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Mississippi Mud Cake from The Food Charlatan

Mississippi Mud Cake

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! 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Servings
Calories 712kcal
Author Karen


  • 4 eggs
  • 2 cups white sugar
  • 1 cup butter melted (2 sticks)
  • 1 teaspoon vanilla extract
  • 1 & 1/3 cups flour
  • 1/2 cup cocoa powder
  • 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


  • 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 sugar and vanilla.
  • In another medium bowl (or large one, if you intend to add pecans and coconut), melt 1 cup of butter.
  • Whisk in the flour and cocoa (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 vanilla and 2 cups powdered sugar. Beat well.
  • Add half of the milk. 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: 1g | 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