Mississippi Mud Cake Recipe

Introduction

Mississippi Mud Cake is a rich, fudgy chocolate dessert that lives up to its decadent name. With layers of moist chocolate cake, marshmallow topping, and silky ganache, it’s a favorite for chocolate lovers looking for a show-stopping treat.

Ingredients

• 16 tablespoons (227g) unsalted butter, cold
• 1/3 cup (28g) Dutch-process cocoa
• 1 cup (227g) water, hot
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 2 cups (397g) granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 teaspoon espresso powder
• 1/2 cup (113g) sour cream, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon King Arthur Pure Vanilla Extract
• 2 cups (246g) marshmallow spread, store-bought*
• 1 cup (170g) semisweet chocolate chips or chopped semisweet or bittersweet chocolate
• 1/2 cup (113g) heavy cream
• 1 cup (113g) pecans, toasted and diced
• 1 cup (85g) toasted coconut, optional

Instructions

1. Step 1: Preheat the oven to 350°F. Grease and flour a 9″ x 13″ cake pan.
2. Step 2: Melt the butter, then stir in the cocoa and hot water until combined.
3. Step 3: In a separate bowl, mix the flour, sugar, baking soda, salt, and espresso powder. Pour the cocoa mixture over the dry ingredients and stir to blend; the batter will be slightly lumpy.
4. Step 4: Add the sour cream, eggs, and vanilla extract. Beat until nearly smooth, allowing a few small lumps to remain.
5. Step 5: Pour the batter into the prepared pan. Bake for 30 to 45 minutes, or until a tester inserted in the center comes out clean. Remove from the oven.
6. Step 6: Wait one minute, then spoon the marshmallow spread over the cake. Wait two more minutes before gently spreading it evenly across the surface. Allow the cake to cool to lukewarm, about an hour.
7. Step 7: To make the ganache, combine the chocolate and heavy cream in a microwave-safe bowl. Heat for 60 to 90 seconds until the cream is very hot. Stir until the chocolate melts and the ganache is smooth.
8. Step 8: Drizzle the ganache over the marshmallow layer. Sprinkle with toasted pecans and, if using, toasted coconut.
9. Step 9: Store the cake well covered at room temperature for a day or refrigerate for up to a week.

Tips & Variations

• Use good-quality Dutch-process cocoa and chocolate for the richest flavor.
• If you prefer, substitute the espresso powder with instant coffee powder to enhance the chocolate depth.
• Toasting nuts and coconut intensifies their flavor—be sure to keep an eye on them to prevent burning.
• For a nut-free version, omit pecans and replace the coconut with extra chocolate chips or berries.

Storage

Store Mississippi Mud Cake covered tightly at room temperature for up to one day or refrigerate for up to a week. When refrigerated, allow the cake to come to room temperature before serving for the best texture and flavor. Reheat individual slices gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance and stored covered at room temperature or in the refrigerator. The flavors often improve after resting overnight.

What can I use instead of marshmallow spread?

If marshmallow spread is not available, you can gently melt marshmallows with a little heavy cream to create a similar frosting, or use store-bought marshmallow fluff.

Mississippi Mud Cake Recipe

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4.7 from 65 reviews

Mississippi Mud Cake is a rich, decadent chocolate cake layered with gooey marshmallow spread and topped with a smooth chocolate ganache, toasted pecans, and optional toasted coconut. This indulgent dessert features a moist cocoa-infused batter complemented by the creamy sour cream and espresso powder for depth, making it perfect for chocolate lovers seeking a luscious treat.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 16 tablespoons (227g) unsalted butter, cold
• 1/3 cup (28g) Dutch-process cocoa
• 1 cup (227g) hot water
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 2 cups (397g) granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 teaspoon espresso powder
• 1/2 cup (113g) sour cream, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon King Arthur Pure Vanilla Extract

Marshmallow Layer

• 2 cups (246g) marshmallow spread, store-bought

Chocolate Ganache

• 1 cup (170g) semisweet chocolate chips or chopped semisweet or bittersweet chocolate
• 1/2 cup (113g) heavy cream

Toppings

• 1 cup (113g) pecans, toasted and diced
• 1 cup (85g) toasted coconut, optional

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9″ x 13″ cake pan thoroughly to ensure the cake does not stick during baking.
2. Make Cocoa Mixture: Melt the cold unsalted butter in a saucepan or microwave. To the melted butter, stir in the Dutch-process cocoa and hot water until well combined. This will form the chocolate base for your batter.
3. Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, table salt, and espresso powder until evenly mixed.
4. Mix Wet and Dry Ingredients: Pour the cocoa-butter mixture over the dry ingredients. Stir gently to blend; the batter may be a little lumpy at this stage, which is normal.
5. Add Sour Cream, Eggs, and Vanilla: Add the room temperature sour cream, eggs, and vanilla extract to the bowl. Beat the mixture until it becomes mostly smooth, allowing a few small lumps to remain to avoid overmixing.
6. Pour and Bake: Transfer the batter into the prepared cake pan, smoothing the surface. Bake in the preheated oven for 30 to 45 minutes. Use a tester inserted into the center; it should come out clean when the cake is done.
7. Apply Marshmallow Layer: Once removed from the oven, let the cake sit for one minute. Spoon the marshmallow spread on top of the cake, wait another two minutes, then gently spread the marshmallow evenly over the cake’s surface. Allow the cake to cool to lukewarm, approximately one hour.
8. Prepare Chocolate Ganache: Place the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat for 60 to 90 seconds until the cream is very hot. Stir continuously until the chocolate melts fully and the ganache becomes smooth and glossy.
9. Assemble the Cake: Drizzle the warm chocolate ganache over the marshmallow layer on the cake. Then generously sprinkle the toasted diced pecans and optional toasted coconut on top.
10. Storage: Store the Mississippi Mud Cake well covered at room temperature for up to one day, or refrigerate for up to one week to retain freshness.

Notes

• For best flavor, use high-quality Dutch-process cocoa and good-quality chocolate for the ganache.
• Room temperature sour cream and eggs help create a smoother batter and better texture.
• To toast pecans and coconut, spread them on a baking sheet and bake at 350°F for 5–7 minutes until fragrant and lightly browned, stirring once.
• Allow the cake to cool to lukewarm before adding ganache to prevent it from melting the marshmallow spread.
• Store the cake covered to maintain moisture and prevent the marshmallow layer from drying out.
• Optional toasted coconut adds extra texture and flavor but can be omitted if you prefer.

Keywords: Mississippi Mud Cake, chocolate cake, marshmallow cake, chocolate ganache, pecans, rich chocolate dessert