Grandmomma’s Mississippi Mud Cake

When Fun Son’s birthday rolled around and I set our Beach Escape Tablescape, I planned to make his favorite chocolate chip pound cake.  I thumbed through my recipes and came across my grandmother’s recipe for Mississippi Mud Cake.

Hmm…Fun Son loves rich and gooey chocolate.

Why had I never made this for my family before?  (Do you ever make these mysterious discoveries?)  I couldn’t believe that in all his 22 years, I’d never made this pan of deliciousness for my son.

Grandmomma's Mississippi Mud Cake

I could clearly imagine him as a little boy with chocolate surrounding his mouth, brown eyes as big as saucers, and a huge smile of satisfaction on his face!  Could he ever forgive me for not introducing him to Grandmomma’s Mississippi Mud Cake before now?

These three layers of gooey goodness may appear difficult, but they’re very easy – especially the marshmallow creme layer.

For the first layer, mix a few ingredients together for a brownie-like cake.

Mississippi Mud, Layer One


Baked Brownie Layer

The second layer is simply a container of marshmallow creme.  It melts easily over the warm cake layer.

Second Layer, Marshmallow Creme

The icing is a normal frosting with cocoa and powdered sugar blended with butter.

Mixing Frosting

The frosting blends up nicely.  Beware!  It’s tempting to dip your finger into it for a taste.

Frosting, Third Layer

Go ahead.  (I won’t tell.)

The final step is to spread the frosting over the marshmallow creme.

Third Layer - Frosting

Cut and serve…and enjoy the mud slide!

Grandmomma's Mississippi Mud Cake

It’s wonderful with home-made vanilla ice cream, too.

Mississippi Mud Pie and Ice Cream

If you’ve made Mississippi Mud Cake before, perhaps you’ll find this heirloom recipe is similar.  🙂

5.0 from 2 reviews
Grandmomma's Mississippi Mud Cake
Prep time
Cook time
Total time
Enjoy this Southern favorite filled with chocolate and marshmallow!
Recipe type: Dessert
Cuisine: American
Serves: 20 servings
  • Cake Portion, First Layer:
  • 2 cups sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 1-3/4 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 Tablespoon vanilla
  • ⅓ cup cocoa
  • Second Layer:
  • 7-oz. jar Marshmallow Creme
  • Frosting, Third Layer:
  • 1 pound of confectioner's sugar
  • 1-1/2 sticks of butter
  • ½ cup evaporated milk
  • ⅓ cup cocoa
  • 1 teaspoon vanilla
  1. Mix the cake ingredients well and pour into a 9" x 13" baking dish prepared with vegetable spray. Bake in 350-degree oven for 25 minutes.
  2. Pour marshmallow creme over top of warm cake and spread to smooth as it melts.
  3. Mix together the frosting ingredients and spread over the marshmallow creme layer.
  4. Refrigerator leftovers. For leftovers, cut your portion and warm in the microwave.
  5. Vanilla ice cream is delicious served with this dessert.

Here’s a fun poem for you about our mud here in Mississippi by Patricia Neely-Dorsey (

Mud and Magnolias

I apologize for not publishing a post yesterday, but HH and I took a “sabbath of restoration”.  Our usual Sundays are filled with worship and rest, but I was more intentional with the restoration part of it.

I believe that after busy times with family, friends, and work, He gives us a longing for His presence as His perfect completion and beginning for a new week.

I missed you all very much and thought of you throughout the day.  I hope you found restoration in Jesus, as well!

What’s on your schedule today?  Projects?  Trying new recipes?


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Sharing at Metamorphosis Monday.  🙂


  1. Rhonda Allred says

    Kim, I love this cake!!! My recipe came out of Bell’s Best, the pale yellow book, and you add chopped pecans to the batter, sprinkle miniature marsh mallows on top of the warm cake, let them melt a little and then spread the icing, sprinkling with more pecans. Do you have any of the Bell’s cookbooks? They are great gifts for brides because they have so many good Southern recipes.

    On your recipe for Crow Pleaser Butterscotch Cake that was linked to this recipe, do you flour your bundt pan after spraying with vegetable oil spray?? I am going to try this one really soon.


    • says

      Yes, I have Bell’s Best and love that cookbook! I’ve had it for many years and didn’t know it was still available for purchase. I’ll have to check that out! If I remember correctly, I made the recipe with pecans and marshmallows – too rich for me. Then again, all versions of this recipe are rich. :-/ For baked goods, I often use the vegetable spray that includes flour, so flouring your pan would work well. For best results, dump the butterscotch cake from the pan after cooling for 10-15 minutes, certainly before it cools completely.

  2. Sheryll & Critters. says

    Oh how fabulous a cake and love the poem. I so hope my pc allows me to share this post of yours today.

  3. says

    Kim, I love Mississippi Mud Cake, but what is not to love about gooey chocolate goodness. I am so hungry I could eat my iPad right now, trying to cut back for a couple of weeks! I haven’t made one of these in a while, may have to bake one in the next couple of weeks!
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    • says

      Maybe you can make one as a celebration after your sacrifice these next weeks. But be careful not to “undo” all your hard work. 🙂

  4. Ginger says

    As we say in the south,”You have flung a cravin’ on me!” I love this cake and haven’t made one in years. The recipe I have uses marshmellows, but I’m going to try yours next time. That gooey-ness looks delicious! Thanks for sharing it.

  5. Kate (PAM=Painter Artist Mom) says

    O.K. I just have to tell all you “children” that when I was growing up, we ALWAYS greased and floured our cake pans, cupcake pans etc before baking. We didn’t have all the things that you have now. Oh for the “good old days”! 🙂 (We also ate real food instead of plastic.) Yum!