Warm, gooey, and deeply chocolatey, Mississippi Mud Cake makes any evening feel like a treat. This easy cake brings a rich chocolate base with a marshmallow and nut topping that melts into a fudgy, comforting slice. If you want a dessert that smells like home, feeds a crowd, and comes together without fuss, this is it. For another cozy dessert idea, try this apple cider cheesecake to pair for a special dinner: https://www.majesticrecipes.com/apple-cider-cheesecake/.
Why Make This Recipe
- Quick & Easy: Most steps are simple and you can mix right in one bowl.
- Family Favorite: Kids and grown-ups love the gooey marshmallow top and fudgy cake.
- Budget-Friendly: Uses common pantry items but feels rich and special.
This Mississippi Mud Cake stands out for its mix of textures — a dense, chocolatey cake under a sticky marshmallow and nut topping. It brings comfort and nostalgia: the warm smell of chocolate, the soft marshmallow pull, and the crackle of toasted nuts make it feel like a hug on a plate.
Ingredients
For the cake:
- 2 cups (250 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (50 g) cocoa powder, unsweetened
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) hot water or hot coffee (coffee deepens the chocolate flavor)
For the topping:
- 1 1/2 cups (255 g) mini marshmallows
- 1 cup (100 g) chopped pecans or walnuts, toasted if you like
- 1/2 cup (90 g) chocolate chips (optional, for extra goo)
Clarifying notes: measure flour spooned into the cup and leveled, use unsalted butter only if a recipe step calls for it (this recipe uses oil). Room-temp eggs mix easier and make the cake lighter.
How to Make Mississippi Mud Cake
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment if you like for easy lifting. (Why: a preheated oven gives an even rise; lining helps remove the cake cleanly.)
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until even. (Tip: sift the cocoa if it clumps.)
- Add eggs, milk, oil, and vanilla to the dry mix. Beat on low for 30 seconds, then on medium for 1 minute until smooth. (Why: gentle mixing keeps the cake tender.)
- Stir in the hot water or coffee slowly. The batter will be thin — that’s correct and helps make a moist, fudgy crumb.
- Pour the batter into the prepared pan and spread it evenly. Bake 25–30 minutes, or until a toothpick in the center comes out with a few moist crumbs. (Why: slightly underbaked gives a denser, moister texture.)
- Remove the cake from the oven and let it cool 5 minutes. While warm, sprinkle the mini marshmallows evenly over the top, then add the chopped nuts and chocolate chips if using. (Tip: the warmth helps the marshmallows soften and stick.)
- Return the pan to the oven for 3–5 minutes, or broil on low for 30–45 seconds until the marshmallows puff and get golden. Watch closely to avoid burning.
- Let the cake cool another 10–15 minutes so the topping sets a bit before slicing. Serve warm for the best gooey texture. (Why: cooling helps the topping cling to the cake and makes neat slices.)
How to Serve Mississippi Mud Cake
- Cut into squares and serve warm with a scoop of vanilla ice cream for contrast — the cold cream balances the hot, gooey top.
- Dust with powdered sugar or drizzle warm chocolate sauce and add a few extra toasted pecans on top for a pretty touch.
- Pair a slice with strong coffee or a mug of hot chocolate for a full cozy dessert moment.
How to Store Mississippi Mud Cake
- Room temp: Cover the pan tightly with plastic wrap or foil and keep at room temperature for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days. Bring slices to room temp or warm gently.
- Freezer: Wrap individual slices in plastic and foil and freeze up to 2 months. Thaw overnight in the fridge and warm in a 300°F (150°C) oven for 10–15 minutes or microwave gently for 20–30 seconds to revive the gooey texture.
Tips to Make Mississippi Mud Cake
- Use hot coffee instead of water if you want deeper chocolate flavor.
- Watch the broiler closely when toasting marshmallows — they can burn in seconds.
- Let the cake cool briefly before topping so the marshmallows melt but don’t completely disappear.
- Toast nuts first to bring out a warm, nutty aroma and extra crunch.
Variation
- Gluten-free: Replace the flour with a 1:1 gluten-free baking mix and check bake time; the texture will be slightly different but still fudgy.
- Nut-free: Skip the nuts and add extra chocolate chips or a sprinkle of toasted coconut for crunch.
FAQs
Can I use dark cocoa or Dutch-processed cocoa?
Yes. Dutch-processed cocoa gives a smoother, less acidic chocolate flavor. If you use it, the cake may taste richer. No other changes are needed.
What if my marshmallows melt too much?
If marshmallows melt flat, you likely returned the cake to the oven too long. Broil briefly next time, watching closely, or add the marshmallows at the very end of baking for a puffier top.
Can I make this ahead for a party?
Yes. Bake the cake, cool completely, and store covered in the fridge. Add marshmallows and nuts and briefly warm in the oven before serving to restore the gooey top.
Can I halve the recipe for a smaller pan?
You can halve the ingredients for an 8×8-inch pan. Reduce bake time slightly and start checking at 18–20 minutes.
Conclusion
This Mississippi Mud Cake is a warm, homey dessert that fills the kitchen with a deep chocolate smell and brings everyone to the table. It’s simple enough for a weeknight treat and cozy enough for a family gathering. For more classic takes and tips, check this easy version on Southern Food and Fun: Easy Mississippi Mud Cake – Southern Food and Fun and a tried-and-true recipe on Tastes Better From Scratch: Mississippi Mud Cake – Tastes Better From Scratch. If you loved this recipe, please leave a comment and a star rating, and share it on Pinterest or Facebook. What twist did you try? Let us know below!
Print
Mississippi Mud Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A warm, gooey, and deeply chocolatey cake topped with melted marshmallows and nuts, perfect for any dessert lover.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) hot water or hot coffee
- 1 1/2 cups (255 g) mini marshmallows
- 1 cup (100 g) chopped pecans or walnuts, toasted
- 1/2 cup (90 g) chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry mix. Beat on low for 30 seconds, then on medium for 1 minute until smooth.
- Slowly stir in hot water or coffee.
- Pour batter into prepared pan and spread evenly. Bake for 25–30 minutes until a toothpick comes out with moist crumbs.
- Let cool for 5 minutes, then sprinkle mini marshmallows, nuts, and chocolate chips on top.
- Return to oven for 3–5 minutes or broil on low for 30–45 seconds until marshmallows puff and turn golden.
- Let cool for 10–15 minutes before slicing. Serve warm.
Notes
Serve with a scoop of vanilla ice cream or drizzle with warm chocolate sauce. Store covered at room temperature or in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 40g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg