Rich Mississippi Mud Cake

This chocolate-packed Mississippi mud cake delivers extreme decadence with intense chocolate layers and stretchy marshmallow - it's classic Southern indulgence at its best. The magical mix creates a treat that's downright irresistible with its dense, fudgy bottom and shiny chocolate topping flowing through soft, puffy marshmallows.

I whipped this up for my kid's birthday after he asked for "the most chocolate-stuffed cake ever" and now we can't celebrate without it. Everyone's expression when they spot those marshmallows peeking out from under the topping gets me smiling every time.

Ingredients

• All purpose flour: Forms the backbone for this hearty yet soft dessert
• Granulated sugar and light brown sugar: Team up for sweetness and extra moisture
• Unsweetened cocoa powder: Packs rich chocolate punch without going overboard on sweetness
• Baking powder and baking soda: Team up for the ideal lift
• Oil: Works better than butter to keep everything super moist for days
• Eggs: Hold everything together while adding a richer taste
• Vanilla extract: Boosts the chocolate intensity
• Milk and sour cream: Make it tender with a slight tang against the sweet stuff
• Boiling water: Wakes up the cocoa for bigger, bolder flavor
• Mini marshmallows: Make that signature gooey middle
• Butter-based frosting: Poured on top creates that classic "mud" look

Detailed Instructions

Ready Your Pan:

Heat your oven to 350°F and coat your 9x13 pan completely, paying extra attention to the edges where stuff loves to stick. A quick spray of cooking oil does the job great.

Blend Dry Stuff:

Throw flour, both sugars, cocoa, baking powder, baking soda, and salt in a big bowl and whisk it all up so everything's evenly mixed. Use your fingers to crush any brown sugar chunks for a smooth mix.

Mix in Wet Ingredients:

Pour in oil, eggs, vanilla, milk, and sour cream into your dry mix and stir until just combined. Don't worry if it's thick now - that's how it should be. Run your spatula around the bowl to catch any dry patches.

Pour in Hot Water:

With your mixer running slow, drizzle in boiling water which thins everything out. Then crank it up high for one minute flat. This step adds air bubbles and brings out the cocoa flavor. Yes, it'll look super runny but that's what makes it so darn moist.

Bake it Right:

Dump the batter in your pan and bake around 40 minutes. Start checking at 38 by sticking a toothpick in the middle. You want some moist crumbs clinging to it, not wet batter.

Layer on Marshmallows:

While it's still hot from the oven, cover the whole top with mini marshmallows to make a solid layer. Stick it back in for just 3 minutes until they puff up a bit but don't brown. This helps them stick to the cake just right.

Whip Up the Frosting:

In a pot, melt butter then add milk and cocoa powder and cook for 2 minutes, stirring the whole time. Take it off the heat, mix in vanilla and powdered sugar using a mixer to get it smooth. It should pour easily but not run everywhere.

Top it Off:

Pour warm frosting over the puffy marshmallows letting it run down between them to create that muddy look. Pop it in the fridge briefly to set the topping.

This always takes me back to summer days at my grandma's place in Mississippi where she'd bake this for Sunday family meals. She always said "get the best cocoa you can find since chocolate's the star here." That advice makes all the difference in this amazing dessert.

Early Prep Wonder

This cake gets better with time as the flavors mix together and the marshmallows sink into the cake and frosting. I actually like making it a day early for the best taste. You can bake the cake part up to two days before, keep it covered on your counter, then add the marshmallows and frosting the day before you'll serve it.

Smart Cutting Method

For neat slices run your knife under hot water and dry it between cuts. The marshmallows can get sticky and mess up your knife without this trick. Try cutting at a slight angle through the marshmallow part instead of straight down which can squish your cake.

Seasonal Twists

During Christmas try adding crushed candy canes on top of the warm frosting or toss on colorful sprinkles for birthday parties. In summer serve it with a scoop of vanilla ice cream on the side to play off the dense cake with something cold and creamy.

The Southern Roots

Mississippi Mud Cake got its name because it looks like the muddy Mississippi River banks with chocolate frosting standing in for mud and marshmallows looking like foam floating on top. People started making it back in the mid-1900s and it quickly became a hit at community potlucks and family gatherings across the South, showing how creative home cooks can be with simple ingredients.

Frequently Asked Questions

→ Why add hot water to the mix?

Hot water brings out the deep chocolate flavors by activating the cocoa and gives the cake a better texture.

→ How do I keep the cake fresh?

Cover it and keep it at room temperature for up to two days or pop it in the fridge for longer freshness.

→ Can I replace mini marshmallows?

Absolutely! Chop up large marshmallows into smaller pieces to help them melt evenly.

→ What works instead of sour cream?

Use plain yogurt or buttermilk—both bring a creamy texture and a slight tang to the cake.

→ How do I adjust frosting thickness?

For thicker frosting, add powdered sugar. For thinner, mix in a little milk until it’s just right.