Mississippi Mud Cake

Every bite of Mississippi Mud Cake is loaded with deep chocolate flavor, melty marshmallows, and that warm, pour-over icing that sinks into the cake like sweet Mississippi mud. If you grew up in the South, chances are you've met this beauty before!

My Mama would make it for special occasions, and this is the version I remember from my childhood. It came from an old church cookbook, and let me tell you, it's a keeper.

What Mississippi Mud Cake Tastes Like

The cake itself is loaded with pecans and has a texture somewhere between a cake and a brownie-not fluffy, but not quite a brownie either. More like a dense, fudgy slice of heaven. While it's still warm, you scatter marshmallows across the top and then pour on a silky chocolate icing that melts into all the cracks and crevices. That glossy topping sets just enough to give it that perfect finish.

5 Reasons to Make This Cake

I'm here to convince you why you'll fall head-over-heels for this Mississippi Mud Cake! If you've already experienced the love of this cake, then you know what I'm talkin' about.

• It's pure chocolate comfort. Rich, gooey, and chocolately to the core. A fudgy chocolate cake with marshmallows and warm icing? Yes, please.
• It's nostalgic. Straight from a Mississippi church cookbook, this cake brings back old-school charm.
• The texture is unmatched. Dense and moist with crunchy pecans, melty marshmallows, and that poured-on chocolate icing-every bite hits different.
• Divine leftovers. That icing sets just right overnight, and it's just as dreamy chilled as it is warm.
• It feeds a crowd. Simple to make in a 9x13 pan, and you don't need anything fancy.

Ingredient Photo with Notes

Cake Ingredients

Self-rising flour - The secret shortcut! This flour already includes baking powder and salt, keeping the cake simple and fuss-free.

Brown sugar and white sugar - The white sugar keeps it sweet, while the brown sugar adds a rich, caramel-like depth that makes each bite extra gooey and flavorful.

Cocoa powder - Brings in that deep chocolate flavor without being too overpowering. Use good-quality unsweetened cocoa powder!

Pecans - The chopped pecans add a crunchy texture and that unmistakable Southern flair; this coffee cake is packed with pecans on the inside and on top!

Unsalted butter - Melted butter gives the cake its rich flavor and fudgy texture-it's the base of all that chocolatey goodness.

Mini marshmallows - They melt into the warm cake for gooey pockets of sweetness and that signature sticky topping.

Eggs - These bring structure and richness, making the cake dense, moist, and just the right amount of decadent.

Vanilla extract - A splash of vanilla warms everything up and brings out the chocolate flavor even more.

Chocolate Icing Ingredients

Confectioner's sugar - This gives the icing that smooth, pourable texture and classic sweetness. No need to sift unless yours is extra lumpy.

Cocoa powder - Adds rich, bold chocolate flavor to the icing. Same as for the cake, use unsweetened cocoa powder. Next time, use that cocoa powder to this make this layered chocolate cake - it's one of the best!

Melted butter - Makes the icing glossy, with that buttery richness that ties it all together.

Milk - Thins the icing to the perfect pourable consistency-it soaks into the warm cake just right. Use whole or 2%.

Vanilla extract - a little bit of this stuff rounds out all the flavors!

Substitions and Additions

• Use 1½ cups all-purpose flour + 2¼ teaspoons baking powder + ½ teaspoon salt instead of SR flour.
• You can skip the pecans if needed or swap in toasted coconut flakes or crushed pretzels for crunch.
• Stir in ½ cup of mini chocolate chips into the batter or sprinkle a handful on top with the marshmallows.
• Swap ¼ cup of the milk in the icing with strong brewed coffee or espresso for a mocha twist.
• For a "mudslide" version, add a light drizzle of caramel sauce over the top after the icing sets.

Recipe Steps with Photos

Here's a quick summary of how to make Mississippi Mud Cake. Please refer to the recipe card when you get ready to make it.

Serving Suggestions with a Twist

Back when Mom made Mississippi Mud Cake, we usually couldn't wait to grab a warm slice straight from the pan, but if you're feelin' a little fancy, these fun little twists take it right over the top!

1. Warm with a scoop of vanilla ice cream
That warm cake + cold ice cream + gooey marshmallow combo? Pure heaven.

2. Drizzle with warm caramel or chocolate sauce
Just before serving, add a little drizzle to each slice to dress it up for company, or just 'cause you deserve it.

3. Turn it into a sundae bar
Cut the cake into small squares and let folks build their own sundaes with whipped cream, cherries, chopped nuts, and sauces. A fun idea for birthdays or casual get-togethers!

4. Slice and serve chilled like fudge
Let the cake set fully in the fridge, then slice it cold for a firmer, almost brownie-fudge-like texture. It's a whole new way to enjoy it.

5. Add a sprinkle of flaky sea salt
Right after pouring the icing, add a light pinch of sea salt over the top. It gives the cake a little extra flair.

6. Use as a layer in a trifle
Cube the cake, layer with whipped cream and pudding (maybe chocolate or vanilla), and make a Southern-style dessert trifle. Perfect way to use up leftovers if you somehow don't eat it all in one go.

Don't Skip These Tips!

• Don't overbake the cake.
  You want that rich, gooey texture...not a dry one. The cake is done when the edges look set but the center still has a little jiggle. It'll firm up more as it cools.
• Pour the icing while the cake is hot.
  This is key! Right after you scatter on the marshmallows and they get soft and gooey, pour the icing on top. It'll melt down into all the nooks and form that fudgy, crackly layer we all love.
• Use room temp eggs if you can.
  Helps everything mix together smoother, but it's not a deal-breaker if you forget.
• Grease your 9x13 pan well.
  This cake is sticky business, so line with parchment or give it a good coating of butter or baking spray.
• Let it cool a bit before slicing.
  It'll be easier to cut once the icing sets just a little, but no judgment if you sneak a warm piece with a spoon.

How to Store It

Here's how to keep your Mississippi Mud Cake nice and fresh (for now or later):

At room temperature:
Cover the cake tightly and keep it on the counter for up to 3 days. The marshmallows may get a little softer, but it'll still taste amazing.

In the fridge:
Store covered for up to 5-6 days. Let slices come to room temp before serving or give 'em a quick zap in the microwave.

To freeze:
Cool completely, slice into squares, and freeze in an airtight container or zip-top bag for up to 2 months. Thaw at room temp or warm gently in the oven.

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