Mississippi Mud Cake may just be the most indulgently delicious dessert ever! Loaded with chocolate, marshmallows and more, it’s a dessert recipe everyone will go totally nuts for!
I am all about the chocolate desserts! I mean, who doesn’t love chocolate, right? I’ve made everything from white chocolate Oreos to dark chocolate and salted caramel cheesecake bites. However, this awesome chocolate cake recipe may top them all!
What is a Mississippi Mud Cake
This is chocolate cake taken to a whole new level. Both the cake and icing are filled with plenty of mouthwatering chocolate but you’ve also got gooey marshmallows and pecans thrown in too. It’s pretty much a chocolate lovers dream! You can also make this Mississippi Mud Cake without marshmallows…but why would you want to do something like that?!
Typically I love my recipes simple with just a few ingredients but don’t let this one scare you. Even though it has more ingredients and instructions than my usual dessert recipes, it’s TOTALLY worth the extra effort. I promise, you’ll thank me (and so will everyone else who takes a bite!)
How To Make Mississippi Mud Cake
Is your sweet tooth kicking in yet? Let’s get started…
Preheat your oven to 350 ° and line two 9×9 cake pans with foil. You’ll also want to spray them with cooking spray and flour them.
Combine butter, granulated sugar and brown sugar in a mixing bowl.
Add melted chocolate, vanilla and cream.
In a separate bowl, combine flour, baking soda and cocoa.
Slowly mix the dry ingredients into the wet ingredients.
Divide the batter between the two pans and bake for about 25 minutes. You’ll know the cakes are done when a toothpick inserted in the middle comes out clean.
Sprinkle half a bag of marshmallows over each cake, then top with 1 cup of pecans each. Return to oven and bake just until the marshmallows start to melt. Place pans on a cooling rack.
Combine cream and sugar in a saucepan and cook over medium heat until sugar dissolves. Once the temperature reaches 220°, remove from heat and whisk in the remaining ingredients until chocolate melts and the icing is smooth. Refrigerate for 1-1 1/2 hours.
Next, take the cakes out of their pans and peel away the foil.
Place one cake on a serving platter with the marshmallows facing up, then spread 1 1/2 cups of the frosting over it.
Top with the second cake, marshmallow side up, then microwave 1/2 a cup of icing in the microwave in very short spurts. You want it just soft enough that you can drizzle. Once it reaches that consistency, drizzle it over the top of the cake.
Bring this to a party and you’ll be invited back every time! It’s SO delish and if this chocolate dessert doesn’t satisfy a sweet tooth, nothing will! It may just become your new go-to dessert recipe!
For The Cake
- 1 1/2 cups butter (softened)
- 1 cup granulated sugar
- 1 1/2 cups light brown sugar (packed firmly)
- 3 oz unsweetened chocolate (melted)
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- 6 large eggs
- 2 1/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 bag mini marshmallows
- 2 cups chopped pecans
For The Icing
- 1 cup light brown sugar (packed firmly)
- 1 cup heavy cream
- 1/2 cup butter (cut into pieces)
- 5 oz unsweetened chocolate (cut into pieces)
- 3 oz semi-sweet chocolate (also cut into pieces)
- 2 tbsp dark corn syrup
- 1 tsp vanilla extract
- Preheat the oven to 350 and line (2) 9x9 cake pans with foil. Extend the foil over the sides.
- Spray foil with non-stick cooking spray, then flour.
- Mix butter, granulated sugar and brown sugar in a large mixing bowl and beat until fluffy.
- Add melted chocolate, vanilla and cream, mixing well.
- Mix in eggs.
- In a separate bowl, combine flour, baking soda and cocoa.
- Slowly mix the dry ingredients into the wet ingredients.
- Divide the batter between the two pans and bake on the center rack of the oven for about 25 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Remove cakes from the oven and top each one with half the bag of mini marshmallows and one cup of pecans.
- Return the cakes to the oven and bake just until the marshmallows begin to melt.
- Remove from oven and leaving cakes in the pans, cool on a cooling rack.
- Now start the icing by combining cream and sugar in a medium saucepan. Cook over medium heat until sugar dissolves.
- Continue to cook without stirring until a candy thermometer reads 220. Remove from heat and whisk in remaining ingredients until chocolate melts and frosting is smooth.
- Refrigerate icing for 1-1 1/2 hours until the icing is thick enough to spread over the cake.
- Remove the cake from the pans and peel foil away. Place one cake on a platter, marshmallow side up.
- Spread 1 1/2 cups of frosting over the top, then top with the second cake, marshmallow side up again.
- Ice the sides of the cakes.
- Microwave about 1/2 cup of the icing (in very short spurts) until it is thin enough to pour. Drizzle softened icing over the top of the cake.
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Stainless Steel Mixing Bowls (Set of 5), Non Slip Colorful Silicone Bottom Nesting Storage Bowls
KitchenAid ® Artisan Shaded Palm 5-Quart Tilt-Head Stand Mixer
KitchenAid 5-Speed Hand Mixer
Wilton 9x9 Baking Pans (set of 2)
Mastertop Acrylic Cake Stand 6-in-1 Multifunctional Serving Platter with Domed Cover and Spoons
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 995Total Fat: 68gSaturated Fat: 34gTrans Fat: 2gUnsaturated Fat: 29gCholesterol: 203mgSodium: 360mgCarbohydrates: 90gFiber: 7gSugar: 62gProtein: 12g
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