The Ultimate Delicious Mississippi Mud Cake

The Ultimate Guide to Delicious Mississippi Mud Cake

Listen, if you hear a strange sound right now, it’s probably the satisfying shatter of a chocolate crust giving way to pure, molten marshmallow and dense, fudgy cake. Seriously, you have to make this Delicious Mississippi Mud Cake .

Forget everything you think you know about high maintenance baking. This isn’t a fussy layer cake demanding hours of cooling and stacking. This is the ultimate comfort dessert, and we’re going from zero to fully frosted in about 40 minutes flat.

It’s rich, ridiculously easy, and it tastes exactly like the deep South in a pan gooey, chocolatey, and utterly decadent.

I’ve made this specific Mississippi Mud Cake recipe dozens of times, refining the ratios so the crumb stays moist and the marshmallow layer doesn't turn into a tough chew. If you’re craving a homemade chocolate cake recipe that will stop everyone in their tracks, this is the one.

What Makes This Gooey Mud Cake Recipe So Decadent?

The original concept of the Mississippi Mud Cake was simple: take a dense, brownie like base and cover it with melted marshmallows and rich chocolate frosting. We're sticking to that genius structure, but we’re ensuring maximum moisture.

Why This Works: The Science of the Perfect Crumb

Unlike fluffy sponge cakes, this mud cake is high fat and low-leavening (just a bit of baking soda reacting with the cocoa’s acidity). This prevents the cake from rising too much, resulting in that wonderfully dense, fudgy texture.

The key scientific step? We add the marshmallows near the end of the baking cycle. The residual heat from the cake, plus a quick 5 minute bake, allows the marshmallows to swell and melt without burning or hardening.

When the marshmallows melt, they seal in the cake's moisture, ensuring the finished product is the quintessential Gooey Mississippi Mud Cake .

If you're obsessed with moist chocolate desserts, you should also try my recipe for Hersheys Perfectly Chocolate Chocolate Cake: Ultimate Moist Recipe — it’s pure chocolate bliss, too.

Essential Ingredients and Substitutions for Success

This recipe for Delicious Mississippi Mud Cake only requires about 14 pantry staples. We’re using Dutch process cocoa in the cake for deep color and richness, and natural cocoa in the frosting for a brighter, sharper chocolate contrast.

Quick Swaps for the Perfect Mud Cake

I get it sometimes you’re missing one key ingredient. Here are my tried and true substitutions, but please note the flavor changes! Honesty is the best policy here.

Key Component	Best Substitute	Function and Honest Trade Off
All-Purpose Flour	1:1 gluten-free Flour Blend	Provides structure. Note: Crumb may be slightly less tender; avoid overmixing to keep moisture.
Granulated Sugar	Brown Sugar (packed, 1:1)	Sweetener and moisture regulator. Note: Brown sugar adds a deeper molasses flavor and can make the cake even gooier.
Whole Milk	Full Fat Canned Coconut Milk	Adds necessary liquid and fat for richness. Note: Will introduce a subtle coconut note, which actually pairs beautifully with the chocolate!
Unsalted Butter	Melted Coconut Oil (1:1)	Fat content for flavor and structure. Note: The cake will spread slightly more, and the texture may be marginally softer.
Mini Marshmallows	Marshmallow Fluff (spread thinly)	Creates the gooey layer. Note: Fluff will result in a much smoother, less chewy top layer and requires no baking time.

step-by-step Guide: Baking Your Delicious Mississippi Mud Cake

This is a melt and mix recipe! We are aiming for speed. Preheat your oven to 350°F (175°C). Use a 9x13 inch pan and grease it well .

Phase 1: The Fudgy Cake Base ( 5 mins Prep)

1. Melt the Chocolate Fat: In a medium, microwave safe bowl (or small saucepan), melt 1/2 cup unsalted butter, melted (for cake). Once melted, whisk in the 3/4 cup Dutch process cocoa powder (for cake) until smooth. It should look like thick, glossy chocolate lava. Let it cool slightly.
2. Combine Wet Ingredients: In a separate large bowl, whisk together the melted chocolate mixture, 1.5 cups granulated sugar, 2 large eggs, and 2 teaspoons vanilla extract (for cake). Don't worry if it looks oily; the dry ingredients will bind it.
3. Mix the Dry: In a small bowl, whisk together 1.5 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
4. Marry the Batter: Alternate adding the dry ingredients and 1 cup whole milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined. This batter will be on the thinner side think thick pancake batter. Overmixing creates tough gluten strings, and we want fudgy!
5. Bake the Base: Pour the batter into your prepared 9x13 pan. Bake for 20 minutes.

Phase 2: Layering the Marshmallows ( 5 mins Cook)

6. The Marshmallow Top: After 20 minutes, the cake should look set around the edges but may still be slightly soft in the center. Carefully remove the pan and sprinkle 4 cups mini marshmallows evenly across the top.
7. Toast: Return the pan to the oven for an additional 5 minutes, or until the marshmallows are puffed up and lightly golden brown. Keep a close eye on them they go from toasted to scorched quickly! Once done, remove the pan and set it aside to cool slightly while you make the frosting.

