The first time I slid a Mississippi Mud Cake into the oven, I knew something magical was about to happen. My kitchen filled with the deep, warm scent of melting chocolate and butter, a promise of the rich dessert to come. When I pulled it out and poured the marshmallow topping over the hot cake, watching it melt into a gooey blanket, I was already in love. The final pour of glossy chocolate frosting sealed the deal, creating a masterpiece of layers: a dense, fudgy cake, a soft marshmallow center, a crunchy pecan top, and a crackly chocolate shell. That first bite was a revelation—a messy, glorious, textural symphony that’s been my go-to celebration cake ever since. It’s pure, unapologetic joy on a plate.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter
- 1/2 cup unsweetened cocoa powder (I use natural, not Dutch-process)
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
For the Toppings:
- 1 (10 oz) bag mini marshmallows
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup unsweetened cocoa powder
- 1/3 cup milk (whole or 2%)
- 1 (16 oz) box powdered sugar, sifted
- 1 teaspoon vanilla extract
Let’s talk ingredients, because quality makes a difference in such a bold dessert. For the cocoa powder, I stick with a natural cocoa (like Hershey’s) for its sharper, more acidic flavor that balances the intense sweetness. Using mini marshmallows is crucial—they melt evenly and quickly over the hot cake. The chopped pecans are non-negotiable for their buttery crunch; toast them beforehand for an even deeper flavor. I simply spread them on a sheet pan and pop them in the oven at 350°F for 5-7 minutes while I prep. Don’t skip this step; it makes a huge difference. And for the frosting, sifting the powdered sugar is a pain, but it prevents lumps and makes the glaze perfectly smooth.
Equipment Needed
- 9×13 inch metal baking pan (glass can make the edges overbake)
- Medium and large saucepan
- Large mixing bowl
- Whisk and wooden spoon
- Measuring cups and spoons
- Sifter or fine mesh strainer (for powdered sugar)
- Spatula
Step-by-Step Instructions
I always start by preheating my oven to 350°F (190°C) and greasing my metal 9×13 inch pan. In my medium saucepan over low heat, I melt the two sticks of butter. As soon as it’s melted, I whisk in the 1/2 cup of cocoa powder until it’s a smooth, glossy, and fragrant chocolate mixture. I take it off the heat immediately—you don’t want to cook the cocoa. In my large mixing bowl, I pour this warm chocolate butter over the granulated sugar and stir it well. The heat from the butter helps slightly dissolve the sugar, which is a neat little trick for a smoother batter.
Next, I beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, I stir in the vanilla. In a separate bowl, I whisk together the flour and salt. I add this dry mixture to the chocolate batter and stir just until the flour disappears. The batter will be thick, shiny, and beautiful. I fold in the toasted, chopped pecans, reserving a small handful for garnish if I’m feeling fancy. I pour this thick batter into my prepared pan and spread it evenly.(See the next page below to continue…)