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    You are here: Home / Desserts / Cake / Mississippi Mud Cake (with Video!)

    Mississippi Mud Cake (with Video!)

    July 22, 2020 By Sam 28 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of mississippi mud cake on top, pouring chocolate over whole cake bottom

    Of all the chocolate cakes in all the world, this might just be my favorite. Mississippi Mud Cake is made with a relatively thin layer of moist decadent chocolate cake topped with soft mini marshmallows and blanketed with a thiiiiiick layer of chocolate frosting.

    This is a no-fuss, no mixer required, simple recipe that you’re going to love, and of course I have a how-to video! 

    mississippi mud cake on white plate with forkful cut out

    I’m sharing today’s recipe by popular request, but honestly it almost feels like a cheat.

    Mississippi Mud Cake is actually extremely similar to Texas sheet cake, and sometimes they even go by the same name. After some digging, I found that the difference between the two (beyond the geographical location of the states they’re named for) comes down to this: One has marshmallows (👆🏻). The other does not. And… that’s it. 

    Even though I hesitated to share initially, after transforming my Texas sheet cake into its Eastern sister more than once for myself, I decided it was worth sharing in its own post.

    To make this recipe, I used the same chocolate sheet cake (soft, moist, chocolatey and fudgy, no alterations were needed), scattered a generous number of marshmallows overtop, and doubled the chocolate frosting to better accommodate all the bumps and grooves from the marshmallows. 

    The results were incredible, decadent, and since I’ve received so many requests, worth sharing in their own post (plus, videoing and photographing the cake made for a great excuse to make it two more times!). 

    Why Is It Called Mississippi Mud Cake?

    The surface is said to resemble the dark, mucky banks of the Mississippi river. 

    Ingredients for mud cake (left) and frosting (right)
    Cake ingredients (left) and frosting ingredients (right)

    How to Make Mississippi Mud Cake

    The true beauty of this cake is how easy it is to make. There’s no mixer needed and much of the work is done on the stovetop. This is just an overview of the process, for the full step-by-step instructions please scroll down to the recipe card.

    1. Heat butter, water, and cocoa powder together on the stovetop until melted. Combining the cocoa powder with this hot liquid blooms it (I talked about this before in my chocolate cake recipe) and gives the cake its rich chocolate flavor.
    2. Combine your dry ingredients (including sugars) in a separate large bowl. Make a well in the center and whisk together sour cream, eggs, and vanilla. Stir to combine, the batter will be very thick at this stage, that’s normal!
    3. Carefully pour the chocolate mixture into your thick batter and stir until everything is smooth. Pour into a lightly greased jelly roll pan and transfer to your oven to bake until cooked through.
    4. While the cake is cooking, prepare your frosting by melting together butter and milk. Add cocoa powder, salt, and vanilla extract and stir well, then add powdered sugar until you have a smooth icing.
    5. When cake is finished baking, lightly press 10 oz of mini marshmallows over the surface, then drizzle the frosting evenly over the top of the marshmallows. You may have some marshmallows poking through still, this is fine, or if you’d like you can use a spatula to gently try to spread the frosting immediately after pouring.

    The hardest part is waiting for the icing to harden before you can dig in!

    Pouring chocolate over cake covered in mini marshmallows

    Tips:

    • Add pecans! Some Mississippi Mud Cakes incorporate pecans (which makes the whole thing a lot like a rocky road cake). Substitute a cup of the marshmallows for a heaping cup or so of coarsely chopped pecans, or just sprinkle pecans over the top. 
    • When adding the mini marshmallows to the top of the cake, very gently press them against the surface to encourage them to stick. The frosting will hold them on, but gently pressing helps (don’t smash your cake, though!).
    • Measure your powdered sugar (for the frosting) the same way you would measure flour (or better yet use a scale like this one!). Don’t pack it into the cup or your frosting will be too thick.
    • Begin preparing the frosting while the cake is still cooking, ideally you’d time it so the frosting is finished within 5 minutes of the cake coming out of the oven and pour it over the cake while both are still warm.

    Storing

    I always leave my mud cake in the jelly roll pan that I baked it in, as transferring it would be difficult and the cake would most likely fall apart (unless you cut it and move it piece by pice). To store, cover with plastic wrap and keep at room temperature for up to 4-5 days. The cake may be refrigerated if you prefer it cold, and would keep up to a week in the fridge. Personally I think it’s best at room temperature.

    Mississippi mud cake on white plate

    More Recipes for Chocoholics:

    • Cheesecake Brownies
    • Dark Chocolate Cupcakes
    • Chocolate Sandwich Cookies
    • Flourless Brownies

    Enjoy! 

