Mississippi Mud Cake

5 from 1 vote

If you’re looking for the ultimate chocolate dessert, this Mississippi Mud Cake is it. This recipe starts with an easy to mix up chocolate layer cake, then topped with mini marshmallows, and a quick chocolate icing poured over the top. The best part? No electric mixer is needed!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 359kcal

Author: Heather Perine

Ingredients

For the cake:

2 cups (400 g) granulated sugar
2 cups (240 g) all-purpose flour spooned and leveled
¾ cup (63 g) Dutch process Cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs room temperature
1 cup (240 ml) buttermilk room temperature
½ cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) hot coffee see note

Topping and Icing:

10.5 ounce bag of mini marshmallows
½ cup (1 stick, 113 g) unsalted butter
¼ teaspoon salt
¼ cup (21 g) Dutch process cocoa powder
2 teaspoons vanilla extract
3 cups (336 g) powdered sugar
6 Tablespoons milk

Instructions

Make the chocolate cake:

Prep oven and pans. Position a rack in the center of your oven. Pre-heat oven to 350°F (180°C). Grease a 9x13 cake pan with nonstick spray.
Combine dry ingredients. In a large mixing bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside. 2 cups (400 g) granulated sugar 2 cups (240 g) all-purpose flour ¾ cup (63 g) Dutch process Cocoa powder 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt
Combine wet ingredients. In a second large mixing bowl, whisk together the eggs, buttermilk, oil, vanilla extract until well combined. 2 large eggs 1 cup (240 ml) buttermilk ½ cup (120 ml) vegetable oil 2 teaspoons vanilla extract
Combine wet and dry ingredients. Add the wet ingredients to the flour mixture, and stir with a rubber spatula, together just until the last of flour has been incorporated.
Add hot coffee. Stir in the hot coffee to the batter and stir to combine. (batter will be thin). 1 cup (240 ml) hot coffee
Bake cake. Pour batter into the prepared pan. Bake for 40-45 minutes or until a wooden pick inserted in the center comes out clean. Remove the cake from the oven.
Add marshmallows. Sprinkled marshmallows on top of the baked cake in an even layer. Return to the oven for 3-5 minutes until marshmallows are slightly puffed. 10.5 ounce bag of mini marshmallows

Make the icing:

In a saucepan over medium heat, melt the butter. Stir in cocoa powder and salt and whisk until smooth. ½ cup (1 stick, 113 g) unsalted butter ¼ teaspoon salt ¼ cup (21 g) Dutch process cocoa powder
Remove from heat and stir in vanilla extract. 2 teaspoons vanilla extract
Gradually whisk in powdered sugar and milk until smooth. 3 cups (336 g) powdered sugar 6 Tablespoons milk
Drizzle the warm icing over the marshmallow-topped cake, gently spreading with an offset spatula if needed.
Allow the cake to cool completely before slicing and serving.

Video

Notes

Storage: Store leftovers covered at room temperature for up to 2 days or in the fridge for 5 days.
Freezing: Freeze leftover cake for up to 2 months. Thaw quickly at room temperature.
Cocoa powder: You can also use regular unsweetened cocoa powder.
Hot coffee: Use boiling water instead. Or add instant espresso powder to boiling water.

Nutrition