The Ultimate Mississippi Mud Cake: A Rich Chocolate Dessert That Lives Up to Its Legendary Name.

There’s a reason Mississippi mud cake has earned its place as one of the South’s most beloved desserts. This isn’t just chocolate cake—it’s a towering monument to chocolate excess that somehow manages to be both rustic and elegant at the same time. The name comes from its appearance, which resembles the muddy banks of the Mississippi River, but don’t let that fool you into thinking this dessert is anything less than spectacular.

I first encountered this cake at a church potluck in Mississippi, where a soft-spoken grandmother named Miss Betty served me a slice that changed my understanding of what chocolate dessert could be. Her version had layers of dense chocolate cake, gooey marshmallow, crunchy pecans, and a fudgy frosting that was still warm from being poured over the top. It was messy, over-the-top, and absolutely perfect.

What makes this Mississippi mud cake recipe different from others is the technique of adding hot marshmallows directly to the warm cake, creating pockets of gooey sweetness throughout. The frosting isn’t just spread on top—it’s poured while warm, allowing it to seep into every crevice and create that characteristic “muddy” appearance. The result is a dessert that’s part cake, part candy, and completely irresistible.

This isn’t a cake for minimalists or those counting calories. It’s for celebrations, comfort food moments, and times when only the most satisfying chocolate dessert will do. The beauty lies in its unapologetic richness and the way each layer contributes something different to the overall experience. Despite its decadent reputation, the cake itself is surprisingly straightforward to make, requiring no special techniques or professional equipment.

Ingredients

For the Chocolate Cake:

1 cup (2 sticks) unsalted butter
4 ounces dark chocolate, chopped (or 2/3 cup chocolate chips)
2 cups granulated sugar
4 large eggs, room temperature
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups chopped pecans, divided

For the Marshmallow Layer:

3 cups mini marshmallows
1/4 cup heavy cream (optional, for extra gooeyness)

For the Chocolate Fudge Frosting:

1/2 cup (1 stick) unsalted butter
1/3 cup unsweetened cocoa powder
1/3 cup whole milk
4 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup chopped pecans

Instructions

Preheat your oven to 350°F and generously butter a 9×13-inch baking dish. You can also use parchment paper for easier removal, but this cake is traditionally served directly from the pan, so don’t worry about perfect presentation. The rustic look is part of its charm.

Start the cake by melting the butter and chopped chocolate together in a large saucepan over low heat, stirring frequently until smooth. You can also do this in the microwave in 30-second intervals, stirring between each interval. The mixture should be completely smooth and glossy. Remove from heat and let it cool slightly while you prepare the other ingredients.

Whisk the sugar into the warm chocolate mixture until well combined. The mixture will look glossy and thick. Add the eggs one at a time, whisking well after each addition. The batter should become lighter in color as you incorporate the eggs. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually fold this dry mixture into the chocolate batter, stirring just until combined. Don’t overmix—a few streaks of flour are better than a tough cake. Fold in 1 cup of the chopped pecans, reserving the remaining 1/2 cup for later.

Pour the batter into your prepared baking dish and spread it evenly with an offset spatula. The batter will be thick and fudgy. Bake for 25-30 minutes, until the top is set and a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. Don’t overbake—this cake should be dense and fudgy, not light and fluffy.

While the cake is still hot from the oven, immediately sprinkle the mini marshmallows evenly over the surface. If you’re using heavy cream for extra gooeyness, drizzle it over the marshmallows now. Return the cake to the oven for 2-3 minutes, just until the marshmallows are puffed and slightly golden. Remove from the oven and let the cake cool while you prepare the frosting.

For the frosting, melt the butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for about 1 minute, stirring constantly, until the mixture is smooth and fragrant. Gradually whisk in the milk and bring the mixture to a gentle simmer.

Remove the saucepan from heat and gradually whisk in the powdered sugar, starting with 1 cup at a time to prevent lumps. The mixture will be very thick at first but will thin out as you add more liquid. Whisk in the vanilla extract and salt. The finished frosting should be smooth and pourable but thick enough to coat the back of a spoon.

Pour the warm frosting over the marshmallow-topped cake, spreading it gently with an offset spatula to cover the entire surface. The warm frosting will melt into the marshmallows slightly, creating that characteristic muddy appearance. Immediately sprinkle the remaining 1 cup of chopped pecans over the top, pressing them gently into the frosting.

Allow the cake to cool completely before cutting, though it’s perfectly acceptable to serve it slightly warm with the frosting still soft. The cake will continue to set as it cools, making it easier to cut clean slices.

Flavor & Texture Notes

This Mississippi mud cake is a study in chocolate intensity and textural contrasts. The cake layer itself is dense and fudgy, almost brownie-like in its richness. It’s not the light, airy texture you might expect from a traditional layer cake—instead, it’s substantial and deeply chocolatey, with a tender crumb that holds up to all the toppings.

The marshmallow layer adds pockets of sweet, chewy texture that contrast beautifully with the dense cake below. As the marshmallows melt slightly from the heat of the cake and warm frosting, they create gooey streaks throughout each slice. The cream, if you choose to use it, makes these marshmallow pockets even more luxurious and sticky.

The chocolate fudge frosting ties everything together with its smooth, glossy finish and intense cocoa flavor. It’s sweet but not cloying, thanks to the slight bitterness of the cocoa powder and the pinch of salt. The frosting has enough body to stay put on the cake but is soft enough to blend seamlessly with the marshmallow layer.

