Mississippi Mud Cake

Mississippi mud cake topped with toasted marshmallow in a wooden cake stand

It’s said that Alec Baldwin once uttered the words “Serendipity is where you go to feel like a kid again.” If feeling like a kid again is what you’re after, we gotta say, this cake will do the trick. We guarantee it.–Renee Schettler Rossi

LC Proper Topper Note

So the topping that the recipe mentions isn’t exactly a topping. We mean, it’s a topping, but it’s drizzled over the cake after it’s cut into slices. The cake itself already has a proper topper in the shape of marshmallows. What the recipe refers to as a topping is really more of, let’s see, we’ll call it an embellishment. Just wanted to clarify that.

Mississippi Mud Cake

  • Quick Glance
  • Quick Glance
  • 20 M
  • 1 H
  • 1 gooey 9-inch cake
Print RecipeBuy the Sweet Serendipity: Delicious Desserts & Devilish Dish cookbook

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Special Equipment: 9-inch springform pan


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  • For the cake
  • For the topping


Make the cake
Preheat your oven to 350°F (175°C). Adjust the oven rack to the middle position. Butter and flour the bottom and sides of a 9-inch springform pan.
Sift together the flour and cocoa and set aside. With an electric mixer on medium-high speed, beat together the butter and sugar until fluffy. Add the eggs, 1 at a time, beating well after each addition. Reduce the speed to low and gradually mix the dry ingredients into the butter mixture. Add the pecans and the vanilla and continue mixing until well combined.
Scrape the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out with moist crumbs clinging to it, 25 to 30 minutes. Remove the cake and turn the oven to broil.
Sprinkle the cake with the marshmallows and return it to the oven. Broil the cake, watching it carefully, until the marshmallows melt and begin to brown, about 1 minute. Transfer the cake to a wire rack to cool.
Make the topping
Sift together the confectioners’ sugar and the cocoa into a medium bowl. Add the pecans, evaporated milk, and melted butter and mix until combined.
To serve
Remove the sides from the pan. Slice the cake into wedges and drizzle the topping over each wedge as desired. (You can store any leftover cake, loosely covered, at room temperature.
Print RecipeBuy the Sweet Serendipity: Delicious Desserts & Devilish Dish cookbook

Want it? Click it.

Recipe Testers Reviews

A bit like a collision between a brownie and a s’more, this dessert satisfies all your chocolate-y, nutty , and gooey cravings. Watch your topping carefully as the marshmallows brown quickly under the broiler and melt into a sticky puddle of delicious goo. I found that kitchen shears work perfectly to trail blaze a track through the marshmallow layer , enabling a perfect slice to be cut with a knife moments later.


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