Mississippi Mud Cake

Mississippi Mud Cake

 Kristina Vanni

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 8 servings
Nutrition Facts (per serving)
1131 Calories
55g Fat
156g Carbs
10g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 1131
% Daily Value*
Total Fat 55g 71%
Saturated Fat 26g 132%
Cholesterol 185mg 62%
Sodium 98mg 4%
Total Carbohydrate 156g 57%
Dietary Fiber 5g 18%
Total Sugars 124g
Protein 10g
Vitamin C 0mg 1%
Calcium 58mg 4%
Iron 5mg 26%
Potassium 209mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Mississippi Delta is home to some of the richest soil in the nation along the banks of its namesake river. However, since this area tends to flood when the river waters overflow the levees, the region has also become associated with muddy attributes.

When applied to desserts, the term "Mississippi Mud" usually refers to baked goods involving chocolate cake, crust, or crumbs, along with a decadently rich chocolate sauce and marshmallows (or marshmallow fluff). Another Southern staple—pecans—are also often incorporated into "Mississippi Mud" treats.

These desserts originated in the years after World War II when home cooks began to experiment with new packaged ingredients such as mini marshmallows and marshmallow fluff. The texture and appearance of "Mississippi Mud" cakes and pies resembled the muddy banks of the river, so the name soon stuck.

This version starts with a homemade chocolate cake filled with flaked coconut and chopped pecans. While the cake is still warm, marshmallow fluff is gently spread over the top. Just as it is softening and melting, the chocolate "Levee Frosting" breaks through the white creme and the two toppings are beautifully swirled together. Of course, another handful of chopped pecans are sprinkled on top for good measure.

Cut this classic sheet cake into squares to serve at your next potluck or picnic. Everyone will love this iconic Southern dessert!


For the Cake:

  • 4 large eggs

  • 2 cups granulated sugar

  • 8 ounces (1 cup) unsalted butter, melted

  • 1 1/2 cups flour

  • 1/3 cup unsweetened cocoa powder

  • 1 teaspoon pure vanilla extract

  • 1 cup sweetened flaked coconut

  • 1/2 cup pecans, chopped

  • 1 (7-ounce) jar marshmallow fluff

For the Frosting:

  • 4 ounces (1/2 cup) unsalted butter, melted

  • 1/3 cup unsweetened cocoa powder

  • 1 teaspoon pure vanilla extract

  • 6 tablespoons milk

  • 4 cups confectioners' sugar (1-pound box)

For the Garnish:

  • 1 cup pecans, chopped

Steps to Make It

  1. Gather the ingredients. Grease and flour a 13 x 9-inch baking pan and set aside. Preheat oven to 350 F. 

    Mississippi Mud Cake
     Kristina Vanni
  2. In a large bowl, beat the eggs until thick. Gradually beat in the sugar. 

    Mississippi Mud Cake
     Kristina Vanni
  3. In another bowl, combine the melted butter with flour, cocoa, vanilla, sweetened flaked coconut, and pecans. 

    Mississippi Mud Cake
     Kristina Vanni
  4. Add the chocolate mixture to egg and sugar mixture. Stir well to combine.

    Mississippi Mud Cake
     Kristina Vanni
  5. Pour the batter into the prepared pan. Bake for 30 minutes or until a skewer inserted in the center of the cake comes out clean. 

    Mississippi Mud Cake
     Kristina Vanni
  6. Remove the cake from the oven. Immediately spread marshmallow fluff gently on the surface of the warm cake. 

    Mississippi Mud Cake
     Kristina Vanni
  7. Prepare the frosting. In a medium bowl, combine the melted butter, cocoa powder, vanilla extract, and milk. Stir in the powdered sugar. 

    Mississippi Mud Cake
     Kristina Vanni
  8. Spread the frosting gently over the warm marshmallow crème, swirling to give a marbled effect. 

    Mississippi Mud Cake
     Kristina Vanni
  9. Sprinkle the chopped pecans over the top. 

    Mississippi Mud Cake
     Kristina Vanni
  10. Cut into squares to serve.