Easy Mississippi Mud Cake Recipe
Dense chocolate cake topped with gooey marshmallow cream and sweet chocolate icing is perfect for any chocolate lover.
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.