Let’s be real—Mississippi Mud Cake isn’t just dessert. It’s chocolate chaos, Southern-style. Think ultra-moist chocolate cake made with brewed coffee for extra depth, crowned with a molten marshmallow layer that stretches like a dream with every forkful.

And just when you think it’s done showing off, it drowns everything under a pour of warm, glossy cocoa icing that seeps into every crevice.

This is the kind of cake that makes people fight for the last slice. It’s messy, dramatic, and a total crowd-pleaser. Ready to unleash the chocolate flood in your kitchen? Let’s bake this beauty.

Recipe Snapshot

Category	Details
Yield	1 (9×13-inch) cake
Serving Size	15 to 24 servings
Prep Time	20 minutes
Cook Time	30 minutes
Total Time	50 minutes
Calories per Serving	Approximately 400
Primary Cooking Method	Baking
Occasion	Dessert
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Mississippi Mud Cake

Recipe by Angela JonesCourse: DessertCuisine: SouthernDifficulty: Easy

Yield

Prep time

minutes

Cooking time

minutes

Calories

400

kcal

Mississippi Mud Cake is the kind of dessert that doesn’t play it safe. It starts with a super moist chocolate cake base that’s rich and deep, thanks to a hint of coffee. Then it goes full drama mode—topped with a thick blanket of mini marshmallows that melt into gooey clouds.
And just when you think it’s peaked, a warm, fudgy cocoa icing gets poured all over, seeping into the cake and making every bite decadent. Crunchy pecans? Oh, they’re just the cherry on top. This isn’t just a dessert—it’s the main event.

Ingredients

For the Cake
Cooking spray, for greasing the pan
1 cup (8 fl oz) freshly brewed coffee
2/3 cup (70 g) unsweetened cocoa powder
3/4 cup (180 g) sour cream, room temp
1/2 cup (113 g) unsalted butter, melted
1/2 cup (96 g) neutral oil (canola or vegetable)
2 large eggs, room temp
1 tsp vanilla extract
1 3/4 cups (360 g) granulated sugar
2 cups (270 g) all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 (10 oz) bag mini marshmallows
1 1/3 cups (156 g) toasted chopped pecans, divided (optional)
For the Icing
1/2 cup (113 g) unsalted butter
1/2 cup (50 g) unsweetened cocoa powder
1/3 cup + 1 tbsp whole milk
1 1/2 tsp vanilla extract
1/4 tsp kosher salt
2 1/3 cups (250 g) powdered sugar

Directions

Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch metal baking pan with cooking spray. Yes, use metal. Trust me on this.
Build the Batter
Whisk the hot coffee and cocoa powder in a big bowl until it looks like chocolate lava. Let it chill for 5 minutes.

Add sour cream, melted butter, oil, eggs, and vanilla. Whisk it into a silky dream. Dump in the sugar—mix, mix, mix. Now add the flour, baking powder, baking soda, and salt. Stir just enough. Don’t overthink it.
Bake the Beast
Pour that luscious batter into your pan and bake for 25–30 minutes. It’s done when a toothpick comes out clean. Don’t turn off the oven yet.
Melt the Mallows
Pull out the cake. Scatter the mini marshmallows on top—yes, use the whole bag. Pop it back in the oven for 2 minutes until those puffballs start to melt and merge like a marshmallow quilt.
Sprinkle 1 cup of the chopped pecans over the gooey mess. Let the pan chill on a wire rack.
Whip the Icing
In a saucepan, melt the butter over medium heat. Whisk in the cocoa powder, milk, vanilla, and salt. Then slowly mix in the powdered sugar until smooth and glossy. Let it rest for 2–3 minutes.
Flood the Cake
Stir the icing again, then pour it evenly over the marshmallow topping. Be generous. Use a spoon to help it spread if needed. Add the remaining 1/3 cup pecans (if using). Let the whole thing cool in the pan.
When ready to serve, slice with a knife misted in nonstick spray—because sticky marshmallows don’t play fair.

Extra Tips

Use hot coffee. It helps bloom the cocoa powder and intensifies the chocolate flavor.
Don’t overmix. Once the dry ingredients go in, mix until just combined to keep the cake tender.
Spray your knife. Seriously—cutting through marshmallows with a dry blade is a sticky mess.
Chop the pecans small. It helps them cling to the gooey top without sliding off.
Serve warm for drama. Pop a slice in the microwave for 10 seconds and enjoy the full gooey spectacle.

