The Best Chocolate Mississippi Mud Cake Recipe
This classic mississippi mud cake recipe is so good and great for any occasion. It can be used for a weeknight dessert or a celebration!
Mississippi mud cake is a layered chocolate cake with marshmallows pressed into the top of each layer and then returned to the oven to melt slightly, then finished with a thick cooked chocolate frosting. The result is dense, intensely chocolatey, and significantly more involved than a standard layer cake — in the best way.
This recipe uses two types of chocolate in the frosting (unsweetened and semi-sweet) and cooks it to 220°F before chilling — a technique closer to fudge-making than standard frosting. The result is a ganache-style frosting that sets firm, holds its shape on the sides of the cake, and drizzles beautifully when a small portion is warmed back up and poured over the top.
Before you start, three things worth knowing:
All ingredients should be at room temperature before you begin. Cold butter won’t cream properly, cold eggs won’t incorporate smoothly, and the cake’s texture will be noticeably different if you skip this step.
The frosting requires a candy thermometer. It needs to reach exactly 220°F — below that it won’t set to spreading consistency, above it the texture gets grainy. Don’t estimate this one by appearance.
The foil-lined pans are important for this recipe. The marshmallows and the dense cake can stick aggressively, and the foil overhang is how you get the layers out cleanly.
Throughout the years, many variations of this recipe have been created including adding nuts or dried fruit to the batter and frosting it with a variety of different icings. No matter how you make it, Mississippi mud cake is always sure to please!
THE FROSTING TECHNIQUE
The frosting is the most technically demanding element in the recipe and it gets two sentences of instruction covering a process that has multiple failure points.
The frosting is a cooked chocolate ganache — cream, sugar, butter, and two types of chocolate, cooked to 220°F, then refrigerated for 1-1½ hours to reach spreading consistency. This is a real candy-making technique and the temperature target matters. At 220°F the sugar has dissolved and the mixture has reduced enough to thicken into a spreadable frosting rather than a pourable glaze. Below that temperature and it won’t set properly; above it and the texture gets grainy.
A candy thermometer is specified and genuinely needed here — don’t estimate this one by appearance. The mixture will look done before it actually reaches temperature.
The cooling period (1-1½ hours refrigerated) is also non-negotiable. The frosting needs this time to thicken to a consistency that will hold on the sides of the cake without sliding down.
What ingredients do you need for this yummy cake recipe?
Ingredients
- 1½ c softened butter
- 1 c granulated sugar
- 1½ c light brown sugar (firmly packed)
- 3 oz unsweetened chocolate (melted)
- ¼ c heavy cream
- 2 tsp vanilla extract
- 6 lg eggs
- 2¼ c all-purpose flour
- ½ c unsweetened cocoa powder
- ½ tsp baking soda
- 1 bag miniature marshmallows
- 2 c chopped crunchy pecans
Icing
- 1 c light brown sugar (firmly packed)
- 1 c heavy cream
- ½ c butter (cut in pieces)
- 5 oz unsweetened chocolate (chopped into small pieces)
- 3 oz semi-sweet chocolate (chopped small)
- 2 tbsp dark corn syrup
- 1 tsp vanilla extract
Ingredient Notes:
Unsalted butter (1½ cups in the cake): Room temperature — soft enough to cream with the sugars into a light, fluffy mixture. Cold butter won’t cream and you’ll end up with a dense, flat cake.
Both sugars (1 cup granulated + 1½ cups light brown): The brown sugar adds molasses depth that complements the chocolate. The higher proportion of brown sugar compared to granulated is intentional — it gives the cake a richer, more complex sweetness.
Unsweetened chocolate (3 oz in cake, 5 oz in frosting): Melted before going in. For the cake, melt in 30-second microwave intervals and let it cool slightly before adding so it doesn’t cook the eggs. For the frosting, chop into small pieces so it melts evenly into the hot cream mixture.
Semi-sweet chocolate (3 oz in frosting): The combination of unsweetened and semi-sweet in the frosting gives it more complexity than using just one type. The unsweetened provides intensity; the semi-sweet provides sweetness and smoothness.
