Recipe for Mississippi Mud Cake
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!
Servings: 12 Servings
Calories: 712kcal
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F. Use butter to grease a 9x13 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.
Notes
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!
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, if you’re freezing the entire cake, wrap it tightly in a couple layers of plastic wrap, then in tinfoil. 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.Nutrition
Serving: 1serving | Calories: 712kcal | Carbohydrates: 105g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 116mg | Potassium: 186mg | Fiber: 4g | Sugar: 84g | Vitamin A: 803IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg