Mississippi mud cake pairs a homemade chocolate cake with pecans, coconut, marshmallows and fudgy icing. It is decadent, delicious and loaded with goodness.
If you are looking for a gooey delicious chocolate dessert, this layered Mississippi mud cake recipe is for you. It is like having a cross between rocky road and mud cake and it is beyond delicious.
After making a batch of Mississippi mud brownies recently, we needed more chocolate marshmallow goodness. There is just something about the gooey vanilla marshmallows and rich fudgy icing.
Besides, we live by the Mississippi river, so making food named after it seems like a must. Any excuse to make a delicious cake and fudge frosting is a good excuse to me!
So this cake was a natural way to follow it up. This time all of add-ins we considered in the brownies are actually present.
The pecans and coconut add both great flavor and texture to the cake. However, feel free to leave out one or both if you would like.
It is sure to be delicious either way. In the end the chocolate and marshmallows are the star of the show anyway.
Making the Cake
Start by making a homemade chocolate cake base. This recipe uses a classic cake batter that is built on creamed butter and sugar.
After the eggs and vanilla are incorporated, add the dry ingredients and mix until combined. That’s all it takes to make this easy chocolate cake recipe.
If you like mocha style Mississippi mud recipes, similar to the ice cream flavors, feel free to add a teaspoon or two of coffee extract or instant coffee. A little will just boost the chocolate flavor but more will add that extra layer of coffee taste.
Add in the coconut and pecans if you want. Then spoon the batter into two prepared pans.
Bake them until the center springs back when lightly touched with a finger. Once they are fully cooled, the fun part starts.
Put one layer of the cake on your plate. Spread half of the marshmallow fluff over the cake.
Add the second layer and remainder of the marshmallow fluff. Now cover the cake with chocolate frosting.
Now this is where you have several options. You can try to chill the cake for a bit first and try to spread a layer of chocolate buttercream over the top.
However, I think it should be a bit messy. That is part of where the mudslide name comes from after all.
You can warm a tub of icing a bit and pour it over the top of the cake. Use a knife or spatula to help it cover the cake the way you want but don’t worry about making it perfect.
Top with chopped pecans if desired and allow the icing to set a bit before you serve. Then dig in and feel free to make a mess, it’s a mudslide cake for Pete’s sake!
Can I make this in a 9×13 instead of as a layer cake?
Of course! Just add. Few minutes to the bake time and slap the whole tub of marshmallow cream on top of the cooled cake.
Then add the chocolate icing and whatever toppings you want. There may be less mud sliding, but the cake will be super delicious none the less.
More Great Chocolate Cake Recipes
Devilishly good chocolate cake is rich, moist, delicious and super simple to put together. All you need is a bowl, a whisk and a little bit of time.
Whip up a homemade chocolate Bundt cake with rich chocolate glaze for your next special event. The recipe is from scratch, but comes together quick and easily to make a moist chocolate cake.
Chocolate cherry Bundt cake comes together in a snap and is so much fun to serve and eat. It is super tasty and starts with a cake mix so it’s quick and easy too, but that can be our little secret.
Texas sheet cake is another easy and delicious chocolate cake. It is baked in a jelly roll pan and is topped with a simple warm icing. You could add a sprinkling of mini marshmallows, crunchy pecans and coconut if you want to make it an easy Mississippi mud cake.
Or make a homemade ding dong cake. It’s a chocolate cake with fluffy vanilla filling and a fudgy glaze.
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- 2 cups granulated sugar
- 1½ cups butter softened
- 4 Eggs
- 1 teaspoon vanilla extract
- 1½ cups all- purpose flour
- 1 teaspoon baking powder
- ½ cup unsweetened cocoa powder
- 1 cup pecan pieces
- 1 cup sweetened flaked coconut
- 7.5 oz. Marshmallow Fluff
- Chocolate Icing see notes
- optional: additional pecans for topping
- Preheat the oven to 350°F and grease 2 9-inch round cake pans.
- Cream together room temperature butter and sugar in a large bowl.
- Add in eggs and vanilla, mix well.
- Slowly beat in flour, baking powder and cocoa, until well combined.
- Add coconut and pecans and mix.
- Pour batter into two well greased (and floured/optional) round baking tins.
- Bake for 25 minutes, or until the top springs back when lightly touched with a finger.
- Let cool for 5 minutes before turning out onto a wire rack to cool completely.
- Place the bottom layer of cake on a cake plate. Spread a layer of marshmallow fluff over it. Top with the second cake layer and spread remaining marshmallow creme to the top of the cake.
- Pour warm chocolate frosting over cake, spreading as necessary. Top with chopped pecans.
- Serve and enjoy!
- 1/2 cup butter
- 1/3 cup milk
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
- In a small saucepan, melt butter over medium heat. Stir in milk and cocoa powder.
- Remove from heat and stir in vanilla and powdered sugar. Drizzle warm frosting over cake and spread with knife or spatula if needed.