This Mississippi mud cake is a delicious chocolate cake, topped with mini marshmallows and chocolate frosting. It has a rich and dense chocolate texture with light and fluffy melted marshamllow layer, and sweet chocolate topping.

Of all the chocolate cake, these might be my favorite! It’s almost like a brownie but still cake- alike.

Mississippi mud cake was originated in the U.S state of Mississippi. It resembles the banks of the Mississippi River.

How To Make Mississippi Mud Cake

Step 1 Combine Dry Ingredients

To start, preheat the oven to 350 F° C ( 175 °C ).Mix together all of the dry ingredients ( flour, sugar, cocoa powder, baking powder and salt ) in a medium mixing bowl using a whisk.

Step 2 Add Wet Ingredients

In a separate large mixing bowl, combine vegetable oil, eggs, milk and sour cream using an electric mixer on a low speed. Carefully pour in the boiling water. Beat for about 1 minute.

Step 3 Bake

Grease a 10 x 10 inch ( 26 x 26 cm ) baking dish with butter and line with parchment paper. Pour the batter into the prepared baking dish and bake for 30 minutes. Remove cake from the oven, and sprinkle marshmallows all over the top, completely covering it. Return to the oven for 2 minutes, until the marshmallows are puffed up and slightly melted. Remove the baking dish from the oven and let cool completely before frosting.

Step 3 Prepare Chocolate Frosting

In a saucepan melt butter over medium heat. Add milk and cocoa powder then whisk well. Cook for about 2 minutes, stirring constantly. Remove from the heat and stir in powdered sugar and vanilla. Use an electric mixer to make the frosting smooth. Pour the chocolate mixture over cooled chocolate mud cake. Place the cake in refrigerator for about 30 minutes to set the topping.

How To Store

Store in an airtight container in a refrigerator for up to 5 days. You can also wrap it tightly with plastic wrap and freez for 2 months. Just let it thaw for about one hour before serving.

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Check My Other Recipes

Mississippi Mud Cake

It has a rich and dense chocolate texture with light and fluffy melted marshamllow layer, and sweet chocolate topping.
Prep Time15 mins
Total Time45 mins
Course: Dessert
Yield: 16
Cost: 3 €

Equipment

  • Electric mixer

Materials

Mud Cake

  • 2 cups All purpose flour 250 g
  • 1 1/3 cup sugar 350 g
  • 1/2 cup cocoa powder 60 g
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup vegetable oil 177 ml
  • 2 eggs
  • 1/4 cup sour cream
  • 1/2 cup milk
  • 1 cup boiling water
  • 200 g marshmallow 3 1/2 cups

Frosting

  • 115 g butter 1/2 cup
  • 3 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 6 tbsp milk
  • 250 g icing sugar 1 1/2 cup

Instructions

  • Preheat the oven to 350 F° C ( 175 °C ). Mix together all dry ingredients ( flour, sugar, cocoa powder, baking powder and salt ) in a medium mixing bowl using a whisk.
  • In a separate large mixing bowl, combine vegetable oil, eggs, milk and sour cream using an electric mixer on a low speed. Carefully pour in the boiling water. Beat for about 1 minute.
  • Grease a 10 x 10 inch ( 26 x 26 cm ) baking dish with butter and line with parchment paper. Pour the batter into the prepared baking dish and bake for 30-35 minutes. Remove cake from the oven, and sprinkle marshmallows all over the top, completely covering it. Return to the oven for 2 minutes, until the marshmallows are puffed up and slightly melted. Remove the baking dish from the oven and let cool completely before frosting.
  • In a saucepan melt butter over medium heat. Add milk and cocoa powder then whisk well. Cook for about 2 minutes, stirring constantly. Remove from the heat and stir in powdered sugar and vanilla. Use an electric mixer to make the frosting smooth. Pour the chocolate mixture over cooled chocolate mud cake.
  • Place the cake in refrigerator for about 30 minutes to set the topping.