This easy Mississippi mud cake is an old Southern classic recipe beloved for its easy preparation and rich, chocolatey flavor. Marshmallows melt on the warm cake, followed by the chocolate frosting that’s also poured over the warm cake, creating a fudgy topping that’s insanely good.
Did you make mud pies when you were little? I remember playing in the yard with old butter cups, stirring dirt, water, and whatever else would stick together to form perfect mud pies. I also have a small scar on the side of my face as a result of my dog objecting to dining on my tasty mud pies.
Over the years, I’ve learned that actual chocolate, butter, sugar, and flour work better for cooking and for the dog. This easy Mississippi mud cake is one of my favorite iterations of chocolate cake, and it’s a classic Southern favorite.
The cake derives its name from the dense, dark brown appearance and crackling on top that supposedly resembles the mud from the banks of the Mississippi River.
Why you’ll love this recipe
EASY: This recipe is easy! The batter and the frosting mix in one bowl, and they are both super easy to make. The cake bakes in a regular 9×13-inch pan.
TASTE: Melty, gooey chocolate mixed with melty, gooey marshmallows — what’s not to love? This is one of the tastiest chocolate cakes you’ll ever eat.
MAKE-AHEAD: You can make this easy Mississippi mud cake a day or two before you want to serve it. Store it covered at room temperature for up to four days.
I hope you’ll make old-fashioned Mississippi mud cake. I think you’ll love it!
Lucy
What you’ll need
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll down for frequently asked questions and tips for success.
Cake:
The usual suspects: butter, sugar, flour, eggs, vanilla, and salt.
Add: cocoa, marshmallows, and chopped nuts if you like them.
Frosting:
This is a typical buttercream style frosting which calls for butter, powdered sugar, milk, and cocoa.
Easy Mississippi Mud Cake
Ingredients
Cake
- 2 sticks butter, melted
- ½ cup cocoa
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 ½ cups all-purpose flour
- 1 ½ cups chopped nuts (optional)
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 10 ounces mini marshmallows (one bag)
Frosting
- ½ cup unsalted butter, softened
- ⅓ cup cocoa powder
- 3 ¾ cups powdered sugar
- ½ cup whole milk
Instructions
- Cake
- Preheat oven to 350°.
- Whisk cocoa into melted butter until well blended. Add sugar and eggs, and either whisk or use a hand mixer. Beat in flour, salt, nuts, and vanilla.
- Scrape batter into lightly greased 13×9-inch dish and bake for about 25 minutes. Remove from oven and immediately top with miniature marshmallows. Top marshmallows with chocolate frosting.
- Frosting
- Using hand mixer, blend together 1 stick softened butter, 1/3 cup cocoa and 1 box powdered sugar. Mix in milk until frosting is smooth and creamy.
- Frosting will be thick, so just drop it over the marshmallows and then smooth out. Allow cake to cool before cutting.
Nutrition
Update Notes: This post was originally published January 27, 2011, and on July 10, 2024, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.
How to make easy Mississippi mud cake
Step 1. Make batter. Whisk cocoa into melted butter until well blended. Add sugar and eggs, and blend well. Beat in flour, salt, nuts (if using) and vanilla. This makes a thicker batter than a typical cake batter.
Step 2. Bake. Scrape batter into lightly greased 13×9-inch dish and bake for about 25 minutes.
Step 3. Make frosting. While the cake is baking, make the frosting. Using a hand mixer, cream the butter for a few minutes until smooth, then add the cocoa and mix well. Add the powdered sugar and vanilla. Add the milk a little at a time while mixing, until the frosting is smooth and free of lumps.
Step 4. Frost the cake. When the cake is done, remove it from the oven and immediately top with the whole bag of miniature marshmallows. The marshmallows will melt a little and turn into the luscious goo that mixes with the chocolate frosting.
Then immediately spread the frosting on top of the marshmallows. You’ll have to drop it a little at a time over the marshmallows and then gently spread, making sure the frosting covers all the marshmallows.
It’s best to allow the cake to cool before cutting, but I know that’s difficult to do. So go ahead and cut yourself a piece, sit back, and say, “Mmmm.” But please don’t force your dog to eat it.
Questions and tips
Mississippi mud cake is a moist and rich, old-fashioned, classic Southern chocolate sheet cake. The warm cake is topped with marshmallows and a fudgy frosting. Supposedly, someone decided the cake’s appearance resembled the banks of the Mississippi River, and the name was born.
Yes, you can! I like to place the cake uncovered overnight in the freezer. Once it’s frozen, wrap it tightly with plastic wrap and then a layer of tin foil. You can store the cake in the freezer for 3-4 months.
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