This easy Mississippi Mud cake is definitely a family favorite around here. Dense chocolate cake topped with gooey marshmallow cream and sweet chocolate icing is perfect for any chocolate lover.
Do you and your family have a go-to dessert? In my family, it’s Mississippi Mud Cake. I don’t know how many times we’ve had it for birthdays or family gatherings. It was “the” dessert growing up. My nieces and nephews love it and it’s fun to see the love for this cake get passed on to generations. What’s your family’s go-to dessert? Let me know in the comments, so I can give it a try!
If you’re a chocolate lover, you will love this cake. The cake is more of a brownie than a cake but we’ve always called it cake, so I am sticking to it. It’s quite perfect if you ask me. It’s topped with gooey marshmallow cream and sweet chocolate icing.
INGREDIENTS IN EASY MISSISSIPPI MUD CAKE
You probably have most of the ingredients in your pantry, so I think it’s a good day for you to give this recipe a try.
FOR THE CAKE:
- All-purpose flour: I always measure flour by weight or spooning and leveling it into the measuring cup. This provides a more accurate measurement of flour.
- Granulated sugar
- Unsalted butter: I always use unsalted butter when baking, so I can control the amount of salt in a recipe.
- Cocoa powder: I like to use high quality dutch processed cocoa for a richer chocolate flavor.
- Salt
- Eggs: There are no leavening agents in this recipe, which is why it calls for four eggs.
- Vanilla
FOR THE ICING:
This is such an easy icing and it’s poured on top of a layer of marshmallow cream. YUM!
- Marshmallow cream
- Unsalted butter
- Cocoa powder
- Canned milk
- Powdered sugar
I love the marbled look with the marshmallow cream and chocolate icing. So beautiful!
HOW TO MAKE AMAZING MISSISSIPPI MUD CAKE
- Wet Ingredients: In a large bowl, cream the butter and sugar together until it’s light and fluffy. Add eggs one at a time and mix between each addition. Add vanilla and mix for another 30 seconds.
- Dry Ingredients: Add flour, cocoa powder, and salt to the wet ingredients and mix until ingredients are all combined. Use a rubber spatula to scrape the sides of the bowl and mix the batter.
- Bake: Pour the batter in the prepared 9×13 baking dish and place the cake in a preheated oven at 350° F and bake for 25-30 minutes. Check the cake after 20 minutes by inserting a toothpick in the center of the cake. It will be done when there are only a few moist crumbs on the cake.
- Frosting: While the cake is hot, spread the marshmallow cream evenly on the cake. Set the cake aside and make the icing. In a small saucepan, melt butter. Add cocoa powder and canned milk while stirring continuously. Bring mixture to a boil and add powdered sugar and continuously stir for two minutes or until it thickens. Pour chocolate icing over marshmallow cream and spread to achieve the marbled look.
EQUIPMENT NEEDED
- Hand mixer or stand mixer
- Large mixing bowl
- 9 x 13 cake pan
I can’t wait for you to try a family favorite of ours. Let me know and tag me @sweetbitesbylaurel on Instagram. I’d love to see it!
OTHER RECIPES YOU MIGHT ENJOY
Easy Mississippi Mud Cake Recipe
Equipment
- Equipment
- Hand mixer or stand mixer
- Large mixing bowl
- 9 x 13 baking pan
- Small Saucepan
Ingredients
For the cake:
- 1 cup (224 g) unsalted butter, room temperature
- 2 cups (384 g) granulated sugar
- 4 eggs, room temperature
- 1 teaspoon (4 g) vanilla extract
- 1 ½ cups (180 g) all-purpose flour
- ½ cup (40 g) cocoa powder
- ¼ teaspoon (1.5 g) salt
For the Frosting/Icing:
- 1 jar (7 oz) marshmallow cream
- ½ cup (112 g) unsalted butter
- ¼ cup (20 g) cocoa powder
- ¼ cup (60 g) evaporated milk
- 3-4 cups (360-480 g) powdered sugar, sifted
Instructions
- Instructions
- For the Cake:
- Preheat oven to 350 degrees F and spray a 9 x 13 cake pan with non-stick cooking spray. Set aside.
- In a large mixing bowl or a bowl of a stand mixer, beat butter and granulated sugar until creamed together. Add eggs and vanilla. Mix until well combined.
- Add all-purpose flour, cocoa, and salt. Mix until combined.
- Pour batter into the prepared 9 x 13 cake pan and bake for 25-30 minutes. Check for doneness by inserting a toothpick to the center of the cake. The cake is done when there are few moist crumbs on the toothpick.
- While the cake is hot, spread 1 jar of marshmallow cream on top. This will allow the marshmallow cream to melt on the cake.
- Chocolate Icing:
- In a small sauce pan, bring butter, cocoa, and canned milk to a boil.
- Mix in the powdered sugar until thick.
- Pour icing on top of marshmallow cream and spread. This will create a marbled look.
- Let the cake cool to your liking and enjoy! I recommend eating it with a glass of milk or a scoop of vanilla ice cream.
Notes
- Serving size can be 16-20, depending on how big you slice the cake.
- When making the chocolate icing, start with 3 cups of powdered sugar and add another cup if needed.
