Mississippi mud cake

here’s a clear, detailed, step-by-step Mississippi Mud Cake recipe, written so you can follow it easily even if you’re baking it for the first time.

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Mississippi Mud Cake (Classic, From Scratch)

Equipment

• 9 × 13-inch baking pan

• Medium saucepan

• Large mixing bowl

• Whisk or wooden spoon

• Measuring cups & spoons

• Spatula

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Ingredients

Cake Batter

• 1 cup (226 g) unsalted butter

• ½ cup unsweetened cocoa powder

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 1½ cups all-purpose flour

• 1 teaspoon vanilla extract

• 1½ cups chopped pecans or walnuts (optional)

Topping

• 3 to 4 cups mini marshmallows

Chocolate Frosting

• ½ cup (113 g) unsalted butter

• ⅓ cup unsweetened cocoa powder

• ¼ cup milk

• 3½ to 4 cups powdered sugar

• 1 teaspoon vanilla extract

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Step-by-Step Directions

Step 1: Prepare the pan and oven

1. Preheat your oven to 350°F (175°C).

2. Grease the bottom and sides of a 9 × 13-inch baking pan with butter or non-stick spray.

3. Set the pan aside.

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Step 2: Make the chocolate butter base

1. Place 1 cup butter in a medium saucepan.

2. Melt the butter over medium-low heat.

3. Once melted, add ½ cup cocoa powder.

4. Stir continuously until smooth and glossy.

5. Remove the pan from heat.

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Step 3: Add sugar and eggs

1. Pour the hot cocoa mixture into a large mixing bowl.

2. Stir in 2 cups granulated sugar until combined.

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

   • This prevents scrambling and gives a smooth batter.

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Step 4: Finish the batter

1. Stir in 1½ cups flour just until incorporated.

   • Do not overmix.

2. Add 1 teaspoon vanilla extract.

3. Fold in nuts if using.

4. The batter will be thick and glossy.

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Step 5: Bake the cake

1. Pour the batter evenly into the prepared pan.

2. Spread gently with a spatula.

3. Bake for 30–35 minutes.

   • The top should be set, but the center slightly soft (fudgy).

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Step 6: Add marshmallows

1. Remove the cake from the oven.

2. Immediately sprinkle 3–4 cups mini marshmallows evenly over the hot cake.

3. Return the pan to the oven for 2–3 minutes, just until the marshmallows puff up.

4. Remove from oven and set aside.

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Step 7: Make the frosting

1. In a saucepan, combine:

   • ½ cup butter

   • ⅓ cup cocoa powder

   • ¼ cup milk

2. Heat over medium heat, stirring until smooth and just beginning to simmer.

3. Remove from heat.

4. Whisk in powdered sugar, one cup at a time, until smooth.

5. Stir in 1 teaspoon vanilla.

   • Frosting should be pourable but thick.

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Step 8: Frost the cake

1. Pour the warm frosting directly over the marshmallow layer.

2. Use a spatula to spread gently if needed.

3. The frosting will melt into the marshmallows, creating the classic “mud” texture.

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Step 9: Cool and serve

1. Let the cake cool for 20–30 minutes before slicing.

2. Serve warm or at room temperature.

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Serving Tips

• Best served slightly warm

• Excellent with vanilla ice cream

• Stores covered at room temperature for 2 days or refrigerated for up to 5 days