Fudgy, Gooey Mississippi Mud Cake You’ll Make Again and Again

There are desserts that satisfy a craving, and then there are desserts that make jaws drop—and Mississippi Mud Cake definitely falls into the second category. With its rich chocolate layers, gooey marshmallows, crunchy pecans, and a silky chocolate icing that ties it all together, this cake is the ultimate indulgence for chocolate lovers. If you’ve ever wanted a dessert that feels like a celebration all on its own, this is it.

What makes Mississippi Mud Cake so special is its perfect balance of textures. You get the soft, fudgy cake layers, the melt-in-your-mouth marshmallow topping, and just the right amount of crunch from the pecans. And let’s not forget that decadent icing—it’s glossy, rich, and makes every bite irresistible. This cake isn’t just a dessert; it’s an experience.

The best part? While it looks impressive, it’s surprisingly approachable for home bakers. With step-by-step instructions and a little patience, you’ll have a cake that’s perfect for holidays, birthdays, or anytime you want to wow your friends and family. Plus, the nostalgic mix of marshmallows and chocolate makes it a hit with kids and adults alike.

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Ingredients

Cake:

• 1½ cups softened butter
• 1 cup granulated sugar
• 1½ cups light brown sugar (firmly packed)
• 3 oz unsweetened chocolate (melted)
• ¼ cup heavy cream
• 2 tsp vanilla extract
• 6 large eggs
• 2¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ tsp baking soda
• 1 bag mini marshmallows
• 2 cups chopped pecans

Icing:

• 1 cup light brown sugar (firmly packed)
• 1 cup heavy cream
• ½ cup butter (cut into pieces)
• 5 oz unsweetened chocolate (chopped small)
• 3 oz semi-sweet chocolate (chopped small)
• 2 tbsp dark corn syrup
• 1 tsp vanilla extract

Instructions

Cake

1. Preheat oven to 350°F. Line two 9x9x2-inch pans with foil, letting it hang over the sides. Spray with nonstick spray and flour (or grease with shortening + flour).

2. In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy. Mix in melted chocolate, cream, and vanilla.

3. Add eggs one at a time, mixing after each.

4. In a separate bowl, whisk together flour, cocoa, and baking soda. Add dry mix to wet ingredients and combine.

5. Divide batter into pans. Bake ~25 minutes, or until a toothpick comes out clean.

6. Remove from oven and sprinkle half a bag of marshmallows + 1 cup pecans over each cake. Return to oven until marshmallows just begin to melt. Cool in pans.

Icing

1. In a saucepan, combine cream and sugar over medium heat until sugar dissolves. Continue cooking (don’t stir) until a thermometer reaches 220°F.

2. Remove from heat. Whisk in butter, chocolates, corn syrup, and vanilla until smooth. Refrigerate 1–1½ hours until spreadable.

3. Remove cakes from pans/foil. Place one layer, marshmallow side up, on a serving platter. Spread with 1½ cups icing. Add a second layer, marshmallow side up. Frost sides.

4. Microwave ½ cup icing briefly until pourable. Drizzle over top for a glossy finish.

FAQs About Mississippi Mud Cake

Q: Can I make this cake ahead of time?
Yes! You can bake the layers and make the icing a day ahead. Assemble the cake the day you plan to serve it for the best texture.

Q: Do I have to use pecans?
Not at all—walnuts work just as well, or you can skip the nuts entirely for a nut-free version.

Q: Can I use store-bought frosting?
You could, but the homemade icing really sets this recipe apart. It’s rich, glossy, and worth the extra step!

Q: How should I store leftovers?
Cover tightly and refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor.

Print the Recipe:

The Best Mississippi Mud Cake Recipe

Yield: 8

Prep Time: 25 minutes

Cook Time: 30 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 25 minutes

With its rich chocolate layers, gooey marshmallows, crunchy pecans, and a silky chocolate icing that ties it all together, this cake is the ultimate indulgence for chocolate lovers. If you’ve ever wanted a dessert that feels like a celebration all on its own, this is it.

Print

Ingredients

• Cake:
• 1½ c softened butter
• 1 c granulated sugar
• 1½ c light brown sugar (firmly packed)
• 3 oz unsweetened chocolate (melted)
• ¼ c heavy cream
• 2 tsp vanilla extract
• 6 lg eggs
• 2¼ c all-purpose flour
• ½ c unsweetened cocoa powder
• ½ tsp baking soda
• 1 bag mini marshmallows
• 2 c chopped pecans
• Icing:
• 1 c light brown sugar (firmly packed)
• 1 c heavy cream
• ½ c butter (cut in pieces)
• 5 oz unsweetened chocolate (chopped into small pieces)
• 3 oz semi-sweet chocolate (chopped small)
• 2 tbsp dark corn syrup
• 1 tsp vanilla extract

Instructions

Cake

1. Preheat oven to 350°
2. Line 2- 9x9x2" cake pans with foil, extending foil over the sides.
3. Using a non-stick cooking spray, spray the foil, then flour. Can use shortening if you like, but be sure to flour also.
4. Place the butter, granulated sugar and brown sugar in a large mixing bowl. Beat until fluffy.
5. Mix in melted chocolate, vanilla and cream.
6. Add in eggs, one at a time, mixing well after each addition.
7. In a separate bowl, combine flour, baking soda and cocoa.
8. Add dry ingredients to wet ingredients and mix until combined.
9. Divide the batter between the two pans. Bake on the center rack of your oven for approx. 25 minutes or until a toothpick inserted into the center comes out clean.
10. Remove from oven and sprinkle half a bag of the marshmallows over each layer. Add 1 cup of the pecans over each cake.
11. Place back into the oven and continue to bake just until the marshmallows begin to melt.
12. Remove from oven and cool in the pans on a cooling rack.

Icing

1. In a medium saucepan, combine cream and sugar. Set to medium heat and stir until the sugar dissolves. Continue to cook without stirring until a candy thermometer registers 220°. Remove from heat and whisk in the remaining ingredients until the chocolate melts and the frosting is smooth.
2. Refrigerate for about 1-1½ hours until icing thickens to a spreadable consistency.
3. Remove cake layers from pans and remove the foil from the cake. Place one layer on the serving platter, marshmallow side up. Spread 1½ cups of the frosting over the top. Place the other layer on top of this, marshmallow side up. Ice the sides of the layer cake. Place about half a cup of the icing in the microwave in very short spurts, just until it thins a bit. Drizzle this softened icing over the top of the cake.

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