Mississippi Mud Cake

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Rich chocolate Mississippi Mud Cake topped with gooey marshmallows and a simple cocoa frosting. This classic Southern dessert is easy to make, feeds a crowd, and is perfect for potlucks, holidays, and family gatherings.

Prep Time15

Cook Time40

Total Time55

Course: Cake & Cupcakes

Cuisine: American

Keyword: 9x13, cake, chocolate, chocolate cake, marshmallow, sheet cake

Servings: servings

Calories: 344kcal

Ingredients

Cake:

2 cups all-purpose flour
1/2 cup cocoa powder
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup salted butter melted
2 large eggs
1 teaspoon vanilla extract
2 cups mini marshmallows

Frosting:

2 cups powdered sugar
1/4 cup cocoa powder
1/3 cup whole milk

Instructions

Preheat your oven to 350°F.
Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, and cocoa powder.
Add the melted butter, eggs, and vanilla. Whisk until the wet and dry ingredients are fully combined.
Pour the batter into a 9x13 inch baking dish coated with butter or nonstick cooking spray. Bake for about 35-40 minutes, or until a toothpick can be cleanly removed from the pan.
Remove your cake from the oven, top it with the marshmallows, and return it to the oven for 5 more minutes, or until the marshmallows just barely start to brown.
Whisk together the powdered sugar, cocoa powder, and milk for your frosting. Make sure the mixture is smooth and free of clumps. Pour the frosting over the marshmallows.
You can slice the cake immediately or let it cool on the counter until the frosting starts to set!

Notes

Store Mississippi Mud Cake tightly covered at room temperature for up to 4 days.

While the cake can be refrigerated, it may dry out slightly. For the best texture and flavor, allow refrigerated slices to come to room temperature before serving.

Nutrition