There’s something irresistibly cozy about sinking your fork into a rich, fudgy cake that feels like a warm hug from the inside out. I remember the first time I made my Mississippi Mudslide Cake—it was a chilly autumn evening, and the house smelled like melted chocolate and brown sugar heaven. The cake isn’t just any dessert; it’s that go-to comfort food that quietly steals the show at family dinners or weekend gatherings. If you know a good German chocolate cake—sticky, sweet, and nutty—then Mississippi Mudslide Cake is its indulgent cousin, only with an extra layer of creamy, chocolatey decadence that’ll have you reaching for seconds before you even realize. It’s one of those desserts my kids endlessly beg me to make (which, trust me, is a miracle given their wild sweet tooths). So if you’re craving something spectacular but also worry about the fuss, this cake checks every box for flavor, ease, and happy tummies.
What is Mississippi Mudslide Cake?
Think of Mississippi Mudslide Cake as the chocolate lover’s daydream brought to life. The name “Mississippi Mudslide” conjures images of thick, gooey layers resembling the rich mud along the Mississippi Riverbanks—which perfectly describes the texture here: gooey, dense, and utterly decadent. It’s essentially a layered chocolate cake that combines a moist chocolate base with a sumptuous marshmallow and coconut filling, topped off with a silky chocolate glaze that slides down every slice. It’s not fancy, but it’s the kind of dessert that feels like a little slice of Southern hospitality, warming you up and making you feel right at home. I love how it’s approachable for anyone who’s comfortable whipping up a simple cake, but the end result looks and tastes like something you’d find at a country bake sale or your grandma’s kitchen table.
Why you’ll love this recipe?
Let me tell you why Mississippi Mudslide Cake holds a special spot on my recipe shelf—and soon, it might just find a place in yours, too. First up, the flavor. It’s like a perfect chocolate symphony: dense, fudgy cake married with sweet bursts of coconut and marshmallow that give it a terrific texture contrast. The chocolate glaze on top? That’s the icing on the cake—literally. It melts into the layers and makes every bite luscious and never dry. What I love most about this is how deceivingly simple it is. No fancy ingredients or hours of prep, just humble pantry staples brought together effortlessly in layers that always impress. If you’ve ever fiddled with complicated frostings or temperamental chocolate cakes, this one’s a lifesaver on busy nights or last-minute gatherings.
From a budget perspective, it’s a winner too. You don’t need fancy chocolate bars or exotic ingredients—simple cocoa powder, sweetened coconut flakes, and canned marshmallows take center stage, keeping costs low but flavor high. Plus, it’s versatile! I often double the filling for extra goo, or swap out the glaze for a peanut butter frosting for a twist my kids adore. It’s a fantastic way to get creative without starting from scratch. And if you’re a fan of decadent, old-school treats—the kind that remind you of simpler times—this cake scratches that itch just right. Funny story: I made it once for a friend’s potluck, and it disappeared in minutes. There’s genuine magic in that kind of response.
How do you make a Mississippi Mudslide Cake?
Quick Overview
This cake is basically layers of chocolate cake batter, a gooey coconut-marshmallow filling, and a rich chocolate glaze that all come together easily in one pan. You start by prepping your cake batter—super simple and forgiving—then mix the sweet, marshmallow-coconut blend for that heavenly filling. After layering those components, it all bakes into a dense, fudgy masterpiece. The real win here is in the layering and the glaze: swirl them to create a beautiful marbled effect that makes the whole thing look way fancier than it is. Trust me, if you can mix and pour, you’re halfway there. Plus, the smell while it bakes always feels like a cozy hug in the kitchen.
Ingredients
For the Main Batter:
- 1 cup all-purpose flour (I always sift it to keep it light)
- 1 cup granulated sugar—nothing fancy, just good ol’ white sugar
- ¼ cup unsweetened cocoa powder (try to use a good-quality brand for depth)
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk (if you don’t have buttermilk, I tested this with almond milk mixed with a splash of vinegar and it made it even creamier!)
- ½ cup vegetable oil (keeps the cake moist)
- 1 large egg (room temperature is best)
- 1 tsp vanilla extract (the real stuff, if you can!)
- ½ cup hot water or coffee (coffee amps up the chocolate flavor—coffee lovers, don’t skip it)
For the Filling:
- 1 cup sweetened shredded coconut (freshly shredded is lovely if you can find it, but store-bought works just fine)
- 1 cup mini marshmallows or regular marshmallows cut into small pieces
- ½ cup chopped pecans or walnuts (optional, but adds a great crunch)
- ½ cup sweetened condensed milk (goes a long way in making that filling ooey-gooey)
For the Glaze:
- ¾ cup semi-sweet chocolate chips or chopped chocolate
- 3 tbsp unsalted butter (makes the glaze silky)
- 2 tbsp heavy cream or half-and-half (for the perfect pourable consistency)
- 1 tsp vanilla extract
- A pinch of salt (to bring out the chocolate tones)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by setting your oven to 350°F (175°C). I like to grease a 9×13-inch pan with butter and give it a quick dusting of flour, just to ensure nothing sticks. If I’m in a hurry, parchment paper works wonders too—just don’t skip prepping that pan, or the cake will cling to the sides and make slicing a headache later.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until everything looks evenly blended. This step is where you keep things light and airy—no need for a mixer here, just a thorough whisk so you don’t get any lumps or uneven spots in the batter.
