Why You’ll Love This Mississippi Mud Cake:
Layers of Texture: Between the fudgy cake base, gooey marshmallows and rich icing, every bite is a delightful medley of textures.
Decadently Chocolatey: There’s cocoa powder in both the cake and the icing, a saving grace that makes this dessert incredibly chocolate without being too sweet.
A Crowd-Pleaser: Because Mississippi Mud Cake is a crowd-pleaser, it is especially suitable for potlucks, parties or family functions.
Southern Favorite: A classic Southern treat that oozes comfort and nostalgia with every bite.
Key Ingredients:
Butter: Use unsalted butter so you can control the saltiness of the recipe. Softened butter creams better with the sugar, building a fluffy cake base.
Cocoa Powder: High-quality cocoa powder gives a deep, rich chocolate flavor. Natural cocoa powder is best here.
Pecans: These lend a lovely crunch and Southern flair, but don’t hesitate to omit or swap for walnuts if you’d like.
Mini Marshmallows: Mini marshmallows spread easier across the cake evenly and melt to give that signature gooey layer.
Confectioners’ Sugar: Also called powdered sugar, this creates the icing smooth and creamy.
Full list of ingredients with amounts and instructions is on the recipe card below
Instructions
Preheat and Prepare
The Oven: Preheat at 350°F (175°C).
Grease the Baking Dish: Grease a 9×13 inch baking dish well to prevent your french toast bake from sticking.
Make the Cake Batter
Cream Butter and Sugar: Using a large bowl, beat softened butter with the granulated sugar until creamy.
Incorporate the Eggs: After adding the eggs one by one, pulse until fully incorporated.
Blend in the Flour and Cocoa Powder: Sift the flour and cocoa powder together and combine them with the wet mixture until fully incorporated.
Add the Vanilla and Pecans: Mix in vanilla extract, then fold in chopped pecans.
Bake the Cake
Bake: Pour the batter into the prepared baking dish and spread it evenly.
-Step into the warm oven for 25 minutes or until a toothpick will come out clean.
Add the Marshmallows
Top With Marshmallows: As soon as the cake comes out of the oven, sprinkle mini marshmallows evenly across the top of the cake.
Softening: Allow marshmallows to sit a few minutes, then carefully spread them, a bit at a time, to cover the cake.
Prepare the Icing
Beat Icing Ingredients: In a medium bowl, beat together confectioners’ sugar, cocoa powder, and softened butter.
Add Milk: Gradually stir in milk until icing is smooth and creamy.
Finish the Cake
Ice the Cake: Pour the icing on top of the marshmallow layer, using a spatula to spread evenly.
Set and Serve: Let the icing set before slicing and serving.