Description
A rich and indulgent Mississippi Mud Cake featuring a moist chocolate base topped with melted mini marshmallows and a luscious chocolate frosting. Perfect for chocolate lovers looking for a decadent dessert with a gooey, marshmallow finish.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 cup oil (canola or vegetable)
- 2 eggs
- 1 teaspoon vanilla extract
- 6 tablespoons milk
- 1/3 cup sour cream
- 1 cup boiling water
- 10.5 ounce package mini marshmallows
Frosting
- 1/2 cup butter (1 stick)
- 6 tablespoons milk
- 3 heaping tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Stir until evenly mixed.
- Add Wet Ingredients: Add the oil, eggs, vanilla extract, milk, and sour cream to the dry ingredients. Mix until well combined. Then reduce the mixer speed and carefully pour in the boiling water. Beat on high speed for 1 minute to incorporate air and achieve a smooth batter.
- Bake the Cake: Pour the batter into the prepared pan and bake for 38 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Add Marshmallows: Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the top, covering the surface completely.
- Melt Marshmallows: Return the cake to the oven at 350°F for 3 to 5 minutes until the marshmallows puff up slightly and melt.
- Cool Cake: Allow the cake to cool completely before adding the frosting.
- Prepare Frosting: In a small saucepan, melt the butter over medium-high heat. Add the milk and cocoa powder and whisk constantly. Cook for an additional 2 to 3 minutes while stirring continuously.
- Finish Frosting: Remove the saucepan from heat, stir in vanilla extract and powdered sugar. Use an electric mixer to blend until the frosting is smooth and creamy.
- Frost the Cake: While the frosting is still warm, drizzle it evenly over the cooled cake.
- Set Frosting: Refrigerate the cake for about 30 minutes to allow the frosting to set. Once set, store the cake at room temperature.
- Optional Serving Suggestion: For a variation, try making Mississippi Mud Brownies next time!
Notes
- Use boiling water carefully when mixing to avoid cooking eggs prematurely.
- Ensure cake is completely cooled before frosting to prevent frosting from melting prematurely.
- For a richer flavor, you can substitute oil with melted butter if desired.
- Store cake covered at room temperature for up to 3 days or refrigerate if keeping longer.
- Mini marshmallows melt best when fresh; avoid using stale marshmallows to achieve gooey texture.
