Mississippi Mud Cake
Creamy, fudgy, and unapologetically comforting — this Mississippi Mud Cake is the ultimate crowd-pleaser for chocoholics and family gatherings.
Servings: 12 servings
Equipment
- Mixing Bowl
- Baking Dish
- Spatula
Ingredients
Ingredients
- 1 cup Unsalted Butter, softened
- 1.5 cups Granulated Sugar
- 1.5 cups All-Purpose Flour
- 0.5 cups Cocoa Powder (unsweetened)
- 4 large Eggs, room temperature
- 2 teaspoons Vanilla Extract
- 1 cup Chopped Pecans, toasted or raw
- 4 cups Mini Marshmallows
- 16 ounces Confectioners’ Sugar (powdered sugar) sifted if lumpy
- 0.5 cups Whole Milk
- 0.5 cups Cocoa Powder (unsweetened), for icing
- 0.25 cups Unsalted Butter, softened (for icing)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or nonstick spray and line with parchment if you like for easier serving.
- In a large bowl, cream together the 1 cup softened unsalted butter and 1 1/2 cups granulated sugar until the mixture is light and fluffy — about 2 to 3 minutes with a hand mixer or 4 to 5 minutes by stand mixer. Scrape the bowl down as needed.
- Add the 4 large eggs one at a time, mixing well after each addition so the batter stays smooth and emulsified. Stir in the 2 teaspoons vanilla extract.
- Gradually add the 1 1/2 cups all-purpose flour and 1/2 cup cocoa powder to the wet mixture, folding or mixing on low until fully incorporated. Avoid overmixing to keep the cake tender.
- Fold in the 1 cup chopped pecans evenly through the batter. Pour the batter into the prepared 9×13 inch baking dish, smoothing the top with a spatula.
- Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. Ovens vary, so start checking at 22 minutes.
- When you remove the cake from the oven, immediately and evenly sprinkle the 4 cups mini marshmallows on top of the hot cake. Allow them to sit and soften for 2 to 3 minutes before gently spreading them into an even layer using a spatula or the back of a spoon.
- In a medium bowl, combine the 16 ounces confectioners’ sugar, 1/2 cup cocoa powder, and 1/4 cup softened unsalted butter. Gradually add the 1/2 cup whole milk a tablespoon at a time, stirring until the icing reaches a smooth, pourable consistency. If too thick, add a little more milk; if too thin, add a touch more powdered sugar.
- After the marshmallow layer has softened and the cake has cooled slightly (about 10 minutes), pour the chocolate icing over the marshmallows and spread gently to cover. Let the icing set at room temperature for 20–30 minutes before slicing. For easier slicing, chill briefly to firm the icing.
Notes
Store leftovers in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days. Bring to room temperature before serving or warm briefly.