Mississippi Mud Cake

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This Mississippi Mud Cake includes a homemade chocolate cake with melted marshmallows and warm chocolate frosting poured on top. Trust me, it's as delicious as it sounds!

When I think of a chocolate lover's dream, this is the cake that comes to mind! It's called a “Mississippi Mud” cake because of the layers of soft marshmallow and chocolate that make up the topping and frosting. It's one of the easiest cakes to make, baked in a simple 9×13” pan.

I adapted the recipe from my favorite Hershey's Perfectly Chocolate Cake recipe but instead of buttermilk I used milk and sour cream for an extra moist and tender cake. The warm chocolate frosting is the same recipe I use for this popular Texas Sheet Cake. It's SO GOOD!

How to Make Mississippi Mud Cake:

• Combine dry ingredients: flour, sugars, cocoa powder, baking powder, baking soda and salt.
• Add wet ingredients: Add oil, eggs, vanilla, milk and sour cream and mix until combined. Reduce speed and carefully pour in the boiling water. Beat on high speed for 1 minute to add air to the batter.
• Bake: Pour batter into greased 9×13” pan and bake for 28-33 minutes.
• Add marshmallows. Remove cake from oven and sprinkle marshmallows all over the top of the hot cake, completely covering it. Return to oven for 2-3 minutes until marshmallows are puffed up. Cool cake before frosting.
• Make the Frosting: Melt butter in a small saucepan over medium-high heat. Add milk and cocoa powder and whisk well. Cook for about 2-3 more minutes, stirring constantly. Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth.
• Drizzle frosting over cake.

Make Ahead and Freezing Instructions:

The cake can be made 1-2 days in advance, stored covered at room temperature or in the refrigerator. The baked and frosted cake can be frozen for up to 3 months.

More Chocolate Cakes to love:

• The BEST Texas Sheet Cake
• Chocolate Cake with Chocolate Mousse Filling
• German Chocolate Cake
• Chocolate Mug Cake
• Dark Chocolate Cake
• Chocolate Raspberry Cake

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Mississippi Mud Cake

Author: Lauren Allen

This Mississippi Mud Cake includes a homemade chocolate cake with melted marshmallows and warm chocolate frosting poured on top.

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

Servings: 12

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Ingredients  

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• ▢ 2 cups all-purpose flour
• ▢ 1 ½ cups granulated sugar
• ▢ 1/2 cup light brown sugar, , packed
• ▢ 3/4 cup unsweetened cocoa powder
• ▢ 2 teaspoons baking powder
• ▢ 1 ½ teaspoons baking soda
• ▢ 3/4 teaspoon salt
• ▢ 3/4 cup oil, , canola or vegetable
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 6 Tablespoons milk
• ▢ 1/3 cup sour cream
• ▢ 1 cup boiling water

For topping:

• ▢ 10.5 ounce package mini marshmallows
• ▢ 1/2 cup butter, (1 stick)
• ▢ 6 Tablespoons milk
• ▢ 3 heaping Tablespoons unsweetened cocoa powder
• ▢ 1 teaspoon vanilla extract
• ▢ 3 cups powdered sugar

Instructions 

• Preheat oven to 350 degrees F. Lightly grease a 9×13” baking pan.
• In a large mixing bowl combine the flour, sugars, cocoa powder, baking powder, baking soda and salt.
• Add oil, eggs, vanilla, milk and sour cream and mix until combined. Reduce speed and carefully pour in the boiling water. Beat on high speed for 1 minute to add air to the batter.
• Pour batter into prepared pan. Bake for 38-45 minutes, or until a toothpick inserted in the center comes out clean.
• Remove cake from oven and sprinkle marshmallows all over the top of the hot cake, completely covering it. 
• Return to oven (at 350 degrees F) for 3-5 minutes or until the marshmallows are just slightly puffed and melted. 
• Allow cake to cool completely before drizzling frosting on top.

For the frosting:

• Melt butter in a small saucepan over medium-high heat. 
• Add milk and cocoa powder and whisk well. Cook for about 2-3 more minutes, stirring constantly. 
• Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth.
• Drizzle warm frosting immediately over cake. Refrigerate cake for about 30 minutes or until frosting has set. Store at room temperature.
• Next time try Mississippi Mud Brownies!

Notes

Make Ahead and Freezing Instructions: The cake can be made 1-2 days in advance, stored covered at room temperature or in the refrigerator. The baked and frosted cake can be frozen for up to 3 months.

Nutrition

Calories: 633kcal, Carbohydrates: 104g, Protein: 5g, Fat: 23g, Saturated Fat: 6g, Cholesterol: 49mg, Sodium: 394mg, Potassium: 224mg, Fiber: 2g, Sugar: 78g, Vitamin A: 300IU, Calcium: 75mg, Iron: 2.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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I originally shared this post September 2015. Updated February 2021.