Equipment List

9×13-inch metal baking pan
Large mixing bowl
Whisk
Medium saucepan
Wire rack
Measuring cups and spoons
Nonstick cooking spray

Substitution Options

Whether you’re out of an ingredient or baking for a specific diet, here are a few handy swaps that still deliver major mud cake magic:

No sour cream? Use full-fat Greek yogurt. It brings the same tang and creaminess.
No brewed coffee? You can sub in hot water, but you’ll miss that deep mocha vibe. Add 1 tsp of espresso powder for a little kick.
Butter alternatives: Dairy-free? Use vegan butter or coconut oil (refined if you don’t want a coconut taste).
Egg-free version: Sub 1/4 cup of unsweetened applesauce or a flax egg per egg.
Nut-free? Skip the pecans altogether or try mini chocolate chips or shredded coconut for a fun twist.

Now let’s keep going!

Make-Ahead Tips

Want to get a jump on dessert? This cake is a planner’s dream. Here’s how to break it up without breaking a sweat:

Bake the cake a day ahead. Just cool it completely, cover the pan tightly with foil or plastic wrap, and store it at room temp.
Make the icing in advance. Refrigerate it in a sealed container for up to 2 days. Warm it slightly before pouring over the cake.
Hold off on marshmallows and pecans until the day of. You’ll want that gooey-fresh vibe.

With these tips, your party prep just got a whole lot easier.

Storage Instructions

Don’t worry if there are leftovers—this cake stores like a champ:

Room Temp: Cover tightly and keep on the counter for up to 3 days.
Fridge: For longer freshness, stash it in the fridge for up to 5 days. Let it sit at room temp before serving so the icing softens back up.
Freezer: Freeze slices individually wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge or zap gently in the microwave.

Keep the chocolate vibes alive as long as you

FAQ Section

Can I make this cake without coffee?

Yes, you can use hot water instead, but you’ll lose that deep mocha flavor. A teaspoon of espresso powder added to the batter can mimic the richness.

Do I have to use marshmallows?

They’re kind of the star, but if you’re not a fan, you can skip them or try mini meringues for a crunchy twist.

Can I make this in a different pan?

You can use two 9-inch round pans for a layered version. Just reduce the bake time and keep an eye on doneness.

How do I reheat leftovers?

Microwave slices for 10–15 seconds to bring back the gooey magic.

Can I double the recipe?

Yes, but use two pans. This cake’s thick and gooey personality doesn’t scale well in one pan.

Serving Suggestions

Want to show this cake off a little? Here’s how to give it the spotlight it deserves:

Serve warm with vanilla ice cream. Classic move. The contrast of hot cake and cold ice cream? Unbeatable.
Drizzle with chocolate or caramel sauce. Overkill? Maybe. Delicious? Absolutely.
Add a dollop of whipped cream. If you’re skipping the ice cream, a fluffy cloud of cream balances the richness.
Pair with strong coffee or a cold glass of milk. Because something’s gotta cut through that fudgy intensity.

Basically, don’t just slice it—serve it like the showstopper it is.

Nutritional Information

Here’s a general idea of what you’re biting into, based on one serving:

Calories: 400
Total Fat: 19g (24% DV)
Saturated Fat: 6g (32% DV)
Cholesterol: 41mg (14% DV)
Sodium: 138 mg (6% DV)
Carbohydrates: 49g (18% DV)
Dietary Fiber: 2g (7% DV)
Total Sugars: 33g
Protein: 4g
Iron: 3mg (15% DV)
Calcium: 38mg (3% DV)
Potassium: 68mg (1% DV)

Percent Daily Values are based on a 2,000 calorie diet. Your values may be higher or lower depending on your needs.

This cake is tree-nut-free (if you skip pecans), peanut-free, shellfish-free, red-meat-free, alcohol-free, pork-free, fish-free, soy-free, and kidney-friendly.

Final Thoughts

This cake doesn’t whisper sweet nothings—it belts out a gooey, chocolate-soaked anthem. It’s big, bold, and not afraid to get a little messy.

Whether you’re baking it for a celebration, a bad day, or just because chocolate is your love language, this Mississippi Mud Cake brings the drama and the comfort all in one pan.

So slice it thick, serve it warm, and don’t forget a tall glass of milk—or maybe just a second helping. You earned it.