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.
Carlee’s Tips and Tricks
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.
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Add in the coconut and pecans if you want or feel free to leave them out. This is your dessert, make it your way!
Once the cake has cooled, you get to the fun part. Using marshmallow fluff can be a bit messy but this is a cake named after Mississippi mud, so embrace it!
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.
Or make your own homemade chocolate icing to pour over the top. Of course that is my preference, I love making frosting!
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 a 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.
Mudslide Cake
Ingredients
- 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
Instructions
- Preheat the oven to 350°F and grease 2 9-inch round cake pans.
- Cream together room temperature 1½ cups butter and 2 cups granulated sugar in a large bowl.
- Add in 4 Eggs and 1 teaspoon vanilla extract, mix well.
- Slowly beat in 1½ cups all- purpose flour, 1 teaspoon baking powder and ½ cup unsweetened cocoa powder, until well combined.
- Add 1 cup sweetened flaked coconut and 1 cup pecan pieces 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 half of the 7.5 oz. Marshmallow Fluff over it. Top with the second cake layer and spread remaining marshmallow creme to the top of the cake.
- Pour warm Chocolate Icing over cake, spreading as necessary. Top with chopped pecans.
- Serve and enjoy!
Notes
- 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.
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This looks ooey and gooey and oh so delicious!
It is, thank you!