Mini marshmallows (1 bag): Half goes on each cake layer and gets pressed in lightly before the second oven stint. They need to be mini — standard-sized marshmallows won’t distribute evenly and melt as cleanly.
Crunchy pecans (2 cups, chopped): Adds the textural contrast that cuts through the richness of the marshmallows and frosting. Toast them briefly in a dry skillet for more depth if you have the time.
Dark corn syrup (2 tablespoons in frosting): The same function it serves in cookie recipes — inhibits crystallization and keeps the frosting smooth and glossy rather than grainy.
What are some tips for making the perfect Mississippi mud cake?
To make the perfect Mississippi mud cake, it is important to use high-quality ingredients. Start with a good quality cocoa powder and dark chocolate chips for the brownie base batter. For the chocolate fudge frosting, be sure to use real butter instead of margarine or vegetable shortening as this will give your this chocolate cake recipe a better flavor and texture.
Another tip is to make sure that all of your ingredients are at room temperature before you start baking. This will ensure that all of the components mix together easily and evenly. Lastly, make sure to bake the cake for the recommended time so it is cooked through but not overdone!
Be sure to let the cake cool before applying the warm chocolate frosting. This delicious chocolate cake is a tender cake amazing recipe classic dessert. The creamy frosting and the chocolate flavors really make this a chocolate lover’s dream.
What do people typically serve with Mississippi mud cake?
Mississippi mud cake pairs well with a variety of dishes. It is often served with a scoop of ice cream or a dollop of freshly whipped cream. For an extra special treat, try drizzling it with warm caramel sauce or chocolate sauce.
You can also serve it with a side of fresh fruit for some added sweetness and nutrition. No matter what you serve homemade cake with, this good chocolate cake is sure to be a hit at any gathering!
How can Mississippi mud cake be stored?
Once the cake is cooled, it can be stored in an airtight container at room temperature for up to two days. If you need to store it for longer, you can wrap it tightly in plastic wrap and freeze it for up to one month. To thaw the frozen cake, simply place it on your countertop overnight or place it in a refrigerator until it is completely thawed.
What are some common mistakes to avoid when making Mississippi mud cake?
One common mistake when making Mississippi mud cake is not using high-quality ingredients. Another mistake is overbaking the cake. To make sure the cake gets cooked through but still maintains a moist texture, be sure to check it at the recommended baking time with a toothpick and adjust as needed.
Lastly, make sure to allow the cake to cool completely before frosting it to avoid any mess. With these tips, you’re sure to make a delicious Mississippi mud cake that everyone will love!
What are some creative ways to serve Mississippi mud cake?
If your family and friends love Mississippi mud cake, why not get creative with it? Try cutting the cake into small squares and topping them with a scoop of ice cream or freshly whipped cream. You can also top the cake with crushed Oreo cookies, cinnamon sugar, toasted coconut flakes, or chopped nuts for an extra crunchy texture.
Another great way to serve this moist chocolate cake is by drizzling it with melted peanut butter or chocolate chips. If you’re feeling adventurous, try making a Mississippi mud cake trifle with layers of cake, chocolate pudding, and whipped cream. There are so many creative ways to enjoy this easy mississippi mud cake recipe!
FAQS
Yes — this frosting is a cooked ganache that needs to reach exactly 220°F to thicken properly. Below that temperature it won’t set to a spreadable consistency once chilled; above it the texture can become grainy. It looks done before it actually is, which is why the thermometer matters. Don’t estimate this one by appearance.
The second stint in the oven melts the marshmallows slightly so they bond to the cake surface and form the sticky, gooey layer that the frosting sits on. Without it, the marshmallows stay separate and the frosting doesn’t adhere the same way. Watch closely during this step — they only need 3-5 minutes and can go from perfectly melted to burnt very quickly.
