A classic and easy Mississippi Mud Cake recipe! It’s a moist chocolate sheet cake with marshmallow creme and chocolate frosting on top. An incredibly rich and decadent treat! Originally posted June 4, 2016.

Mississippi Mud Cake on a plate.
Table of Contents
  1. What is Mississippi Mud Cake?
  2. Mud Cake Ingredients
  3. How to make this Mud Cake Recipe
  4. Storing your Chocolate Mud Cake
  5. Mississippi Mud Cake FAQs
  6. Recipe for Mississippi Mud Cake Recipe

The other day my sister Laura told me that she was talking with our other sister, Nikki, who has 5 kids. Nikki said that sometimes her older kids ask to make cookies at 4:30 in the afternoon. She always lets them, and then congratulates herself because she knows that by the time they are done eating all the dough and cookies, Nikki is totally off the hook for dinner.

She is my mothering idol.

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Mississippi mud cake on a plate with a fork stuck in it.

Instead of merely letting my kids make cookies for dinner, I left them for 2 and 1/2 weeks and let grandparents have all the cookie-making decisions. First I went to Philadelphia for my brother’s med school graduation, then came home, but turned around a couple days later for an anniversary trip with Eric in Seattle.

a can of marshmallow creme that has been microwaved.
Mississippi mud cake before and after the chocolate frosting has been swirled on top.

Who’s from Seattle?? Who’s visited? What a fun city. We stayed for almost a week and had so much fun. Eric is convinced he wants to live there. Every time he brought it up I started shivering in protest. I know it’s 105 degrees in Sacramento this week (ugh, gag me) but I would take 105 a couple times a year over drizzly 60 degree temperatures year round.

What is Mississippi Mud Cake?

Mississippi mud cake is a classic southern cake. It starts with a layer of homemade chocolate cake, followed by a layer of marshmallow creme, followed by a layer of soft chocolate frosting. As you spread the chocolate frosting, the marshmallow cream swirls with it a little. The result is a rich, decadent chocolate-marshmallow dessert. Make sure you have plenty of milk in the fridge: you’re going to need it.

Mud Cake Ingredients

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

  • Eggs
  • White sugar
  • Butter
  • Vanilla
  • Flour
  • Cocoa powder
  • Flaked coconut (optional)
  • Pecans (optional)
  • Marshmallow creme
  • Butter
  • Milk
  • Powdered sugar

I recently crossed the Mississippi River on my drive out to Philadelphia, and I can attest that this cake looks JUST like the river it’s named for. Just kidding. Have you had Mississippi Mud Cake?? It’s always been a favorite of mine. Chocolate and marshmallow is one of the best combos.

a close up of rich chocolate frosting swirled with marshmallow creme.

My mother-in-law Kris made this cake for her kids all the time when they were growing up. Eric remembered it and called her up for the recipe. So she emailed him a recipe from Allrecipes.com. He told her that the internet didn’t even exist when he was a kid,  so how could this be the right recipe. She said, “it’s basically the same!”

Uh uh Kris. No way. I pestered her until she got me the recipe from a chocolate cookbook she used to use all the time. Aaaaaand then I changed it. Oops.

a fork stuck into a slice of Mississippi mud cake with marshmallow creme dripping down the side.

The original recipe calls for both coconut and pecans in the cake. I interrogated Eric until he told me that his mom usually did half the cake with pecans and half without, and he always chose the nut-free side. (Eric said, “I mean, muddy rivers DO have rocks at the bottom…”) Feel free to add nuts/rocks if you like! They are a classic ingredient in this cake.

Coconut, however, is not. I looked up a whole bunch of recipes and none called for coconut. I was in a very self serving mood when I made this, and I don’t love coconut, so I left it out. Next time I will probably add it though. Coconut often does pretty magical things when added to cake.

Mississippi Mud Cake Frosting

The frosting for Mississippi mud cake is sometimes called “levee frosting.” (You may have heard that word before in the song “American Pie”… “drove my Chevy to the levee but the levee was dry”…sound familiar?). The funny thing is that a levee is supposed to protect against floods, and this frosting (fortunately) doesn’t really do its job. It lets some of the marshmallow creme through, which gives the top of the cake its muddy, Mississippi river appearance. I’m not complaining! The frosting is soft, rich, and chocolatey. It’s the perfect combination with the fluffy, sweet marshmallow creme.

