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Mississippi Mud Cake Recipe is a rich, dense chocolate cake topped with marshmallows and chocolate frosting.

Mississippi Mud Cake

Being from Mississippi, I researched the origin of this cake. It seems no one can agree when or where it first started. However, all sources seem to agree that a Mississippi Mud Cake and a Mississippi Mud Pie comes from the appearance of it, dark and rich, and the similarity to the dark, goopy mud found along the Mississippi River.


The cake layer is most similar to a brownie. It’s dense and rich, it’s not fluffy like your typical chocolate sponge cake. Next, it’s topped with fluffy marshmallows. (The marshmallows are detectable under that rich layer of chocolate frosting in these photos.) Finally, a creamy, luscious chocolate frosting and crunchy salted pecans make the top layer.

Because this dessert is so rich, you can make the cake thinner in a 15×10-inch baking pan. Or you can bake them in a 9×13-inch baking pan. Honestly, I’ve made them both ways and don’t have a preference. When I make them for a cookout, reunion, or potluck, I make them in the 15.×10-inch baking pan simply because they go further.

Mississippi Mud Cake


The key tip for this recipe: do not over-mix the batter. It will become tough if you over mix it.

KitchenAid Mixer with ingredients
 It’s very simple, put all your ingredients in a mixer then add melted butter and chocolate
baking pan with parchment paper
I like to line the pan with parchment paper or aluminum foil for easier cleanup.
You still need to spray the paper with non-stick spray.
brownies with marshmallows
 I remove the brownies 10 minutes before they’re finished cooking and spread marshmallow over the top
then return to the oven and bake another 10 minutes.
This allows the marshmallows to toast adding another layer of texture.
chocolate frosting
While the marshmallows are toasting, make the chocolate frosting.
pan of chocolate cake
 Pour warm frosting over the cake as soon as you remove it from the oven.
chocolate cake with marshmallows and icing

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Mississippi Mud Cake

Mississippi Mud Cake

Mississippi Mud Cake Recipe

This MS Mud Cake recipe comes together in one bowl and just a few minutes. It's deliciously chewy and rich.
Author: Paula
4.50 from 8 votes
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 25 servings


For the Cake

  • 1 cups pecans chopped
  • 1 teaspoon coarse salt
  • 1 cup butter room temp
  • 4 ounces semisweet chocolate chopped
  • 2 cups sugar
  • 1 and ½ cups all-purpose flour
  • ½ cup unsweetened cocoa
  • 4 large eggs room temperature, beaten slightly
  • 1 teaspoons vanilla extract
  • ¾ teaspoon salt
  • 10.5 ounces miniature marshmallows

For the Chocolate Frosting

  • ½ cup butter
  • cup unsweetened cocoa sifted
  • cup milk
  • 16 ounces powdered sugar sifted
  • 1 teaspoon vanilla extract


  • Heat a saucepan to medium. Salt the pecans and add them in a single layer in the saucepan and toast 8 to 10 minutes. Watch them carefully so they do not burn.
  • Preheat oven to 350°-. Spray 15x10x1 inch jelly roll pan with non-stick spray. I also like to line it with parchment paper or aluminum foil for easier cleanup.

For the Cake

  • Melt 1 cup butter and 4 ounces of chocolate in the microwave for 1 minute, stir. Heat at 30-second increments. Remove and stir until melted and smooth.
  • Whisk sugar, flour, cocoa, beaten eggs, vanilla, and salt together. Pour chocolate mixture into dry ingredients and combine. Don't over mix. Pour batter into prepared 15x10x1 inch pan.
  • Bake at 350°F for 20 minutes. Remove from oven and spread marshmallows evenly on top. Bake an additional 8 to 10 minutes or until marshmallows are melted and toasted.

For the Frosting

  • Stir together first butter, cocoa, and milk in a saucepan over medium heat until the butter is melted.
  • Cook, stirring constantly, 2 minutes or until slightly thick. Remove from heat.
  • Whisk in powdered sugar and vanilla. Whisk until smooth. Drizzle warm chocolate frosting over warm cake.


Calories: 370kcal | Carbohydrates: 54g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 284mg | Potassium: 111mg | Fiber: 2g | Sugar: 43g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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  1. It’s nice that everyone is saying how yummy they look, but did anyone actually make them? That’s what I want to hear about!

    1. Thank you!! Yes, I love her party. Thanks for coming over. These are my all time favorite brownies, but I have to send some away when I make them or I’ll eat too many 🙂

  2. I am looking at these Brownies now for three days and can't stop drooling! As soon as I get to go shopping to buy pecans, I will bake them and not share them with anyone 😉
    Thank you for sharing this at Wednesday Extravaganza – see you there again tonight with more of your deliciousness 🙂

  3. Another diamond — just might work! You are featured this week on Busy Monday at A Pinch of Joy! I hope you will stop by and grab a Featured Button from the Button Box on the sidebar this afternoon. Pinned. Can’t wait to see what else you’ve been working on!

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!