Mississippi Mud Cake is a decadent, chocolate lover’s dream, and this easy-to-follow recipe will guide you to the most incredibly moist and rich dessert. This recipe is perfect for when you crave a homemade treat that’s both impressive and surprisingly simple to whip up.
Key Ingredients for Mississippi Mud Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup boiling water
- For the Marshmallow-Pecan Topping:
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
- 1 cup chopped pecans
How to Make Mississippi Mud Cake
This Mississippi Mud Cake recipe is a dream come true for busy bakers, promising a deeply satisfying chocolate experience with minimal fuss. In about 30 minutes of prep and 30-35 minutes of baking, you’ll achieve a wonderfully moist cake crowned with a gooey, nutty topping, perfect for any occasion. The rich chocolate flavor and the unique marshmallow-pecan layer make it an unforgettable treat.
Step-by-Step Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures your cake won’t stick after baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder. Ensure there are no lumps, especially from the cocoa powder.
- Add Wet Ingredients (Except Boiling Water): Add the softened unsalted butter, buttermilk, vegetable oil, large eggs, and vanilla extract to the dry ingredients.
- Mix the Batter: Beat the ingredients together on medium speed with an electric mixer until well combined and smooth. Scrape down the sides of the bowl as needed. The batter will be thick at this stage.
- Incorporate Boiling Water: Carefully pour the boiling water into the batter.
- Mix Until Smooth: Beat on low speed until just combined. The batter will be quite thin and soupy. This is exactly what you want for a super moist cake.
- Pour into Pan: Pour the thin batter evenly into the prepared 9×13 inch baking pan.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with moist crumbs attached (not wet batter). Be careful not to overbake.
- Prepare the Topping: While the cake is baking, prepare the marshmallow-pecan topping. In a medium saucepan over medium heat, combine the unsalted butter, granulated sugar, unsweetened cocoa powder, and milk.
- Boil the Topping Mixture: Bring the mixture to a boil, stirring constantly. Let it boil for one minute, still stirring.
- Remove from Heat and Add Flavor: Remove the saucepan from the heat and stir in the vanilla extract.
- Add Marshmallows and Pecans: Immediately stir in the mini marshmallows until they begin to melt and become gooey. Then, stir in the chopped pecans.
- Spread Topping Over Hot Cake: As soon as the cake comes out of the oven, carefully and evenly spread the warm marshmallow-pecan topping over the hot cake. The residual heat from the cake will help the topping melt and spread beautifully.
- Cool: Let the Mississippi Mud Cake cool in the pan on a wire rack for at least 30 minutes before cutting and serving. This allows the topping to set slightly.
Why You’ll Love This Mississippi Mud Cake
You’ll absolutely fall in love with this Mississippi Mud Cake for its pure, unadulterated chocolate bliss. The star of the show is undoubtedly the incredibly moist, fudgy chocolate cake base, elevated by that irresistible, gooey marshmallow and crunchy pecan topping that melts right into the warm cake. Making this spectacular dessert at home is significantly more cost-effective than buying a slice from a fancy bakery, while offering a homemade touch that’s always more special. It’s a decadent treat that rivals even the most elaborate chocolate cakes, offering pure comfort and joy in every bite.
Forget complicated layered cakes; this Mississippi Mud Cake delivers that wow factor with surprising ease. It’s the perfect “I need chocolate NOW” recipe, or a fantastic option for casual gatherings where you want to impress without stress. Trust us, the combination of rich chocolate, melted marshmallows, and toasted pecans is pure magic. So, grab your apron and get ready to bake a cake that will have everyone asking for the recipe – you won’t want to miss out on this delightful experience!
Storing and Reheating Tips
To store leftover Mississippi Mud Cake, ensure it has cooled completely to room temperature. Cover the cake tightly with plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days. For longer storage, refrigerate the cake, where it will stay fresh for up to 5 days.
To reheat, you can enjoy it at room temperature or gently warm it. For a slightly warmed treat, microwave individual slices on a plate for 10-15 seconds. If you wish to freeze portions of the Mississippi Mud Cake, wrap each slice individually in plastic wrap, then in aluminum foil, and place in a freezer-safe bag or container. Frozen cake will keep for up to 2 months. Thaw overnight in the refrigerator.
Final Thoughts
This Mississippi Mud Cake is a timeless classic for a reason, offering a comforting and intensely chocolatey experience. With its straightforward preparation and incredibly satisfying results, it’s a recipe that’s sure to become a favorite in your baking repertoire, so go ahead and treat yourself!
Mississippi Mud Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder.2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 cup unsweetened cocoa powder
- Add the softened unsalted butter, buttermilk, vegetable oil, large eggs, and vanilla extract to the dry ingredients.1 cup unsalted butter, softened, 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Beat the ingredients together on medium speed with an electric mixer until well combined and smooth. Scrape down the sides of the bowl as needed. The batter will be thick at this stage.
- Carefully pour the boiling water into the batter.1 cup boiling water
- Beat on low speed until just combined. The batter will be quite thin and soupy. This is exactly what you want for a super moist cake.
- Pour the thin batter evenly into the prepared 9×13 inch baking pan.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with moist crumbs attached (not wet batter). Be careful not to overbake.
- While the cake is baking, prepare the marshmallow-pecan topping. In a medium saucepan over medium heat, combine the unsalted butter, granulated sugar, unsweetened cocoa powder, and milk.1 cup unsalted butter, 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1/4 cup milk
- Bring the mixture to a boil, stirring constantly. Let it boil for one minute, still stirring.
- Remove the saucepan from the heat and stir in the vanilla extract.1 teaspoon vanilla extract
- Immediately stir in the mini marshmallows until they begin to melt and become gooey. Then, stir in the chopped pecans.2 cups mini marshmallows, 1 cup chopped pecans
- As soon as the cake comes out of the oven, carefully and evenly spread the warm marshmallow-pecan topping over the hot cake. The residual heat from the cake will help the topping melt and spread beautifully.
- Let the Mississippi Mud Cake cool in the pan on a wire rack for at least 30 minutes before cutting and serving. This allows the topping to set slightly.