Mississippi Mud Cake

Mississippi Mud Cake is a decadent mix between brownies and a Texas sheet cake. Marshmallows and drizzled chocolate frosting make this an irresistible treat for any occasion. 

What is Mississippi Mud Cake?

mississippi mud cake in a blue dish surrounded by marshmallows

Mississippi Mud Cake is a delicious and moist made-from-scratch cake that is loaded with marshmallows and chocolate. Yum!

Two of my favorite desserts and brownies and sheet cake, and this recipe is a perfect mix of the two! 

If you are a frequent box-cake maker, don’t let the cake made-from-scratch part make you nervous. It’s super easy to make and it absolutely won’t disappoint!

Mississippi Mud Cake Recipe

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two pieces of mississippi mud cake sitting on a glass platter

Serves: 12

Prep time: 20 minutes

Cook time: 30 minutes

Chill time: 1 hour

Total time: 1 hour 50 minutes

Ingredients for Mississippi Mud Cake

ingredients for mississippi mud cake in glass bowls and containers

For the cake: 

  • 1 ½ cups softened butter
  • 1 cup granulated sugar
  • 1 ½ cups light brown sugar, firmly packed
  • 3 oz unsweetened chocolate, melted
  • ¼ cup heavy cream
  • 2 tsp vanilla extract
  • 6 large eggs
  • 2 ¼ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • 1 bag mini marshmallows
  • 2 cups chopped pecans

For the icing:

  • 1 cup light brown sugar, firmly packed
  • 1 cup heavy cream
  • ½ cup butter, cut in pieces
  • 5 oz unsweetened chocolate, chopped into small pieces
  • 3 oz semi-sweet chocolate, chopped small
  • 2 tbsp dark corn syrup
  • 1 tsp vanilla extract

You’ll also want to have the following tools to make it easier:

Candy thermometer

Cake pans

Mixing Bowls

How to Make this Mississippi Mud Cake Recipe

Cake

  • Start by preheating your oven to 350°.
  • Line 2- 9x9x2″ cake pans with foil. Make sure to extend your foil over the sides of both pans.
  • Spray foil in pans with non-stick cooking spray, or grease with butter or shortening. Flour both pans as well to make sure your cakes won’t stick. 
  • In a large mixing bowl, mix the butter, granulated sugar, and brown sugar. Beat until fluffy.
  • Mix in melted chocolate, vanilla, and cream.
  • Add in eggs, one at a time, mixing well after each addition.
  • In a separate mixing bowl, combine your flour, baking soda, and cocoa.
  • Add the dry ingredients into the wet ingredients gradually. Mix until combined.
  • Divide batter between the two prepared baking pans. 
  • Bake on the center rack of your oven for about 25 minutes or until a toothpick inserted into the center comes out clean.
  • After removing from the oven, sprinkle half of your bag of marshmallows over each layer and add 1 cup of the pecans over each cake right on top.
  • Place both pans back into the oven and continue to bake just until the marshmallows begin to melt and then remove from the oven.
  • Cool in the pans on a cooling rack.

Icing

  • At medium heat in a medium-sized saucepan, combine the cream and sugar. Stir continually until sugar dissolves. 
  • Once sugar is dissolved, continue to cook without stirring until a candy thermometer registers at 220°. Immediately remove from heat and whisk in the remaining ingredients until the chocolate melts and the frosting is smooth.
  • After letting the mixture cool for a few minutes, move it to the fridge and refrigerate for about 1-1½ hours until icing thickens to a spreadable consistency.

Cake Assembly

  • Remove your cake layers from the pans and remove the foil from the cake. Make sure the cakes are cool before doing this!
  • Place one layer of cake on a serving platter with the marshmallow side up. 
  • Spread 1½ cups of the frosting over the top. 
  • Place the other layer of cake on top of the frosting with the marshmallow side up. 
  • Ice all the sides of the layer cake. 
  • Put about half a cup of the icing in the microwave in very short spurts to thin it a little bit so you can drizzle the icing over the top of the cake.
frosted mississippi mud cake sitting on a platter

Tips Tricks and FAQs

  • You don’t want to skip using a thermometer. Trust me, it’s a necessity! If you haven’t used a candy thermometer before it’s so simple and it’ll make sure that your frosting turns out perfect.
  • This is a very moist cake, so be sure to bake all the way through! The toothpick test is super important for this recipe. 
  • Make sure to get unsweetened chocolate! This cake is plenty sweet on its own with the sugar and cream, so the unsweetened chocolate is the perfect choice. .

