp Kosher salt
- 3 tbsp Unsweetened cocoa powder
- 1 tsp Vanilla extract
- 3 cups Powdered sugar
Instructions
Cake
- Preheat the oven to 350 degrees F. Prepare a 9×13 baking pan with non-stick cooking spray.
- In a medium bowl whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.2 cups All-purpose flour, 1/2 cup Unsweetened cocoa powder, 2 cups Granulated sugar, 2 tsp Baking powder, 1 1/2 tsp Baking Soda, 1/2 tsp Kosher salt
- In a large mixing bowl use an electric mixer to beat the eggs, oil, milk, sour cream, and vanilla until thoroughly combined.2 large Eggs, 1/2 cup Vegetable oil, 1/2 cup Whole milk, 1/4 cup Sour cream, 1 tsp Vanilla extract
- Carefully and slowly add the boiling water at a low speed to temper the egg mixture. You don’t want to cook the eggs. Beat on high for 1 minute to form air bubbles in the mixture.1 cup Boiling water
- Add the dry ingredient mixture to the wet mixture and mix until combined well.
- Pour the batter into the prepared baking pan and bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Topping
- Remove the cake from the oven, spread the marshmallows over the top of the hot cake, and place it back in the oven for another 2 minutes until the marshmallows are slightly melted.10.5 oz Mini marshmallows
- Remove the cake to a wire rack to cool completely before frosting.
- In a medium saucepan, melt the butter and salt over medium-low heat. Gradually whisk in the milk and cocoa powder, and cook for about 2 minutes whisking constantly.1/2 cup Unsalted butter, 6 tbsp Whole milk, 3 tbsp Unsweetened cocoa powder, 1/8 tsp Kosher salt
- Remove the saucepan from the heat, add the vanilla extract and powdered sugar. Using an electric mixer beat the icing until smooth. Immediately drizzle the warm icing over the cake.1 tsp Vanilla extract, 3 cups Powdered sugar
- Refrigerate for 30 minutes or until the icing has set up somewhat firm.