Mississippi Mud Cake

Mississippi Mud Cake Recipe

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.

Special Equipment: 9-inch springform pan

Mississippi Mud Cake Recipe

  • Quick Glance
  • 20 M
  • 1 H
  • 1 gooey 9-inch cake


  • For the cake
  • 2 sticks (8 ounces) unsalted butter, at room temperature, plus more for the pan
  • 1 1/2 cups all-purpose flour, plus more for the pan
  • 1 1/2 cups alkalized cocoa
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup coarsely chopped pecans
  • 1 teaspoon vanilla extract
  • 4 cups miniature marshmallows
  • For the topping
  • 1 1/2 cups confectioners’ sugar
  • 1/2 cup alkalized cocoa
  • 1 cup chopped pecans
  • 1/2 cup evaporated milk
  • 2 sticks (8 ounces) unsalted butter, melted and cooled


  • Make the cake
  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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
  • 5. 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
  • 6. 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.
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