Mississippi Mud Cake (Timeless Treat)

Mississippi Mud Cake

Alright, dessert lovers, let’s dive into a chocolate tale that’s as rich as its name suggests.

Meet the Mississippi Mud Cake. Now, this isn’t just your run-of-the-mill chocolate cake.

Oh no, it’s a layered wonder. Picture a deep, indulgent chocolate base, followed by a marshmallow layer that’s so gooey, it’s practically whispering sweet nothings.

And just when you think it can’t get any better, a lavish pour of warm chocolate frosting joins the party.

The name? It’s a nod to the iconic muddy banks of the Mississippi River. But trust me, this is one mudslide of flavor you’ll be more than happy to get caught in.

Whether you’re gearing up for a get-together or just treating yourself (because why not?), this cake promises a bite of nostalgia paired with a twist of innovation.

Ready to embark on this chocolaty journey? Dive in and let the Mississippi Mud Cake work its charm!

Miss Buttercup's Sweet Tooth Gazette | Mississippi Mud Cake (Timeless Treat) Issue

Ingredients You’ll Need

All-Purpose Flour. Think of this as the building block for our cake. It’s setting the stage.

Granulated Sugar. Not just for sweetness, but it’s also the secret behind that soft cake texture we all crave.

Unsweetened Cocoa Powder. This is where the chocolate magic happens. Deep, rich, and oh-so-chocolaty.

Baking Powder & Baking Soda. Our little helpers making sure that cake rises like it’s on a mission.

Salt. A pinch of this, and bam! Every flavor in the cake just pops.

Vegetable Oil. It’s like a spa treatment for the cake, keeping it moist and oh-so-tender.

Eggs. The glue holding our cake party together and adding a touch of moisture.

Vanilla Extract. A dash of sweet aroma that makes every bite sing.

Whole Milk & Sour Cream. These two? They’re all about bringing that creamy, moist goodness to the party.

Mini Marshmallows. A little surprise that’s both sweet and fluffy. Like a cloud in your cake.

Frosting Ingredients. The dream team that whips up into a chocolatey layer, making the cake even more irresistible.

Ingredient Description
All-Purpose Flour Building block of the cake.
Granulated Sugar Adds sweetness and soft texture.
Unsweetened Cocoa Powder Brings rich chocolate flavor.
Baking Agents Ensures the cake rises properly.
Salt Enhances all flavors.
Vegetable Oil Keeps the cake moist and tender.
Eggs Binds ingredients and adds moisture.
Vanilla Extract Adds a sweet aroma.
Milk & Sour Cream Adds creaminess and moisture.
Mini Marshmallows Sweet, fluffy surprises in the cake.
Frosting Ingredients Creates a chocolatey layer to complement the cake.
Miss Buttercup's Sweet Tooth Gazette | Mississippi Mud Cake (Timeless Treat) Issue

How to Make Mississippi Mud Cake

Preparation. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.

Dry Ingredients. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Wet Mix. In a separate bowl, mix vegetable oil, eggs, vanilla extract, milk, and sour cream until smooth.

Combine. Gradually merge the wet mixture into the dry ingredients, mixing until just combined.

Bake. Transfer the batter to the prepared pan, spreading evenly. Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Marshmallow Layer. Immediately after removing the cake from the oven, scatter the mini marshmallows on top. Their slight melting will adhere them to the cake.

Frosting. While the cake cools, prepare the frosting. In a saucepan, melt the butter, then incorporate milk and cocoa powder. Stir continuously until combined. Remove from heat and whisk in vanilla extract and powdered sugar until smooth.

Final Touch. Pour the warm frosting over the marshmallow layer. Let the cake cool completely before serving.

Step Description
Preparation Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
Dry Ingredients Mix flour, sugar, cocoa, baking agents, and salt in a large bowl.
Wet Mix Blend oil, eggs, vanilla, milk, and sour cream in a separate bowl.
Combine Merge wet and dry mixtures until just combined.
Bake Pour batter in pan and bake for 25-30 minutes. Check with a toothpick.
Marshmallow Layer Add marshmallows on hot cake so they slightly melt and stick.
Frosting Melt butter, add milk and cocoa in a saucepan. Off heat, whisk in vanilla and powdered sugar.
Final Touch Spread warm frosting over marshmallows. Cool completely before serving.
Miss Buttercup's Sweet Tooth Gazette | Mississippi Mud Cake (Timeless Treat) Issue
Miss Buttercup's Sweet Tooth Gazette | Mississippi Mud Cake (Timeless Treat) Issue

Mississippi Mud Cake

It's a nod to the iconic muddy banks of the Mississippi River. But trust me, this is one mudslide of flavor you'll be more than happy to get caught in.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 15 servings
Calories: 379kcal

Ingredients

Cake

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup sour cream
  • 1 cup mini marshmallows

Frosting

  • 1/2 cup unsalted butter softened
  • 4 tablespoons milk
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  • In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • In a separate bowl, mix vegetable oil, eggs, vanilla extract, milk, and sour cream until smooth.
  • Gradually merge the wet mixture into the dry ingredients, mixing until just combined.
  • Transfer the batter to the prepared pan, spreading evenly. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  • Immediately after removing the cake from the oven, scatter the mini marshmallows on top. Their slight melting will adhere them to the cake.
  • While the cake cools, prepare the frosting. In a saucepan, melt the butter, then incorporate milk and cocoa powder. Stir continuously until combined. Remove from heat and whisk in vanilla extract and powdered sugar until smooth.
  • Pour the warm frosting over the marshmallow layer. Let the cake cool completely before serving.

Nutrition

Calories: 379kcal | Carbohydrates: 59g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 198mg | Potassium: 133mg | Fiber: 2g | Sugar: 42g | Vitamin A: 264IU | Vitamin C: 0.03mg | Calcium: 49mg | Iron: 2mg
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