Mississippi Mud Cake

A slice Mississippi Mud Cake on a plate with another slice in the background.

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5 from 1 vote

A tender, moist homemade chocolate cake, and gooey marshmallows, topped with decadent chocolate icing.

Prep Time20

Cook Time30

Course: Dessert

Cuisine: American

Keyword: cake, Mississippi, Mud

Servings:

Calories: 593kcal

Ingredients

Cake

2 cups All-purpose flour
1/2 cup Unsweetened cocoa powder
2 cups Granulated sugar
2 tsp Baking powder
1 1/2 tsp Baking Soda
1/2 tsp Kosher salt
2 large Eggs room temperature
1/2 cup Vegetable oil or Canola oil
1/2 cup Whole milk room temperature
1/4 cup Sour cream room temperature
1 tsp Vanilla extract
1 cup Boiling water

Topping

10.5 oz Mini marshmallows
1/2 cup Unsalted butter
6 tbsp Whole milk
1/8 tsp Kosher salt
3 tbsp Unsweetened cocoa powder
1 tsp Vanilla extract
3 cups Powdered sugar

Instructions

Cake

Preheat the oven to 350 degrees F. Prepare a 9×13 baking pan with non-stick cooking spray.
In a medium bowl whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
2 cups All-purpose flour, 1/2 cup Unsweetened cocoa powder, 2 cups Granulated sugar, 2 tsp Baking powder, 1 1/2 tsp Baking Soda, 1/2 tsp Kosher salt
In a large mixing bowl use an electric mixer to beat the eggs, oil, milk, sour cream, and vanilla until thoroughly combined.
2 large Eggs, 1/2 cup Vegetable oil, 1/2 cup Whole milk, 1/4 cup Sour cream, 1 tsp Vanilla extract
Carefully and slowly add the boiling water at a low speed to temper the egg mixture. You don’t want to cook the eggs. Beat on high for 1 minute to form air bubbles in the mixture.
1 cup Boiling water
Add the dry ingredient mixture to the wet mixture and mix until combined well.
Pour the batter into the prepared baking pan and bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Topping

Remove the cake from the oven, spread the marshmallows over the top of the hot cake, and place it back in the oven for another 2 minutes until the marshmallows are slightly melted.
10.5 oz Mini marshmallows
Remove the cake to a wire rack to cool completely before frosting.
In a medium saucepan, melt the butter and salt over medium-low heat. Gradually whisk in the milk and cocoa powder, and cook for about 2 minutes whisking constantly.
1/2 cup Unsalted butter, 6 tbsp Whole milk, 3 tbsp Unsweetened cocoa powder, 1/8 tsp Kosher salt
Remove the saucepan from the heat, add the vanilla extract and powdered sugar. Using an electric mixer beat the icing until smooth. Immediately drizzle the warm icing over the cake.
1 tsp Vanilla extract, 3 cups Powdered sugar
Refrigerate for 30 minutes or until the icing has set up somewhat firm.

Notes

Be sure to use room-temperature eggs, milk, and sour cream. They will incorporate better into the batter.

Do not pour all the boiling water in at once. Do it gradually to temper the egg mixture. You do not want to cook the eggs.

Be careful not to overmix the batter. This can cause a dense, tough cake.

Storing - This cake can be stored covered tightly at room temperature or in the fridge for up to 4 days.

Freezing - This cake can be frozen just be aware that the marshmallows will change in texture. Wrap tightly or place in a freezer-safe container and freeze for up to 2 months.

Nutrition