Pecans provide the only textural relief from all this chocolate richness—their buttery crunch and subtle nuttiness prevent the dessert from becoming monotonous. They’re scattered throughout the cake and on top, ensuring every bite has some textural interest.

The overall experience is intensely chocolatey, satisfyingly sweet, and genuinely comforting in the way that only Southern desserts can be.

Tips & Variations

Chocolate Quality: While you don’t need expensive chocolate for this cake, avoid using chocolate chips in the cake batter as they won’t melt as smoothly. A good-quality dark chocolate with 60-70% cocoa content works beautifully, but semi-sweet chocolate works well too for a milder flavor.

Nut Alternatives: If pecans aren’t available or you have allergies, walnuts work well as a substitute. You can also use a combination of nuts, or leave them out entirely for a nut-free version. Toasted coconut flakes make an interesting alternative that plays well with the chocolate.

Marshmallow Variations: Some bakers prefer to use marshmallow creme instead of mini marshmallows. If you go this route, dollop about 1 cup of marshmallow creme over the hot cake and use a knife to swirl it slightly into the surface before adding the frosting.

Make It Extra Muddy: For an even more decadent version, add a layer of chocolate chips over the marshmallows before frosting. The heat will melt them slightly, creating additional chocolate pockets throughout the cake.

Individual Servings: This recipe works beautifully baked in individual ramekins for a more elegant presentation. Reduce the baking time to 18-22 minutes and adjust the toppings proportionally.

Coffee Enhancement: Add 1 teaspoon of instant coffee or espresso powder to the cake batter to intensify the chocolate flavor without making the cake taste like coffee. This is a classic baker’s trick for deeper chocolate flavor.

Storage & Make-Ahead

Mississippi mud cake actually improves after sitting for a day, as all the layers have time to meld together and the flavors deepen. Store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to a week. The texture will be slightly different when chilled—denser and more fudgy—but many people actually prefer it this way.

This cake freezes surprisingly well for up to 3 months when wrapped tightly in plastic wrap and stored in an airtight container. Thaw it overnight in the refrigerator, then bring to room temperature before serving. The marshmallow layer may lose some of its distinct texture after freezing, but the overall flavor remains excellent.

You can make components ahead of time to ease preparation. The cake layer can be baked and cooled completely, then wrapped and stored at room temperature for up to 2 days before adding the marshmallows and frosting. The frosting can be made up to 3 days in advance and stored in the refrigerator—just reheat gently before pouring over the cake.

For the best texture and appearance, add the marshmallows and frosting on the day you plan to serve the cake, especially if you’re serving it for a special occasion.

Serving Suggestions

This cake is rich enough that smaller portions are usually sufficient—a 9×13 cake easily serves 12-15 people. Serve it with a cold glass of milk, strong coffee, or even a small scoop of vanilla ice cream if you’re feeling particularly extravagant.

For special occasions, warm the cake slightly in a low oven before serving—this makes the marshmallows gooey again and softens the frosting for an extra-luxurious experience. A light dusting of cocoa powder or a few fresh berries can dress it up for more formal presentations.

The cake looks beautiful served on white plates where the dark color can really shine, and a small fork is preferable to a spoon since the texture holds together well enough to cut cleanly. Provide napkins—this is definitely a cake that’s worth getting a little messy for.

Consider serving it as the centerpiece dessert for casual gatherings, potluck dinners, or any time you want to make a serious impression with your baking skills.

FAQ

Why did my cake turn out dry instead of fudgy? Overbaking is usually the culprit here. Mississippi mud cake should be removed from the oven when a toothpick still has moist crumbs clinging to it. The cake continues cooking from residual heat even after being removed from the oven. Also, make sure your oven temperature is accurate—an oven that runs hot can dry out the cake quickly.

Can I make this cake without marshmallows? While marshmallows are traditional and add to the “muddy” appearance, you can certainly omit them. The cake will still be delicious, though you’ll lose some of the textural contrast that makes this dessert special. Consider adding a layer of chocolate ganache or extra frosting instead.

My frosting turned out grainy. What went wrong? Grainy frosting usually means the powdered sugar wasn’t incorporated smoothly or the mixture wasn’t warm enough when you added the sugar. Try warming the frosting gently while whisking vigorously, or strain it through a fine-mesh sieve to remove lumps. Adding a tablespoon of hot milk can also help smooth it out.

How do I cut clean slices of this messy cake? Use a sharp knife wiped clean between cuts, and make sure the cake has cooled completely so the frosting has set. Running the knife under warm water and wiping it dry between cuts also helps. Honestly, though, this cake is meant to be a little messy—embrace the rustic charm.

Can I use a different pan size? A 9×13 pan is traditional and gives you the right thickness of layers, but you can use two 9-inch round pans if you prefer. The baking time will be slightly less—start checking at 20 minutes. You can also use a larger sheet pan, but the cake will be thinner and may bake more quickly.

There’s something deeply satisfying about making a cake that’s unapologetically rich and indulgent. This Mississippi mud cake doesn’t try to be sophisticated or trendy—it just delivers exactly what it promises: layers of chocolate happiness that will make anyone who tastes it understand why Southern desserts have such a devoted following. Whether you’re baking for a crowd or just because you deserve something wonderful, this cake will remind you why sometimes the best approach to dessert is simply “more is more.”