Phase 3: Preparing the Rich Chocolate Frosting ( 10 mins Prep)

8. Make the Glaze: In a saucepan, melt 1/3 cup unsalted butter, softened (for frosting) over medium heat. Stir in 1/4 cup whole milk (for frosting) and 1/2 cup natural unsweetened cocoa powder (for frosting). Bring this mixture to a gentle boil, stirring constantly, until it thickens slightly (about 1 minute). Remove from heat.
9. Finish the Frosting: Whisk in 2 cups powdered sugar and 1 teaspoon vanilla extract (for frosting) until completely smooth and velvety. If it’s too thick, add milk 1 teaspoon at a time. The final frosting should be thick but pourable.
10. The Final Drizzle: Pour the warm frosting over the warm, marshmallow topped cake. Use an offset spatula to spread it gently, ensuring the frosting gets into the cracks and crevices of the toasted marshmallows. This makes the ultimate Delicious Mississippi Mud Cake . Let it set for at least 30 minutes before serving.

Expert Tips and Common Mistakes to Avoid

Making Mississippi Mud Cake from scratch is surprisingly simple, but a few pitfalls can ruin that perfect gooey texture.

Common Mistake	Root Cause	The Fix
Cake is too dry/crumbly.	Overbaking the cake base, or insufficient fat in the batter.	Check for doneness earlier (18- 20 minutes). Use melted butter, not softened, to ensure even fat distribution.
Marshmallows burned, not melted.	Oven temperature too high or baking too long after adding the marshmallows.	Use the broiler for only 30 seconds if you want a quicker char, or stick to the 5 minute bake at 350°F.
Frosting is grainy or separating.	The powdered sugar wasn't mixed into the liquid evenly, or the base was too hot.	Sift your powdered sugar! If it's grainy, add 1 2 teaspoons of hot water or milk while beating vigorously to dissolve residual sugar granules.

Storage, Freezing, and make-ahead Instructions

This Delicious Mississippi Mud Cake Recipe is actually fantastic served slightly warm, but it stores like a champ, making it an excellent candidate for Easter cakes desserts.

How to Store Leftover Mississippi Mud Cake

Once the cake is completely cooled and the frosting is set, cover the pan tightly with plastic wrap or transfer slices to an airtight container.

• Fridge: This cake will last perfectly in the refrigerator for 5 to 7 days. Note that the texture will firm up when cold, which is great if you prefer a denser chew.
• Countertop: If your kitchen is cool (below 70°F), you can keep it covered on the counter for 2 days.

Freezing Instructions (Baked vs. Unbaked)

You can freeze this Mud Cake !

• Baked Cake: If you want to prepare ahead, bake the cake base (steps 1 5) and cool completely without adding marshmallows or frosting. Wrap tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight, then add the marshmallow and frosting layers.
• Already Frosted: Slice the cake first. Place slices on a parchment lined tray to freeze quickly. Once solid, transfer the slices to a freezer safe container separated by parchment. Thaw individual slices in the fridge or on the counter.

Serving Suggestions and Delicious Variations

This cake is already a showstopper, but if you want to dial up the decadence, serve it with a scoop of homemade ice cream. For a slightly less guilty pleasure, I love pairing the intensity of the chocolate with my Delicious NoCook Keto Ice Cream: No-Churn Easy .

Recipe Variations to Customize Your Dessert:

• Nutty Crunch: Add ½ cup of chopped pecans or walnuts to the cake batter before baking. The nuts toast beautifully and add a necessary contrast to the gooey interior.
• Salted Caramel: Before the chocolate frosting sets, drizzle rich salted caramel sauce over the top. This enhances the depth of the chocolate flavor dramatically.
• Coffee Boost: Dissolve 1 tablespoon of instant espresso powder in the whole milk before adding it to the batter. Coffee doesn't make the cake taste like coffee, but it intensifies the chocolate flavor significantly.

Go bake this you deserve this truly gooey, decadent Delicious Mississippi Mud Cake .

Nutrition Information

Nutrient	Amount
Calories	506 kcal
Protein	6.3 g
Fat	16.6 g
Carbs	85.0 g
Fiber	2.9 g

Recipe FAQs

Is Mississippi Mud Cake supposed to be a fussy, layered dessert?

No, this recipe is specifically designed to avoid fussy layering and extensive cooling times associated with traditional layer cakes. The beauty of Mud Cake is that it is the ultimate comfort dessert, often baked as a single pan treat where the layers naturally meld together.

What makes the texture of Mississippi Mud Cake so unique?

The unique texture comes from the interaction between the dense, fudgy cake base and the molten marshmallow topping that bakes into the top layer. This combination creates that signature satisfying shatter of the crust followed by the soft, gooey interior.

Can I make this cake ahead of time for a party?

Yes, you can certainly prepare this cake ahead, but the flavor and texture are best when served slightly warm or at room temperature on the day it is made, especially to enjoy the gooey marshmallow. For a faster single serving option for dessert tonight, you might want to check out our Vanilla Mug Cake: Effortless Microwave Dessert in Under 6 Minutes.

My cake seems too dense, is it supposed to be light and airy?

No, this cake is intentionally dense and fudgy, which distinguishes it from lighter sponge cakes. If you prefer a richer, but still dense, layer cake experience, you might want to look at our Chocolate Peanut Butter Cake: The Ultimate Fudgy Layer Recipe instead.

How should I store leftovers of the Mississippi Mud Cake?

Store leftovers tightly covered at room temperature for up to two days, or refrigerate for up to four days. The refrigeration may firm up the marshmallow slightly, so allow it to come back to room temperature or warm briefly before serving to restore the melt.

Do I need to use a springform pan for this recipe?

While a springform pan is often recommended for easy removal, you can use a standard 9x13 baking dish if you prefer not to use a springform. Just ensure the pan is well greased, as the crust can sometimes stick to the bottom.

What temperature should the oven be for baking?

The oven should be preheated to 350°F (175°C) before the pan goes in to ensure even baking and proper setting of the crust and cake base. Accurate temperature control is crucial for achieving that perfect molten interior described in the guide.