How to make this Mud Cake Recipe

a close up shot of Mississippi mud cake showing layers of chocolate cake, marshmallow creme, and chocolate frosting.

The best part about this cake is the frosting-to-cake-ratio. I am a frosting fanatic; most cakes don’t have enough for me. But with an entire jar of marshmallow creme PLUS chocolate frosting, it’s like double frosting. Kind of like these double frosted peanut butter cookies my friend Christy over at The Girl Who Ate Everything just posted. A frosted cookie. With TWO frostings. Why do I not always do this, for cakes and cookies??

If you whip up this cake, snap a photo and share on Instagram using #TheFoodCharlatan! I’d love to see it.

Storing your Chocolate Mud Cake

You can keep your cake on the counter for up to a week without refrigerating it. All that sugar acts as a great preservative, so you don’t need to worry about it spoiling. If you’d like it to last a little longer, you can keep it in the fridge for up to two weeks. The texture won’t be quite the same, but it will still be just fine to eat.

Want to freeze it? Just make sure it’s in a tightly sealed container. This cake freezes really well, and you can even cut it into individual portions. Defrost overnight in the fridge or on the counter when you’re ready for more. 

Mississippi Mud Cake FAQs

What’s the difference between mud cake and mud pie?

Mississippi mud cake is a classic, and while some recipes include nuts, coconut, or both, most start with chocolate cake topped with marshmallow creme and chocolate frosting. Mississippi mud pie, on the other hand, is a name used to describe a wide variety of chocolate desserts. They may have 2 layers or 5, include ice cream, have a brownie base, use marshmallows, use meringue, include a whipped topping and cream cheese layer, or any of the above (and more). 

Can I substitute real marshmallows for the creme?

While you can substitute real marshmallows for the marshmallow creme, they will definitely have a different texture. The marshmallow creme and chocolate frosting combine and swirl in a way that marshmallows won’t. If you don’t have marshmallow creme and want to use marshmallows, I recommend using mini marshmallows and putting them on top of the cake for its last 2-3 minutes in the oven. That way, they’ll melt a little and combine better with the frosting.

Try these other amazing cakes!

The Best Chocolate Cake I’ve Ever Had << although this Mississippi Mud cake sure gives it a run for its money.

Chocolate Cherry Sheet Cake with Fudge Frosting: <<sooooo easy. so good.

Strawberry Truffle Cake << you get to smash a cake when you make this. For real.

Death By Chocolate Bundt Cake << made from a cake mix! No one will believe you.

Mississippi Mud Brookies from Chocolate, Chocolate, and More

Peanut Butter Mississippi Mud Blondies from Oh Sweet Basil

Mississippi Mud Brownies from Bun in my Oven

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Recipe for Mississippi Mud Cake

4.92 from 24 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 12 Servings
A classic and easy Mississippi Mud Cake recipe! It's a moist chocolate sheet cake with marshmallow crème and chocolate frosting on top. An incredibly rich and decadent treat! 


  • 4 eggs
  • 2 cups white sugar
  • 1 cup butter, melted (2 sticks)
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 + 1/3 cup cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 cup flaked coconut, optional
  • 1/2 cup chopped pecans, optional

For the Levee Frosting:

  • 1 (7-oz) jar marshmallow crème
  • 1/2 cup butter, melted (1 stick)
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 6-8 tablespoons milk
  • 4 cups powdered sugar
  • 1/4 teaspoon kosher salt


  • Preheat oven to 350 degrees F. Use butter to grease a 9×13 inch cake pan.
  • Beat 4 eggs in a large bowl or stand mixer, until thick. Beat in 2 cups sugar and 1 teaspoon vanilla.
  • In another medium bowl (or large one, if you intend to add pecans and coconut), melt 1 cup of butter.
  • Whisk in 1 cup flour (spooned and leveled), 1/2 cup + 1/3 cup cocoa, and 1/2 teaspoon kosher salt. (stir in the pecans and coconut as well.)
  • Add the butter-flour mixture to the egg mixture and beat well until combined.
  • Pour batter into the prepared pan.
  • Bake at 350 for 25-28 minutes, or until a toothpick comes out of the center dry.
  • Meanwhile, prepare the Levee frosting.
  • Clean the mixing bowl and melt 1/2 cup of butter in it. Beat in 1/2 cup cocoa powder.
  • Add 1 teaspoon vanilla, 2 cups powdered sugar, and 1/4 teaspoon kosher salt. Beat well.
  • Add half of the milk, about 3-4 tablespoons. Add the remaining 2 cups of powdered sugar, and beat well. Add more milk as necessary to reach the consistency you like.
  • When the cake is done, remove from the oven and immediately spread the marshmallow creme over the top. (see note)
  • Spread the frosting over the warm cake and marshmallow creme. Use a spatula or knife to swirl it.
  • I like to serve this cake warm, but it is quite messy. It will set up as it reaches room temperature.


