Mississippi Mud Cake Recipe

Name: Mississippi Mud Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, cut into big chunks; ½ cup cocoa; 4 eggs, beaten; 1 teaspoon vanilla extract; 2 cups sugar; 1 ½ cups all-purpose flour; ⅛ teaspoon salt; 1 cup chopped pecans or 1 cup walnuts; 1 (16 ounce) box powdered sugar; ½ cup cocoa; ½ cup butter, melted; ½ cup milk or ½ cup evaporated milk; 1 teaspoon vanilla extract; 4 cups mini marshmallows (or 3 cups marshmallows, quartered)

Servings: persons

1 cup butter, cut into big chunks
½ cup cocoa
4 eggs, beaten
1 teaspoon vanilla extract
2 cups sugar
1 ½ cups all-purpose flour
⅛ teaspoon salt
1 cup chopped pecans or 1 cup walnuts
1 (16 ounce) box powdered sugar
½ cup cocoa
½ cup butter, melted
½ cup milk or ½ cup evaporated milk
1 teaspoon vanilla extract
4 cups mini marshmallows (or 3 cups marshmallows, quartered)

1
Preheat oven to 350; grease and flour a 13 x 9 inch baking pan.
2
In a medium saucepan, combine the butter and cocoa; cook over medium heat, stirring now and then, until the butter is melted and the mixture is blended, 3-4 minutes.
3
Stir in the beaten eggs, vanilla, sugar, flour, salt, and pecans, and beat with a wooden spoon or a spatula or with a mixer on low speed until the batter is well combined and smooth, and the flour has disappeared.
4
Quickly pour the batter into the prepared pan and bake for 20-25 minutes, until the cake springs back when touched gently in the center and is beginning to pull away from the sides of the pan.
5
Prepare frosting while the cake bakes so you will be ready to pour it over the hot cake.
6
In a bowl, combine the powdered sugar and cocoa; stir to mix.
7
Add the melted butter, milk, and vanilla; use a large spoon or a mixer on low speed to beat everything together well.
8
Set aside until the cake is done.
9
Remove cake from oven, scatter the marshmallows over the top, and return the cake to the hot oven for about 3 minutes to soften the marshmallows.
10
Place the cake, sill in the pan, on a wire rack; pour the frosting all over the marshmallow-dotted cake, and cool to room temperature.
11
Cut into small squares and serve.

1667

kcal

Calories

102

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup butter, cut into big chunks, ½ cup cocoa, 4 eggs, beaten, 1 teaspoon vanilla extract, and more.

Yes, Mississippi Mud Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mississippi Mud Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions