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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Recipe
Mississippi Mud Cake
Ingredients
- 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
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.x
I originally shared this post September 2015. Updated February 2021.
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I baked the cake for less time than suggested; however, the bottom half-inch or so is a little dry. Any feedback is appreciated.
I suspect it is your over temp. What is 350 in one oven might be almost 400 in another. Also try baking your cakes in the top rack, not middle or lower. Happy baking!
I remember my aunt making this for us as kids. But she never shared the recipe and until now I could not find a recipe for it. This is something I have been telling my wife about for the ten years we have been together. Hopefully it will taste as good as I remember when I make it.
I made it. It was very good. My family loved it.
This cake is out of this world and I am not a huge chocolate cake lover but this cake changes everything…its not a sickening rich chocolate that makes you sick after a few bites, perhaps not a good thing, but the chocolate flavor is perfectly delicious with the moist texture I can honestly say this is the best cake I’ve ever had in my entire life and my very first cake I’ve ever made from scratch and it was surprisingly easy!! Thank you for sharing such an amazing recipe with all of us!!
Wow it was wonderful. Thanks for the recipe.
I made this cake for my book group and it was amazing! You don’t need a large piece to enjoy but the cake is so moist and the combination with the marshmallows is divine. I wasn’t sure everyone would eat a cake topped with marshmallows but they really enjoyed it! I would make the cake even my itself, it was so moist. Thanks for sharing the recipe!
Made this for a family get together and everyone loved it! I’ve had it before made by my aunt but love this recipe even better. It was loved by everyone but especially by my five year old boy. 🙂 thank you
Can you make cupcakes using this recipe? I would really love to.
yes. I have not tested this to tell you exact baking time. I would start with 10 minutes.
Can I replace the cocoa with nestle quick?
No, I would not do that.
Loved this cake, especially on the 2nd and 3rd day. This is definitely one I will make again. I’m going to try the brownies next!