Mississippi Mud Cake: A Southern Slice of Pure Decadence

There are desserts that comfort you, and then there are those that downright spoil you. The Mississippi Mud Cake belongs to the latter. This Southern treasure is all about indulgence — a lush chocolate cake that’s dense and moist, crowned with melted marshmallows and a smooth, glossy fudge topping that seeps into every bite. Its name, inspired by the dark, muddy banks of the mighty Mississippi River, says it all — rich, messy, and impossible to resist. Whether eaten warm with a scoop of ice cream or enjoyed cold from the fridge the next day, this cake delivers the essence of Southern warmth and sweetness.

A Bit of Sweet History

The roots of the Mississippi Mud Cake stretch deep into the Southern states, where chocolate treats have long been a staple at gatherings and family tables. Historians trace its popularity to the mid-20th century, possibly around the 1970s, when home bakers started crafting dense, fudge-like cakes. Its signature look — thick layers resembling riverbank mud — gave the dessert its memorable name.

Soon enough, it became a Southern classic at potlucks and picnics. Unlike a polished layer cake, this one wears its imperfections proudly — gooey, uneven, and gloriously rich, just the way a comfort dessert should be.

What You’ll Need

Each component adds its own touch of magic — from the buttery base to the molten topping.

For the Cake:

• 1 cup (2 sticks) unsalted butter
• ½ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 4 large eggs
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (optional, but deeply Southern)
• 1–3 cups mini marshmallows, depending on your gooey preference

For the Frosting:

• ½ cup unsalted butter
• ⅓ cup cocoa powder
• ⅓ cup whole milk
• 1 teaspoon vanilla extract
• 3½–4 cups powdered sugar

Optional: chopped pecans, chocolate chips, or toasted coconut for garnish.

How to Make It

1. Create the Cake Base

Set the oven to 350°F (175°C) and butter a 9×13-inch baking pan (you can also line it with parchment for easy cleanup).

In a saucepan, melt the butter, then whisk in cocoa powder until smooth and shiny. Take it off the heat to cool slightly.

In a large bowl, beat together sugar and eggs until fluffy. Gradually blend in the chocolate-butter mix. Combine the flour, baking powder, and salt in another bowl, then fold these dry ingredients into the wet batter. Add vanilla and pecans, if you like a nutty crunch.

Pour into the prepared pan and bake for 30–35 minutes, just until a few moist crumbs cling to a toothpick.

2. Add the Marshmallow Layer

Right out of the oven, while the cake is still steaming, sprinkle the mini marshmallows over the surface. They’ll melt just enough to create a sticky, cloudlike topping that fuses into the chocolate below. Let it sit for about 10 minutes — this is when that signature “mud” effect starts forming.

3. Prepare the Fudge Frosting

In a saucepan, melt butter with cocoa and milk, whisking until velvety. Remove from heat, stir in vanilla, and gradually add powdered sugar until the frosting is thick yet pourable.

Pour the warm frosting over the marshmallow layer, spreading gently so it flows into every gap. The glossy glaze will merge with the soft marshmallows, giving that deliciously “muddy” finish Mississippi cakes are known for.

4. Cool, Slice, and Serve

Let the cake cool completely before slicing — or serve it while still slightly warm if you crave that molten texture. Sprinkle pecans on top for a touch of crunch, or dust lightly with cocoa.

Pair each serving with a scoop of vanilla ice cream or a spoonful of whipped cream. The contrast of hot, fudgy cake against cold cream is nothing short of perfection.

Flavor & Texture

This isn’t a dainty cake — it’s bold, chocolatey, and unapologetically rich. The base has the dense chew of a brownie, the marshmallow layer adds a pillowy sweetness, and the fudge icing ties it all together in sticky bliss. Every bite delivers a mix of textures — soft, chewy, and slightly crunchy if you added pecans — creating the kind of dessert that makes you close your eyes in contentment.

Secrets to the Perfect Mud Cake

1. Avoid overbaking. The moist interior is what makes it heavenly.
2. Use real butter. It’s the soul of the flavor.
3. Love extra goo? Toss in more marshmallows or drizzle caramel before frosting.
4. Craving crunch? Add toasted pecans both inside and on top.
5. Let it rest. The cake tastes even better the next day when the frosting seeps into the crumb.

Fun Variations

• Mud Pie Twist: Add a cookie crumb crust underneath for texture.
• Mocha Mud Cake: Stir in a teaspoon of espresso powder to deepen the chocolate flavor.
• Peanut Butter Swirl: Blend peanut butter into the frosting for a Southern spin.
• Mini Muds: Bake the batter in cupcake tins for portable party treats.

Storage Tips

Keep leftovers in a sealed container for 3 days at room temperature or 5 days in the fridge. To reheat, microwave a slice for about 15 seconds for that gooey, just-baked texture.

For long-term storage, wrap individual pieces tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Approximate Nutrition (per slice, 1/16 of cake)

Nutrient	Amount
Calories	410 kcal
Carbohydrates	55 g
Protein	4 g
Fat	20 g
Saturated Fat	11 g
Sugar	42 g
Sodium	120 mg
Fiber	2 g

A Taste of Southern Warmth

The Mississippi Mud Cake isn’t just a sweet treat — it’s a story of comfort, community, and pure indulgence. It’s the kind of dessert that shows up at every gathering and leaves no crumbs behind. Rich, gooey, and deeply nostalgic, it captures the heart of Southern baking — unpretentious, generous, and made to share.

Bake it once, and you’ll understand why this humble, chocolate-covered wonder has stayed beloved for generations. It’s a little messy, a little over-the-top, and absolutely unforgettable — just like the South itself.

Mississippi Mud Cake – Baking Notes

Texture:
This cake bakes up thick and fudge-like, with a texture that leans more toward a brownie than a sponge. The marshmallows melt gently into the warm surface, forming a soft, sticky layer that blends beautifully beneath the smooth chocolate glaze.

Serving Tip:
Serve it while it’s still slightly warm — that’s when the frosting stays silky and the marshmallows remain irresistibly gooey. For the ultimate comfort combo, add a scoop of vanilla ice cream on the side.

Storage:
Keep the cake loosely covered at room temperature for about 2 days, or refrigerate for up to 5 days. If chilled, warm individual slices for a few seconds before serving to bring back that soft, fresh-from-the-oven texture.

Make-Ahead:
Bake the cake a day in advance and wait to pour