I find it much easier to warm up the marshmallow creme before spreading it on the cake. Remove the lid and all traces of the foil, and microwave for 15-25 seconds until it has started to puff up over the edge of the jar. Then take it out and spread. So much easier!


Serving: 1serving | Calories: 712kcal | Carbohydrates: 105g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 232mg | Potassium: 186mg | Fiber: 4g | Sugar: 84g | Vitamin A: 803IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
Course: Dessert
Cuisine: American
Calories: 712
Keyword: Cake, chocolate cake, mississippi, mud cake
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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    1. Hi Carol! Yes I think this cake is a great option for making a day ahead. There is so much frosting that it stays quite moist! Don’t over bake.

  1. My mother made this when I was younger but instead of the Marshmellow creme she used Kool whip in the tub.

    1. It’s a classic recipe Deborah!! But I’m telling you…try it with the marshmallow. Grab a glass of milk ;)

    1. Hi Deborah! I have no idea if that’s possible! I would recommend searching out some low carb blogs and see if they have any similar desserts!

    2. Love your recipes!!
      I am going to make this for my family. If we don’t eat the entire thing (highly unlikely), would this cake freeze well?

      1. Hey Colleen! Thank you so much! Happy to hear that :) And yes cake freezes beautifully! You can either flash freeze and stick in a ziplock, or just freeze in an airtight container. Enjoy!

  2. I’m so sad I found your blog… because now I want to make absolutely everything like RIGHT NOW! Lol. I’m going to make this for my daughters birthday! It looks Devine! 

    1. Haha!! A tragedy indeed! You picked a great cake to make for someone’s birthday, your daughter is going to love you forever. I mean come on, double frosting?? :) Enjoy!

  3. Hi! Thanks for this great recipe, and getting the original one from your mother-in-law. Should I use salted or unsalted butter? I’m guessing salted, since there’s no salt elsewhere, but wanted to be sure. Thanks! Danielle

    1. Hey Danielle! I always use salted butter, but either kind will work. Enjoy the cake! Wish I had some right now!!

      1. Thanks! Making it forThanksgiving with friends, and my hubby is totally excited! His grandmom from Shreveport, LA used to make it when he was little. Looking forward to it. Thanks, again!

  4. As an adult, I occasionally eat dessert for dinner. I think kids should be allowed to do the same every once in a while! :)

  5. I love that you posted this cake Karen! This has always been one of my favorites and I’m glad you got the actual recipe from my mom. I wanted to make it for a book club a few years ago and she did the same thing and told me to look it up on All Recipes. It was good, but definitely not the same! I think I will have to make this soon.

    1. NOT THE SAME KRIS! :) Haha. The children have spoken. This recipe is perfect. Make it Britta!!!

  6. I’m sure glad Eric remembers some of that stuff. I forgot about the nuts and coconut. I always had to put nuts on only half of anything – almond roca bars, for example. Thanks for posting this. You are slowly absolving me of ever having to put together a list of my recipes before I leave this life. You’re the best!

  7. Oh my goodness, so gooey! I would have serious trouble controlling myself around this cake! Tell your mother-in-law thanks.

  8. OMG! I made this last night. I just had to bake it for 35 minutes because after 25 my toothpick came out gooey. This cake is amazing. Everyone who ate it LOVED it.
    Thanks for sharing Karen

    1. I’m so happy to hear you made it! The book said to bake for 30 minutes, but mine was done by like 27 or so, so that’s why I lowered the time here. Maybe my oven is hot or something. I’m so glad you liked the cake! Thanks for the review!

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