The frosting comes out of the saucepan as a pourable liquid. The refrigeration time — 1 to 1½ hours — is what thickens it to a spreadable consistency that will hold on the sides of the cake without sliding off. Going shorter than an hour produces a frosting that’s too thin; going much longer and it becomes too firm to spread easily. Check it at the hour mark.
Yes — the cake layers can be baked a day ahead and stored wrapped at room temperature. The frosting can be made ahead and refrigerated until needed; let it sit at room temperature for 15-20 minutes before spreading if it’s been chilled overnight and has gotten too firm. Assemble on the day of serving for the best presentation.
The unsweetened chocolate provides intensity and depth; the semi-sweet adds sweetness and a smoother texture. Using only unsweetened chocolate produces a frosting that’s too bitter for most people; using only semi-sweet produces one that’s too sweet and less complex. The combination gives you a richer, more layered chocolate flavor than either alone.
What are some other chocolate cake recipes that you enjoy?
- Oreo Cheesecake Chocolate Cake
- Amazing Air Fryer Chocolate Cake
- The Best Homemade Chocolate Chip Cookie Cake Recipe
- Mint Chocolate Oreo Cookies and Cream Cake
- Easy Oreo Poke Cake
The Best Chocolate Mississippi Mud Cake
This amazing mississippi mud cake is so good and a great dessert for anytime!
Ingredients
- 1½ c softened butter
- 1 c granulated sugar
- 1½ c light brown sugar (firmly packed)
- 3 oz unsweetened chocolate (melted)
- ¼ c heavy cream
- 2 tsp vanilla extract
- 6 lg eggs
- 2¼ c all-purpose flour
- ½ c unsweetened cocoa powder
- ½ tsp baking soda
- 1 bag mini marshmallows
- 2 c chopped pecans
- Icing
- 1 c light brown sugar (firmly packed)
- 1 c heavy cream
- ½ c butter (cut in pieces)
- 5 oz unsweetened chocolate (chopped into small pieces)
- 3 oz semi-sweet chocolate (chopped small)
- 2 tbsp dark corn syrup
- 1 tsp vanilla extract
Instructions
Cake:
- Preheat oven to 350°F. Line two 9x9x2 inch cake pans with foil, extending the foil over the sides for easy removal. Spray the foil with non-stick cooking spray, then dust with flour.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
- Mix in the melted chocolate, vanilla extract, and heavy cream.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, cocoa powder, and baking soda.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the batter evenly between the two prepared pans. Bake on the center rack for approximately 25 minutes, until a toothpick inserted in the center comes out clean.
- Remove from oven. Sprinkle half the bag of mini marshmallows over each layer. Scatter 1 cup of the chopped pecans over each layer.
- Return to oven and bake just until the marshmallows begin to melt and puff — about 3-5 minutes. Watch closely; they can go from melted to burnt quickly.
- Remove from oven and cool completely in the pans on a wire rack before assembling.
Frosting:
- In a medium saucepan, combine the heavy cream and brown sugar over medium heat. Stir until the sugar dissolves, then cook without stirring until a candy thermometer registers 220°F.
- Remove from heat. Whisk in the butter pieces, chopped unsweetened chocolate, chopped semi-sweet chocolate, corn syrup, and vanilla extract until fully melted and the frosting is smooth.
- Refrigerate for 1-1½ hours until thickened to a spreadable consistency.
Assembly:
- Remove the cake layers from the pans using the foil overhang and peel away the foil.
- Place one layer on a serving platter, marshmallow side up. Spread 1½ cups of the chilled frosting over the top.
- Place the second layer on top, marshmallow side up. Frost the sides of the assembled cake.
- Microwave about ½ cup of the remaining frosting in very short intervals — just until it thins enough to drizzle. Pour this over the top of the cake.
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 803Total Fat 55gSaturated Fat 28gTrans Fat 1gUnsaturated Fat 23gCholesterol 162mgSodium 293mgCarbohydrates 73gFiber 5gSugar 50gProtein 10g
If you are looking for more fun cake recipes be sure to check this comprehensive list! The Most Delicious Cake Recipes For Dessert
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