A rich and irresistibly moist chocolate cake layered with melted marshmallows and finished with a glossy chocolate mud sauce. Every bite is fudgy, sweet, and deeply chocolaty—an indulgence that never disappoints.

Why You’ll Love This Recipe

This Mississippi Mud Chocolate Cake delivers layers of texture and flavor: a tender chocolate base, a gooey marshmallow topping, and a silky chocolate sauce that seeps into every corner. It’s simple to prepare, uses basic pantry ingredients, and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake

• 2 cups flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup milk
• 1 cup hot water or hot coffee
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

Marshmallow layer

• 3 cups mini marshmallows (or chopped large marshmallows)

Chocolate mud sauce

• 1/2 cup butter
• 1/4 cup cocoa powder
• 1/3 cup milk
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C).
2. Grease a 23×33 cm rectangular baking pan.
3. In a mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
4. Add eggs, milk, vegetable oil, and vanilla extract. Mix until combined.
5. Add the hot water or hot coffee and mix on low speed. The batter will be thin.
6. Pour the batter into the prepared baking pan.
7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and immediately sprinkle the marshmallows evenly over the top. Allow them to soften for 5 minutes.
9. For the mud sauce, melt the butter in a saucepan over medium heat. Add cocoa powder and milk, stirring for about 1 minute.
10. Remove from heat, add powdered sugar, and whisk until smooth. Stir in the vanilla extract.
11. Drizzle the warm sauce over the softened marshmallows, letting it seep into the cake.
12. Allow the cake to rest for 20 to 30 minutes before serving.

Servings and timing

This recipe makes approximately 12 to 15 servings.
Preparation time: about 15 minutes
Baking time: 30 to 35 minutes
Resting time: 20 to 30 minutes

Variations

• Add chopped walnuts or pecans over the marshmallow layer for a crunchy contrast.
• Replace the marshmallows with a thin layer of whipped cream after the cake cools for a lighter finish.
• Stir a teaspoon of instant coffee into the batter for a deeper mocha flavor.
• Use dark cocoa powder for an extra-rich, bittersweet chocolate profile.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm individual slices in the microwave for 10 to 15 seconds to restore the gooey texture.
The cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

FAQs

How can I make the cake even fudgier?

Underbaking slightly by 2 minutes will create a more molten texture, but ensure the center is still safely cooked.

Can I replace the marshmallows with something else?

You may use marshmallow fluff or leave out the marshmallow layer entirely for a classic chocolate sheet cake.

Does the coffee in the batter make the cake taste like coffee?

No. It simply enhances the chocolate flavor without adding a coffee taste.

Can I use a round pan instead of a rectangular one?

Yes, but make sure the batter fits; otherwise, use two round pans to avoid overflow.

How do I prevent the cake from sinking?

Mix the batter just until smooth and avoid opening the oven door during the first 20 minutes of baking.

What type of cocoa powder works best?

Unsweetened natural cocoa powder is ideal, but Dutch-process cocoa will create a deeper flavor and darker color.

Can I make this cake ahead of time?

Yes, this cake tastes even better the next day as the sauce fully absorbs into the crumb.

Why is my sauce too thick?

Add a splash of warm milk and whisk until it reaches a pourable consistency.

Can I reduce the sugar in the cake?

You may reduce the granulated sugar by up to 1/4 cup without affecting texture significantly.

Can I freeze the cake with the marshmallows and sauce?

Yes. Both freeze well. Wrap tightly, freeze, and thaw before serving.

Conclusion

This Mississippi Mud Chocolate Cake is the ultimate comfort dessert—rich, gooey, and irresistibly decadent. Easy to prepare yet impressive enough for gatherings, it offers layers of texture and flavor that keep everyone coming back for more. Enjoy it warm for maximum gooeyness or let it sit overnight for an extra fudgy finish.

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