    Let’s bake together! Don’t forget to watch the how-to VIDEO in the recipe card!

    mississippi mud cake on white plate with forkful cut out

    Mississippi Mud Cake

    A rich, chocolatey recipe for Mississippi Mud Cake! Be sure to check out the how-to video!
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 45 minutes
    Cook Time: 25 minutes
    Total Time: 1 hour 10 minutes
    Servings: 24 squares
    Calories: 373kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup unsalted butter (226g), cut into pieces
    • 1 cup water (235ml)
    • ⅓ cup cocoa powder (35g)
    • 2 cups all-purpose flour (250g)
    • 1 ½ cups granulated sugar (300g)
    • ½ cup light brown sugar firmly packed (100g)
    • 1 teaspoon baking soda
    • ¾ teaspoon salt
    • ½ teaspoon instant coffee optional
    • ½ cup sour cream (125g)
    • 2 large eggs room temperature lightly beaten
    • 1 teaspoon vanilla extract

    Frosting:

    • ½ cup whole milk (118ml)
    • 11 Tablespoons unsalted butter
    • ¼ teaspoon salt
    • ½ cup cocoa powder (50g)
    • 5 cups powdered sugar (600g)
    • 1 teaspoon vanilla extract
    • 5 cups mini marshmallows one 10 oz bag (283g)

    Recommended Equipment

    • Jelly Roll Pan
    • Mixing bowls
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 350F/175C and lightly grease and flour a 10x15 jelly roll pan (or spray with baking spray).
    • In a medium-sized saucepan, combine butter, water, and cocoa powder. Turn heat to medium low and stir occasionally until butter is melted.
      1 cup unsalted butter, 1 cup water, ⅓ cup cocoa powder
    • Increase heat to medium-high and (stirring frequently) bring to a rolling boil. Remove from heat and allow to cool for 15-20 minutes.
    • Meanwhile, whisk together flour, sugar, baking soda, salt, and instant coffee (if using) in a large bowl. Make a well in the center and add sour cream, eggs, and vanilla extract. Whisk together sour cream/eggs/vanilla in the well, then use a spatula to combine all ingredients in the bowl (mixture will be thick).
      2 cups all-purpose flour, 1 ½ cups granulated sugar, ½ cup light brown sugar, 1 teaspoon baking soda, ¾ teaspoon salt, ½ teaspoon instant coffee optional, ½ cup sour cream, 2 large eggs room temperature, 1 teaspoon vanilla extract
    • Add slightly cooled chocolate mixture to the flour mixture and stir until well-combined (be careful, chocolate mixture will still be a bit hot).
    • Pour batter into prepared pan and carefully (don’t spill!) transfer to 350F (175C) oven. Bake for 20-25 minutes or until toothpick inserted in center comes out clean or with a few moist crumbs, but while cake is baking measure out your marshmallows and prepare frosting.

    Frosting/Assembly

    • Prepare frosting by combining milk and butter in large heatproof bowl and microwave, stirring every 15 seconds, until melted and mixture is warm. Add salt, then sift in cocoa powder and whisk until combined.
      ½ cup whole milk, 11 Tablespoons unsalted butter, ½ cup cocoa powder, ¼ teaspoon salt
    • Gradually sift in powdered sugar and whisk until smooth. Stir in vanilla extract.
      1 teaspoon vanilla extract, 5 cups powdered sugar
    • Once cake has finished baking, pour mini marshmallows evenly over the top and very gently press them against the surface of the cake (don’t smash the cake!). Pour chocolate frosting evenly over the cake.
      5 cups mini marshmallows
    • Allow cake to cool and frosting to set, about 1-2 hours, before cutting and enjoying.

    Nutrition

    Serving: 1serving | Calories: 373kcal | Carbohydrates: 61g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 167mg | Potassium: 85mg | Fiber: 1g | Sugar: 48g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
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    Reader Interactions

    Comments

    1. Diane

      August 25, 2020 at 7:22 pm

      5 stars
      Made this cake and it is AMAZING! My extremely picky hubby said it was the best cake he ever ate! Can’t beat that. I really like the way you not only list ingredients and instructions but give personalized hints and tips – I’m sure that’s why your recipes turn out so good!

      Reply
      • Sam

        August 25, 2020 at 9:33 pm

        I am so glad everyone enjoyed it so much, Diane! 🙂

        Reply
    2. Jan

      August 10, 2020 at 3:27 pm

      5 stars
      This should (almost) be illegal! It’s so insanely tasty and I have to share the crazy thing I did while making it. Baked the cake, made the icing and then as I was pressing the marshmallows into the cake I got the urge to get out my kitchen torch and toast the tops of the marshmallows, AKA molten lava. As I start with the icing, the mud slide begins and I’m frantically trying to keep everything together. I end up making an aluminum foil damn around the pan and hoping for the best. Lesson learned. Cake was still wonderful if a little messy. Next time I will use a deeper pan especially if I decide to toast the marshmallows again!

