Mississippi Mud

Posted: August 12

Time: 1 hour

Yield: 12 servings

recipe image

Homemade desserts are the way into anyone’s heart. Mississippi Mud is no different. This gooey chocolate cake will certainly warm your heart with its creamy chocolate frosting, melty marshmallow layer, and tender cake. It’s basically a chocolate lover’s dream! You will fall in love with Mississippi Mud one bite at a time.


2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup canola or vegetable oil
2 eggs
1 teaspoon vanilla extract
6 tablespoons milk
1/3 cup sour cream
1 cup water, boiling
For the topping:
1 (10.5 ounce) package mini marshmallows
1/2 cup butter
6 tablespoons milk
3 tablespoons unsweetened cocoa powder, generous
1 teaspoon vanilla extract
3 cups powdered sugar


Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a 9x13-inch baking pan.

Step 3

Whisk together the flour, granulated sugar, brown sugar, 3/4 cup of the cocoa powder, the baking powder, the baking soda, and the salt in a large mixing bowl.

Step 4

Add and, using a hand mixer on medium-low speed, the oil, eggs, vanilla, milk, and sour cream until combined.

Step 5

Reduce mixing speed to low.

Step 6

Pour the boiling water in very carefully as you continue to mix it, adding a little at a time so the eggs do not scramble.

Step 7

Turn the mixer on high for 1 minute to add air into the batter.

Step 8

Pour the batter into the prepared baking pan.

Step 9

Bake until a toothpick inserted into the center comes out clean, about 28-33 minutes.

Step 10

Remove the cake from the oven.

Step 11

Sprinkle the marshmallows over the entire top of the cake.

Step 12

Return the cake to the oven until the marshmallows have melted, about 2-3 minutes.

Step 13

Transfer the cake from the oven and allow the cake to completely cool before adding frosting.

Step 14

In a small saucepan, melt the butter over medium-high heat.

Step 15

Add the milk and the remaining cocoa powder to the saucepan, whisking constantly.

Step 16

Cook until the butter and cocoa powder have become completely incorporated, about 2-3 minutes.

Step 17

Take the pan off the heat and mix in the vanilla and powdered sugar.

Step 18

Using an electric mixer, smooth the frosting.

Step 19

When the cake is cooled, drizzle the warm frosting all over.

Step 20

Refrigerate for about 30 minutes.

Step 21

Serve chilled.

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