“Mississippi Mud Cake” is a classic, ultra-rich American dessert that’s as decadent and messy as the muddy Mississippi River it’s named after. It’s a chocolate lover’s dream.
Here’s everything you need to know about it, including a classic recipe.
The Concept
It’s a multi-layered dessert that typically consists of:
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A dense, fudgy chocolate cake (sometimes almost brownie-like).
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A layer of warm marshmallows melted on top straight from the oven.
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A poured chocolate icing or fudge frosting that seeps into the marshmallow layer.
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Often garnished with chopped nuts (like pecans or walnuts).
The result is a gooey, sticky, intensely chocolate treat that’s meant to be sliced and served with a fork.
Classic Mississippi Mud Cake Recipe
This is a beloved, no-fuss version that’s perfect for potlucks and family gatherings.
Ingredients
For the Cake:
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1 cup (2 sticks) unsalted butter
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1/2 cup unsweetened cocoa powder
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2 cups granulated sugar
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4 large eggs
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1 1/2 cups all-purpose flour
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1/4 teaspoon salt
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1 teaspoon vanilla extract
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1 cup chopped pecans or walnuts (optional)
For the Topping:
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1 (10.5 oz) bag mini marshmallows
For the Fudge Icing:
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1/2 cup (1 stick) unsalted butter
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1/3 cup milk
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1/4 cup unsweetened cocoa powder
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1 (16 oz) box powdered sugar
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1 teaspoon vanilla extract
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A pinch of salt
Instructions
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Bake the Cake:
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Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
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In a saucepan, melt 1 cup of butter. Remove from heat and whisk in 1/2 cup cocoa until smooth.
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In a large bowl, beat the sugar and eggs together. Slowly pour in the chocolate-butter mixture while mixing.
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Stir in the flour, salt, and vanilla until just combined. Fold in nuts (if using).
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Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean (a few crumbs are okay—it should be fudgy).
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Add the Marshmallows:
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As soon as the cake comes out of the oven, scatter the entire bag of mini marshmallows evenly over the top.
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Return the pan to the warm (but turned off) oven for 2-3 minutes, just until the marshmallows are soft and puffy. Remove and let cool slightly while you make the icing.
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Make the Fudge Icing:
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In a saucepan over medium heat, melt 1/2 cup butter with the milk and 1/4 cup cocoa powder, stirring constantly until it just begins to simmer.
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Remove from heat and immediately whisk in the powdered sugar, vanilla, and salt until smooth. The icing will be pourable.
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Assemble:
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Immediately pour the warm fudge icing over the slightly cooled marshmallow layer. Use a spatula to gently spread it, allowing it to seep into the marshmallows.
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Let the cake cool completely at room temperature to allow the icing to set before slicing.
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Key Tips & Variations
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The Marshmallow Layer: Using mini marshmallows is crucial. They melt evenly and create the perfect texture. Don’t over-melt them—they should be soft and melty, not completely liquid.
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Cake Texture: The cake should be moist and dense. Do not overbake it. It’s better slightly underdone than dry.
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Nuts: Toasting the pecans or walnuts beforehand adds a fantastic depth of flavor.
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Icing Consistency: The icing should be made right before pouring. If it thickens too much, add a tiny splash of warm milk.
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Serving: This is an incredibly rich cake. Cut it into small squares. A glass of cold milk is the perfect accompaniment.
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Variations:
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Mississippi Mud Pie: Sometimes used interchangeably, but a “Mud Pie” often has a cookie crust, a creamy chocolate filling (like pudding or mousse), and whipped cream.
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Add espresso powder (1 tsp) to the cake batter for a deeper chocolate flavor.
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Swirl in peanut butter or add a layer of sliced bananas under the marshmallows for a twist.
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Top finished slices with a dollop of whipped cream.
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Why is it called “Mud Cake”?
The name is purely descriptive! The finished dessert—with its dark brown, gooey, layered appearance—is said to resemble the thick, muddy banks of the Mississippi River.
Enjoy making and eating this quintessential piece of Southern baking heritage