      Reply
      • Sam

        August 10, 2020 at 4:43 pm

        I am so glad you enjoyed it so much, Jan! I sometimes make a nice mess with mine too but it’s all in the name of lots of chocolate! 🙂

        Reply
    3. Jessica

      July 29, 2020 at 11:38 pm

      5 stars
      Your Texas sheet cake (with added pecans) is already a regular in this house. It’s the fastest, easiest chocolate dessert to make from scratch when a craving hits. This, however, literally takes the cake and was incredible. Now I’m thinking of all kinds Of flavors and things I can add to this cake!

      Reply
      • Sam

        July 30, 2020 at 10:28 am

        I am so glad you have enjoyed them so much, Jessica! 🙂

        Reply
    4. Marwa

      July 26, 2020 at 3:12 pm

      Great cake, is the top part supposed to stay soft? My ribbons held shape for a while …
      Also I didn’t have sour cream and used yogurt…its still great just wondering if thats OK

      Reply
      • Sam

        July 27, 2020 at 9:57 am

        Hi Marwa! The chocolate frosting hardens like a ganache, so it’s still soft when you cut into it but the top should be firm. Greek yogurt works great as a substitute for sour cream, and if it turned out great that’s all that matters 🙂

        Reply
        • Lisa

          July 27, 2020 at 8:45 pm

          Hi! Came across this recipe and was wondering if I can make this cake without the marshmallows? I’m not a fan of marshmallows but love frosted cake 🙂

        • Sam

          July 28, 2020 at 9:29 am

          Hi Lisa! That will work just fine. This cake is very similar to my Texas Sheet Cake, but this one has a little more frosting to accommodate the marshmallows. 🙂

    5. Jody Friedman

      July 25, 2020 at 12:27 pm

      Dear Sam,

      Absolutely delicious! Could not stop eating it!

      Thank you, Jody

      Reply
      • Sam

        July 27, 2020 at 2:50 pm

        I am so glad you enjoyed it so much, Jody! 🙂

        Reply
    6. Tina

      July 24, 2020 at 5:13 am

      Is it compulsory to use eggs in this

      Reply
      • Sam

        July 24, 2020 at 9:51 am

        Hi Tina! I’m not quite sure how leaving the eggs out would work here because I haven’t tried any substitutes.

        Reply
    7. Priscilla O'Connor

      July 23, 2020 at 10:14 pm

      This is the best chocolate cake I have ever had! Seriously. It will be the only recipe I will use for a chocolate cake. It did make a lot so I have cut into pieces and placed in the freezer. It’s even good eating it frozen or not. Recipe was simple. I cooked the cake at exactly 15 minutes and it was perfect. Really enjoyed the cake.

      Reply
      • Sam

        July 24, 2020 at 9:53 am

        I am so glad you enjoyed it so much, Priscilla! 🙂

        Reply
    8. Cindy

      July 23, 2020 at 6:06 pm

      Can this cake be made in a 13×9 inch pan instead of a jellyroll pan?

      Reply
      • Sam

        July 24, 2020 at 10:01 am

        Hi Cindy! That should work fine. 🙂

        Reply
    9. Bina

      July 23, 2020 at 12:21 pm

      This looks delicious. How would halving the recipe work in your opinion? It is just two of us at home and I really do not need to eat 12 squares. Thanks!

      Reply
      • Sam

        July 23, 2020 at 9:40 pm

        🤣 If I make too much I eat too much so I understand! You shouldn’t have any issues halving this recipe. Enjoy! 🙂

        Reply
        • Bina

          July 24, 2020 at 10:15 am

          What size pan would you recommend I use then?

        • Sam

          July 24, 2020 at 10:21 am

          I haven’t tried it but you could probably do it in an 8 inch square pan.

    10. Anna

      July 22, 2020 at 1:14 pm

      Looks so decadent and delicious! Honestly I’ve never even heard of this before, I’m curious what it’s like! I also love the top (dress?) in the vid!!

      Reply
      • Sam

        July 23, 2020 at 9:56 am

        If you love chocolate and marshmallow together you will definitely love this! It’s a very rich cake, but o so tasty. 🙂

        Reply
    11. Mellie

      July 22, 2020 at 11:43 am

      This sounds amazing! I can’t wait to make it!

      Reply
      • Sam

        July 23, 2020 at 9:59 am

        I hope you love it! 🙂

        Reply
    12. Richard Kelter

      July 22, 2020 at 11:38 am

      Can you use a 9 x 13 inch Pyrex dish for the Mississippi Mud Cake? I hate to slice cake in my metal baking pans.

      Reply
      • Sam

        July 24, 2020 at 10:56 am

        Hi Richard! That should work just fine. 🙂

        Reply

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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