Rich, gooey, and irresistibly chocolatey, Mississippi Mud Cake is the ultimate Southern comfort dessert. It’s topped with melty marshmallows and a warm fudge frosting for pure indulgence.
Made from scratch with pantry staples, this Mississippi Mud Cake is dense, fudgy, and perfectly sweet. Whether for potlucks or celebrations, it’s a showstopping slice of chocolate heaven.
The Magic Behind Mississippi Mud Cake Ingredients
- Unsweetened cocoa powder – The deep chocolate flavor base that gives the cake its iconic richness.
- Granulated sugar – Balances the cocoa’s intensity with just the right amount of sweetness.
- All-purpose flour – Provides structure while keeping the texture soft and tender.
- Vegetable oil – Keeps the cake moist and luscious without overpowering the chocolate.
- Sour cream – Adds creaminess and tang, giving the cake a rich, slightly dense crumb.
- Boiling water – Intensifies the cocoa flavor and helps create a smooth batter.
- Mini marshmallows – The gooey, melty layer that turns this into a true Mississippi mud masterpiece.
- Butter – Forms the base of the silky, fudgy frosting.
- Heavy cream – Lends richness to the frosting and helps achieve that pourable, glossy finish.
- Powdered sugar – Sweetens and thickens the frosting to just the right consistency.
How to Make Mississippi Mud Cake: A Quick Glimpse
Start by whisking together your dry ingredients and mixing the wet ones separately. Slowly add the boiling water, then combine everything into a smooth, glossy batter.
Bake the cake until set, then scatter a generous layer of mini marshmallows over the top and return it to the oven briefly to melt. Let it cool completely.
Meanwhile, whip up a quick stovetop chocolate frosting. Pour it over the cooled marshmallow layer and refrigerate until set. Slice and serve chilled or at room temperature.
Muddy Marvels: Tips & Twists for the Perfect Mississippi Mud Cake
For extra decadence, stir in chopped walnuts or pecans into the batter or use them as garnish. Don’t skip the boiling water—it blooms the cocoa and makes the cake richer and more moist. If you’re out of mini marshmallows, marshmallow fluff works well, but spread it carefully while warm to avoid tearing the cake.
Chilling the cake is key—this helps the frosting firm up to that fudge-like layer that cuts cleanly and melts in your mouth. Letting it sit out before serving softens the marshmallow just enough to make each bite divine.
Storing Your Sweet Southern Slice
To keep leftover Mississippi Mud Cake fresh, cover the cake pan tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 5 days.
For longer storage, freeze individual slices wrapped in parchment and placed in freezer bags for up to 2 months. Thaw overnight in the fridge and allow to come to room temperature before serving—or warm slightly for that fresh-baked feel.
Mississippi Mud Cake
Ingredients
Cake
- ¼ cup 60g sour cream
- ½ cup 50g unsweetened cocoa
- 2 teaspoons 9-10g baking powder
- 2 eggs room temperature
- 10 ounces 284g mini marshmallows
- ½ cup 120ml whole milk
- 2 cups 400g granulated sugar
- 1 teaspoon 5ml vanilla extract
- ½ teaspoon 2-3g salt
- 1½ teaspoons 7-8g baking soda
- ½ cup 120ml vegetable or canola oil
- 2 cups 240g all-purpose flour
- 1 cup 237ml boiling water
Frosting
- 2-3 cups 240-360g powdered sugar
- 6 tablespoons 90g heavy cream
- ½ cup 112g salted butter, softened
- 1 teaspoon 5ml vanilla extract
- 3 tablespoons 18g cocoa powder
- Walnuts for garnish optional
Instructions
- Preheat the oven to 350℉ (175℃) and lightly grease a 9×13-inch baking dish. In a medium bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt, then set aside. In a large bowl, blend together the oil, eggs, vanilla, milk, and sour cream using an electric mixer until the mixture is smooth, taking care not to overmix. Reduce the mixer speed to low and slowly incorporate the boiling water, then beat at high speed for one minute to aerate. Combine the sifted dry ingredients with the wet mixture and mix until just fully incorporated.
- Transfer the batter into the greased pan and bake for approximately 30 minutes or until a toothpick inserted into the center emerges clean. Once baked, remove the cake from the oven, evenly distribute the mini marshmallows on top, and return it to the oven for an additional 2 minutes until the marshmallows begin to soften. Allow the cake to cool completely.
- To prepare the frosting, melt the butter in a small saucepan. Stir in the cocoa powder and heavy cream, cooking over medium heat for about 2 minutes while stirring continuously. Take the pan off the heat and blend in the vanilla and powdered sugar using an electric mixer until the mixture is smooth. Pour the warm frosting over the cooled cake and refrigerate for 25 to 30 minutes or until set.
