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This Mississippi mud cake brings the ultimate indulgence with rich chocolatey layers and gooey marshmallow that's pure Southern comfort food at its finest. The magical combination creates a dessert that's impossible to resist with its fudgy base and glossy chocolate frosting cascading through pillowy marshmallows.
I first made this cake for my son's birthday when he requested "the chocolatiest cake ever" and it's become our celebration staple ever since. The look on people's faces when they see those marshmallows peeking through the frosting is priceless every single time.
Ingredients
- All purpose flour: Provides the perfect structure for this sturdy but tender cake
- Granulated sugar and light brown sugar: Work together for sweetness and moisture retention
- Unsweetened cocoa powder: Gives deep chocolate flavor without being overly sweet
- Baking powder and baking soda: Create the perfect rise
- Oil: Rather than butter ensures a supremely moist crumb that stays fresh for days
- Eggs: Bind everything together while adding richness
- Vanilla extract: Enhances the chocolate flavor
- Milk and sour cream: Add tenderness and tang to balance the sweetness
- Boiling water: Blooms the cocoa powder releasing maximum chocolate flavor
- Mini marshmallows: Create that distinctive gooey middle layer
- Butter-based frosting: Drizzled over the top gives that classic "mud" appearance
Step-by-Step Instructions
- Prepare the Baking Pan:
- Preheat your oven to exactly 350°F and grease your 9x13 pan thoroughly including the corners where cake tends to stick. A light coating of cooking spray works perfectly here.
- Mix the Dry Ingredients:
- Combine flour, sugars, cocoa, baking powder, baking soda, and salt in a large bowl whisking thoroughly to distribute the leavening agents evenly. Break up any brown sugar lumps with your fingers for a smoother batter.
- Combine Wet Ingredients:
- Add oil, eggs, vanilla, milk, and sour cream to your dry ingredients mixing until just combined. The batter will be thick at this stage but don't worry, that's normal. Scrape down the sides of the bowl to incorporate all dry ingredients.
- Add Boiling Water:
- With mixer on low, slowly pour in boiling water which will thin the batter considerably. Then increase speed to high for exactly one minute. This crucial step incorporates air and activates the cocoa for deeper flavor. The batter will look very thin but produces the moistest cake.
- Bake to Perfection:
- Pour batter into your prepared pan and bake for about 40 minutes. Start checking at 38 minutes by inserting a toothpick in the center. It should come out with a few moist crumbs but no wet batter.
- Add Marshmallow Layer:
- While the cake is still hot, immediately cover the entire surface with mini marshmallows creating a complete layer. Return to the oven for just 3 minutes until marshmallows are slightly puffy but not browned. This melts them just enough to adhere to the cake.
- Create the Frosting:
- In a saucepan, melt butter then whisk in milk and cocoa powder cooking for 2 minutes while stirring constantly. Remove from heat and mix in vanilla and powdered sugar using an electric mixer for smoothness. The frosting should be pourable but not too thin.
- Finish with Frosting Drizzle:
- Drizzle warm frosting over the cooled marshmallow layer allowing it to cascade down between the marshmallows creating that distinctive mud cake appearance. Refrigerate briefly to set the frosting.
This recipe reminds me of summers at my grandmother's house in Mississippi where she'd make this cake for Sunday suppers. She always insisted on using the highest quality cocoa powder available saying "chocolate is the star so make it shine." Her wisdom rings true with every bite of this decadent dessert.
Make-Ahead Magic
This cake actually improves with time as the flavors meld together and the marshmallow layer becomes even more integrated with the cake and frosting. Make it a day before serving for the best flavor profile. The cake portion can be baked up to two days in advance kept covered at room temperature then topped with marshmallows and frosting the day before serving.
Perfect Slicing Technique
For clean slices run your knife under hot water and wipe dry between cuts. The marshmallow layer can be sticky which makes cutting challenging without this technique. For presentation purposes slightly angle your knife when cutting through the marshmallow layer rather than pushing straight down which can compress the cake.
Seasonal Variations
During holiday seasons add a festive touch by incorporating crushed peppermint on top of the frosting while still warm or sprinkle with colored sprinkles for birthdays. For summer gatherings serve with a scoop of vanilla ice cream on the side to create a delightful temperature contrast with the dense cake.
The Southern History
Mississippi Mud Cake earned its name from its resemblance to the muddy banks of the Mississippi River with the chocolate frosting representing the mud and marshmallows symbolizing the foam or debris. Created during the mid-20th century this cake became a staple at community gatherings and family celebrations throughout the South representing the ingenuity of home cooks working with simple ingredients.
Frequently Asked Questions
- → Why is boiled water used in the batter?
Boiling water helps to bloom the cocoa powder, enhancing the chocolate flavor and ensuring a richer cake texture.
- → How should I store Mississippi Mud Cake?
The cake can be stored at room temperature for up to 2 days or refrigerated for longer freshness. Cover it to prevent drying out.
- → Can I use large marshmallows instead of mini ones?
Yes, you can. Just cut large marshmallows into smaller pieces for even melting and distribution.
- → What can I use instead of sour cream in the batter?
You can substitute sour cream with plain yogurt or buttermilk for a similar creamy texture and tangy flavor.
- → Can I make the frosting thicker or thinner?
To adjust the consistency, add more powdered sugar for a thicker frosting or a splash of milk for a thinner drizzle.