How much will a Mud Cake rise?

Since Mississippi Mud Cake has a few layers it’s kind of a tall cake, but it doesn’t rise too much because of how dense it is. I would definitely say that when all is said and done, it will be a few centimeters above your cake pan edge at the top, especially with the marshmallow topping. 

But don’t be nervous. It won’t overflow. The actual baked portion of the cake will be just about even with your cake pan.

Storage

Fridge

This cake is best kept in the refrigerator. Just be sure to cover it with a fitted lid or plastic wrap to keep the moisture in. In the fridge it should last about 3-4 days. 

Check out these other great sweet treat recipes:

Did you make this recipe? Leave a comment and don’t forget to rate it below! We always love knowing how your recipe turns out! And don’t forget to save this easy recipe to your favorite Pinterest board! Don’t forget to tag me on Instagram at Confessions of Parenting to show me your finished product!

Yield: 12

Mississippi Mud Cake

piece of mississippi cake on a blue plate next to ingredients

Mississippi Mud Cake is a decadent mix between brownies and a Texas sheet cake. Marshmallows and drizzled chocolate frosting make this an irresistible treat for any occasion. 

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes

Ingredients

  • For the cake:
  • 1 ½ cups softened butter
  • 1 cup granulated sugar
  • 1 ½ cups light brown sugar, firmly packed
  • 3 oz unsweetened chocolate, melted
  • ¼ cup heavy cream
  • 2 tsp vanilla extract
  • 6 large eggs
  • 2 ¼ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • 1 bag mini marshmallows
  • 2 cups chopped pecans
  • For the icing:
  • 1 cup light brown sugar, firmly packed
  • 1 cup heavy cream
  • ½ cup butter, cut in pieces
  • 5 oz unsweetened chocolate, chopped into small pieces
  • 3 oz semi-sweet chocolate, chopped small
  • 2 tbsp dark corn syrup
  • 1 tsp vanilla extract

Instructions

Cake

  1. Start by preheating your oven to 350°.
  2. Line 2- 9x9x2" cake pans with foil. Make sure to extend your foil over the sides of both pans.
  3. Spray foil in pans with non-stick cooking spray, or grease with butter or shortening. Flour both pans as well to make sure your cakes won’t stick. 
  4. In a large mixing bowl, mix the butter, granulated sugar, and brown sugar. Beat until fluffy.
  5. Mix in melted chocolate, vanilla, and cream.
  6. Add in eggs, one at a time, mixing well after each addition.
  7. In a separate mixing bowl, combine your flour, baking soda, and cocoa.
  8. Add the dry ingredients into the wet ingredients gradually. Mix until combined.
  9. Divide batter between the two prepared baking pans. 
  10. Bake on the center rack of your oven for about 25 minutes or until a toothpick inserted into the center comes out clean.
  11. After removing from the oven, sprinkle half of your bag of marshmallows over each layer and add 1 cup of the pecans over each cake right on top.
  12. Place both pans back into the oven and continue to bake just until the marshmallows begin to melt and then remove from the oven.
  13. Cool in the pans on a cooling rack.

Icing

  1. At medium heat in a medium-sized saucepan, combine the cream and sugar. Stir continually until sugar dissolves. 
  2. Once sugar is dissolved, continue to cook without stirring until a candy thermometer registers at 220°. Immediately remove from heat and whisk in the remaining ingredients until the chocolate melts and the frosting is smooth.
  3. After letting the mixture cool for a few minutes, move it to the fridge and refrigerate for about 1-1½ hours until icing thickens to a spreadable consistency.

Cake Assembly

  1. Remove your cake layers from the pans and remove the foil from the cake. Make sure the cakes are cool before doing this!
  2. Place one layer of cake on a serving platter with the marshmallow side up. 
  3. Spread 1½ cups of the frosting over the top. 
  4. Place the other layer of cake on top of the frosting with the marshmallow side up. 
  5. Ice all the sides of the layer cake. 
  6. Put about half a cup of the icing in the microwave in very short spurts to thin it a little bit so you can drizzle the icing over the top of the cake.

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