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!
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.
|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.|
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.
|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.|
- 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
- 1/2 cup unsalted butter softened
- 4 tablespoons milk
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Hello! I’m Claire, a writer with a sweet tooth and a love for all things pastry. I’ve spent years perfecting the art of macaron making and I’m always on the hunt for the next great flavor combination. I’m a firm believer in the power of a good dessert to turn any day around. When I’m not in the kitchen or behind my laptop, I’m probably exploring a new hiking trail or curled up with a good book.