Step 3: Mix Wet Ingredients
In a separate bowl or large measuring cup, combine the buttermilk, vegetable oil, egg, vanilla, and hot water or coffee. Don’t be alarmed if the batter looks thin at this point—that’s exactly how it should be for that fudgy texture. The hot liquid helps bloom the cocoa, giving the cake that beautiful deep chocolate base.
Step 4: Combine
Pour the wet ingredients into the dry mix and stir gently until just combined. I mean *just* combined—overmixing leads to a tougher cake, and that’s the last thing you want here. A few lumps are totally fine because this cake’s all about moist softness, not dry crumbly bits.
Step 5: Prepare Filling
In a small bowl, stir together the shredded coconut, marshmallows, chopped nuts (if using), and sweetened condensed milk until everything is sticky and well-coated. The sweetened condensed milk is the magic glue here, binding everything into a chewy, gooey lover of a filling. Be careful not to add too much, or it gets too runny—start with less and add if needed.
Step 6: Layer & Swirl
Pour half of the chocolate batter into your prepped pan and smooth it out evenly. Dollop spoonfuls of your coconut-marshmallow filling across the top in an even layer. Then spoon the remaining chocolate batter over that filling. Now comes the fun part: take a knife or skewer and gently swirl through the top layer to give that marbled mudslide look. Don’t go crazy or you risk blending the layers too much—we want those distinct swirls inviting you in.
Step 7: Bake
Bake for 35-40 minutes or until a toothpick inserted in the chocolate layer comes out with just a few moist crumbs—not completely clean, since this cake is meant to be fudgy. If your oven runs hot or cool, keep an eye after 30 minutes. You’ll know it’s done when the edges pull away slightly from the pan and the kitchen smells like chocolate heaven.
Step 8: Cool & Glaze
Allow the cake to cool completely in the pan, which usually takes around an hour. The filling sets during this time, giving you a stable surface for the glaze. To make the glaze, melt the chocolate chips and butter together gently in a double boiler or microwave, stirring until smooth. Stir in the cream, vanilla, and a pinch of salt, then pour it over the cooled cake, spreading it evenly with a spatula. Don’t wait too long; the glaze sets best when poured warm but not hot.
Step 9: Slice & Serve
For neat slices, use a sharp knife warmed in hot water and wiped dry between cuts—this helps cut through the dense glaze without dragging. Serve at room temperature or even slightly chilled, though room temp lets that glaze soften delightfully. A scoop of vanilla ice cream on the side is optional but life-changing.
What to Serve It With
For Breakfast: It might sound wild to have a dessert cake in the morning, but a thin slice with a strong cup of black coffee or a nutty latte is an indulgent weekend treat at my house. The cake’s moisture and chocolate pair amazingly well with the bitter edge of coffee, especially if you add a breakfast spread of fresh fruit or Greek yogurt to balance the sweetness.
For Brunch: When I’ve served this at brunch, I like to plate it alongside whipped cream and a drizzle of caramel sauce. Add a fresh berry compote and a sparkling mimosa, and suddenly your mudslide cake feels like a centerpiece, not just dessert.
As Dessert: For post-dinner decadence, this cake shines with a scoop of homemade vanilla bean ice cream or a dollop of lightly sweetened whipped cream. A dusting of cocoa powder or a sprinkle of toasted nuts on top adds a little festive flair for guests. This is also when that chocolate glaze really steals the spotlight—rich, smooth, and just begging to be savored.
For Cozy Snacks: There have been many nights when I’ve sliced this cake, wrapped it in foil, and nibbled on it with a mug of hot cocoa during a cold evening in. The kid-approved easy portion sizes make it a perfect in-between snack without any guilt.
My family actually has a little tradition: whenever someone’s had a tough week, this cake magically appears on the kitchen counter with a handwritten note. It’s become our way of saying, “You deserve this.” And honestly? That’s what food should do—comfort and connect.
Top Tips for Perfecting Your Mississippi Mudslide Cake
Zucchini Prep: This cake doesn’t use zucchini, but if you find yourself wanting a touch of veggies in your sweets, a shred of zucchini lightly squeezed can add moisture without a veggie punch—just be sure to squeeze out excess water or your cake might end up soggy.
Mixing Advice: The key here is gentle folding. When you mix wet and dry, don’t overdo it—stop as soon as the ingredients look combined. Overmixing can make the cake dense in the wrong way, losing that luscious fudgy bite. If your batter looks runny, don’t panic—that’s perfect for the moist texture we want.
Swirl Customization: When swirling the filling into the batter, use a toothpick or thin skewer for more delicate patterns, or a butter knife for thicker swirls. Try not to disrupt too much; the goal is to see distinct streaks of filling and batter mingling, not blending into one chocolatey soup.
