Recipe Background
Mississippi Mud cake features rich chocolate layers and gooey marshmallows.
Mississippi Mud is a love letter to chocolate. When you first bake this cake, the rich, deep aroma of cocoa wraps around you. As it bakes, the scent fills the kitchen, hinting at the indulgence to come. This dessert's delight lies in its layers. The tender, fudge-like texture of the cake pairs beautifully with the gooey marshmallows on top, which melt slightly in the oven, creating a whimsical cloud-like effect. It's like serving a nostalgic reminder of childhood joys, wrapped up in a more grown-up dessert.
The secret to unlocking its full potential lies in a simple technique: add the boiling water slowly to the batter. This prevents the eggs from scrambling, ensuring a smooth, airy texture. Once the marshmallows have melted down in the oven, the entire cake turns into a luscious masterpiece, ready for the finishing touch.
A smooth, velvety frosting ties everything together. Melted butter, cocoa, and sugar fuse into a glossy sheen, draping over the marshmallow layer. There's something immensely satisfying about drizzling warm frosting over the cake's cool surface. Mississippi Mud is more than a dessert—it's a shared experience, perfect for gatherings. Serve it chilled for the best flavor contrast, and watch as conversations pause to appreciate each indulgent bite.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar packed
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 cup canola or vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 6 tablespoons milk
- 1/3 cup sour cream
- 1 cup water boiling
For the topping:
- 1 (10.5 ounce) package mini marshmallows
- 1/2 cup butter
- 6 tablespoons milk
- 3 tablespoons unsweetened cocoa powder generous
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking pan.
- Whisk together the flour, granulated sugar, brown sugar, 3/4 cup of the cocoa powder, the baking powder, the baking soda, and the salt in a large mixing bowl.
- Add and, using a hand mixer on medium-low speed, the oil, eggs, vanilla, milk, and sour cream until combined.
- Reduce mixing speed to low.
- Pour the boiling water in very carefully as you continue to mix it, adding a little at a time so the eggs do not scramble.
- Turn the mixer on high for 1 minute to add air into the batter.
- Pour the batter into the prepared baking pan.
- Bake until a toothpick inserted into the center comes out clean, about 28-33 minutes.
- Remove the cake from the oven.
- Sprinkle the marshmallows over the entire top of the cake.
- Return the cake to the oven until the marshmallows have melted, about 2-3 minutes.
- Transfer the cake from the oven and allow the cake to completely cool before adding frosting.
- In a small saucepan, melt the butter over medium-high heat.
- Add the milk and the remaining cocoa powder to the saucepan, whisking constantly.
- Cook until the butter and cocoa powder have become completely incorporated, about 2-3 minutes.
- Take the pan off the heat and mix in the vanilla and powdered sugar.
- Using an electric mixer, smooth the frosting.
- When the cake is cooled, drizzle the warm frosting all over.
- Refrigerate for about 30 minutes.
- Serve chilled.
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