Mississippi Mud Cake – Immaculate Bites

Mud Cake vs. Chocolate Cake

Aren’t they both chocolate cakes? Yes and no. The classic chocolate cake has a moist crumb and melt-in-your-mouth texture, while the mud cake has a denser, fudgier texture, dark brown color, and an overload of chocolate decadence.

Chocolate overload!!! Is that possible? We’ll find out with this drool-worthy recipe for Mississippi Mud Cake.

What Is a Mississippi Mud Cake?

Mud cakes seemed to have been popular back during WWII, though the origin is hotly disputed. Some claim that the Mississippi mud cake is actually a brownie upgrade invented sometime in the 1970s. Toppings include marshmallows, pecans, walnuts, and chocolate pudding, so feel free to get creative for a super easy Mississippi mud cake.

What You Need to Make It

1. Dry Ingredients – All-purpose flour, sugar, baking powder, baking soda, and a pinch of salt provide the batter’s base. Yes, gluten-free all-purpose flour works fine for a beautiful gluten-free cake.
2. Unsweetened Cocoa Powder – Turn this deliciously dense cake batter into chocolate heaven with good-quality cocoa powder.
3. Wet Ingredients – Oil is the fat needed for a tender crumb and a moist, decadent cake. A neutral-flavored oil or butter both work well. Then, room-temperature eggs are an impressive binder that holds it all together. Vanilla extract, whole milk, sour cream, and hot water finish off what you need for the cake batter.
4. Mini Marshmallows melt in the oven for a gooey, delectable layer between the cake and frosting.
5. Chocolate Frosting – Salted butter (if unsalted, add a pinch of salt), heavy cream, cocoa powder, vanilla extract, and powdered sugar get together for pure decadence. Add walnuts for a garnish if desired.

How to Make Mississippi Mud Cake

Mud Cake

• Preheat oven to 350℉ (180℃). Lightly grease a 9″×13″ baking pan.
• Sift – In a medium mixing bowl, sift flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set it aside.
• Wet Ingredients – Beat the oil, eggs, vanilla extract, milk, and sour cream until thoroughly combined in a large mixing bowl. Be careful not to overmix because overmixing can make a tough cake.
• Hot Water – On low speed, carefully mix in the boiling water. Beat at high speed for a minute so air bubbles form. Hot water creates a richer texture and activates the baking powder more efficiently.
• Finish Batter – Add the dry ingredients to the wet ingredients and mix well.
• Bake – Pour batter into the greased cake pan and bake for 30 minutes.
• Test the mud cake with a toothpick or tester to see if it’s done. If the tester comes out clean, your cake is ready.
• Marshmallows – Remove the cake from the oven, cover it with mini marshmallows, and put it back in the oven for 2 minutes or until the marshmallows melt slightly.
• Cool – Take the cake out of the oven and allow it to cool completely. 

Mud Cake Frosting

• Melt butter in a small saucepan while the cake is cooling.
• Flavor – Gradually add the heavy cream and cocoa powder, mixing well with a wooden spoon. Cook for 2 minutes or so while stirring constantly.
• Final Stretch – Remove from heat and mix in the vanilla extract and powdered sugar with an electric mixer. Beat until smooth.
• Assemble – Immediately drizzle over the cooled mud cake. Refrigerate for 25-30 minutes until the frosting has set. 

Recipe Notes and Variations

1. Replace the marshmallows with 10 ounces (280-300g) of marshmallow fluff (marshmallow creme, spread, or paste). Let your cake cool for about five minutes before applying the marshmallow spread. For easy spreading, remove any foil that could damage the microwave, take the lid off, and microwave the jar for 15-20 seconds or until you see it bubbling. Thanks, Kim:)
2. Some people leave the marshmallows out, and it’s still incredible.
3. To save time, top the cake with marshmallows and chocolate chips and melt them in the oven for about 5 minutes. Swirl it with a spoon for a dreamy look.
4. Replace the boiling water with hot coffee to intensify the chocolate flavor.
5. Replace the all-purpose flour with your favorite gluten-free blend for an equally delicious gluten-free treat.

Make-Ahead, Serving & Storage

Mississippi mud cake makes a great make-ahead because it tastes better the following day. The chocolate has time to set and develop its flavor. 

Serve this deliciousness at room temperature with a good cup of coffee or chai tea latte if you don’t do coffee. Vanilla ice cream and homemade whipped cream are also classic pairings.

Store leftovers in an airtight container for a few days at room temperature, up to three weeks in the fridge, or up to six months in the freezer.

More Classic Southern Cake Recipes to Try

1. 7-Up Pound Cake
2. Chocolate Mayonnaise Cake
3. Red Velvet Cake
4. Hummingbird Cake

Watch How to Make It

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This blog post was originally published in August 2020 and has been updated with additional tips, new photos, and a video