Ingredient Swaps: I’ve swapped out the buttermilk for almond or oat milk with a splash of vinegar and still loved the texture. For the filling, marshmallow fluff can stand in if you can’t get fresh marshmallows, just add a little less condensed milk since fluff is already sweet and sticky. If you need nut-free, skip the pecans or walnuts—still glorious.
Baking Tips: Bake in the middle rack of your oven for even heat distribution. My oven runs a bit hot, so I dropped mine to 340°F and baked for 38 minutes—adjust according to your oven. Don’t open the oven door too early or your cake might collapse; just take a sneak peek after 30 minutes.
Glaze Variations: Want a twist? Stir a tablespoon of peanut butter into your glaze for a rich, nutty finish. Or swap cream for coconut milk to make it dairy-free. If you’d rather dust with powdered sugar, wait until the cake is completely cool for a pretty, understated look. Glaze thickness depends on how much cream you use—start small, then add more to reach your ideal pour.
One thing I learned the hard way: patience is your friend here. Let the cake cool fully before glazing or slicing. Rushing this step means gooey mess, which is fun but not what you want if you’re serving guests. Last nugget—don’t skip the coffee in the batter. It sounds strange, but it deepens the chocolate flavor beautifully.
Storing and Reheating Tips
Room Temperature: Wrapped tightly in plastic wrap or covered with a cake dome, your Mississippi Mudslide Cake will keep fresh at room temp for about 2 days. I don’t recommend longer outside the fridge because of the marshmallow filling’s moisture. It’ll still taste divine but might get a bit sticky on top.
Refrigerator Storage: Stored in an airtight container or covered tightly with plastic wrap and foil, the cake will last 4-5 days. I usually refrigerate any leftovers since the filling holds up well. Just bring it back to room temperature before serving; it softens the glaze and brings back that ooey-gooey goodness.
Freezer Instructions: This cake freezes beautifully! I cut it into individual slices, wrap each one tightly in plastic wrap, then place them in a freezer-safe zip bag. That way, you can thaw one slice at a time. Frozen, it lasts up to 3 months. Thaw overnight in the fridge, then warm for a few seconds in the microwave if you like your glaze a little melty.
Glaze Timing Advice: If you’re freezing the cake, consider freezing without the glaze and adding it fresh when you’re ready to serve. The glaze can sometimes harden or crack after freezing and thawing, but fresh glaze melts in beautifully.
Frequently Asked Questions
Final Thoughts
If I had to capture why I come back to Mississippi Mudslide Cake time and again, it’s because it feels like a warm conversation wrapped up in dessert form—comforting, familiar, and just a little bit indulgent. The layers of gooey marshmallow, coconut, and deep chocolate, combined with the simple, no-fuss baking process, make it a treasure for both busy weeknights and special occasions. It’s the kind of recipe that grows more loved the more you share it, and I genuinely can’t wait for you to make it and see the smiles it brings to your table. If you’re in the mood for other luscious desserts, try my Cinnamon Swirl Coffee Cake or Classic German Chocolate Cake—they’re just as heartwarming in their own way. Thanks for stopping by the kitchen today, and happy baking! Don’t forget to drop a comment with how yours turns out or any twists you love. I’m all ears!
Mississippi Mudslide Cake
Ingredients
Main Ingredients
- 2 cups granulated sugar
- 2 large eggs room temperature
- 1 cup hot water
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon instant coffee
- 1 teaspoon kosher salt
- 2.5 cups all-purpose flour sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup vegetable oil
- 1 cup buttermilk room temperature
- 1 tablespoon vanilla extract
- 2 cups heavy cream cold
- 0.5 cup confectioners' sugar
- 2 tablespoons Bailey Irish Cream liqueur
- 2 tablespoons Kahlua liqueur
- 0.5 teaspoon cornstarch
- 6 ounces dark chocolate chips
- 0.5 cup heavy cream room temperature
- 1 cup chopped chocolate sandwich cookies Oreos
Instructions
Preparation Steps
- Preheat oven to 350°F. Prepare three 9-inch round cake pans with non-stick spray and parchment paper.
- In a stand mixer with whisk attachment, beat granulated sugar and eggs on high speed for 2-3 minutes until light and fluffy.
- Combine hot water, cocoa powder, instant coffee, and salt in a bowl. Slowly add to sugar mixture on low mixer speed.
- With mixer on low, gradually add sifted flour, baking soda, and baking powder. Mix until incorporated.
- Add vegetable oil, buttermilk, and vanilla extract. Scrape bowl sides as needed. Do not overmix.
- Pour batter evenly into prepared pans. Bake for 22 to 25 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then invert onto wire racks. Let cool completely or refrigerate until assembly.
- Chill a clean mixer bowl with whisk attachment in the fridge for 15 minutes for whipped cream.
- Whip cold heavy cream on high speed until soft peaks form.
- Slowly add confectioners' sugar, Bailey's Irish Cream, Kahlua, and cornstarch while mixer is on low speed.
- Whip on high until stiff peaks form. Refrigerate until ready to assemble the cake.
- For ganache: Microwave dark chocolate chips and room temperature heavy cream in 15-second intervals, stirring in between, until smooth. Chill for 15 minutes.
