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A slice of Mississippi mud cake featuring a rich chocolate base, a fluffy marshmallow layer, and a glossy brown butter bourbon frosting.

Mississippi Mud Cake

Rebecca Blumer
A deep, fudgy chocolate sheet cake featuring toasted browned butter, a gooey marshmallow creme layer, and a rich chocolate frosting with a hint of bourbon and sea salt.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling and Resting 1 hour 3 minutes
Total Time 1 hour 58 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 485 kcal

Equipment

  • 13x9-inch baking pan
  • Small saucepan
  • Mixing Bowl
  • Electric Mixer

Ingredients
 

  • 1 cup butter softened
  • 2 cups sugar
  • 4 large eggs room temperature
  • 1-1/2 cups self-rising flour
  • 1/2 cup baking cocoa
  • 1 cup chopped pecans
  • 1 jar (7 ounces) marshmallow creme

frosting

  • 1/2 cup butter softened
  • 3-3/4 cups confectioners' sugar
  • 3 tablespoons baking cocoa
  • 1 tablespoon vanilla extract
  • 4 to 5 tablespoons 2% milk
  • 1 cup chopped pecans

Instructions
 

Brown the butter, then build the batter

  • Gently brown the butter in a small saucepan over medium heat until it foams, turns golden amber, and develops a nutty aroma.
  • Allow the butter to cool until warm, then beat it with the sugar for 5 to 7 minutes until the mixture is pale and fluffy.
  • Incorporate the room temperature eggs one at a time, beating thoroughly after each addition until the batter is thick and glossy.
  • Whisk the self-rising flour and baking cocoa together, then add to the wet ingredients gradually, mixing only until the last streak of flour disappears.

Fold in pecans and bake

  • Gently fold the chopped pecans into the batter until they are evenly distributed.
  • Spread the batter into a greased 13x9-inch baking pan and bake at 350 degrees Fahrenheit for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

The 3-minute fall and the marshmallow layer

  • Remove the cake from the oven and let it cool for exactly 3 minutes. Do not worry if the center sinks slightly, as this creates the desired fudgy texture.
  • Spoon the marshmallow creme over the warm cake and gently ease it to the edges until the top is fully covered.
  • Allow the cake to cool completely until the marshmallow layer has set into a glossy, sticky blanket.

Finish with frosting and pecans

  • Cream the butter and confectioners' sugar until light, then beat in the baking cocoa and vanilla. Add milk 1 tablespoon at a time until the consistency is like thick satin.
  • Stir in a splash of bourbon and a pinch of sea salt for flavor depth, then fold in the pecans and spread the frosting over the marshmallow layer.
  • Store the finished cake in the refrigerator to help the layers set and maintain their shape before slicing.

Notes

The No-Lift Spreading Technique: Warm the marshmallow creme jar in warm water for a few minutes before spreading. Use the back of a spoon to press and glide rather than swiping to prevent tearing the delicate cake surface.
Clean Slicing Tips: For perfectly neat squares, chill the cake thoroughly first. Use a sharp knife dipped in hot water and wiped dry between every single cut to handle the sticky marshmallow layer.
Storage and Serving: This cake is best served at room temperature for maximum goo, but should be stored in the refrigerator to keep the layers intact. It will stay fresh and delicious for up to 5 days when covered tightly.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 68gProtein: 4gFat: 24gSaturated Fat: 11gCholesterol: 85mgSodium: 260mgPotassium: 145mgFiber: 2gSugar: 52gVitamin A: 12IUCalcium: 45mgIron: 2mg
Keyword mississippi mud cake, sheet cake, Southern desserts
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