Julie Clark
Posted:
Mississippi Mud Cake
Old Fashioned Mississippi Mud Cake is fudgy and gooey with a marshmallow creme filling. A three layer, 100% from scratch cake that is delicious!
All of the extra time at home lately has made me crave old fashioned recipes. Sweet desserts and creamy casseroles that we used to take to church picnics and family reunions.
This Mississippi Mud Cake comes from an old church cookbook but totally needs brought back to live. It’s an easy, homemade chocolate cake that you’ll fall in love with all over again.
Why is it called Mississippi Mud Cake?
When you are talking about desserts, Mississippi Mud generally refers to something with at least chocolate marshmallows. You may better know it with a chocolate cookie crust and call it “Mississippi Mud Pie”. It’s dark and sweet and amazing.
This cake is similar to a Texas sheet cake in flavor and texture.
How to Make Mississippi Mud Cake
There are three layers to this chocolate dessert: cake, marshmallow cream and frosting.
Make the cake:
- Spray a 9×13 baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
- In a large bowl, mix sugar, cocoa and butter together until smooth.
- Add the vanilla and eggs and mix well.
- Add flour, nuts and coconut. Mix again, scraping the sides of the bowl as needed.
- Pour the batter in the prepared pan. Bake for 35-40 minutes or until the center of the cake springs back when you touch it.
Marshmallow Cream:
Spread the marshmallow cream over the cake while the cake is still hot.
- Let the cake cool for 20 minutes while you prepare the frosting.
For the frosting:
This frosting is so easy. It has a rich, sweet flavor!
- Cream the butter until it is smooth and almost white in appearance.
- Add the cocoa powder and half of the powdered sugar. Mix well.
- Mix in the milk, then mix in the remaining powdered sugar.
- If you need more milk to make the frosting spreadable, add it a tablespoon at a time.
Cake Variations:
- Add a teaspoon of espresso powder to the cake mix. This gives it amazing flavor!
- Have picky eaters? Leave out the nuts and coconut and add mini chocolate chips instead.
- Use mini marshmallows instead of marshmallow cream. They won’t melt in as much, but your cake will look pretty after you pour that frosting over the top.
- Make cupcakes. Who wouldn’t love that?!
- Make a sheet cake. The cake won’t take as long to bake. You’ll also need more marshmallow cream and more frosting.
- Too sweet? Use a dark chocolate brownie mix on the bottom to cut down on sweetness.
Can you use a box cake mix?
Yes! Although we prefer homemade, box mixes can take away a few steps of cooking and make this recipe just a little easier.
Choose your favorite chocolate box cake mix and prepare the cake as it suggests (adding in the pecans and coconut of course). Then continue with the recipe.
Can I make this cake a day ahead?
Yes! This is a great make ahead dessert. The frosting and marshmallow cream keep the cake really moist and fudgy.
Can Mississippi mud cake be frozen?
Yes it sure can! All of the marshmallow cream and frosting keep it moist. Wrap the cake in plastic wrap, then again in foil. Freeze for up to 3 months.
Mississippi Mud Cake
A chocolate cake like you've never had before! A homemade cake with a marshmallow creme filling and homemade chocolate frosting.
Ingredients
- 2 cups sugar
- ½ cup unsweetened cocoa powder
- 1 cups 2 sticks salted butter (room temperature)
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 ½ cups self-rising flour
- 1 cup chopped pecans
- 1 cup shredded coconut
For topping:
- 7 ounces marshmallow creme
For the icing:
- ½ cup salted butter room temperature
- ⅓ cup unsweetened cocoa powder
- 3 ½ cups powdered sugar about 1 pound
- 1/3 cup milk
Instructions
Make the cake:
- Spray a 9×13 baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
- In a large bowl, mix sugar, cocoa and butter together until smooth.
- Add the vanilla and eggs and mix well.
- Add flour, nuts and coconut. Mix again, scraping the sides of the bowl as needed.
- Pour the batter in the prepared pan. Bake for 35-40 minutes or until the center of the cake springs back when you touch it.
- Spread the marshmallow cream over the cake while the cake is still hot.
- Let the cake cool for 20 minutes while you prepare the frosting.
Make the frosting:
- Cream the butter until it is smooth and almost white in appearance.
- Add the cocoa powder and half of the powdered sugar. Mix well.
- Mix in the milk, then mix in the remaining powdered sugar.
- If you need more milk to make the frosting spreadable, add it a tablespoon at a time.
- Frost the cake.
