Mississippi Mud Cake Recipe

on Aug 23, 2017, Updated Feb 23, 2023 38 Comments Looking for more easy cakes? You’ll love my favorite Best Chocolate Cake, Cream Cheese Poundcake, Easy Carrot Cake, and many more! This Mississippi Mud Cake recipe is one I love to make again and again for a simple yet amazing dessert for family suppers and casual get-togethers. Just look at this cake covered in pecans and marshmallows and topped with chocolate icing! It always gets rave reviews and disappears in a flash. I’ve been making it for many years, and this delicious recipe is still one of my favorites when entertaining groups of people. It comes together easily and is even great to make ahead because it is just as good when made a day or so ahead of serving!

How to Make Mississippi Mud Cake

This easy Mississippi Mud Cake has such a rich and amazing chocolate flavor that everyone loves! It is so simple to bake in a 9×13 dish and is chocolatey, nutty, and amazing with its rich chocolate poured icing! I’ve made this cake for so many casual parties, potlucks, and more. I often make it the night before because it is perfect the next day. But it comes together quickly and can be made for a last-minute dessert or invitation to a friend’s house. And get ready—because everyone loves it and asks for the recipe. Combine dry ingredients. Preheat the oven to 350 degrees. In a medium bowl, whisk together the sugar, cocoa powder, salt, and flour. Whisk together the wet ingredients. In a large measuring cup, whisk together the melted and cooled butter, eggs, and vanilla extract until well combined. Combine wet with dry ingredients. Pour the egg mixture into the sugar and flour mixture and stir until well combined. Stir in 1 cup of the toasted pecans. Bake the cake. Pour the cake batter into the prepared 9×13 baking dish and bake until a toothpick inserted in the center comes out clean, about 30 to 40 minutes. I have tips you can follow on how to tell when your cake is done. Once the cake is done, remove it from the oven and top it with mini marshmallows. Make the icing. During the last 10 minutes of the cake’s baking time, prepare the chocolate icing by melting the butter and cocoa in a large saucepan over medium heat. Add confectioners’ sugar and milk and bring to a full boil. Remove the pan from the heat and stir in the vanilla until well combined. Ice the cake, cool it, and serve. Pour the chocolate icing over the warm, marshmallow-topped cake, making sure to cover the cake to the edges of the pan. Top with the remaining pecans. Let cool, cut into pieces, and serve.

Make Ahead and Storage Instructions

Store the cooled, iced cake in an airtight container or under a cake cover for up to three days. I do not recommend freezing this cake since it contains marshmallows.