Mississippi Mud Cake

This ooey-gooey Mississippi Mud Cake is a rich chocolate cake coated with a sugar glaze icing and mini marshmallows. Perfect for picnics and potlucks! 

Hi.  My name is Emily, and I am a procrastinator.

I prefer to say that I “work best under pressure”.  That was my MO in school; regularly completing projects at 10pm the night before they were due.  Right now, for example, I should be packing for the BlogHer Food Conference tomorrow.  I have my outfits picked out at least (you know, about 18 outfits for 3 days… that sounds like enough, right? Right??)… but the suitcase is still in the garage.  

My business cards are still sitting in the box they arrived in.  I have no idea where my camera charger is.  My iPad is at 11% and I am not even sure there’s a pen to be found in this house. 

But who wants to pack?  I’d much rather stay here and talk chocolate. Specifically, ooey-gooey-marshmallowey rich chocolate Mississippi Mud Cake goodness.

Let’s just take that all in, shall we? Mini marshmallows coated in a rich brown sugar glaze covering a sweet brownie-like piece of chocolate cake.

I don’t make this chocolate mud cake often because it’s just that rich.  In fact, my husband and I were joking that I only made this cake now because it just so happened Isabella had a dentist appointment the next day.  (Just for the record — no cavities ha-ha).

So be forewarned, the Mississippi mud cake contains 2 cups of sugar alone, but it’s the glaze that gets ya.  The icing is poured over the cake while still hot, and it crystallizes as it cools.  I like to think of that as the magic of this cake.

What’s in Mississippi Mud Cake? 

To make this chocolate mud cake recipe, you’ll need the following: 

• Unsweetened cocoa powder
• Butter
• Eggs
• All-purpose flour
• Granulated sugar
• Salt
• Vanilla extract
• Light brown sugar
• Milk
• Mini marshmallows 

How to Make Mississippi Mud Cake

1. Stir together the cocoa and melted butter.
2. Add in the remaining ingredients and stir to combine. 
3. Turn the batter into a greased 9×13-inch baking dish. 
4. Bake at 350ºF for 30 minutes. 
5. While the cake bakes, make the cocoa icing. 
6. Once the cake is out of the oven, sprinkle evenly with mini marshmallows. 
7. Immediately pour the icing on top of the marshmallows. 
8. Let cool before cutting. 

How to Store Mississippi Mud Cake

This chocolate mud cake should be stored, loosely covered, at room temperature. It will last a few days on your counter, but keep in mind that the marshmallows will become slightly stale over time. 

Tips for Making Mississippi Mud Cake

Be sure to use unsweetened cocoa powder in both the cake and the icing. Trust me, this chocolate mud cake is sweet enough as is, you don’t need any more sugar in it! 

Let the melted butter cool slightly before mixing the eggs into the cake batter. You don’t want to accidentally scramble the eggs! 

If you can’t get your hands on mini marshmallows, I bet you could chop up regular sized marshmallows and use those instead. It’d create more work for you, but you’ve got to have the marshmallows on top! 

More Easy Cake Recipes: 

• Lemon Bundt Cake
• One-Bowl Chocolate Cake
• Coconut Crumb Cake
• Old Fashioned Pound Cake
• Pumpkin Dump Cake

Mississippi Mud Cake

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 10

Calories: 691kcal

Author: Emily Grace

Ingredients

Cake:

• ▢ 1/2 cup cocoa
• ▢ 1 cup butter melted
• ▢ 4 eggs beaten
• ▢ 1 1/2 cups flour
• ▢ 2 cups sugar
• ▢ 1/8 tsp salt
• ▢ 1 tsp vanilla

Icing:

• ▢ 16 oz light brown sugar
• ▢ 1/3 cup cocoa
• ▢ 1/2 cup butter softened
• ▢ 1/2 cup milk scalded
• ▢ 1 tsp vanilla
• ▢ 1 pkg mini marshmallows

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Instructions

Cake:

• Preheat oven to 350 degrees. Grease a 9×13 pan with butter. In a large mixing bowl, stir together the cocoa and melted butter. Add the eggs, flour, sugar, salt, and vanilla. Beat well and pour into prepared pan. Bake for 30-35 minutes.

Icing:

• Beat the brown sugar and butter. Add the cocoa and mix well. Stir in the scalded milk and vanilla until smooth. Pour the marshmallows over the cake while still hot and then immediately pour the frosting over the marshmallows. Let cool before cutting.

Nutrition

Calories: 691kcal | Carbohydrates: 103g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 139mg | Sodium: 317mg | Potassium: 235mg | Fiber: 2g | Sugar: 84g | Vitamin A: 965IU | Calcium: 81mg | Iron: 2.5mg

Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!