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Mississippi Mud Cake
I have seen Mississippi Mud Pie make its rounds all over the interwebs over the last few years. I’ve seen countless variations, from triple-chocolate layer pies to pies with coffee ice cream. There definitely does not seem to be one standard recipe. Then I saw this… Mississippi Mud Cake. It defied logic that I would be as taken with it as I was. I am traditionally much more of a pie person than a cake person. I love pie crust. And whipped cream. And pie crust. Usually cake has to include an elaborate filling and sky-high frosting for me to choose it over pie. However, this Mississippi Mud Cake spoke to me in ways the Mississippi Mud Pie never did. I’ve had it in the back of my mind since I saw it, and figured a cold, rainy day in April when the weather folks were calling for 8 inches of snow would be the perfect time to whip up this cake.
Much to my dismay, we didn’t get 8 inches of snow. In fact, we didn’t even get one snowflake. Seriously, weather people?! How do you get it that wrong? I got all hyped up for a snow storm, and was severely disappointed when I could, in fact, get to the store.
Back to the cake I made on my snow rain day. I think the tide may be turning in my feelings about cake. Perhaps the key to cake harmony in my life is chocolate cake with non-traditional toppings? I couldn’t believe how much I loved my dad’s favorite birthday cake when I made it a couple of weeks ago. Like this cake, it was also chocolate, made in a 9×13-inch pan, and wasn’t topped with frosting. That cake had a cream cheese center and a sugar-walnut topping. This Mississippi Mud Cake is topped with a layer of gooey marshmallows, then a chocolate glaze, chopped pecans, and coconut. So, basically, it’s amazing.
Slowly, but surely, I’m coming around to cake. I think it’s all about being non-traditional for me. I have quite a few more unique cake recipes to try, and I think I’m going to love them. If you have any you’d like to share, feel free to include links in the comments below!
In the meantime, I think I’ll just eat my way through this pan of chocolate/marshmallow/pecan/coconut awesomeness. Here’s to botched snow days and the wonderful goodies they yield!
One year ago: Hot Cross Buns
Two years ago: Soft and Chewy Sugar Cookies
Four years ago: Cheddar Corn Chowder
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For the Cake:
- 1½
cups
all-purpose flour
- 1½
cups
granulated sugar
- ¾
cup
unsweetened cocoa powder
- 1½
teaspoons
baking powder
- 1
teaspoon
salt
- 1
cup
whole milk
- 8
tablespoons
unsalted butter
(melted)
- 2
eggs
- 1
teaspoon
vanilla extract
- 3
cups
miniature marshmallows
For the Chocolate Glaze & Toppings:
Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick cooking spray; set aside.
Make the Cake: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt; set aside. In a medium bowl, whisk together the milk, butter, eggs, and vanilla extract. Add the milk mixture to the flour mixture and use a rubber spatula to gently fold it together until just combined. Pour the batter into the prepared cake pan. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean and the cake is firm to the touch.
Remove the cake from the oven and evenly scatter the miniature marshmallows over top. Return to the oven for 5 minutes to melt the marshmallows. They will be puffy and lightly browned.
Reduce the oven temperature to 325 degrees F. Spread the pecans on baking sheet in a single layer and bake until fragrant, about 10 minutes. When cool enough to handle, coarsely chop the pecans.
Meanwhile, Make the Chocolate Glaze: In a medium saucepan, combine the chocolate chips, corn syrup, and heavy cream. Stir over medium-low heat until the chocolate is melted and the glaze is smooth. Pour the chocolate mixture over the top of the cake. If necessary, use the back of a spoon to gently spread the chocolate over the marshmallow layer so it is evenly covered. Sprinkle with the pecans, and then the coconut. Let cool completely before serving. Store leftovers tightly wrapped (or in an airtight container) at room temperature.
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Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
wow, this looks so delicious and moist…love the coconut with the chocolate. yum.
We must have gotten your snow LOL. Wishing we had received a piece of this amazing looking cake instead!
I have never had Mississippi Mud cake, but after seeing these photos I can’t wait to have one!!
I love cake. All cake. Any cake. Except gross cake. This is not gross cake. Mmm..
Mmmm, anything with coconut and chocolate I’m in for, but this looks truly heavenly. :)
My father actually sent an e-mail to the one local meteorologist in Pittsburgh and said they should be ashamed of themselves for being so wrong and scaring the city in to thinking Snow-mageddon was coming again.
On a lighter note, the cake looks lovely. :)
That.Is.Awesome. High-five to your dad! Haha!
From a born and raised Mississippian – we bake the cake. When it comes out of the oven, drop spoons of marshmallow cream/fluff all over the top. Since the cake is still warm, you can spread the cream/fluff all over the top like frosting. Then pour a simple chocolate glaze – no nuts or coconut – over the marshmallow cream.
Mississippi Mud is a great cake. It’s soooo easy and great to take to any function because people love it. I think Mississippi mud all started with the cake and people have turned it into other desserts – kinda like you see 50 adaptations of s’mores now.
Oh man this looks amazing! I mean amazing!!!!
I’m a sucker for cake (how do some people not like cake?) and this looks heavenly. Thanks for sharing!
Oh yummy! I’ve made mississippi mud pie before that was kind of like a chocolate pie, but never mud cake. Looks delicious!
Looks like the ultimate indulgence!
This sounds like heaven! I love it!
I’ve not tried a mississippi mud cake before but it has a lot of my favourite things in it so I’m sold!
You should try mississippi mud pie, I made it using bake or break’s recipe and it was TO.DIE.FOR, this one looks really good too!!
Hi Mireia, Thanks for the recommendation, I will definitely check out Bake or Break’s recipe for Mississippi Mud Pie!
I have had this cake on my list of “recipes to try” for a long time, yours looks amazing with all those toppings!
I’m the total opposite – I prefer cake over pie! I find pie crust not sweet enough for me at times :) I have quite the sweet tooth..
I’m with you on cake over pie and this looks so delish! Chocolate, coconut, cream, marshmallows…oh yeah.
Boy, it sure has been a long time since I thought about or saw a Mississippi Mud Cake. The food memories are rolling in and your version looks fantastic!
I’ve never made mississippi mud cake before but the “chocolate/marshmallow/pecan/coconut awesomeness” is drawing me in!
I’m totally with you on choosing pie over cake but I’m pretty sure I would be won over by this. YUM!